Nasi goreng

Name: Nasi goreng
Yield: Serves 4
Cuisine: Indonesian
Ingredients: 1 tbsp kecap manis or dark soy sauce; 2 mild red chillies, chopped; ½ tbsp sweet chilli sauce; 1 tbsp kecap manis or dark soy sauce; handful of prawn crackers, deep-fried in vegetable oil (optional); handful of prawn crackers, deep-fried in vegetable oil (optional); 2 tsp shrimp paste, toasted; 2 cloves garlic, crushed; 2½ tbsp vegetable oil; a handful each of stir-fryable greens, such as asparagus, mangetout, sugar snaps, beansprouts; a handful each of stir-fryable greens, such as asparagus, mangetout, sugar snaps, beansprouts; salt and pepper; salt and pepper; 6 small shallots, finely sliced; 250 g long-grain rice, freshly cooked and cooled; a handful each of stir-fryable greens, such as asparagus, mangetout, sugar snaps, beansprouts; a handful each of stir-fryable greens, such as asparagus, mangetout, sugar snaps, beansprouts

Preparation info

Serves
4

Difficulty
Medium

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

Nasi goreng - fried rice - is the Bali basic that should be in everyone’s handbook. A plus and minus dish, so use what you have. Cooked chicken or pork, egg (hard-boiled, fried or shredded omelette), salad, herbs, cucumber and tomato can all be used to dress nasi goreng. Here I’ve piled on some stir-fried greens. Nasi goreng is naked without its side dish of crisp rice crackers.

Ingredients

Asia
Indonesia
Main course
South East Asia

Ingredients

Method