Nasi Goreng

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Nasi goreng literally means fried rice. What separates it from other types of fried rice is the use of sweet soy sauce, which gives the dish a mild sweetness. I always consider fried rice in general to be one of the hardest dish to master. There is also this preconception of how fried rice should be cooked like how the professionals do it — in little more than a few seconds. Now this is true if you have a commercial stove that can reach temperature way above a regular home stove, when cooking at home, spending more time during cooking is the way to go. Moisture control is the key to create a non-gluggy fried rice. Also, small portions are a lot easier to cook.

Essential components:
• Pre-cooked rice, best if it’s cooled down and cooked with slightly less water
• Eggs, beaten well
• Protein of your choice, in this case I used asian style pre-cooked beef meatball
• Sweet soy sauce/kecap manis
• Lettuce, sliced

Pantry items and other stuff:
• Spring onion/scallion sliced, separate the leafy and the stalk bits
• Sweet soy sauce/kecap manis
• Soy sauce
• Salt, white pepper, sugar
• Large chili deseeded and sliced
• Oil

• Have everything ready, heat up your pan/wok and add oil (you will want a little more than if you’re cooking stir fry, think 2-3 tablespoons). If you’re using leftover rice you may want to sprinkle a little bit of water and separate the grains to prevent lumps.
• Once the oil is hot, add the spring onion stalks, chili slices and meatball, and cook for about 1 minute. Then add the beaten egg — spreading the egg around the wok without breaking them apart yet.
• Add the rice on top of the egg, a pinch of salt, pepper, and sugar — mixing everything together. Important note: be as gentle as you can. You don’t want to mash the rice which will create a huge sticky mess. Either use cutting motion or if you can do the food tossing, this is your time to shine.
• Let the rice be fried for 3 to 4 minutes at this stage while occasionally mixing everything. We are doing this because we don’t have that high temperature we were talking about earlier. This will also help to bring the wok’s temperature back up reducing moisture, and because we haven’t included any of the soy sauce, the chance of burning are significantly reduced.
• Add both of the soy sauces, you don’t need too much of the salty one, the amount of the sweet one depends on your preference. Mix everything together.

Tips and thoughts:
• Traditionally served with fried egg, sliced cucumber and tomato
• Not overfilling your wok is important as it will make mixing everything easier
• Be gentle, breaking the grain will create sticky mess, definitely not fried rice friendly

nasi goreng

2 Comments Add yours

  1. alifemoment says:

    Nice illustrated recipe 🙂

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