Nasi Goreng

by FlavorFav

Prep: 15 minsCooking: 15 minsServes 4

Instructions

Step 1
1. Heat the vegetable oil in a large wok or frying pan over medium-high heat.
2. Add the chopped onions and minced garlic to the wok, and stir-fry until they become fragrant and translucent.
3. Toss in the sliced red chilies and the cooked chicken or prawns. Stir-fry for a few minutes until the meat is heated through.
4. Add the mixed vegetables to the wok and stir-fry for another 2-3 minutes until they are slightly tender but still retain some crunch.
5. Push the ingredients to one side of the wok and pour the beaten eggs into the empty space. Scramble the eggs and cook them until they are just set.
6. Now, add the cooked rice to the wok. Break up any clumps of rice with your spatula and mix well with the other ingredients.
7. Pour the sweet soy sauce, regular soy sauce, and oyster sauce over the rice. Add the shrimp paste (if using) and stir everything together until the rice is evenly coated with the sauces.
8. Season the Nasi Goreng with salt and pepper to taste. Remember that the soy sauce and oyster sauce already contain salt, so go easy on the additional salt.
9. Continue stir-frying the rice for another 5-7 minutes, allowing it to absorb the flavors and develop a slightly crispy texture.
10. Once the Nasi Goreng is ready, remove the wok from the heat.
11. Serve the Nasi Goreng hot, garnished with sliced cucumbers, tomatoes, and fried shallots for added flavor and crunch.

Recipe Story

Ah, Nasi Goreng, the quintessential siren of Indonesian street food - a dish that beckons hungry souls to explore the chaotic, tantalising world of flavours that is Indonesia. One can't help but be lured by the seductive aromas wafting from the bustling food stalls, where this fried rice delight takes centre stage, and the flames of the wok dance in a hypnotic rhythm.

In the heart of Indonesia, a nation pulsating with life and a rich tapestry of cultures, Nasi Goreng is more than just food; it's a culinary revelation. Like a well-worn passport, this dish carries the stamps of the spice trade that shaped Indonesia's destiny, mingling Chinese, Malay, and Indian influences into an intoxicating fusion.

This is no ordinary fried rice, my friends. Oh no! Nasi Goreng boasts a lineage steeped in resourcefulness and ingenuity. Born out of necessity, it was the cunning solution to the age-old problem of "what do we do with the leftover rice?" Ingenious, right? But in the hands of these masters of the wok, it transforms into something more - an expression of Indonesia's culinary prowess.

The magic unfolds in the skillet, where the symphony of flavours commences. Garlic and onions sizzle, serenading your senses, while a choir of vivid red chilies belts out a melody of heat. And then, the pièce de résistance - succulent prawns, tender chicken, or whichever protein dances into your dish, and a kaleidoscope of vegetables join the ensemble. They all jostle for attention, each claiming its rightful spot in the limelight.

But wait, there's more! The triumvirate of sauces swoops in to seal the deal - sweet soy sauce, regular soy sauce, and oyster sauce. They entwine the rice in a tantalising embrace, infusing it with that signature Indonesian umami, a force to be reckoned with.

In the hands of these street food wizards, the wok becomes a wand, summoning the ultimate alchemy of flavours. The rice crackles and pops, soaking up the sauce like a sponge, and the ingredients blend together in harmonious chaos.

A symphony of sizzles and scents, Nasi Goreng stands as a testament to the spirit of Indonesia, its chaotic charm, and the indomitable creativity of its people. One bite, my friends, and you'll be hooked - you'll find yourself willingly entrapped in the enigmatic allure of Nasi Goreng, surrendering to its seductive powers, and yearning for just one more taste of this Indonesian street food affair.