Name: Nasi goreng
Yield: Serves 2
Cuisine: Indonesian
Ingredients: 2 tablespoons kecap manis, plus more to serve; 300 g (1½ cups) cold cooked rice (about 150 g/¾ cup rice), steamed and cooled; 2 eggs; 6 fine green beans, finely chopped; 1 small carrot, finely chopped; 3 tablespoons oil; 1½ tablespoons soy sauce; handful Asian greens, finely sliced; handful shiitake mushrooms, sliced; ribbons of omelette; 1 small onion, sliced; crisp-fried shallots; prawn crackers or emping; Acar pickles; 1 tablespoon tomato paste (concentrated purée); 4 garlic cloves, chopped; 1 large red chilli, seeded and sliced; handful beansprouts; 1½ tablespoons sesame oil; 2 spring onions (scallions), sliced

Preparation info

Serves
2

Difficulty
Easy

Appears in

Fire Islands

By Eleanor Ford

Published 2019

About

There’s not a tourist restaurant in Indonesia that doesn’t serve nasi goreng, the umami-packed fried rice that will colour every traveller’s memories. It takes a little care to make it well, but can be undeniably delicious with the sauces adding treacly depth and a smoky edge from the heat of the wok. What’s more, it is the perfect way to use up odd vegetables (the below are just suggestions; any will do but keep them chopped small) and yesterday’s rice. In fact, it demands rice that has be