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Nasi goreng, back home where it originally came from, is a daily, easy recipe. You find leftover rice from last night and throw whatever leftover meat or vegetables to go with it. As weird as it sounds, we Indonesians eat Nasi Goreng for breakfast!
Recipe videos can be found here.
Ingredients
Honestly, as I said above, any toppings you can have. The only requirement is leftover rice. The leftover bit is crucial – a day old is best. Don’t use fresh rice because they do get clumpy. I try to have vegetables and proteins. Here’s an example of ingredients for your nasi goreng:
For 2 portion:
- 1 Frankfurters, sliced
- 1 Egg
- 1 Pepper, dice
- 1 small carrot, dice
- 1 cup of peas
- 1 bowl of rice
- if you have some crispy pork belly – that is a GREAT option to add!
- 3 cloves of garlic, minced
- half a shallot, minced.
- 1 tbsp of oil
- salt, pepper, chicken bullion
Seasoning
- salt, pepper, chicken bouillon/chicken powder to taste
- 1 tbsp light soy sauce
- 2 tbsp of kecap manis – Indonesian sweet soy sauce
- 1 tbsp of shaoxing wine – optional, non traditional twist!
Steps
- Add oil to a pan, switch stove on to a high heat.
- Immediately add garlic and shallot, stir until aromatic.
- Add your proteins to the pans – frankfurters, crispy pork belly, eggs if you want. I prefer to fry my egg sunny side up at the end. Stir around for 3 minutes or until the meat is half cooked.
- Add shaoxing wine, if you have them.
- Add your vegetables: carrots, peas, peppers. Stir for a few minutes until softened.
- Add your rice and break up the clumps.
- Add all the seasonings: light soy sauce, kecap manis, salt, pepper, chicken boullion/chicken powder.
- Stir until all seasonings are absorbed and cooked together, and serve!
There it is! Meal in under 15 minutes. On hot summer days, pair it together with this Frozen Berry Smoothie Recipe. And maybe, visit Indonesia and try Nasi Goreng right in its motherland!
Happy eating!