Nasi Goreng, literally meaning ”fried rice” , is a filling main and works well with any protein of your choice. Use tofu if you want a vegetarian version or just go without meat for an equally tasty meal.
AuthorHungry PandaCategoryVegDifficultyBeginnerAdd the rice to your rice cooker inner bowl and fill with water to the 1 rice level line. Select the rice function for the rice you are cooking and press ’START’. Leave to cool.
Finely chop the spring onions, dice the red pepper and chop the garlic.
Heat 1 tbsp vegetable oil in a wok. Add the garlic and peppers to the wok and stir fry for 1 minute. Push aside to allow space for the rest of the ingredients.
Heat 1 tbsp vegetable oil in a wok on high heat. Crack the egg into the wok and fry. Once the egg is half cooked, break the yolk and cut into the white with your spatula. Push the egg to one side of the wok to allow space for your rice.
Separate the cooked rice using a spatula. Add 1 tbsp vegetable oil to the wok and when smoking hot, add the rice then mix well. Add 1 tsp shrimp paste and 2 tbsp sweet soy sauce (kecap manis) to the pan.
Continue to stir fry and make sure the paste and soy sauce get well mixed into the rice. Add salt and pepper to taste. Finally add a dash of sesame oil and stir. Serve and garnish with spring onion on the top.
Ingredients
Directions
Add the rice to your rice cooker inner bowl and fill with water to the 1 rice level line. Select the rice function for the rice you are cooking and press ’START’. Leave to cool.
Finely chop the spring onions, dice the red pepper and chop the garlic.
Heat 1 tbsp vegetable oil in a wok. Add the garlic and peppers to the wok and stir fry for 1 minute. Push aside to allow space for the rest of the ingredients.
Heat 1 tbsp vegetable oil in a wok on high heat. Crack the egg into the wok and fry. Once the egg is half cooked, break the yolk and cut into the white with your spatula. Push the egg to one side of the wok to allow space for your rice.
Separate the cooked rice using a spatula. Add 1 tbsp vegetable oil to the wok and when smoking hot, add the rice then mix well. Add 1 tsp shrimp paste and 2 tbsp sweet soy sauce (kecap manis) to the pan.
Continue to stir fry and make sure the paste and soy sauce get well mixed into the rice. Add salt and pepper to taste. Finally add a dash of sesame oil and stir. Serve and garnish with spring onion on the top.
To add texture to this beautiful dish, serve with prawn crackers on the side
and some diced cucumber to cleanse the palate between bites