The Indonesian fried rice | Nasi goreng is prepared in countless ways throughout Indonesia’s archipelago of islands, depending on the availability of ingredients or the cook’s inclination. If you have been put off by a bad example, please try this tempting version. Make it plain as here to accompany fish or meat dishes, eggs, or sate, or add pieces of diced chicken or pork, seasonal vegetables, or shrimp and other seafood, as desired. As with any fried rice dish, nasi goreng is best when made with cold leftover rice.
Serves 4–6
Ingredients:
9oz (250g) mixed fresh
mushrooms such as shiitake,
white, and oyster mushrooms,
chopped
2 garlic cloves, finely chopped
2in (5cm) piece of fresh ginger,
peeled and finely chopped
2 fresh red chiles, seeded and
finely chopped
5 shallots, finely chopped
2 tablespoons vegetable oil
2 cups (500g) cold cooked rice,
such as basmati or jasmine
1 large egg, lightly beaten
1 tablespoon ketjap manis
(available from Asian markets)
1 tablespoon light soy sauce
1 bunch of asparagus, cut into
11⁄4in (3cm) lengths
handful of snow peas, topped
and tailed (optional)
4 scallions (green onions), finely
chopped
1 bunch of fresh cilantro leaves
2 limes
salt and freshly ground
black pepper
Method:
1. Preheat the oven to 400°F (200°C). Toss the mushrooms with the garlic, ginger, chile, shallot, and a little of the oil. Season with salt and black pepper. Spread the mixture on a baking pan, and bake in the oven for 20 minutes until the mushrooms and shallot have started to caramelize.
2. Break up the rice with a fork to separate the grains. Lightly coat a non-stick frying pan with a bit of oil. Pour the beaten egg into the frying pan and make a thin omelet. Remove the omelet to a cutting board; once cool enough to handle, roll up and slice into thin shreds. Set aside.
3. Heat a wok over a high heat. Add the remaining oil and baked mushroom mixture, including all the juices from the bottom of the pan. Add the rice, ketjap manis, and light soy sauce, and stir-fry for 2 minutes. Add the asparagus and snow peas, if using. Stir constantly for 4–5 minutes until the rice is heated all the way through and the green vegetables are cooked, but still have a bite.
4. Add the scallion, cilantro, and shredded omelet. Add the juice of 1⁄2 lime. Check the seasoning. It should be sweet, rich, and earthy; hot from the chile; and salty from the soy sauce. The lime juice adds a much-needed edge to the richness of the dish.
5. Serve with the remaining lime cut into wedges for squeezing over the rice.
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| Indonesian fried rice | Nasi goreng |
