Nasi Goreng (Indonesian Fried Rice)

Being a staunch advocate of OzHarvest, I am always looking for ways to reduce food waste.  Nasi Goreng (which literally means “fried rice” in Indonesian), is typically a dish made from leftovers.  This is an authentic recipe which we cook in our Indonesian Banquet Cooking Class, and was passed down from my Mother-in-law who grew up in Indonesia. Whilst we use Speck (smoked pork) in the cooking class, you can use whatever leftover meat you have. It’s a great way to use leftover cooked rice (which you can freeze for later use), and feel free to add any leftover vegetables.

Ingredients (serves 4-6):
3 tablespoons peanut or vegetables oil
200g leftover meat (speck / chicken breast / pork / bacon, etc) chopped
3 eggs, beaten with a little salt and pepper
1 large onion, finely chopped
3 cloves garlic, finely chopped
4 birds eye chillies, finely chopped (add more or less according to taste)
½ teaspoon Terasi (shrimp paste), crumbled
4 cups cooked jasmine rice
2 tablespoons kecap manis (sweet soy sauce)
Suggested garnishes to serve – fried eggs, crispy fried onion & krupuk (prawn crackers)

1. Heat a wok, add 1 tablespoon of the peanut oil and stir fry the meat until cooked (if meat is already cooked, no need to do this). Remove and set aside.
2. Add a tablespoon of oil to the wok then add the beaten eggs and stir until scrambled, Remove and set aside.
3. Add the remaining oil to the wok and then add the onion, garlic, chillies and terasi. Stir-fry until onion is soft.
4. Add the meat back to the wok, mix and then add the rice and kecap manis and stir fry until the rice is hot. Add the scrambled egg and salt to taste, mix well.
5. If desired, serve with fried eggs on top and garnish with crispy fried onions and krupuk (prawn crackers).


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