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Nasi Goreng

By Brian Holley

Added June 09, 2007 | Recipe #233785

Categories: Main dish Rice Vegetable

Photo by Brian Holley

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Total Time:

Prep Time:

Cook Time:

25 mins

10 mins

15 mins

Brian Holley's Note:

This rice dish is very popular in the bars and cafes in Asia. I used to eat this often when I lived in Singapore. Add any leftover meat and vegetables to the rice add a few eggs, dinners ready. Can be eaten hot or cold. I eat it cold and serve with prawns or pork.

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Ingredients:

Servings:

Units: US | Metric

for the rice

2 cups rice, washed dried
2 ounces butter
1 teaspoon salt
2 teaspoons mild curry powder
1 tablespoon soy sauce
3 1/2 cups water

for the vegetables

2 ounces butter
1 onion, sliced
3 garlic cloves, chopped
4 ounces mushrooms, sliced
1 red bell pepper, sliced
1 stick celery, chopped
2 hard-boiled eggs, quartered

Directions:

1

Melt 2 oz butter in a pot fry the rice for two mins add the curry powder and soy sauce, stir and add the salt and water.
2

Bring to the boil, reduce heat to low, cover the pot and cook for 10 minutes take off the heat and stand for 10 mins, DO NOT REMOVE THE LID.
3

In a pan melt the butter and fry all of the vegetables till just soft, do not overbrown them.
4

Mix half of the vegetables into the rice, cover the rice with the remaining vegetables.
5

Garnish with the eggs.