Nasi Goreng - Literally translated "fried rice"

Nasi Goreng is simply an Indonesian twist on the classic Asian fried rice dish. In fact, its local popularity has earned it the title of the country's national dish.

Serve your rice extra delicious with this simple Indonesian classic. This could be a family favorite!
Preparation time: 10 minutes, Cooking time: 10 minutes, Total time: 20 minutes
Number of servings: 4 people

Ingredients

• 3 cups of cooked long-grain rice
• 2 tablespoons of peanut oil
• 1/2 cup ground chicken
• 1 piece of minced onion
• 4 cloves of minced garlic
• 1 inch minced ginger
• 2 tablespoons of shrimp paste
• 2 tablespoons Kecap Manis
• 2 pieces of beaten eggs
• 1/4 cup sliced spring onions

Instructions

1. Heat the peanut oil in a wok.
2. Simmer the ground chicken until it is completely cooked.
3. Add ginger, garlic and onion. Fry.
4. Add the shrimp paste and sauté for a minute.
5. Add the cooked rice and mix well.
6. Season with kecap manis and possibly fish sauce.
7. Make a hole in the center of the rice. Add to eggs.
8. Break the boiled eggs and mix them with the rice.
9. Arrange spring onions on top.

Compared to other Asian varieties of fried rice, Nasi Goreng stands out for its aroma and deep earthy, smoky flavor, which can be attributed to the generous use of caramelized soy sauce (locally known as Kecap Manis) and shrimp paste (locally called terasi). In addition to these two basic ingredients, local common aromatic ingredients such as shallots, ginger, garlic and chili are added, giving Nasi Goreng more spiciness and flavor compared to fried rice dishes from other Asian countries. Different local versions include the use of other different ingredients such as chicken, mutton, beef, seafood, mushrooms or beans. In this recipe, we will cook the most common version with chicken and eggs. Ground chicken was used to distribute the meat component more evenly in the rice bowl. Of course, it would also be possible to use thicker strips or slices.

When the ground chicken is completely cooked in the pan, add the flavorings. Fry the garlic and shallots until they are slightly soft and aromatic, just make sure they don't burn.

Followed by shrimp paste. It should take a bit of simmering because of the pre-cooked paste that comes in the bottles.

Boiled rice follows. When making any fried rice dish, I strongly recommend that you cook the rice the day before and refrigerate it. This overnight rest should strengthen these grains so they don't break easily when mixed with other ingredients in the wok.

Spices are added now. Using authentic Kecap Manis would of course be essential for authentic results. It has a distinctive sweet and smoky taste that you cannot get from ordinary types of soy sauce.

It would also be common to add fish sauce at this point for more flavor. However, the flavors from the shrimp paste and kecap manis would be sufficient.

Press the rice to the sides of the wok and make a well in the center. Add a little oil, pour in the beaten eggs and let it cook for about a minute. Then mix the eggs with a spatula and pour them into the rice. Alternatively, you can fry the eggs in a separate pan and cut them into strips before tossing them into the Nasi Goreng.

Finally, season the rice with salt, fish sauce or kecap manis and add chopped spring onions.

This delicious fried rice dish, usually served with eggs, is truly a delicious meal on its own.

Source: https://foodfornet.com/