People often ask me, “Do you really eat like this? Do your kids eat everything you cook?” Yes and mostly Yes.
When I started blogging I simply wanted to catalogue recipes that were passed on to me by my mom and grandma as well as the ones that are regulars on our dinner table. Well, friends, this fried recipe is one of them, passed along by friends of ours years ago. They are both of Dutch decent and that was an old family recipe. Wait…Dutch…Indonesian…old family recipe…? Google it! There is a connection that explains it all.
I am no stranger to fried rice recipes having spent a year in South East Asia in my early 20s but this one caught my attention. I love fried rice as much as the next person but this recipe is so much more flavourful. Perhaps flavourful is not the right word…fragrant. Nasi Goreng’s got the same concept as any other fried rice-repurposing last night’s leftovers and making them into breakfast. That’s why many fried rice recipes have eggs in them – only one of the many reasons I love fried rice!
When I first got the recipe from my friends I looked at the ingredient list and spotted unfamiliar items like Sambal Oelek (raw chilli paste) and Ketjap Manis (thick, sweet, rich, syrupy Indonesian version of soy sauce containing sugar and spices). “Great”, I groaned, “I don’t want to go to a specialty store to get them!”
I was assured by my friend they are readily available in all supermarkets and lo and behold…they were! It’s amazing how we pass by unfamiliar ingredients without registering their presence.
I’ve made this fried rice a few times in the last couple of weeks until I finally realized I have to share with you what we eat! Real food, people! No gimmicks, no pretences, especially when it takes only 15 minutes to throw together.
You will absolutely love basmati rice flavoured with warm aromatic spices like turmeric and coriander that is livened up by spicy chillies and spring onions. The contrast of fluffy rice and crunchy peanuts is absolutely irresistible. And glorious fried egg with runny yolk tops it all! Pure luxury.
And that’s how it’s done! Quick and simple.
Then I thought that I should probably research the authentic recipe to make sure Indonesian people wouldn’t get offended and that’s where trouble started. Apparently, there are as many “authentic” recipes as there are cooks! I was hesitant for a while about what to share with you and then decided to throw all caution to the wind and share my version. Please, don’t take me to the “authenticity police” as I don’t claim this recipe to be pure Indonesian Nasi Goreng but it is, my friends, PURE LOVELINESS!
* If you don’t have leftover rice for this recipe, you can make it specifically for it. Cook your rice first and spread it on a baking sheet in a thin layer to cool off, then proceed with the recipe below.
- 1 tbsp vegetable oil
- 1 tsp sesame oil
- 1 onion chopped
- 2 garlic cloves minced
- 1/4 tsp ground ginger
- 1/4 tsp turmeric
- 1/2 tsp cumin
- 1 chicken breast diced
- 2 cups basmati rice cooked
- 2 tsp sambal oelek
- 2 tsp soy sauce
- 2 tsp ketjap manis
- 1/4 cup shredded carrot
- 1/4 cup bean sprouts
- 1/4 cup shredded green cabbage
- 1 tbsp fresh cilantro chopped
- 2 spring onions sliced
- 1-2 eggs
- 1/4 cup peanuts
- 1/2 lime juice
- chilli flakes optional
Heat both oils in a large frying pan and cook chopped onion over medium heat for 5 minutes, add garlic and continue cooking for 1 minute longer.
Add ground ginger, turmeric and cumin and cook stirring for 1 minute until you start smelling the spices.
Add diced chicken breast and cook for 5 minutes until all pieces are sealed.
Now add cooked rice to the pan together with sambal oelek, soy sauce and ketjap manis. I add no salt as soy sauce is quite salty but feel free to adjust to your own taste. If using rice dried out from being in the fridge overnight lower the heat and cover the pan with a lid to let it steam for 2 minutes to soften it a bit.
Take the lid off and start stirring to coat rice with spices and break up any large chunks of rice.
Add your vegetables, the ingredients above are only suggestions, you may use anything you like-beans, peas, broccoli, etc.
Stir fy for 2-3 minutes.
Meanwhile fry eggs on a separate pan for a topping. Alternatively, you can whisk your eggs, cook them like an omelette, slice in strips and use them as a topping.
To finish Nasi Goreng off, squeeze the juice of 1/2 lime all over it, sprinkle with sliced spring onions, chopped cilantro, peanuts and fried egg.
Serve peanuts, sliced green onions, chopped cilantro and chillies on the side as toppings so people may add more if they wish.