Nasi goreng Indonesia is usually made using leftover (or pre-cooked) white rice and stir fried with a paste made of chillies, shallots and garlic and seasoned with kecap manis (sweet soy sauce). Other ingredients that I have included in my nasi goreng are long beans, chicken, and prawn. For garnishes, you can either top it with a fried egg or omelette, and serve with prawn crackers (krupuk), lettuce, cucumbers or tomatoes.
Nasi Goreng Indonesia
Since I already have the WORLDFOODS Indonesian fried rice paste, I didn't have to get my blender / mortar and pestle out to ground the ingredients to make a paste. The WORLDFOODS paste includes garlic, dried chillies, shallots, onions, turmeric and tomato paste. The spiciness level is mild.
For my version of nasi goreng Indonesia, I decided to serve it with telur dadar (omelette) which is cut into thin strips. If you are using freshly cooked rice, it is recommended to cook it at least one hour beforehand, then allow it to cool and "dry out" and then loosen the grains with a spatula. Traditionally, nasi goreng is made using leftover rice from yesterday's meal. We just harvested some long beans from our garden that morning, which went straight into our fried rice.
This was easy to make, and very delicious. The fried rice was fragrant with a slight spicy kick. Hubby liked it very much too, and helped himself to an extra large plate.
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Nasi Goreng Indonesia (Indonesian Fried Rice)
Recipe by Baby Sumo
Preparation time: 15 minutes
Cooking time: 12-13 minutes
1 cup rice, washed
For the omelette
1/2 tsp light soy sauce
1/2 tbsp cooking oil
2 tbsp cooking oil
4 cloves garlic, finely chopped
3 1/2 tbsp WORLDFOODS Indonesian Fried Rice 'Nasi Goreng' Paste
100g chicken, cut into small chunks
8 king prawns, peeled, deveined with tails intact
1 long bean, sliced thinly
1 spring onion, sliced thinly
1/2 tsp kecap manis
3-4 bird's eye chilli (cili padi)
A few lettuce leaves
1. Cook the rice first and leave to cool. Once cooled, use a spatula and loosen the rice grains. Set aside. You can also use leftover rice.
2. Break eggs into a bowl, then beat lightly with a fork. Season with the soy sauce. In a frying pan, heat the cooking oil over medium heat. Once the pan is hot, add the egg mixture and cook for about 2 minutes, then flip over and cook for a further minute, until it is golden in colour. Leave to cool, and once cool, cut into thin strips. The easiest way to do this is to roll the omelette and then cut with a sharp knife.
3. In a wok, heat the oil over medium high heat. Add the garlic and cook for 1 1/2 minutes until lightly browned. Add chicken and cook for 2-3 minutes, then add the WORLDFOODS paste and fry for a further 1 minute, until fragrant.
4. Add the prawns, and sear quickly for 20 seconds, then add the rice and stir well to coat. Cook for 2-3 minutes, until rice is well coated, fragrant, and dry. Add the long bean, spring onion and kecap manis, and cook for a further 30-40 seconds. Add 3/4 of the omelette (from Step 2 ) and give it a quick stir. Remove from heat.
5. To serve, place lettuce leaves on the plate. Scoop rice into a small bowl, then unmould onto the lettuce leaves. Serve with prawn crackers and a chilli-kecap manis dip.
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