Nasi goreng

Nasi goreng

By
From
Encyclopedia of Food and Cookery
Serves
6-8

One of the basic dishes of Indonesia, rather similar to fried rice. A variation is popular in Malaysia also. Meats, vegetables or seafood are cut into smallish chunks and fried in oil and, towards the end of cooking, all the ingredients are stirred together. The dish can vary from region to region but rice is always the major component. Bami goreng is a similar fried dish, but made with cooked noodles instead of cooked rice.

Nasi goreng (Indonesian)

Ingredients

Quantity Ingredient
3 eggs
freshly ground black pepper
oil, for frying
2 onions, chopped
2 garlic cloves, crushed
1/2 teaspoon dried shrimp paste
500g pork or lean beef steak, diced
250g raw prawns, shelled and deveined
740g rice, cooked and cold
6 spring onions, finely sliced
2 tablespoons light soy sauce
3 tablespoons onion flakes
1 cucumber, finely sliced
salt, to taste

Method

  1. Beat eggs with salt and pepper. Heat a little oil in a frying pan and make an omelette with half the eggs. Turn onto a plate without folding. Make another omelette with the remaining eggs. When cool, place omelettes on top of each other, roll up and cut into strips. Set aside for garnish.
  2. Put chopped onions, garlic and shrimp paste in blender and blend to a paste (or chop onions very finely, crush garlic and dissolve paste in a little hot water; combine these 3 ingredients).
  3. Heat 3 tablespoons oil in frying pan or wok and fry blended ingredients for a few minutes. Add meat and fry, stirring, until cooked. Remove meat and keep warm. Fry prawns, remove and keep warm.
  4. Add 2 tablespoons more oil and when hot stir in rice and spring onions, tossing and mixing thoroughly. Sprinkle with soy sauce and mix evenly. Return meat and prawns to pan and combine with rice. Keep hot.
  5. Place onion flakes in a wire strainer and lower them into hot oil for a few seconds or until they turn golden brown. Drain on paper towels.
  6. Pile rice mixture on a heated serving platter and garnish with strips of omelette, fried onion flakes and cucumber slices.

Nasi goreng (Malaysian)

Ingredients

Quantity Ingredient
1.1kg rice, cooked and cold
2 small brown onions, sliced
4 tablespoons oil
2 tablespoons raisins
1 egg, lightly beaten
2 fresh red chillies, seeded and chopped
2 garlic cloves, chopped
250g raw prawns, shelled and deveined
2 spring onions, finely sliced

Method

  1. Stir rice to separate grains.
  2. Fry one onion gently in oil in wok or frying pan until crisp and golden brown. Remove with a slotted spoon, drain and set aside for garnish. Fry raisins in same oil for 2 minutes, stirring, then remove and set aside.
  3. Pour egg into pan and make thin a omelette. Roll up and slice finely. Reserve for garnish.
  4. Blend or pound together chillies, garlic and remaining onion, then fry together gently for 3–4 minutes, adding more oil if necessary. Add prawns and stir-fry until cooked.
  5. Stir in rice, increase heat and fry for about 3 minutes. Serve on a large heated platter, garnished with fried onions, raisins, omelette strips and spring onions.

Note

  • Dried shrimp paste, also known as blachan or trasi, and dried onion flakes, known as bawang goreng, are available from Asian grocery stores.
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