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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!