Servings : Serves 4
Nasi Goreng is an Indonesian dish which literally translates to Fried Rice. It is popularly referred to as the Indonesian National Dish. In my opinion, this is one of the ULTIMATE fried rice dishes, the flavour is simply incomparable. Although I prefer using BOTH chicken and prawns in this dish, you could opt for just one or the other if you like.
- 1 1/2 cups long grain rice
- 2 eggs, lightly beaten
- 2 tbsp. vegetable oil
- 2 tbsp. sesame oil
- 1/2 tsp. salt or to taste
- 250gm boneless chicken thighs or breast, cut into small chunks
- 250gm prawns, peeled and deveined
- 1 tsp. garlic paste
- 1 tsp. ginger paste
- 1 red onion or shallot, finely chopped
- 2 green onions, chopped
- 2 tsp. fish sauce or shrimp paste or worcestershire sauce
- 1/2 tsp. black pepper powder
- 1-2 tbsp. sambal oelek or chilli garlic sauce
- 2 tbsp. sweet soy sauce or kecap mani
- 1 green chilli, chopped
- 1/4 tsp. turmeric powder
- 1/2 tsp. coriander powder
- 1/2 tsp. cumin powder
- 1 carrot, cubed and boiled OR grated (optional)
- 1/2 cup boiled peas (optional)
- 1 tbsp. chopped red chilli
- 1 tbsp. chopped fresh coriander
- sunny-side up eggs for garnishing (optional)
Wash and rinse out the rice, then soak for 30 minutes. Drain the water and boil the rice until cooked. Drain and set aside to cool. This can be done at least a few hours ahead or even a day before.
Beat the eggs with sesame oil and salt, then set aside.
Heat a large pan, add the veg oil. When very hot, add the red and green onions (reserve the green parts for garnishing) and stir fry for a couple of minutes. Add the ginger, garlic, pepper, shrimp paste, chopped chilli, turmeric, cumin and coriander powders. Then add the chicken and shrimp and stir-fry on high heat for another 2-3 minutes.
Add the boiled rice, boiled peas and carrots and continue to stir-fry for another 3 minutes. Then add the chilli sauce or sambal oelek and soy sauce/kecap manis. Continue to stir fry for a couple of minutes.
Finally, with the heat on high, make a hole in the center of the rice, then add the beaten eggs and scramble them into the rice. Continue to stir fry for another minute to ensure all the egg is cooked and well combined in the rice. Alternatively, you can cook the eggs as an omelette in a separate pan and then cut it up into strips and mix it into the rice before serving.
Serve the rice with a sunny fried egg on top and a coriander, red chilli and green onion garnish.