NASI GORENG ( FRIED RICE INDONESIAN STYLE )

Nasi Goreng is a popular dish in Indonesia. It is fried pre-cooked rice with spices & kecap manis ( Indonesian Fried Rice). Nasi Goreng in the past is a way to avoid wasting rice. This Nasi Goreng is Javanese version of fried rice.

NASI GORENG (INDONESIAN FRIED RICE)

NASI GORENG(INDONESIAN FRIED RICE)
© 2015 Liza W. Widjaja

Nasi Goreng is popular across Indonesia it is like a National dish it can be found at road side food stall, restaurant & travelling night hawkers (Wheeled carts). At the hawkers usually they cooked each serving on order & usually the cooks asks the degree of the spiciness mild to extra hot. Nasi Goreng ( Fried Rice) 0ften served as breakfast in  Indonesian Hotel.

Some variety of Nasi Goreng such as  Nasi Goreng Kambing/ Fried rice with goat meat, Nasi Goreng Petai/Pete ( Fried Rice with stinky beans ), Nasi Goreng Udang (Fried Rice with Shrimps), Nasi Goreng ikan asin ( Fried Rice with salty fish) or Nasi Goreng Teri Medan ( Fried Rice with Medan’s Anchovy).

Nasi Goreng can be eaten at anytime of the day & many Indonesian eaten for breakfast. Nasi Goreng also a popular choice for late night meal.

There is also  Nasi Goreng  with Chinese style. Nasi Goreng Indonesian style taste stronger & spicier compare to the Chinese Fried Rice. Usually includes Krupuk, Bawang Goreng & sambal.

The additional of fried egg on top is often named as Nasi Goreng Special ( pakai Telur), the egg cooked separately as telur Mata Sapi or Telor Ceplok ( cooked sunny side up ) or as telur dadar ( omelet )

NASI GORENG(INDONESIAN FRIED RICE)

NASI GORENG(INDONESIAN FRIED RICE)
© 2015 Liza W. Widjaja

Prep time : 10 minutes

Cook time : 10  to 15 minutes

Ingredients for 4:

1 garlic

2 shallots

1 red chili

1 toasted belacan (terasi)

1 teaspoon palm sugar.

2 tablespoon kecap manis

4cups cold or overnight cooked rice

2 eggs well  beaten

4 tablespoons oil

4 fried eggs cooked sunny side up or well done

4 ounces cleaned & peeled shrimps

I green onion chopped

NASI GORENG (INDONESIAN FRIED RICE)

NASI GORENG (INDONESIAN FRIED RICE)
© 2015 Liza W. Widjaja

Direction:

In the wok toast the belacan on low heat until it becomes dry & aromatic. Toasted belacan should be powdery. Fry an egg well done & set aside.

Break the overnight left over rice using a fork or the back of a spoon so they don’t clump together.

Using a mortar & pestle or mini processor blend the shallot, garlic, red chili & toasted belacan. Transfer the blended flavoring paste into a small saucer or bowl. Heat up the wok & add the oil, stir fry the shrimps set aside . use the same oil & pan add the flavoring paste & stir fry until aromatic. Add the rice, green onion  into the wok & stir well. Add kecap manis & palm sugar into the rice & add the cooked shrimps continue to stir fry & well blended with the rice.

Once that is done make a well in the middle of the wok push the rice to the sides. Add in a bit of oil & stir fry the beaten eggs quickly, keep stirring it like how you would when making scrambled eggs until it’s well cooked  & mix with the rice. Top the nasi goreng with the fried egg & serve immediately.

The Nasi Goreng often served with various sides such as fried prawns crackers, fresh vegetable such as sliced cucumber, sliced red chili, sliced tomatoes or lettuce.

NASI GORENG (INDONESIAN FRIED RICE)

NASI GORENG ( INDONESIAN FRIED RICE)
© 2015 Liza W. Widjaja

NASI GORENG (INDONESIAN FRIED RICE)

NASI GORENG (INDONESIAN FRIED RICE)
© 2015 Liza W. Widjaja

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