Nasi Goreng, the Indonesian Fried Rice is a famous cuisine among many countries and is much cherished among every human being. It has been called the national dish of Indonesia and is usually stuffed with prawns meat and chicken. It is also distinguished by other fried rice recipes for its aromatic, earthy and smoky flavour. Doesn’t the mere description of this make everyone’s mouth water? Indeed it is famous in every vendors and restaurants of Asian countries. Scroll down to find the recipe of this extremely delicious dish.
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What special ingredients can be used for Nasi Goreng?
If you are in a dilemma of which non veg recipe to use instead of chicken, we would recommend beef or mutton to Nasi Goreng as the two meats would mix well with the cooked vegetables and give a good taste which would not be so different from the Nasi Goreng which has chicken in it. If you are not interested in any of the meats, smoked fish, mushrooms or eggs can be added. You can also used dried prawns which would give a crunch to the dish and a flavoursome taste.
What rice is suitable for the dish?
Any of the white rice can be used in the dish. If you are not a white rice person, we would suggest brown rice as it depends on your comfort for the food you eat. Mentioning the white rice, Basmati Rice or Sri Lankan Keeri Samba rice would be more suitable to cook the Nasi Goreng. Basmati Rice is commonly used in all fried rice recipes but the Sri Lankan Keeri Samba would give a delectable taste when it is mixed with the vegetables and the chicken/meat.
Is soya sauce necessary for Nasi Goreng?
Soya sauce indeed gives a flavourful taste to the dish, Nasi Goreng. But skipping an ingredient or two would not do any harm. The Nasi Goreng could be cooked without the soy sauce which would make a slight difference in the dish but it would not ruin the taste of the dish. Nasi Goreng would be indeed flavoursome without the soya sauce as well.
For the rice:
Basmathi rice 500g
Chicken Stock 1 1/2 tbsp.
Butter/ Margarine 3tbsp
Ginger garlic paste 1 1/2 tbsp
Spring onion with its leaves 2
For the curry:
Peas 1/2 cup
Pieces of spring onion leaves 300g
Dried Chillies 10 (Cut into pieces)
Ginger garlic paste 1tbsp
Chilli paste 2tbsp
Peanut butter 2tbsp
Soya sauce 4tbsp
Add butter to a heated pan and let it melt. Add the onions, spring onions, cooked rice and mix them all together.
Pour in the chicken stock and water, followed by salt and mix them as well. Finally, close the pan from a lid and leave the the rice to boil.
In a another pan, pour some oil. Add the ginger garlic paste, onion, and sauté. Add the dried chillies and after mixing them all together continue by adding chicken.
When the chicken is half cooked, add the prawns to the pan and leave it to cook. Put 2tbsp of peanut butter and 2tbsp of chilli paste and mix them as well.
Add soya sauce, salt and pepper. At last add the peas and mix them well. When the curry is cooked add them to the boiled rice which you have cooked before and mix them.
Add the spring onion leaves and keep the mixture in low heat for half an hour.
When the Nasi Goreng is hot, place an omelette on top and enjoy!
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