Balinese Vegetable Curry With Fried Rice Nasi Goreng Food

NASI GORENG (INDONESIAN STIR-FRIED RICE)

Steps:

• Put the rice in a medium heavy-based saucepan and add 520ml water. Quickly bring to the boil, stir once and cover with a tight-fitting lid. Reduce the heat to low and cook for 10 mins. Uncover, fluff up with a fork and spread over a tray. Set aside to cool.
• Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Pour in the beaten egg and, as it begins to cook, use a spatula to bring large flakes of cooked egg into the middle of the omelette. Continue to cook like this for a couple of mins, then leave the rest of the egg to set completely. Flip the omelette over and transfer to a plate to cool before cutting it into long, thin shreds.
• Drop the beans into a pan of boiling salted water and cook for 3 mins. Drain, refresh under cold water and set aside.
• Heat the remaining oil in a wok or large, deep frying pan until almost smoking. Add the chicken and prawns, and stir-fry for 1 min. Tip in the shallots, garlic, chillies and carrots, and stir-fry for a further 2 mins until the carrot is just tender. Add the spice paste and stir-fry for 1 min more. Add the tomato purée, kecap manis, cooked rice and green beans, and stir-fry over a high heat for 2 mins. Add the soy sauce, spring onions and shredded omelette, and toss together.
• Spoon the nasi goreng onto warmed plates. Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions and serve with prawn crackers.

NASI GORENG (INDONESIAN FRIED RICE)

Steps:

• Heat oil in a large skillet or wok over high heat.
• Add chilli and garlic, stir for 10 seconds.
• Add onion, cook for 1 minute.
• Add chicken, cook until it mostly turns white, then add 1 tbsp kecap manis and cook for a further 1 minute or until chicken is mostly cooked through and a bit caramelised.
• Add rice, 2 tbsp kecap manis and shrimp paste, if using. Cook, stirring constantly, for 2 minutes until sauce reduces down and rice grains start to caramelise (key for flavour!).
• Serve, garnished with garnishes of choice (green onions, red chilli, fried shallots).

INDONESIAN FRIED RICE (NASI GORENG)

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread onto a baking sheet, and refrigerate 2 hours until cold.
• Heat a large nonstick skillet over medium heat. Spray with nonstick cooking spray. Pour eggs into hot skillet. Cook until the eggs begin to set, lifting up the edges of the set eggs to allow the uncooked egg to contact the hot pan, about 1 minute. Flip omelet in one piece and cook until fully set, about 30 seconds. Slice omelet into 1/2 inch strips.
• Heat the vegetable oil in a wok or large frying pan over high heat. Stir in the onion, leek, garlic, and chile peppers. Cook, stirring, until onion is soft, 3 to 5 minutes. Stir in the chicken, prawns, coriander, and cumin, mixing well. Cook and stir for approximately 5 minutes.
• Mix in the cold rice, sweet soy sauce, and omelet strips; cook until shrimp are bright pink and chicken is no longer pink in the center, 3 to 5 minutes.

NASI GORENG

Steps:

• If cooking the rice, prepare according to package instructions. Cool and set aside. (This can be done up to day ahead).
• Mix the soy sauce, fish sauce, sambal oelek and 1/4 cup water in a small bowl and set near the stove. Place all the remaining ingredients by the stove as well. Heat 1 tablespoon of the oil in a wok or large deep skillet over high heat. Add the eggs and cook, swirling the pan but not stirring the eggs, so the eggs spread out to make a flat, set omelet, about 2 minutes. Remove the omelet from the wok to the work surface, cool, and slice into strips.
• Add 1 more tablespoon oil to the pan and, when hot, add the shrimp and cook, stirring, until just pink, about 3 minutes. Remove from the wok and chop coarsely. Wipe out any accumulated juices in the wok.
• Reduce the heat to medium and add the remaining 1 tablespoon oil. Add the shallots, garlic, brown sugar and coriander and cook until the shallots are soft, about 2 minutes. Add the rice along with the soy sauce mixture and stir to coat and combine. Increase the heat to medium-high and continue stir-frying until the rice is heated through and lightly toasted, about 5 minutes. Stir in the shrimp and egg strips and cook until just heated through. Transfer to a platter and top with the drained scallions and carrots. Serve with more sambal oelek and hoisin, as desired.

