Nasi goreng (fried rice) is a popular dish served in Indonesian homes and at street food stalls. The spicy and sweet rice is quick and simple, making it perfect for a weekday meal. Here’s a recipe from Selamat Pagi, an Indonesian restaurant in New York. This nasi goreng is topped with a sunny-side-up egg and served with prawn crackers. One tip—measure all your ingredients in advance, as the process of making fried rice goes by very quick.
For the wet mix:
7 tablespoons shallots
1 clove garlic
1 green chili
For the nasi sambal (spicy sauce):
5 tablespoons kecap manis (sweet soy sauce)
2 tablespoons tamari (Japanese soy sauce)
6 tablespoons ketchup
4 teaspoons fish sauce
1 teaspoon shrimp paste (to taste)
For the dry mix:
⅔ cup lemongrass (white parts only)
4 tablespoons shallots
¼ cup ginger, peeled
¼ cup galangal, peeled
1 clove garlic, peeled
2 teaspoons turmeric, peeled
2 teaspoons palm sugar
1 ½ teaspoons black pepper, ground
½ teaspoon salt
Pinch sesame seeds
Pinch nutmeg, ground
1 tablespoon canola oil
2 cups mixed vegetables (e.g., snow peas, sliced carrots, corn, mung bean sprouts, shredded cabbage, etc.)
2 cups white rice (preferably 1 day old)
1 cucumber, sliced
1 egg, sunny side up
Krupuk (prawn crackers)
Mince and combine the wet-mix ingredients. Set aside. Combine the nasi sambal ingredients and thoroughly stir together. Set aside. Roughly chop the lemongrass, shallots, ginger, galangal, garlic, and turmeric from the dry mix. Combine all dry-mix ingredients in a blender and blend until smooth. Set aside.
Add canola oil to a wok over high heat. When the oil begins to smoke slightly, add all ingredients to the wok. Stir and mix constantly until vegetables are cooked but not charred, about 1–2 minutes. Remove the wok from heat and empty the fried rice into a bowl. Garnish with sliced fresh cucumber and a sunny-side-up egg. Best served with krupuk (prawn crackers). Enjoy!
This recipe was provided courtesy of Ben Van Leeuwen and Laura O’Neill, owners of Selamat Pagi.