Indonesian-Style Fried Rice (Nasi Goreng)

 

Nasi goreng is Indonesia’s national dish. At its simplest, it is cold leftover rice, seasoned with sweet soy sauce (kecap manis) and whatever leftovers and spices the cook has on hand. Often it is topped with a fried egg and served for breakfast. Of course, it can be much more elaborate, depending on the circumstances under which it will be served. My version leans toward simplicity, making it a quick and easy weekday meal.

 

 

Indonesian-Style Fried Rice (Nasi Goreng)
Serves 4
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Ingredients
  1. Wok or large skillet required
  2. 2 cups cold cooked rice 500 mL
  3. 2 tbsp oil 30 mL
  4. 8 oz deveined peeled shrimp, chopped 250 g
  5. 1 onion, finely chopped
  6. 8 oz ground pork 250 g
  7. 4 cloves garlic, minced
  8. 1 to 2 red Thai bird’s-eye chile(s), minced
  9. 3 tbsp kecap manis 45 mL
  10. 1 tbsp fish sauce 15 mL
  11. 4 fried eggs
  12. Fried Shrimp Chips (optional)
  13. Sriracha sauce (optional)
Instructions
  1. 1. In wok, heat oil over medium-high heat. Add shrimp and cook, stirring, until pink and opaque throughout, about 1 minute. Using a slotted spoon, transfer to a plate.
  2. 2. Add onion and pork to wok and cook, stirring, until pork is no longer pink and onion is softened, about 5 minutes. Reduce heat to medium. Add garlic, and bird’s-eye chile(s) to taste and cook, stirring, for 1 minute. Add rice, kecap manis and fish sauce and cook, stirring and breaking up any clumps with a wooden spoon, until rice is heated through. Return shrimp to pan and toss well to combine.
  3. 3. Spoon rice mixture onto 4 warm serving plates and top each with 1 of the fried eggs. Serve with shrimp chips (if using). Pass sriracha sauce (if using) at the table.
Notes
  1. Tips
  2. It is more authentic to use jasmine rice in this dish, but I prefer brown rice.
  3. If you don’t have kecap manis, mix together 11⁄2 tbsp (22 mL) each soy sauce and pure maple syrup to use in place of it.
  4. Make sure you save any leftovers, because they reheat well for lunch the next day.
  5. Look for ready-to-cook shrimp chips at Asian markets. They are a tasty snack or accompaniment to fried rice, and they just need a quick fry to make them crispy and delicious.
  6. To make Fried Shrimp Chips: Pour enough oil into a wok or large saucepan to come about 1 inch (2.5 cm) up the side of the pan. Heat until hot but not smoking, or until candy/deep-fry thermometer registers about 350°F (180°C). (Do not overheat. If the oil is too hot, the chips will curl up and cook unevenly.) Add shrimp chips, 2 at a time, and fry, turning constantly with tongs, until they are puffed all over, about 20 seconds. Transfer to a paper towel–lined plate and let drain
Judith Finlayson http://judithfinlayson.com/
Posted in Chile Recipes, Pasta & Grains, Recipes.

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