Nasi Goreng (Indonesian Fried Rice)
Nasi Goreng is an Indonesian fried rice rich with vegetables, fish and egg. The dish is available in any food stall and restaurant in Jakarta. Nasi Goreng has become more popular in South India, especially Kerala. The sweet and spicy flavors make it different from the normal fried rice. I had it for the first time while working in Abu Dhabi and loved it. A key ingredient is the shrimp paste. YOu can find it at international or Asian food stores.
Ingredients
2 to 3 tbsp oil
3 - 4 cups basmati rice cooked and cooled (best after a day in the refrigerator)
2 tsp shrimp paste
2 tsp sambal chili sauce
1 tsp fish sauce
1 tsp oyster sauce
1 tsp chilli paste
1 onion , small, diced
6 - 8 oz medium prawns, de-veined with shells and tails removed, cooked (thinly sliced cooked chicken breast can be substituted for prawns, see note below)
4 eggs
1 green onion, sliced
A few cucumber Slices
Tomato quarters or slices
Preparation
Heat a tablespoon of oil on low heat in a wok
Add the shrimp paste, and cook until it is brown and fragrant
Add onion Stri fry for 1 minute
Add prawns, sambal sauce, fish sauce, and oyster sauce, Stir
Add the chilli paste followed by the rice
Turn up the heat and stir fry until all the ingredients are are evenly distributed
Stir constantly so that none of the ingredients stick to the wok
The rice should be nice and fluffy
Heat the remaining tablespoon of cooking oil in another pan and fry the eggs sunny side up
Place the rice in a serving bowl and flip onto serving plate to give it the round shape. Place a fried egg on top of each serving. Garnish with sliced green onion and a few slices of cucumbers and tomatoes
Note: if using chicken, heat a tablespoon of oil in wok over high heat, add chicken and cook until it mostly turns white, then add 1 tbsp kecap manis (sweet soy sauce) and cook for a further 1 minute or until chicken is mostly cooked through and a bit caramelised. Then use the chicken when it calls for the shrimp.
Keyword: Main Asian
