Nasi Goreng (Indonesian Fried Rice)
Total Time
20 minutes
Servings
2
2 servings of steamed rice
2 eggs
1 clove garlic
2 shallots
1 red chile pepper
1 Tbsp fish oil
10 ml coconut oil
Sweet soy sauce
Salty soy sauce or salt
Ground pepper
20 stink beans or green beans
100 g chicken fillet, cut into small pieces
100 g small prawns
4 fish meatballs
2 spoons of tinned corned beef
1 cucumber
Sliced hot dogs or sausages
Sliced chicken liver
Cauliflower
Sliced salted dried fish
Spring onion
Slice shallots and red pepper into thin slices.
Crush garlic, peel of the skin, and mince well.
Slice stinky beans in half, or as desired.
Heat oil in wok, add the chicken or prawn, and stir fry until done.
Add shallot, pepper, garlic and stink beans. Stir until garlic turns golden.
Crack in the eggs, and stir fry until half done.
Add the steamed rice, and stir until all mixed.
Add soy sauces, salt, and ground pepper as desired.
Serve on plates, adding fresh cucumber slices or tomatoes as garnish.
- •Use cold rice, preferably leftover from a day before. Unsticky rice is easier to cook and preferred by some.
- •Some prefer not to use stinky beans and use green peas or green beans as a substitute. This will give a nice shade of green.
- •If you are cooking with corned beef, leave the sweet soy sauce out. This is a variation of nasi goreng called nasi goreng kornet or corned beef fried rice.
- •Try including a fried egg, sunny side up, as accompaniment on the side.
- •You can use salted fish as a variation to make nasi goreng ikan asin, or salted fish fried rice. In this case, leave out the sweet soy sauce.
- •Substitute green peas with sliced spring onions, adding them after the rice has been added to the wok. Spring onions will give nice aroma and color to the fried rice.
- •Prawn cracker/chips are a nice condiment on the side.