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Classic Nasi Goreng - Indonesian Fried Rice
By poisoneyes | February 26, 2008
One of Indonesia’s most popular dishes, Nasi Goreng is prepared in countless ways and is eaten morning, noon and night. This classic version is accompanied by fried egg, fried chicken, satay and krupuk (deep-fried shrimp crackers) for a substantial meal. Any sort of leftover or fresh meat or shrimp may be added, but the true flavour of Indonesia comes from the use of pungent chilies and trasi (dried shrimp paste).
4 cups (400 g) cold cooked rice or leftover rice
3 tablespoons oil
4 eggs
5 shallots, peeled and sliced
2 cloves garlic, peeled and sliced
1 to 2 red finger-length chilies, deseeded and minced
2 teaspoons dried shrimp paste (trasi), dry-roasted
5 oz (150 g) fresh chicken meat, sliced, or 1 cup leftover cooked chicken, lamb or beef, diced
2 cups (250 g) thinly sliced cabbage
1 teaspoon salt
1 tablespoon sweet indonesian soy sauce (kecap manis)
Sliced cucumber and sliced tomato, to garnish (optional)
Accompaniments
1 portion Javanese Fried Chicken
1/2 portion Beef Satay
Crispy Fried Shallots
1 portion Sambal Kecap
Krupuk shrimp crackers
1/2 portion Mixed Vegetable Pickles
- Prepare the Javanese Fried Chicken, Beef Satay, Crispy Fried Shallots, Sambal Kecap and Mixed Vegetable Pickles by following the respective recipes.
- Flake the cold rice with a fork or your fingers to separate the grains. Set aside.
- Lightly grease a non-stick skillet with a little oil and fry the eggs sunny side up. Remove from the heat and set aside.
- Heat the remaining oil in a wok over medium heat and stir-fry the shallots, garlic, minced chili and dried shrimp paste until fragrant, 1 to 2 minutes. Add the shrimp and chicken and stir-fry until almost cooked, about 2 minutes, then add the cabbage and continue to stir-fry for 2 more minutes until the meat and vegetables are cooked. (If using cooked meat, add to the wok with the cabbage and stir-fry until the cabbage is slightly wilted, about 2 minutes.) Increase the heat to high, add the rice, salt and sweet Indonesian soy sauce, and stir-fry briskly until all the ingredients are mixed well and heated through, about 2 minutes. Remove from the heat.
- Transfer the fried rice to a serving platter, top with the fried eggs and arrange the fried chicken and satays on the side. Garnish with cucumber and tomato slices (if using) and serve with the Accompaniments on the side.
Note: It is essential to use cold rice for this dish. Freshly cooked rice is too soft and will absorb the oil, resulting in an oily and mushy fried rice. In Asia, leftover rice is used the next day for any fried rice dish as it is easier to fry.
Serves: 4
Preparation time: 30 mins + time to prepare the Accompaniments
Cooking time: 15 mins + time to prepare the Accompaniments
