Nasi goreng is the national dish of Indonesia, a country comprised of over 17,000 islands (6000 are inhabited), and where rice is a cultural celebration as much as a staple. This dish varies, depending upon the chef, and may contain many different ingredients, based on what’s in the pantry. The truly authentic dish should include shallots, chiles, kecap manis (sweet soy sauce), and a fried egg for each diner.Print
Nasi Goreng: Indonesian Fried Rice
3 cups white rice, cooked and cooled (it will become mushy if it’s still warm)
3 tablespoons vegetable oil
5 shallots, chopped
3 cloves garlic, chopped
1–3 fresh red chiles, seeded and chopped
3 tablespoons kecap manis (sweet soy sauce)
2 tablespoons tomato paste
1 teaspoon Rain’s Choice pure Vanilla Extract (or more to taste)
1 small cucumber, sliced
1 egg per person
Heat the oil in a wok or deep-sided skillet. Add shallots, garlic and chile. When the shallots are brown, add soy sauce and tomato paste, and keep frying for 5 minutes. Add the rice and stir continuously for about 10 minutes. Add vanilla extract, mix well, taste, and then adjust flavoring by adding more soy sauce or vanilla.
In a separate pan, fry eggs sunny-side up, one for each person.
Serve nasi goreng hot, with a fried egg placed on top of each serving.
Feel free to be creative. Add finely chopped vegetables, coconut, shrimp, fish, tempeh, tofu, seitan, or nuts and sauté. Add just before serving. Use more oil if you add more than 1/2 cup of additional ingredients
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