Name: Nasi Goreng
Yield: for 6-8
Cuisine: Asia
Ingredients: 3 shallots, thinly sliced; 1 tsp paprika; 450 g/1 lb rice; 1 tsp ground coriander; 3 cabbage leaves, finely shredded; 2 garlic cloves, finely chopped; 225 g/8 oz brown mushrooms, halved; 2 tbsp groundnut or corn oil; Crisp-fried Shallots; 2 tbsp light soy sauce; 1 tsp finely chopped ginger root; roughly chopped flat-leaf parsley; 2 tbsp tomato purée; salt and pepper; 1–2 large red chilli(es), deseeded and finely chopped; 2 small carrots, diced

Preparation info

for
6-8

Difficulty
Medium

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

This is Indonesian fried rice. Its name means, precisely, ‘fried rice’ and is so well known that many people think fried rice dishes from other Southeast Asian countries must be ‘nasi goreng’ too. In fact anyone who has been to, say, Thailand and Indonesia will immediately recognize the versions there as quite different. Being Indonesian myself, I automatically believe people who tell me nasi goreng is the best. This particular recipe is the plainest of all, which means that you can freeze

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

‌

Ingredients

Method

Part of