mearl223 On September - 29 - 2011

Indonesian Nasi Goreng (Fried rice)

A traditional Indonesian dish, bursting with flavors of chily, meat/shrimps, fried egg & a host of delightful spices, ready to start a riot in your mouth; A fab leftover-makeover if u have some leftover cooked rice & some meat/vegs/shrimps!)




PrepTime 20mins – Serves 5-6 – CookTime 20mins



2 cups long-grain white rice
2 beaten eggs
2 dry thin red chilies
2 tsp sesame oil
salt to taste
a cup of boneless meat cut into 1/2″ strips
a cup pf cleaned prawns/shrimp
6 tbsp vegetable oil
2 tbsp chopped garlic
1 medium onion – finely chopped
2 tsp finely chopped fresh ginger
1/2 tsp freshly ground pepper
1 tbsp dried shrimp paste
1 tbsp oriental chily sauce or ‘sambal oelek’
1 tbsp oyester sauce
1 tbsp dark low-sodium soy sauce
3 tbsp finely chopped spring onions
1/2 cup fresh chopped cilantro/ coriander leaves

Cooking Instructions:

Cook the rice in sufficiently salted water & set aside to cool. (For better results, do this atleast 2 hours ahead or keep to cool over-night).
Combine eggs with sesame oil and salt, and set aside.
Heat a wok or large frying pan, add 4 tbsp veg.oil & when hot, pour in the egg & leave to fry. Remove & set aside. Continue heating the remaining oil until it is very hot and slightly smoking.
Add the onions, ginger, dry red chilies, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go.
Then add chicken and shrimp and stir-fry for a further 2 minutes.
Add rice and toss (covered) cook for 3 mins.
Add the chilli sauce or sambal oelek, oyster sauce and dark soy sauce and continue to stir-fry for 2 minutes.
Shred the egg & leave some shreds for the garnish. (Some would fry another egg & use it as a whole, just for the garnish) Add the remaining egg into the pan & cook for 1 min.
Turn onto a large serving platter and garnish with the spring onion, egg and fresh cilantro, and serve hot with some chilly-soy sauce.

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