Nasi Goreng is a popular and flavorful Indonesian style Fried Rice which is traditionally served with a sunny-side-up fried egg.
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What’s best about this recipe is that it uses simple everyday ingredients, thus, making it quite easy to prepare. Nasi Goreng comes from Indonesia where rice is a staple food. If you’ve been to Bali or any other part of Indonesia you’d be already familiar with Nasi Goreng. I’m sure you’d be raving about it.
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So, hello March!
It is a Monday and I have got a perfect recipe for you.
This Indonesian Fried Rice is a breakfast dish made with leftover rice and a flavoring paste. Meat, shrimp, and vegetables are optional and rarely added to it. The seasoning paste is made with sweet soy sauce, brown sugar, chilies and shrimp paste, and the rice is cooked to form a nice, caramelized brown color.
Top it with a sunny side up fried egg, julienned tomato and cucumber – and you are raring to go.
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The Optional Ingredients or Substitutes!
If you can get your hands on sweet soy sauce or kecap manis, well and good. Kecap minis are a thicker form of soy sauce.
If you cannot get hold of kecap manis, reduce the regular soy sauce with brown sugar till you get a syrup-like consistency.
Nasi Goreng uses shrimp paste and it is easily available in major supermarkets and online shopping websites. A traditional Indonesian shrimp paste contains an ingredient called umami which adds more oomph into the dish. But this ingredient is optional for I’ve tried it without adding shrimp paste and it still tastes just fine.
A more authentic way to go about it is to add dried shrimp. Toast it in a pan with a little salt and crumble. Add it while preparing to the dish and the taste isn’t compromised.
The one thing that you shouldn’t, however, settle on is the cold leftover rice. In fact, the secret to making any fried rice is using cold rice and not immediately/freshly cooked rice. Freshly cooked rice already has moisture and when it is tossed in sauces, it becomes mushy and sticky.
I usually cook rice a little more than I needed, the previous day. It is then refrigerated making it drier and harder. If you do not have leftover rice, cook well in advance, let it cool and refrigerate for a couple of hours at least.
Once your rice is ready, you’d see that this dish comes together in under 20 minutes.
A Quick One-Pot 20-minute Recipe
As mentioned before, Nasi Goreng comes together in just under 20 minutes. All you need is cook the meat (here, I’ve used shrimp. You may also substitute it with cubed chicken), saute onion and garlic with shrimp paste, add the sauces and brown sugar, the rice and cook till the rice is nicely caramelized.
How to Serve Nasi Goreng
This Indonesian Fried Rice is served topped with a sunny-side-up fried egg with a side of fresh cucumber and tomato slices. Garnish with fried shallots, if you like.
Nasi Goreng is a one-pot meal and that makes it my favorite thing to prepare for a quick lunch. It is also Indonesia’s national food and it only makes sense!
Nasi Goreng RecipePrint
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