How to Make Nasi Goreng - Indonesian Fried Rice

This is a common dish served in Indonesia. I learned how to make fried rice while I was in Bali. There, they cook it in a frying pan. I like to use a wok if I am making a large amount of rice. I modified the recipe over the years to include ingredients that are easy to find at the grocery store. You can substitute ingredients as needed. I hope you enjoy this dish as much as I do.

 White rice - 4 cups, pre cooked and cooled
 Peanut oil - 2 tablespoons
 Yellow or Red onions - 1 cup, chopped. Small red onions can be found at most Asian food stores. Chop the onions into small chunks.
 Green onions - 1 cup, sliced. The bottom (white) parts of the onions are sliced separately from the top (green) parts because they are added to the dish at different times.
 Carrots - one cup. Peel two or three large carrots. Baby carrots may be used instead of large carrots. Slice the carrots into thin sections.
 Celery - one half cup. Cut the celery (cross-section) into thin slices.
 Green peas - one half cup of frozen green peas. Do not thaw.
 Ginger - 1 teaspoon. Break off a tip of ginger from the root. Peel the ginger and chop it finely.
 Garlic - 2 tbsp. Fresh cloves of garlic may be used. You may use crushed garlic in a jar.
 Nasi Goreng spice mix. It can be found at large grocery stores or in Asian food markets. The spices must be squeezed out of the bag and dissolved into water while cooking.
 Chicken - 2 boneless breast. Cut into small chunks. Cook in a small amount of oil.
 Shrimp - 10 to 20 peeled shrimp
 Tomatoes - one, cut into slices
 Lime - one, cut into wedges
 Hot Sauce - use an Asian style hot chili sauce
 Soy Sauce

Difficulty:

Moderately Easy

Instructions

things you'll need:

• Rice
• Peanut oil
• Veggies: Onions, Carrots, Celery, Peas
• Spices: Ginger, Garlic, Spice Mix, Hot Sauce, Soy Sauce
• Chicken and Shrimp
• Garnish: Lime, Tomato

1. • 1
     

     Add peanut oil to the frying pan or wok.
   • 2
     

     Heat up the oil for about one minute at medium to high heat.
   • 3
     

     Add the ginger to the hot oil and heat for about 30 seconds.
   • 4
     

     Add a spoonful of chopped garlic and heat for about one minute.
   • 5
     

     Add the red or yellow onions to the mixture and heat for one to two minutes, stirring often.
   • 6
     

     Add the bottom parts of the green onions and heat for about one minute.
   • 7
     

     Add the carrots and heat for about two minutes, stirring often.
   • 8
     

     Add the peas and celery and heat for about one minute, stirring often.
   • 9
     

     Have about a cup of water ready for the next step.
   • 10
     

     Add one pack of Nasi Goreng spices and add about ½ cup water to the pan. Stir in the ingredients so that the spices completely dissolve. Cook for about two minutes or until at least half of the water evaporates. Note: You may need to add extra water to dissolve the spices.
   • 11
     

     Add the pre-cooked chicken to the mixture. If you are adding pre-cooked shrimp to the mixture, heat for about one minute. If you are adding raw shrimp at this step, you will need to cook them for about three minutes, or until they turn pink.
   • 12
     

     Add dry spices such as salt and pepper to the mixture and stir. Soy sauce may be used instead of salt.
   • 13
     

     Add the white rice to the pan one handful at a time. Before adding a new handful of rice, be sure that the spices completely cover the rice in the pan.
   • 14
     

     Add the tops of the green onions to the pan and heat for about one minute.
   • 15
     

     Add hot sauce to the pan and heat for about one to two minutes, stirring often.
   • 16
     

     Turn off the heat. Spoon out each serving of rice into a bowl.
   • 17
     

     Turn the bowl upside down onto a plate.
   • 18
     

     Garnish the rice with a lime wedge and slices of tomato and serve. Enjoy!