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 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 )
Prep time : 10 minutes
Cook time : 10 to 15 minutes
Ingredients for 4:
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
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.