Nasi Goreng (Indonesian Fried Rice)
Nasi goreng/fried rice is a popular dish in Southeast Asia. This recipe is an Indonesian version of fried rice served with fried egg.
Servings: 4 people
Ingredients
- 1 clove shallot
- 1 clove garlic
- 1 red chili seeded
- 1/2 teaspoon toasted belacan terasi
- 1/2 teaspoon palm sugar
- 1/2 tablespoon kecap manis
- 8 oz (250g) overnight rice
- 1 fried egg well done
- 2 tablespoons oil
Instructions
- Break up the overnight or leftover rice using the back of a spoon to prevent clumping. In a wok, toast the belacan over low heat until it is dry and aromatic. The toasted belacan should be powdery and resemble tiny granules. Fry an egg until well-done and set aside.
- Using a mortar and pestle or a mini food processor, blend the shallot, garlic, red chili, and toasted belacan. Transfer the blended paste to a small saucer.
- Heat a wok and add oil. Add the flavoring paste and stir-fry until aromatic or until the oil separates. Add the rice to the wok and mix well with the flavoring paste. Add kecap manis and palm sugar, continuing to stir-fry until everything is well blended. Dish out the nasi goreng, top it with the fried egg, and serve immediately.
Notes
In Indonesia, nasi goreng is often served with various sides such fried prawn crackers, fresh vegetables such as lettuce, sliced cucumber, and sliced tomatoes. However, you can just make it plain like what I did. I also love sliced red chili dipped in kecap manis as a condiment. It's great with the fried egg!
Nutrition
Serving: 4people | Calories: 306kcal | Carbohydrates: 50g | Protein: 6g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 84mg | Fiber: 1g | Sugar: 3g