Recipe by Aric Ross
Perfect for a quick satisfying snack or meal, this spicy, Indonesian fried rice dish can be served with whatever garnishes you have on hand. Try cucumber, roasted peanuts, or chopped, fresh cilantro. You can buy plum sauce from most supermarkets these days.
Top Review by Mia in Germany
Wonderful Nasi Goreng! Very different from the Nasi Gorengs I'm used to but definitely something I'd make again. I'd never dreamed of adding a banana, but it compliments the blend of vegetables and spices / condiments perfectly. Thanks for sharing :)
Made for Fall Comfort Foods / Diabetes Forum.
- 8 teaspoons vegetable oil
- 2 inches fresh ginger, grated
- 4 tomatoes, chopped
- 3 red chilies, seeded and chopped
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1⁄4 lb white cabbage, finely shredded
- 1 cup long grain rice, boiled
- 1⁄2 cup cooked peas
- 1 tablespoon soy sauce
- 4 eggs
- 1 banana, sliced
- 4 scallions, sliced
- plum sauce
Directions See How It's Made
- For the chili sambal, blend together 4 tsp vegetable oil, ginger, tomatoes, and 2 red chilis in a food processor or blender to form a smooth paste.
- For the rice, heat 4 tsp oil in a wok over medium heat.
- Add the onion and garlic and cook for 5 minutes.
- Add the cabbage and stir-fry for 1-2 minutes.
- Stir in the chili sambal and mix well.
- Continue to stir-fry for 1 minute.
- Increase the heat and add the cooked rice and remaining chili.
- Stir-fry for 2-3 minutes to heat the rice through.
- Stir in the peas and soy sauce and heat a minute longer.
- Keep warm.
- Fry the eggs.
- Pile the rice on four serving plates, top with the banana, and set 1 egg on each portion.
- Garnish with the scallions.
- Spoon the plum sauce around the plate to serve.