How to make Nasi goreng
Let's Cook Indonesian Food
- 2 cups rice
- 4 cups water
- 1 tsp salt
- ½ cup peanut or vegetable oil
- 2 onions, chopped
- ½ tsp dry shrimp paste (trasi or blachan)
- 1 clove garlic, crushed
- 1 fresh chilli, seeded and sliced
- 250 g beef or pork fillet, diced
- 2 half chicken breasts, diced
- 250 g prawns, shelled
- 2 tbsp light soy sauce
- 4 eggs
HOW TO COOKWash the rice in several changes of water. Bring the water to the boil, and then add the salt and rice. Reduce the heat, cover tightly, and simmer for 20–25 minutes. Uncover, and allow to get quite cold. It is a good idea to cook the rice the day before.
Heat half the oil in a large frying pan. First fry the onions, shrimp paste, garlic and chilli, stirring constantly, for 2–3 minutes. Add the beef or pork and fry until cooked, about 3–4 minutes. Add the remaining oil when necessary. Add the chicken and prawns and cook 2 minutes longer, then add the rice and fry, stirring constantly, until heated through and the rice is golden. Sprinkle with soy sauce and toss together well.
Fry the eggs individually, or prepare an omelette separately and cut into thin strips. Heap the rice on a serving plate and garnish with the eggs or omelette strips.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.