Nasi Goreng – Typical Indonesian Fried Rice-
This simple, easy to follow, short taking time – only more or less 15 minutes- , homemade recipe of Nasi Goreng, a typical Indonesian Fried Rice, the pride and national dish of Indonesia will give an amazingly delicious fried rice with special fried egg, fried prawn crackers and some fresh vegetables garnish not only for you but also for all of the members in your family! Do try!!
A truly original Indonesian Fried Rice or Nasi Goreng is easy and simple to make with leftover rice and a flavoring paste and if you want to, you can have some thinly slices of fried-chicken to be mixed with other several simple ingredients.
Indonesian Fried Rice or Nasi Goreng has a special characteristic with the fried egg on top .The fried egg is usually the sunny side up or you can also have the scrambled egg mixed with other ingredients while cooking the Indonesian Fried Rice or Nasi Goreng.
Nasi Goreng is a very popular dish in Indonesia. You can find and buy Nasi Goreng from the street sellers/hawkers, street food stalls and restaurants to a high end dining place. Many Indonesians love to have Nasi Goreng for their breakfast or evening meal.
More and more people around the world love to have Nasi Goreng especially the people in South East Asia like Malaysia and Singapore and in Europe like in Netherland. Different from the Chinese Fried Rice, Indonesian Fried Rice or Nasi Goreng has a stronger and spicier taste.
As mentioned above, Nasi Goreng or Indonesian Fried Rice is the pride and national dish of Indonesia for its second position after Rendang, the first position and another Indonesian pride and national dish, in the list of World’s 50 Most Delicious Foods.
Nasi Goreng or Indonesian Fried Rice has a long history in Indonesian Cuisine. It is believed that the tradition of cooking fried rice began in the tenth century when there was a trade relationship between China and several kingdoms in Indonesia like Sriwijaya and Majapahit.
The main ingredient of Nasi Goreng or Indonesian Fried Rice is the leftover or overnight rice. The leftover or overnight rice is used because Indonesians believe that it is forbidden to throw away the uneaten rice.
Besides the main ingredient, the overnight or leftover rice, you just need several ingredients such as shallots, garlic, pepper, red chili, bird’s eye chili and some salt and of course not to forget the kecap manis (Indonesian Sweet Soy Sauce).
With some general and simple ingredients, Indonesian people make the best of the leftover or overnight rice into a very delicious meal for breakfast. It really shows how creative Indonesians to create such a delicious meal from uneaten food stuff.
HOW MANY CALORIES OF INDONESIAN FRIED RICE OR NASI GORENG PER SERVING?
COURSE : MAIN COURSE
CUISINE : ASIAN (INDONESIAN)
KEYWORD : NASI GORENG
PREP TIME : 10 MHNUTES
COOK TIME : 5 MINUTES
TOTAL TIME : 15 MINUTES
SERVINGS : 4 PEOPLE
CALORIES : 306 CALORIES
- 1 clove of garlic
- 1 clove of shallot
- 1 of seeded red chili
- ½ teaspoon of toasted terasi (Indonesian shrimp paste)
- ½ teaspoon of palm sugar
- ½ tablespoon of kecap manis (Indonesian sweet soy sauce)
- 8 oz of overnight rice
- 1 fried egg ; sunny side up and well done
- 2 tablespoons of cooking oil
- The leftover/overnight rice is broken using the back of a spoon so the overnight/ leftover rice will not clump together.
- Prepare a large flat base frying pan. The terasi (Indonesian shrimp paste) is toasted on the large flat base frying pan on low heat until the terasi (Indonesian shrimp paste) turns dry and has a nice aroma.
- Toasted terasi is usually powdery and it looks like small granules. The egg is fried well done and it is put aside.
- With a mortar and a pestle or a mini food processor, the shallot, garlic, red chili and toasted terasi are pounded or blended. The pounded or blended flavoring paste is removed to a tiny saucer.
- The large flat base frying pan is heated up and the cooking oil is put into the large flat base frying pan. The flavoring paste is also put into the large flat base frying pan and they are stirred fry until you smell the nice aroma or when the cooking oil separates.
- The overnight rice is put into the large flat base frying pan and they are stirred properly with the flavoring paste. The kecap manis (Indonesian sweet soy sauce) and palm sugar are put into the rice in the large flat base frying pan and keep on stir frying.
- You must be sure that the kecap manis (Indonesian sweet soy sauce) and palm sugar are blended properly with the overnight rice.
- Dish out the Nasi Goreng or Indonesian Fried Rice and the Nasi Goreng is topped with sunny side up well done fried egg.
- Your Homemade Nasi Goreng or Indonesian Fried Rice is almost ready and not to forget to beautifully decorate the Nasi Goreng with fresh lettuce, slices of peeled cucumbers and slices of fresh tomatoes. Now, you quickly serve it with fried egg and fried prawn crackers.
- For the condiment , you can have the slices of red chili dipped in kecap manis (Indonesian Sweet Soy Sauce)