INDONESIAN FRIED RICE (NASI GORENG)

Steps:

• Boil rice in plenty of salted water until cooked.
• Rinse, drain and spread the rice to cool.
• Do this at least two hours ahead, or preferably, leave overnight in the fridge.
• Combine eggs with sesame oil and salt, and put aside (see below).
• Heat wok or large frying pan over heat until hot.
• Add oil, and wait until it is very hot and slightly smoking.
• Add the onions, ginger, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go.
• Then add chicken and shrimp and stir-fry for a further 2 minutes.
• Add rice and continue to stir-fry for 3 minutes.
• Now add the chilli bean sauce or sambal oelek, oyster sauce and ketjap manis/dark soy sauce and continue to stir-fry for 2 minutes.
• Finally, add egg mixture and continue to stir-fry for another minute.
• Alternatively make 2 thin omelettes from the egg mixture ahead of time and cut into strips.
• These can then be used as garnish on the finished dish.
• Turn onto large serving platter and garnish with the spring onion and fresh cilantro, and serve hot.

VEGETARIAN NASI GORENG (FRIED RICE)

Steps:

• Cook the rice in boiling salted water for 12-15 minutes, until tender.
• Drain, rinse, and drain again.
• Stir in the tamarind paste and set aside.
• Heat 1 tbls.
• of the oil in a large skillet or wok, add the shallots, and cook for 3-5 minutes, until softened.
• Add the garlic, ginger, curry powder, pepper flakes, and turmeric and cook gently, stirring, for 1 minute.
• Add the cabbage and cook for 3-5 minutes.
• Add the tomatoes and cook for 2-3 minutes.
• Remove from pan.
• Heat the remaining oil in the pan, add the rice, and cook gently until lightly browned.
• Return the vegetables to the pan.
• Add the soy sauce and sugar and heat gently to warm through.
• Serve hot, garnished with tomatoes, red pepper, cucumber, celery, and omelet strips.
• Note: To make omelet strips: Whisk 2 eggs with plenty of salt and pepper.
• Melt 2 tbls butter in an omelet pan or small skillet.
• Add the eggs to the pan and cook until set.
• Leave to cool.
• Roll up the omelet and slice across into fine strips.

INDONESIAN FRIED RICE - NASI GORENG

Steps:

• Note: This dish is usually served with traditional meat accompaniments or with meat in the dish; so the meat and cabbage to go in is optional.
• Stir the rice with a fork to separate the grains.
• Pour a small amount of oil in a wok and fry the egg to make a thin omelet; cool, then shred.
• Heat the remaining oil in the wok and fry the shallots, garlic, chilies and shrimp paste until the shallots are tender (if adding any meat or shredded cabbage to this dish, add now and cook until meat is cooked through).
• Increase the heat to high and add the rice, salt and soy sauce, adding a little oil if necessary, stirring constantly until well mixed and heated through.
• Garnish with shredded egg, cucumber, and tomato.
• Serve with fried egg, fried chicken, satay, and shrimp crackers, (in the traditional style), if desired.

NASI GORENG (INDONESIAN FRIED RICE WITH VEGETABLES)

Steps:

• Prepare the rice as indicated and have it ready.
• In a kettle, bring enough water to the boil to cover the green beans when they are added. Add salt to taste. Add the beans and cook about two minutes. Drain and set aside.
• Heat the oil in a wok or skillet until it is almost smoking. Add the celery and carrot and cook, stirring, about 45 seconds.
• Add the broccoli and the drained long beans and cook about 15 seconds, stirring. Add the bok choy and snow peas and cook about 30 seconds, stirring. Add the scallions or green onions and the pepper. Cook 10 seconds.
• Add the rice, stirring rapidly, and cook until thoroughly heated without browning.
• Do the following as quickly as possible: Make a well in the center of the rice and add the eggs, stirring rapidly and constantly. When they are barely scrambled, start stirring the rice into the eggs, stirring in a circular fashion, incorporating all of the rice.
• Sprinkle with ketjap manis and salt, add the bean sprouts and cook, stirring and tossing, about 30 seconds. Sprinkle with the chopped scallions and serve immediately.