NASI GORENG
INDONESIA
Nasi goreng is Indonesian fried rice, flavored with chili sambal, shrimp paste, kecap manis (sweet Indonesian soy sauce), and palm sugar. You can add what you want to the rice, but traditionally it is made simply with scallions and fresh chilies and served for breakfast with a fried egg. It is incredibly addictive and I couldn’t have enough when I was in Indonesia. I got so used to their savory breakfasts that could have easily been lunch or dinner that I had to make myself some once I was back home! The rice Indonesians like to use is fragrant jasmine, but you can also use basmati. You could turn this nasi goreng into a full one-pot meal by adding shredded chicken, or shrimp or strips of beef or lamb. Count on 7 ounces (200 g) of meat and sauté it before adding the egg and adjusting the seasonings at the end.
SERVES 2
¼ cup (60 ml) vegetable oil
1 tablespoon shrimp paste (terasi)
4 cloves garlic, minced to a fine paste
2 organic eggs, beaten
1 cup (200 g) Thai jasmine rice, boiled in twice the amount of water until tender and the liquid fully absorbed
1 tablespoon kecap manis (Indonesian sweet soy sauce)
2 green chilies, seeded and thinly sliced (optional)
1 bunch scallions (2 ounces/50 g), thinly sliced
3 tablespoons Chili and Tomato Sambal, plus more for serving
Sea salt and finely ground black pepper
FOR THE EGG GARNISH
2 tablespoons vegetable oil
2 organic eggs
Sea salt
Chili pepper flakes
1. Heat the oil in a wok or a deep skillet over medium heat. Add the shrimp paste and sauté for a minute or so. Transfer to a small plate. Add the garlic to the pan and cook for a couple of minutes, or until golden, making sure you do not let it burn. Add the beaten eggs and let them cook undisturbed a little as if it were a frittata, then start stirring them to break them up in pieces. You want the egg to brown on the bottom to release the aroma, as William Wongso, Indonesia’s foremost celebrity chef, explained to me. Remove half the egg to a plate.
2. Add half the rice to the egg remaining in the pan (this is being done a half at a time because if you overpack the pan, the rice will not fry properly). Stir for a couple of minutes until the rice starts to heat up and toast a little. Add ½ tablespoon of the kecap manis and mix until it is completely blended with the rice. Add half the shrimp paste and mix well. By now, the rice should have turned a lovely golden reddish brown color.
3. Add half the chilies (if using) and half the scallions and mix until they are well blended. Add half the sambal and mix well. Taste before adding salt and pepper to taste. Remove to a plate and keep hot while you fry the remaining rice in the same way. Then add the already fried rice to the pan and keep on a very low flame while you fry the eggs for the garnish.
4. To make the egg garnish: Heat the oil in a small skillet over medium heat. When the oil is hot, break the eggs into the pan and fry for 3 to 4 minutes, or until the edges are crisp and the white is done but the yolk still runny. Season the eggs with salt and a light sprinkling of pepper flakes.
5. To serve, transfer the fried rice to a serving platter. Place the fried egg garnish over the rice and serve with more chili sambal for those who want to have more.