Nasi Goreng
This Indonesian fried rice has three important aspects to get it right: 1) The best results happen with cold and dry rice. You could use frozen rice leftovers. 2) Kecap Manis, a sweet indonesian soy sauce. If you can't buy it, use soy sauce and syrup. 3) Extra Indonesian toppings and side dishes like a peanut sauce or fried egg.
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Ingredients
4 servings
350 g
150 g
2
2
200 g
Rice basmati
Cashews
Carrots
Leek
Mung bean sprouts
3 TBL sp
20 g
1 tea sp
1
1 tea sp
1 tea sp
1
2 cloves
Ketjap Manis
Ginger
Coriander
Chilli pepper
Cumin
Turmeric
Onion
Garlic
Make it a dinner party 🎉
Serve with satay sauce, or a fried egg or cucumber and tomato slices. Also add one or more of these Indonesian condiments:
• Fried onions
• Seroendeng (fried, grated coconut)
• Krupuk (deep-fried crackers)
• Sambal (chilli pepper paste)
Prep
10 min
- Dice onion and mince garlic
- Mince ginger
- Cut carrots into slices
- Cut leek into rings
- Deseed and cut the chilli pepper
Cook
20 min
Cook rice
If you don't have leftover rice, cook the rice and spread it out to cool down
~12 min
Sauté onion, leek and carrots
medium/high heat, season with salt and pepper ~4 min
Add chilli pepper, ginger and garlic
~3 min
Add cashews, coriander, cumin and turmeric
stir and mix ~1 min
Slowly stir in the rice and kecap manis
fry until caramelised on high heat, this only works if the rice is cold ~5 min
Add mung bean sprouts
~2 min
This is a recipe from the Fork Ranger book
