Nasi Goreng Istimewa Fried Rice Indonesian Style Food

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 (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 ISTIMEWA (FRIED RICE INDONESIAN STYLE)

Steps:

• Heat a wok over high heat for 30 seconds. Add three tablespoons of the peanut oil. When a wisp of white smoke appears, add the shallots and stir-fry for one minute. Add the chili and carrots, and cook for another minute. Add the shrimps and stir for 30 seconds. Add the salt, soy sauce and ketchup and stir all ingredients together thoroughly.
• Add the cooked rice to the wok and combine well. If the heat is too high, lower it to medium. Keep stirring until all the ingredients are mixed and the rice is hot, about two to three minutes. Add the beef and stir together, cooking for two more minutes. Turn off the heat and transfer the rice mixture to a heated platter.
• In a large frying pan, place the three remaining tablespoons of peanut oil and fry the four eggs, sunnyside up. When done, place them atop the rice, one egg per serving.

NASI GORENG ISTIMEWA (SPECIAL FRIED RICE)

Steps:

• Slice your onion lengthwise.
• Heat the oil and fry the onion, garlic, chili and shrimp paste until the onion is soft.
• Add the rice and salt to taste. Mixing thoroughly while constantly stirring until every grain of rice is coated; then add the soya sauce and mix again until the colour is even throughout.
• The rice should take on a nice orange-red tint from the chili powder.
• Cooked meat or prawns can be added with the soya sauce. Onion crisps (Goreng Bawang) is used as a garnish.
• To make it 'istimewa' or special, a lightly fried egg, some cucumber slices and kerupuk (prawn or shrimp crackers) are served on top of the rice.

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 AYAM (INDONESIAN CHICKEN FRIED RICE)

Steps:

• In a medium bowl, season the chicken pieces with the salt and white pepper.
• In a large wok or skillet, heat 1 tablespoon oil over high heat until it melts or shimmers. Fry the chicken, stirring frequently, until cooked through, about 5 minutes. Remove and set aside.
• Add another 1 tablespoon oil to the pan, then add the shallot, galangal and garlic, and cook over medium-high until fragrant. Add the green beans, scallions and turmeric and cook for 1 minute.
• Add the cooked rice to the pan, breaking up any clumps with a wooden spoon and stirring until combined and warmed.
• Return the chicken to the pan. Stir in the kecap manis, light soy sauce, fish sauce, a large pinch of white pepper, and extra salt if needed.
• Meanwhile, fry the eggs: Place a large nonstick skillet over medium-high heat and add the remaining 1 tablespoon oil. Once shimmering, crack the eggs directly into the oil. Cook for 2 to 3 minutes until the whites are partially cooked. Tilt the pan and spoon the hot oil over the egg whites until they are fully cooked. Season with salt.
• Divide the fried rice between two serving plates and top with the fried shallots, sliced chile and fried eggs; serve with crackers.

NASI GORENG: INDONESIAN FRIED RICE

Steps:

• 1. Cook the rice in your preferred method.
• 2. Heat the oil in a wok, and cook the onion, garlic, and green chile until tender. Mix in the carrot and celery. Stir in the rice (Don't put it in all at once, the rice can get mushy, put in a 1/3 at a time).
• 3. Mix in kecap manis, tomato sauce, and soy sauce. Continue cooking about 1 minute, until heated through. Transfer to bowls, and garnish with cucumber slices.
• 4. Fry the eggs individually, leaving the yolks runny and serve over top of each portion of rice.

MY VERSION OF NASI GORENG (INDONESIAN FRIED RICE)

Steps:

• Pour a little oil in a large skillet/wok.
• Fry chicken/bacon in skillet on medium heat until cooked thoroughly.
• Add all other ingredients except rice to the skillet. Add sambal if you want it hot.
• Mix and simmer until shrimp paste dissolves into mixture and everything is heated through.
• Add rice to mixture and mix it in .
• Heat until rice is heated.
• Add more ketchup to taste. There is usually enough ketchup when the rice is light brown from its color.
• To make omelet garnish: Put olive oil in small pan. Whip up 2 or 3 eggs. Pour over olive oil on low-medium heat. Cook until middle sets, then turn the heat off and cover the pan to let the steam finish the edges. (This is a great way to make moist scrambled eggs by the way.) Cut into thin strips and serve over rice.

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.

NASI GORENG - INDONESIAN FRIED RICE

Steps:

• Heat oil in wok or large fry pan.
• Add garlic, ginger and spring onions and sauté for a minute.
• Add sesame oil, sambal oelek, fish oil, shrimp paste and ketjap manis and stir through for a few seconds.
• Add the veggie mix and toss through for a minute.
• Add the cooked rice and keep stirring through until well coated but not sticky.
• Add the chicken and prawns and fold into the rice mixture.
• Taste mixture and if necessary add some more of the spices.
• If you want to top the dish with a fried egg, fry the eggs in a separate fry pan.
• Serve out rice and top with the fried egg.