Nasi Goreng – Indonesian Fried Rice
I’ve taken photos of this recipe on at least three separate occasions now…that’s how good it is! Sure, it may look like a fairly typical dish of fried rice, but this recipe somehow manages to be significantly more addictive. Tim says it’s the shallots. I’ll take his word for it (you should too).
Now, you may notice a whole head of roasted garlic garnishing this delightful plate of rice – though not entirely necessary (and certainly not authentic), if you just happened to roast some garlic and maybe mixed a little into your rice, you would likely not regret it one bit. Here’s Tim with the details…
In no way am I claiming this to be authentic, but I will claim it to be delicious. Typically this dish would use day-old rice and kecap manis, but sometimes you have a craving for fried rice and just can’t wait a day for rice, or be bothered to hunt down unusual ingredients! I can tell you a secret though – shallots are the make or break ingredient in this dish. DO NOT think that shallots are just onions and then use a red onion! I made this mistake for years and this dish taught me that shallots can really take a recipe to the next level. The recipe calls for 5 shallots, feel free to use more – I just get tired of peeling them, so 5 is usually my limit.
Nasi Goreng (Indonesian Fried Rice)
1 tablespoon of vegetable oil
5 shallots, diced small
1 thumb sized piece of ginger, diced small or grated
3 garlic cloves, chopped
2 cups of leftover meat, small cubes (chicken, beef or pork)
4 cups of cooked brown rice
3 tablespoons of fish sauce
1.5 tablespoons of light soy sauce
2 eggs, beaten
1 cup of frozen peas
3 green onions, sliced on a bias
1/4 cup of chopped cilantro
Get out your biggest pan or wok and heat the oil on medium high. Add the shallots and ginger. Cook for about 7 minutes. You want the shallots to really turn colour but not burn. Add your garlic and cook for another 3 minutes.
Add the meat and try to get some browning on it without totally drying it out. It will depend on the type of meat and the cut. Cook for a couple of minutes. Add the rice, fish sauce and soy sauce and toss. Cook for 3 to 5 minutes. Move the rice to one side of the pan – you just need a little bit of space to cook your eggs. Pour the eggs into the pan, let cook for 30 seconds and then stir. Just like making scrambled eggs.
Once the eggs are cooked, add the frozen peas and green onions and cook for another 4 minutes. Keep stirring. Have a taste – adjust the seasoning with some soy sauce. Garnish with the cilantro and enjoy!