Indonesian Nasi Goreng for #Food of the World

We are going to Indonesia this month’s #food of the world event. I made a very simple Indonesian dish called ‘Nasi Goreng‘. Nasi Goreng literally means ‘fried rice‘ in Indonesia and it is simple rice dish spiced with kecap manis (sweet soy sauce), shallot, garlic and chili and is accompanied by other ingredients like egg or other protein.

Nasi Goreng is stronger and spicier compared to Chinese fried rice with the addition of kecap manis and other spices. It can be eaten at any time of the day and many Indonesians eat it for breakfast. It is also a popular choice for late night supper served by street vendors.

The rice used in Nasi Goreng is usually cooked ahead of time and left to cool down, so it is best to cook the rice the day before and chilled in the refrigerator until ready to use. Kecap Manis or sweet soy sauce, is an essential ingredient for the fried rice. If you don’t have it (like I did), then make your own using good old soy sauce and brown sugar (instructions included in the recipe).

This is a very flavorful and filling dish with the addition of veggies and spice paste. It is usually served with fried shallots, cucumber, scallions and fried egg on top.

Recipe from here:

[wpurp-searchable-recipe]Indonesian Nasi Goreng – Nasi Goreng is stronger and spicier compared to Chinese fried rice with the addition of kecap manis and other spices. It can be eaten at any time of the day and many Indonesians eat it for breakfast. It is also a popular choice for late night supper served by street vendors. – Cooked Rice, Carrot – large, peeled and cut into matchsticks, French Beans – finely chopped, Bok Choy – baby, chopped, Cabbage – , finely shredded, Shallots – chopped, Garlic – , finely minced, Fresh red chili – minced, Kecap Manis – (2tbsp regular soy sauce with 2tsp palm sugar or jaggery), Salt & Pepper, For the Ground Paste: Tomato – medium, chopped, Coriander seeds, Garlic – , minced, Red Chilies – minced, Slivered Almonds, For Garnish:: Spring Onions – chopped, Fried Shallots – as needed, Fried egg, Cucumber – thinly sliced, Fried Cashews, Make the Spice Paste: Grind all the ingredients for the spice paste in a mortar and pestle or in a blender.; Heat 2tbsp oil in a large saute pan or wok on medium-high heat. Add the shallots, garlic and red chilies; cook for 2~3 minutes.; Stir in the ground spice paste and fry for a few minutes until it doesn’t smell raw anymore.; Add the carrots, green beans, cabbage and bok choy; fry till the veggies are crisp tender, about 3~5 minutes.; Add the cooked rice, kecap manis, salt & pepper. Mix well until everything is nicely incorporated and the rice is heated through.; Garnish with spring onions, fried cashews, fried shallots and serve with fried egg and sliced cucumbers.; [/wpurp-searchable-recipe]

Print Recipe

Indonesian Nasi Goreng

Nasi Goreng is stronger and spicier compared to Chinese fried rice with the addition of kecap manis and other spices. It can be eaten at any time of the day and many Indonesians eat it for breakfast. It is also a popular choice for late night supper served by street vendors.

Prep Time20 mins

Cook Time45 mins

Course: Breakfast, Main Course

Cuisine: indonesian

Servings: 4 Servings

Author: Pavani

Ingredients

For the Spice Paste:

• 1 Medium Tomato, chopped
• 1 tsp Coriander seeds
• 3~4 Garlic cloves, minced
• 3 Red Chilies, minced
• 2 tbsp Slivered Almonds

For the Rice:

• 2 tbsp Oil
• 4~5 Shallots, chopped
• 2 Garlic cloves, finely minced
• 1 Fresh red chili, minced
• 1 Large Carrot, peeled and cut into matchsticks
• 10~12 French Beans, finely chopped
• 4 Baby Bok Choy, chopped
• 1 cup Cabbage, finely shredded
• 3 cups Cooked Rice
• 2 tbsp Kecap Manis or 2 tbsp regular soy sauce with 2 tsp palm sugar or jaggery
• To taste Salt & Pepper

For Garnish:

• 5~6 Spring Onions, chopped
• As needed Fried Shallots
• 4 Fried eggs
• 1 Cucumber, thinly sliced
• As needed Fried Cashews

Instructions

Make the Spice Paste:

• Grind all the ingredients for the spice paste in a mortar and pestle or in a blender.

Make the Rice:

• Heat 2tbsp oil in a large saute pan or wok on medium-high heat. Add the shallots, garlic and red chilies; cook for 2~3 minutes.
• Stir in the ground spice paste and fry for a few minutes until it doesn’t smell raw anymore.
• Add the carrots, green beans, cabbage and bok choy; fry till the veggies are crisp tender, about 3~5 minutes.
• Add the cooked rice, kecap manis, salt & pepper. Mix well until everything is nicely incorporated and the rice is heated through.
• Garnish with spring onions, fried cashews, fried shallots and serve with fried egg and sliced cucumbers.