Indonesian Fried Rice - Nasi Goreng
photo by PalatablePastime
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 4 cups cold cooked rice
- 2 tablespoons oil
- 1 egg, lightly beaten
- 5 shallots, peeled and sliced
- 2 cloves garlic, peeled and sliced
- 3 red chilies, sliced
- 1 teaspoon dried shrimp paste
- 1⁄2 teaspoon salt
- 1 tablespoon sweet soy sauce
- sliced cucumber (to garnish)
- sliced tomatoes (to garnish)
- 8 8 ounces sliced pork or 8 ounces medium shrimp, shelled,deveined and chopped (optional)
- 1 cup shredded cabbage (optional)
directions
- Note: This dish is usually served with traditional meat accompaniments or with meat in the dish; so the meat and cabbage to go in is optional.
- Stir the rice with a fork to separate the grains.
- Pour a small amount of oil in a wok and fry the egg to make a thin omelet; cool, then shred.
- Heat the remaining oil in the wok and fry the shallots, garlic, chilies and shrimp paste until the shallots are tender (if adding any meat or shredded cabbage to this dish, add now and cook until meat is cooked through).
- Increase the heat to high and add the rice, salt and soy sauce, adding a little oil if necessary, stirring constantly until well mixed and heated through.
- Garnish with shredded egg, cucumber, and tomato.
- Serve with fried egg, fried chicken, satay, and shrimp crackers, (in the traditional style), if desired.
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Reviews
-
Sue, thanks for a delicious and authentic nasi goreng recipe. The first time I tried this my rice was too "fresh" and it just went all gooey. So I tried it again with rice that was two or three days old and had dried out a bit, and it turned out perfect! I used half brown, half white rice, and added some shrimp and bacon, then served with green vegetables in oyster sauce. There are endless possibilities for this dish - to make it more of a main meal you could add some peas or spinach, perhaps some pineapple. I'm sure I will get years of experimentation out of it! Good one Sue!
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
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