Prep 50 mins
Cook 11 mins
Indonesian fried rice dish.
- 1 1⁄4 cups long grain rice
- 3 tablespoons vegetable oil
- 6 slices smoked bacon
- 1 1⁄2 cups lean pork or 1 1⁄2 cups chicken, diced
- 1 medium onion, chopped
- 2 garlic cloves, crushed
- 1 medium carrot, shredded
- 2 cups cabbage, chopped
- 4 cups water
- 1 leek, sliced into rings
- 1 teaspoon trassi oedang (shrimp paste)
- 1 tablespoon ketjap manis
- 1⁄4 teaspoon cumin
- 1⁄4 teaspoon curcumae
- 1⁄4 teaspoon coriander
- 1 teaspoon sambal oelek (optional)
- Boil the rice according to the instructions on the package. Make sure that the rice is fluffy.
- In a wok or large skillet, heat the vegetable oil and fry the smoked bacon and pork or chicken until done.
- Add the onion and garlic.
- Turn the heat to medium and simmer for about 5 minutes.
- Meanwhile, in a separate large saucepan, bring the carrot and cabbage to a boil in about 4 cups of water. Boil for 3 minutes; drain.
- Add the leek and trassi oedang to the meat mixture; simmer for 3 minutes.
- Add the cooked cabbage and carrot mixture.
- Keep the entire mixture on low heat and stir in the beaten eggs until they are well incorporated.
- Add the ketjap manis, cumin, curcumae, coriander, and sambal oelek if using.
- Stir well and add the fluffy white rice.
- Mix well and serve warm.
- Serving Ideas:.
- May serve with sate (peanut sauce) on the side.
- NOTES : Trassi is a shrimp paste found in Asian grocery stores. If you do not have any, you can either use peeled shrimp mixed in with the other meat, or leave it out all together.
- Ketjap manis is a sweet soy sauce. Use regular soy sauce if you can't find this type, but you are missing something wonderful! We don't use the cabbage in our nasi.
- Instead of the spices listed above, we usually just buy a Nasi goreng spice mixture at a Dutch store, or Chinese market. It is easy and very good.
- I don't know what curcumae is so I guess we don't put it in our nasi!
This is very close to the recipe I use. I don't use cabbage either, or the shrimp paste. Curcumae is turmeric, and it adds wonderful colour and flavour. If I'm not using a package of spice mix, I'll increase the spices to 1 teaspoon each, instead of 1/4 tsp. Fresh ginger is also very good with this. When CrinV and I make this on a large scale, to serve 60 or more people, we scramble eggs to mix through, and we also use honey garlic, or mild Italian sausage, as well as lean pork or chicken. Yum!
My Update: We've now got close to 100 people to feed at our Wednesday evening dinners. We bake the rice in the oven first, at home I use a rice cooker, and I love using brown basmati. It adds terrific flavour to the dish. It's always a big hit. Thanks for posting!