Nasi Goreng, Fried Rice

Written by on June 13, 2012 in Bali Culinary with 0 Comments

Nasi Goreng, Fried Rice


Nasi Goreng – Fried Rice

Fried rice is eaten throughout Indonesia as a main course or as an accompaniment. For the best type cook the rice about 2-3 hours before it is fried.

For 4 – 6 people as an accompaniment

500g (1lb) long-grain rice, washed in 2 changes of water, drained
600 ml (1 pint) cold water
3 tbsp groundnut oil
3 shallots or 1 small onion, very finely chopped
1-3 large fresh red chillies, deseeded and cut into thin rounds or ½ tsp chilli powder
1 tsp chopped fresh ginger root
2 medium carrots, finely diced
60g (2oz) white cabbage, finely shredded
125g (4oz) button mushrooms, quartered
1 tsp paprika
2 tsp tomato purée or tomato ketchup
1 tbsp light soy sauce
Salt to taste

For the garnish

½ cucumber, sliced
2 tbsp crisp-fried onions
Few sprigs of watercress


1. Place the drained rice and cold water in a large pan. Bring to the boil, uncovered, then simmer for 10-12 minutes, until all the water is absorbed. Stir once with a wooden spoon, then reduce the heat to low. Cover the pan and leave to cook undisturbed for 10-12 minutes.
2. Remove the pan from the heat and place it, still covered, on a wet tea towel. Leave for 5 minutes. Spoon the rice into a bowl, cover with a damp tea towel and leave to stand for 2-3 hours or until completely cold.
3. Heat the oil in a wok. Add the shallots or onion, fresh chillies or chilli powder and the ginger and stir-fry for 1-2 minutes. Add the carrots and cabbage, and stir-fry for a further 2 minutes.
4. Add all the remaining ingredients, except the rice and garnishes, and stir-fry for 5 minutes or until all the vegetables are cooked through.
5. Add the cold rice and mix it thoroughly with the vegetables over a low heat, until it is heated through and takes on a reddish tinge of the paprika and tomato purée. Do not allow the rice to burn.
6. Transfer the mixture to a heated serving dish and arrange the garnishes on top and around the dish.

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