Nasi Goreng - Indonesian Fried Rice
Serves 4 | Prep under 30 mins
Nasi Goreng - Indonesian Fried Rice
Serves 4 | Prep under 30 mins
Ingredients
3 large eggs, beaten
3-4 cups of cooked rice, cooled
3-5 tablespoons of vegetable oil for stir frying
1lb combination of boneless skinless chicken breast and vegetables such as carrot, broccoli, red or green bell pepper, etc.
3-4 tablespoons of Kecap Manis or other sweet soy sauce
2 scallions (green onions) cut into a quarter inch sections
3-4 cloves fresh garlic, peeled and chopped fine
4-5 shallots (may substitute half an onion) peeled and chopped fine
1-2 small bird peppers or other hot chilies or chili powder to taste
1 each cucumber and tomato for garnish (optional)
3-4 cups of cooked rice, cooled
3-5 tablespoons of vegetable oil for stir frying
1lb combination of boneless skinless chicken breast and vegetables such as carrot, broccoli, red or green bell pepper, etc.
3-4 tablespoons of Kecap Manis or other sweet soy sauce
2 scallions (green onions) cut into a quarter inch sections
3-4 cloves fresh garlic, peeled and chopped fine
4-5 shallots (may substitute half an onion) peeled and chopped fine
1-2 small bird peppers or other hot chilies or chili powder to taste
1 each cucumber and tomato for garnish (optional)
Method
1. If you are using any chicken, cut it into nearly bite sized pieces and reserve aside.
2. Cut the vegetables also into bite sized pieces and shred the cabbage if you are using it.
3. Use just about 1 tablespoon of the oil and heat it in a sturdy wok or large skillet.
4. Add the eggs and heat them through so that they set completely into a flat omelet shape. Remove and set aside, perhaps covering the omelet so it stays warm. This will be used last, as a garnish.
5. Heat the remaining oil well and stir fry the garlic and the onion until the garlic just starts to turn fragrant and brown and then add the chicken.
6. Add the cabbage now if you are using it. Stir fry the chicken until all the pink is gone and then for half a minute or so longer.
7. Add the vegetables and stir fry them until they are done the way you like them.
8. Add the Kecap Manis and the rice and stir fry everything until heated through and then place in a serving dish.
9. Cut all of the omelet into strips that are about one inch long and a quarter inch wide and sprinkle these strips along with the chopped scallions on top of the rice. You can also slice a cucumber and tomato into thin slices, then cut each slice in half and surround the serving dish with these half moon shapes for a real finishing touch!
2. Cut the vegetables also into bite sized pieces and shred the cabbage if you are using it.
3. Use just about 1 tablespoon of the oil and heat it in a sturdy wok or large skillet.
4. Add the eggs and heat them through so that they set completely into a flat omelet shape. Remove and set aside, perhaps covering the omelet so it stays warm. This will be used last, as a garnish.
5. Heat the remaining oil well and stir fry the garlic and the onion until the garlic just starts to turn fragrant and brown and then add the chicken.
6. Add the cabbage now if you are using it. Stir fry the chicken until all the pink is gone and then for half a minute or so longer.
7. Add the vegetables and stir fry them until they are done the way you like them.
8. Add the Kecap Manis and the rice and stir fry everything until heated through and then place in a serving dish.
9. Cut all of the omelet into strips that are about one inch long and a quarter inch wide and sprinkle these strips along with the chopped scallions on top of the rice. You can also slice a cucumber and tomato into thin slices, then cut each slice in half and surround the serving dish with these half moon shapes for a real finishing touch!
Notes
