Nasi goreng or Indonesian fried rice is one of the most requested recipes on Rasa Malaysia. I have received many emails from readers requesting for a nasi goreng recipe. For those who are anxiously awaiting a nasi goreng post, wait no more as I have gotten just the perfect nasi goreng recipe for you. Adapted from James Oseland’s Cradle of Flavor coobook, this nasi goreng is the Javanese version of fried rice. As he indicated in his cookbook, a truly authentic nasi goreng Indonesia is plain and simple, consisting of leftover rice stir-fried with a flavoring paste. Ingredients such as shrimp, meat, and vegetables are rarely, if ever, added to it. While nasi goreng is available in Indonesia, Malaysia and Singapore, the Indonesian version is my favorite. Topped with a fried egg (a distinctive note of Indonesian’s version), spicy nasi goreng is a meal that is both hearty and gratifying. Making nasi goreng also reminded me of my fond memories while traveling in Indonesia—a country with vibrant and colorful culinary traditions which I intend to explore more in the near future.
INGREDIENTS 2 tbsp vegetable oil 1 small onion, finely sliced 2 garlic cloves, crushed 1 carrot, grated ½ small Chinese or Savoy cabbage, shredded 175g cooked brown rice 1 tbsp fish sauce (optional) 1 tbsp soy sauce 1 egg
hot chilli sauce, to serve
Heat the oil in a wok over a high heat. Add the onion and cook for 3-4 mins until softened and slightly caramelised. Add the garlic and stir for 1 min. Toss in the carrot and cabbage, then cook for 1-2 mins. Add the rice and stir to warm through.
Pour in the fish sauce, soy sauce and some seasoning. Make a well in the centre of the wok and crack in the egg. Fry until the white is nearly set. Serve the rice in a large bowl, topped with the fried egg and drizzled with chilli sauce. Spicy nasi goreng must be served warm.