Nasi Goreng |
Nasi Goreng is traditionally served at home for breakfast and is made out of leftover rice from the night before. The ingredients used are shallot, tomato, tamarind, pepper and chilli, the rice is fried with leftovers from a chicken or beef dish, prawns. The medium is oil or margarine, typically spiced with kecap Manis (sweet soy sauce)
Nasi Goreng (Indonesian Fried Rice with Vegetables)
- 5 cups rice, cooked (preferably cooked a day in advance)
- 3 tablespoon rice bran oil (you can use vegetable or peanut also)
- 1 cup French beans, stringed and cut diagonally
- 1 cup celery cut into thin slices
- 1 ½ cups carrot cut into thin, julienne strips
- 1 cup broccoli/cauliflower cut or broken into small bite-size pieces
- ⅓ cup spring onions cut
- 3 tablespoon hot green chillis split and cut in thin slices
- ¼ cup red capsicum cut in thin juliennes
- ¼ cup yellow capsicum cut in thin juliennes
- ¼ cup green capsicum cut in thin juliennes
- 3 eggs
- 3 tablespoon ketjap manis, a sweet Indonesian soy sauce, or use an equal amount of soy sauce blended with 3 tbsp
sugar - ¼cup bean sprouts (I forgot to use)
- Salt to taste, if desired
- ½ cup finely chopped scallions or green onions
Method:
- Prepare the rice and cool it.
- In a small pan boil water with a little salt. Once the water boils lower the flame and add the beans. Fry for 2 minutes or when the beans change colour strain the water and transfer he beans to an ice bath. Drain and set aside. Basically, blanch the beans.
- Heat the oil in a kadhai/wok until it is almost smoking.
- Add the celery and carrot and cook, stirring for about 45 seconds.
- Add the cauliflower and the drained beans and cook for about 15 seconds, stirring.
- Add the spring onions and the capsicum. Cook for 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 centre of the rice and add the eggs, stirring rapidly and constantly. When they are barely scrambled, start stirring the rice into the eggs, stirring circularly, incorporating all of the rice.
- Sprinkle with soya sauce mixed with sugar and salt, add the bean sprouts and cook, stirring and tossing, about 30 seconds.
- Sprinkle with the chopped spring onion and serve immediately.
Srivalli says
We seem to have made the same dish Archana..your plate looks so inviting as well!
Varadas Kitchen says
A really nice healthy and filling dish. Your turned out so good
Usha says
Colorful and flavorful fried rice. I think almost all cuisines have a similar fried rice recipe that is prepared with leftover rice. We too have a variation of fried rice that is made for breakfast but with out veggies in it.
Sapana Behl says
Your version of indonesian fried rice looks delicious !
Pavani N says
What a colorful and yummy looking rice dish.
Priya Suresh says
I have seen people saying rarely no to this fried rice, my favourite anytime.
vaishali sabnani says
This was my first choice from Indonesia. .it looks delicious and wholesome. Good job Archana.
Harini-Jaya R says
Looks wholesome and flavorful.
The Pumpkin Farm says
i am yet to post this on my blog although i have made it for a couple of times..this is an awesome recipe that blends in so many flavors, you have done good justice by incorporating as much
Padmajha PJ says
Nice one Archana and into a fried rice anything will go and it will be loved by all!Must try this after BM
Chef Mireille says
One of my fave dishes which I make often - I love Ketcap Manis and it makes such a difference in flavor
Suma Gandlur says
What a yummy way to use the left over rice. Nice choice.
Gayathri Kumar says
Nasi goreng looks so colourful and so inviting..
Sreevalli E says
Flavorful & colorful rice..