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Nasi goreng (Indonesian fried rice)
Although the seasonings are what define nasi goreng, there is no singular recipe for it. Meat or seafood, vegetables and herbs, and more seasonings and spices can be added for variety.
This is basic no-frills nasi goreng.
Course
Breakfast, Side Dish
Cuisine
Indonesian
Prep Time
5
minutes
minutes
Cook Time
8
minutes
minutes
Total Time
13
minutes
minutes
Servings
2
people
Author
Connie Veneracion
Ingredients
2
tablespoons
cooking oil
2
shallots
peeled and chopped
4
cloves
garlic
peeled and minced
1
half-inch piece
ginger
peeled and minced
1
tablespoon
shrimp paste
or use finely chopped dried shrimps
½
teaspoon
fish sauce
1
tablespoon
sambal (chili paste)
3
cups
cooked rice
preferably cooked the day before
2
heaping teaspoons
kecap manis
Indonesian sweet soy sauce (available in Asian groceries)
2
teaspoons
tamarind paste
available in Asian groceries
Instructions
Heat the cooking oil in a wok or frying pan.
Saute the shallots, garlic and ginger until softened and aromatic.
Add the shrimp paste and fish sauce. Continue sauteeing until the edges of the shallot bits are nicely browned.
Turn up the heat and add the rice. Drizzle in the kecap manis and tamarind paste.
Stir fry until the rice is heated through.
Taste the nasi goreng and adjust the seasonings, if needed.
Serve your nasi goreng with egg, your preferred meat or seafood, ikan bilis, peanuts, vegetables, and more sambal.