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Nasi Goreng (Indonesian Fried Rice)

4th December 2020 By Teresa

Ingredients

Nasi Goreng – literally translating to ‘fried rice’ in Indonesian – is a dish that speaks to warm, relaxed evenings basking in languid sunsets. My eldest daughter visited Bali a couple of years ago and has been hounding us to cook a version of this dish ever since. Since we’ve got one child with a fish allergy (so no shrimp) and another with a sesame allergy (there goes the wok oil!) we tend to be a Mediterranean food family through and through. However, the most recent UK lockdown has encouraged us to somewhat stretch our culinary prowess, so we decided to give this a go.

This version of Nasi Goreng is a super simple, weekday meal that the whole family can enjoy. Serves 6.

  • 2 cups of long-grain rice (white or brown will work!)
  • 4 cups of water
  • 3 tbsp oil (any light frying oil will do)
  • 6 large eggs
  • 4 chicken breasts, cut into small chunks
  • 200g red onion, thinly sliced
  • 20g garlic, minced
  • 20g ginger, minced
  • 2 medium red-chillies, deseeded & chopped
  • 2 medium carrots, cut into small batons
  • 1 medium pepper, thinly sliced
  • 200g petit pois
  • 1 serving of Balinese Spice Mix
  • 1 tbsp tomato paste
  • 2 tbsp kecap manis
  • 2 tbsp light soy sauce

Method

  1. Rinse the rice. Put the rice and water into a pan, and bring to the boil. When the rice has boiled, transfer to the bottom oven to cook for about 20 minutes. After the rice is cooked, tip onto a clean baking sheet and spread out to steam dry.
  2. Meanwhile, prepare your vegetables. Heat the oil in the pan on the hotplate until almost smoking. Add the chicken and fry until lightly browned. Remove from the pan.
  3. Tip in the garlic, chillies, ginger, onion, carrot and pepper. Stirfry for 5 mins or until the carrot is just tender. Add the spice mix and fry for another minute. Return the cooked chicken and add the rice.
  4. Add the tomato paste, soy sauce and kecap manis, stir fry on hot plate for another 2 minutes. Once cooked, transfer to the bottom oven to keep warm whilst you move on to the fried eggs.
  5. Using a sheet of bake-o-glide, crack the eggs directly onto the hot plate. Cook for around 3-5 minutes, depending on how well cooked you like your yolk.
  6. Spoon the cooked Nasi Goreng into bowls and gently top each with a fried egg. Finish with any of your favourite toppings – extra soy sauce, sriracha, sliced green onions, sesame seeds… to name a few!
Nasi Goreng
Fried eggs

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Filed Under: Dinner, Recipes

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