Nasi Goreng is comfort food at its best. The warm, hearty rice combined with the aromatic spices and ingredients provides a sense of comfort and satisfaction. At the same time, the exotic flavours of Indonesian cuisine add an element of excitement and adventure to the meal, making it a delightful dining experience.
Despite its rich flavours, Nasi Goreng is relatively simple and quick to prepare. Using leftover rice, which is ideal for this dish, helps reduce waste and ensures the rice has the perfect texture for frying. The cooking process is straightforward, involving quick stir-frying of ingredients, making it an excellent choice for a busy weeknight meal.
The vibrant presentation of Nasi Goreng is another part of its appeal. The golden-brown fried rice, often topped with a sunny-side-up egg, garnished with fresh vegetables and crispy shallots, creates a visually appealing dish that is as pleasing to the eyes as it is to the palate.
Nasi Goreng (Indonesian National Dish)
Ingredients
- 1 shallot diced
- 1 garlic clove minced
- 1 red chilli seeded and finely chopped
- 1/2 teaspoon shrimp paste
- 1/2 teaspoon palm sugar
- 1/2 tablespoon ketjap manis sweet soy sauce
- 8 oz. cooked rice
- 1 fried egg well done
- 2 tablespoons oil
Instructions
- Loosen or separate the cooked rice using the back of a spoon or you can use your fingers if you like.
- In a wok, toast the shrimp paste on low heat until it becomes dry and aromatic. Fry an egg (well-done) and set aside.
- Using a mortar and pestle or a mini food processor, blend the shallot, garlic, red chili, and toasted shrimp paste.
- Heat up a wok and add the oil. Add the blended paste and stir-fry until aromatic or when the oil separates.
- Add the rice into the wok and stir well with the flavouring paste.
- Add ketjap manis and the palm sugar into the rice and continue to fry, make sure that all ingredients are thoroughly mixed together.
- Serve immediately and top with the fried egg.
