Recipe: Nasi Goreng

Nasi goreng is often described as Indonesia’s twist on fried rice. And as with other fried rice recipes in Asia, it has been suggested that it can trace its origin from Southern Chinese fried rice.

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Nasi goreng is often described as Indonesia’s twist on fried rice. And as with other fried rice recipes in Asia, it has been suggested that it can trace its origin from Southern Chinese fried rice. However, it is not clear when Indonesians began to adopt the Chinese fried rice and create their own version.

Nasi Goreng

  • 500 ml uncooked American white rice
  • 30 ml oil
  • 3 eggs (lightly beaten)
  • 1 onion (chopped)
  • 2 small chillies (seeded and finely chopped)
  • 1 clove garlic (crushed)
  • 4 deboned skinned chicken breasts (cooked and cut into thin strips)
  • 250 g prawns or shrimps (cooked)
  • 2 stalks celery (finely sliced)
  • 45 ml soy sauce
  • handful fresh coriander (OR)
  • handful parsley
  1. Try to use American white rice to prepare this well-known Indonesian specialty

  2. Made with rice, chicken, fish or seafood and vegetables, the dish is quick and easy to make

  3. Cook the rice according to the packet instructions, drain well and set aside

  4. Heat a teaspoon of the oil in a large pan, pour in the beaten eggs and heat slowly until just set

  5. Flip, brown lightly and slide out on to a plate

  6. Cut into thin strips

  7. Heat the rest of the oil and gently sauté the onion, chillies and garlic until fragrant

  8. Add the chicken strips, prawns or shrimps and celery and stir-fry for a few minutes

  9. Add the cooked rice, soy sauce and the omelette strips and stir-fry until heated through

  10. Serve immediately, garnished with fresh coriander or parsley leaves

Recipe From : YOU October 01, 2000

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