Indonesian Fried Rice (Nasi Goreng)

Daydream's Note:

When I lived in Holland several years ago, I often indulged in this spicy rice dish. This recipe, from an old newspaper cutting, is the most authentic I have found, and closely matches the wonderful taste sensation I experienced in Holland. More unusual ingredients, such as shrimp paste (also known variously as belacan, balachan, blachan and trassi) can be found in Asian speciality food stores. I must warn you that dried shrimp paste smells rather awful, but the taste in the finished dish is wonderfully aromatic, and essential to the authenticity of Indonesian cuisine. Nasi Goreng can be served as a main dish, as a component of a Dutch/Indonesian 'rijstafel' or as a side dish. It is commonly eaten by Indonesians for breakfast, which you can do also if there is any left from the previous day (doubtful!). Preparation time does not include cooking and cooling the rice.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 2 cups uncooked long-grain white rice
• 2 eggs , beaten
• 2 teaspoons sesame oil
• ½ teaspoon salt
• 8 ounces boneless skinless chicken thighs , cut into 1/2 inch strips
• 6 ounces raw shrimp , peeled
• 2 tablespoons vegetable oil
• 2 tablespoons chopped garlic
• 1 medium onion , finely chopped
• 2 teaspoons finely chopped fresh gingerroot
• 1 tablespoon dried shrimp paste
• ½ teaspoon fresh ground black pepper
• 1 tablespoon chili bean sauce or 1 -2 teaspoon sambal oelek
• 1 tablespoon oyster sauce
• 1 tablespoon ketjap manis or 1 tablespoon dark soy sauce

Garnish

• 3 tablespoons finely chopped spring onions
• ½ cup fresh cilantro leaves , chopped

Directions:

1. Boil rice in plenty of salted water until cooked.
2. Rinse, drain and spread the rice to cool.
3. Do this at least two hours ahead, or preferably, leave overnight in the fridge.
4. Combine eggs with sesame oil and salt, and put aside (see below).
5. Heat wok or large frying pan over heat until hot.
6. Add oil, and wait until it is very hot and slightly smoking.
7. Add the onions, ginger, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go.
8. Then add chicken and shrimp and stir-fry for a further 2 minutes.
9. Add rice and continue to stir-fry for 3 minutes.
10. Now add the chilli bean sauce or sambal oelek, oyster sauce and ketjap manis/dark soy sauce and continue to stir-fry for 2 minutes.
11. Finally, add egg mixture and continue to stir-fry for another minute.
12. Alternatively make 2 thin omelettes from the egg mixture ahead of time and cut into strips.
13. These can then be used as garnish on the finished dish.
14. Turn onto large serving platter and garnish with the spring onion and fresh cilantro, and serve hot.

Reviews

[hippeastrum]

really good! Thanks a lot! I used sambal oelek and added a bit more after since I love that sauce.

[Heydarl]

Fabulous meal! I followed the recipe exactly, except that I fried the eggs with soft yolks & placed on top of each serving, as well as adding red pepper, zucchini and baby bok choy for a few extra vegies. This is the 3rd different nasi goreng I've had this week & think it was the best. We'll definitely have this again.

[currybunny]

Really excellent nasi goreng - except for leaving out the shrimp and making up the difference with more chicken I followed the recipe exactly. The combination of shrimp paste and the sweetness of the kecap manis and oyster sauce gives it the most beautiful and uniquely Indonesian fragance and flavour, while the the chilli bean sauce and pepper provide the perfect amount of warmth. A truly top recipe - thank you for posting!