Nasi goreng (veggie fried rice)
This is one of the better-known Indonesian dishes, although it originated in China. It has become an everyday dish that can be served with whatever you have, be it cold meat or leftover roast, or a vegetable stir-fry. There are right and wrong ways of making nasi goreng. A bad one is oily, garnished only with a leathery fried egg. This is the kind of thing that gives Indonesian food a bad name. A good nasi goreng is light and hot; the rice grains are moist but separate, and quite fluffy; and the garnish is fresh and attractive to look at.
Overview
Prep time
20 mins
Cook time
15 mins
Serves
4 – 6
Ingredients
2 tbsp peanut (groundnut) oil
1 tbsp butter
3 shallots or 1 small onion, very finely chopped
1 tsp sambal ulek (Indonesian chilli paste) or ½ tsp chilli powder
1 tsp paprika
2 tsp tomato purée or tomato ketchup
2 tbsp light soy sauce
3 carrots, very finely diced
115g button mushrooms, quartered
450g long-grain rice, cooked and cooled completely
cucumber, tomatoes, watercress and crispy fried shallots (optional), to serve
Method
Step 1
Heat 2 tbsp peanut (groundnut) oil and 1 tbsp butter in a wok or large frying pan. Stir-fry the 3 shallots or 1 small onion for about 1-2 minutes, then add 1 tsp sambal ulek (Indonesian chilli paste) or ½ tsp chilli powder, 1 tsp paprika, 2 tsp tomato purée or tomato ketchup, 2 tbsp light soy sauce, 3 carrots (very finely diced), 115g button mushrooms (quartered), plus 2 tbsp of hot water.
Step 2
Continue frying for about 6 minutes, until the vegetables are cooked. Add 450g long-grain rice and mix thoroughly so that the rice is heated through and takes on the reddish tinge of the paprika and tomato. Season to taste.
Step 3
Serve hot on plates or on a warmed serving dish – by itself or as an accompaniment to a main course. Garnish with sliced cucumber, sliced tomatoes, watercress and crispy fried shallots, or top with seafood or meat of your choice.
Recipe from Sri Owen Indonesian Food, by Sri Owen (HarperCollins, £30)
