Nasi Goreng (Indonesian Fried Rice with Vegetables)

Nasi Goreng

Today we in our “Trip around the World in 30 Days” we stop at Indonesia for the alphabet I.

What can represent Indonesia better than Nasi Goreng?

Nasi Goreng is often described as Indonesia's twist on fried rice.

According to Wikipedia   Nasi Goreng has been called the national dish of Indonesia though there are many other contenders for the title.

The beginnings of Nasi Goreng are simple---- avoid wasting rice, just like fried rice.  The name suggests Nasi Goreng is literally meaning "fried rice" in Indonesian and Malay. In the pre refrigeration times frying the rice could prevent the propagation of dangerous microbes.

Nasi Goreng is traditionally served at home for breakfast and is made out of leftover rice from the night before. The ingredients used are shallot, tomato, tamarind, pepper and chilli, the rice is fried with leftovers from a chicken or beef dish, prawns. The medium is oil or margarine, typically spiced with kecap Manis (sweet soy sauce) 

There is also another kind of Nasi Goreng which is made with ikan asin (salted dried fish) which is also popular across Indonesia.

It can be enjoyed in simple versions from a tin plate at a roadside food stall, eaten on porcelain in restaurants, or collected from the buffet tables of Jakarta dinner parties.

While most Indonesian households serve it for breakfast, Nasi Goreng is also a popular choice for late night supper served by street vendors, in warungs and also by travelling night hawkers that frequent Indonesian residential neighbourhoods with their wheeled carts. The Nasi Goreng here is usually custom made to the client’s requirements. 

Similarly I have adapted the recipe to suit my pantry.

Nasi Goreng

Nasi Goreng (Indonesian Fried Rice with Vegetables)

Cuisine: Indonasian and Malay

Recipe Source:  CRAIG CLAIBORNE and PIERRE FRANEY 

Ingredients:

• 5 cups rice, cooked (preferably cooked a day in advance)
• 3 tblspn rice bran oil (you can use vegetable or peanut also)
• 1 cup French beans, stringed and cut diagonally
• 1 cup celery cut into thin slices
• 1 ½   cups carrot cut into thin, julienne strips
• 1 cup broccoli/cauliflower cut or broken into small, bite-size pieces
•  1/3 cup spring onions cut
• 3 tblspn hot green chilli, split and cut in thin slices
• ¼ cup red capsicum cut in thin juliennes
• ¼ cup yellow capsicum   cut in thin juliennes
• ¼ cup green capsicum   cut in thin juliennes
• 3 eggs
• 3 tblspn ketjap manis, a sweet Indonesian soy sauce, or use an equal amount of soy sauce blended with 3 tblspn sugar
• ¼cup bean sprouts (I forgot to use)
• Salt to taste, if desired
• ½    cup finely chopped scallions or green onions

Method:

Prepare the rice and cool it.

In a small pan boil water with a little salt. Once the water boils lower the flame and add the beans. After 2 minutes or when the beans change colour strain the water and transfer the beans to an ice bath. Drain and set aside.

 Heat the oil in a kadhai/wok   until it is almost smoking.

Add the celery and carrot and cook, stirring, about 45 seconds.

 Add the cauliflower and the drained beans and cook about 15 seconds, stirring.

Add the spring onions and the capsicum. Cook 10 seconds.

 Add the rice, stirring rapidly, and cook until thoroughly heated without browning.

 Do the following as quickly as possible: Make a well in the center of the rice and add the eggs, stirring rapidly and constantly. When they are barely scrambled, start stirring the rice into the eggs, stirring in a circular fashion, incorporating all of the rice.

Sprinkle with soya sauce mixed with sugar  and salt, add the bean sprouts and cook, stirring and tossing, about 30 seconds.

 Sprinkle with the chopped spring onion and serve immediately.

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