RCI-RC.004.0184.002
Nasi Goreng
Nasi Goreng Nasi goreng (fried rice) is a popular Indonesian dish. It is easy to make an
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 4 cups
- 2 tablespoons
- egg1 unitlightly beaten
- shallots5 unitpeeled and sliced
- garlic2 clovespeeled and sliced
- red chilies3 unitsliced
- 1 teaspoon
- ½ teaspoon
- 1 tablespoon
- 1 unit
- 1 unit
- sliced chicken or pork or medium shrimp8 ouncesshelled, deveined and chopped (optional)
- 1 cup
Method
1
Prepare all ingredients by finely chopping shallots and garlic, slicing red chilies, and cutting cabbage and cauliflower into small pieces. Ensure the rice is day-old and cold for best results.
10 minutes
2
Using a mortar and pestle or food processor, grind the shallots, garlic, red chilies, and shrimp paste (terasi) together into a smooth aromatic paste.
5 minutes
3
Heat oil in a large wok over high heat until smoking, then add the spice paste and stir-fry for 2-3 minutes until fragrant and the paste has darkened slightly.
3 minutes
4
Add the chicken liver to the wok and stir-fry until cooked through, then add the fish and continue cooking for another 2 minutes.
4 minutes
5
Add the cabbage and cauliflower to the wok and stir-fry over high heat for 2 minutes until slightly tender but still crisp.
2 minutes
6
Add the cold cooked rice to the wok, breaking up any clumps, and stir-fry vigorously over high heat to combine all ingredients evenly.
3 minutes
7
Season the rice with kecap manis (sweet soy sauce), fish oil, salt, and pepper, tossing continuously until the rice is evenly coated and has a deep golden-brown color.
3 minutes
8
In a separate pan, fry the eggs sunny-side up in a little oil, then serve the nasi goreng on plates topped with a fried egg and garnished with sliced cucumber and tomatoes on the side.
5 minutes