Indonesian Fried Rice..Nasi Goreng

Indonesian Fried Rice (Nasi Goreng). Photo by Chef #1802609910
Boil rice in plenty of salted water until cooked.
2
Rinse, drain and spread the rice to cool.
3
Do this at least two hours ahead, or preferably, leave overnight in the fridge.
4
Combine eggs with sesame oil and salt, and put aside (see below).
5
Heat wok or large frying pan over heat until hot.
6
Add oil, and wait until it is very hot and slightly smoking.
7
Add the onions, ginger, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go.
8
Then add chicken and shrimp and stir-fry for a further 2 minutes.
9
Add rice and continue to stir-fry for 3 minutes.
10
Now add the chilli bean sauce or sambal oelek, oyster sauce and ketjap manis/dark soy sauce and continue to stir-fry for 2 minutes.
11
Finally, add egg mixture and continue to stir-fry for another minute.
12
Alternatively make 2 thin omelettes from the egg mixture ahead of time and cut into strips.
13
These can then be used as garnish on the finished dish.
14
Turn onto large serving platter and garnish with the spring onion and fresh cilantro, and serve hot.Read more: <a href=”http://www.food.com/recipe/indonesian-fried-rice-nasi-goreng-61614?oc=linkback”>http://www.food.com/recipeNasi Goreng

http://southeastasianfood.about.com/od/riceandnoodledishe1/r/IndonFriedRice.htm

  • 4 cups cooked rice
  • 1 thinly sliced medium onion
  • 1 clove garlic, crushed
  • 2 medium eggs
  • 1 tsp shrimp paste or belachan
  • 1 tsp chili powder
  • 1 Tbsp light soy sauce
  • 3 Tbsps oil
  • Salt to taste
  • Cucumber, tomato and cilantro for garnishing
  • Prawn crackers (optional)

Preparation:

 

  1. Cooked rice – Day old rice is ideal for fried rice as it is drier, which prevents it from sticking to the bottom of the saucepan or the wok. The rice cannot be cooked with too much water which makes it too gooey. It needs to be cooked al-dente, with a small degree of plus and minus in the texture for personal preferences.
  2. Chili paste – Use only pure chili powder. Add 1 tsp of water and mix together. Let it stand for about half an hour. li]Heat up 1 Tbsp of oil on low heat in a wok. Add the shrimp paste, and cook until it is brown and fragrant.
  3. Add another Tbsp of oil and add the garlic and onions. Fry until golden brown, and the fragrance of the garlic and onions are released.
  4. Add the chili paste followed by the rice. Fry on high heat.
  5. Fry until all the ingredients are evenly distributed. Stir constantly so that none of the ingredients stick to the wok.
  6. Add the soy sauce and stir until the soy sauce is evenly distributed.
  7. Add 2 Tbsp of water if you feel the rice is too grainy and hard. The rice should be nice and fluffy.
  8. Separately, using a tablespoon of oil in a frying pan, fry the eggs sunny side up.
  9. Serve the rice with a few slices of cucumbers and tomatoes. Garnish with some cilantro, and an egg for each serving.

/indonesian-fried-rice-nasi-goreng-61614?oc=linkback</a>

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