Nasi Goreng – Indonesian Style Fried Rice

Succulent Shrimp, tender chicken and the enticing flavors of Indonesia – Nasi Goreng! The flavors of Indonesia are delightful and fresh with the flavors of the Spice Islands.

Indonesian Cuisine is influenced by Chinese, Indian and European Cuisines in the preparation of the natural bounty of fresh ingredients like coconuts, lemon grass and rice.

Nasi Goreng, literally means fried rice, and should be made with leftover rice or rice cooked the day before. There are probably a million ways to make Nasi Goreng and can easily be adjusted to suit your individual preference. Sometimes I used bits of broccoli or cauliflower and others shrimp and chicken. The taste are wonderfully satisfying and so easy to prepare.

The key to making great Indonesian, or any type, of fried rice is to use leftover or precooked rice. Using freshly cooked rice will only result in an inferior dish. The rice needs to be cooked, cold and sit for abit to make the very based fried rice.

Nasi Goreng Ingredients

• 1 cup Jasmine Rice, cooked and cooled
• 2 eggs
• 2 tablespoons Vegetable Oil
• 1 tablespoon Sesame Oil
• 1 Onion, dice
• 1 tablespoon Sambal Ulek
• 1 Garlic Clove, crushed and finely minced
• 1 Leek, thinly sliced
• 1/2 teaspoon Ground Coriander
• 1 teaspoon Ground Cumin
• 1/2 pound Chicken, cut into approximately 1 inch cubes
• 1/2 pound Shrimp (41/50 work nicely)
• 4 tablespoons Kecap Manis

Method

Cook rice, preferably the day before, but at least 4 to 5 hours prior to making Nasi Goreng.

Beat the eggs, heat the wok and add 1/2 (2 teaspoons) of the sesame oil, and make the eggs into an omelette, slice into strips; set aside.

Heat 1 tablespoon vegetable oil in the wok; add the chopped onion, leek and garlic; cook until the onion is soft but do not brown; remove onions to a plate and set aside.

Heat remaining 1 tablespoon vegetable oil and 2 teaspoons of sesame oil in wok; add chicken and stir fry until chicken is almost cooked through (about 3 to 4 minutes); add shrimp and cook for another 3 to 4 minutes or until shrimp is bright pink; add the rice; add the onion mixture; add the Coriander, Cumin and Sambal and finally, add the Kecap Manis and cook for a further 5 minutes.

Garnish with omelet slices and serve hot. Bon Apetite!