Tag Archives: Nasi Goreng

Nasi Goreng

An Indonesian dish that translated, literally and rather humbly merely means ‘fried rice’. But it’s soooo much more than that! Wonderfully aromatic with a lovely eclectic fusion of different textures and gently spicy flavours that wake up your taste buds and leave them zinging! A great brunch if you want to kick start your weekend or an equally lovely supper offering. I suspect that it also might be quite healthy – just a little bonus!

Serves 4

What you need…

A splash of rapeseed oil

6 shallots, finely sliced

6 garlic cloves, chopped

1 teaspoon shrimp paste

2 teaspoons tamarind paste

½ – 1 teaspoon crushed dried chillies (depending on how much heat you like)

1 thumb of root ginger, peeled and finely grated

1 lemongrass stalk, trimmed, bashed and finely sliced

2 large carrots, peeled and cut into fine matchsticks

150g chestnut mushrooms, cleaned and finely sliced

2 tablespoons kecap manis (Indonesian sweet soy sauce) or 2 tablespoons soy sauce plus 2 teaspoons soft brown sugar

900g basmati rice, cooked

6 spring onions, finely sliced

A large handful of coriander, roughly chopped

4 large, happy eggs

Sea salt and freshly ground black pepper

½ cucumber, sliced into batons

What to do….

Heat the oil over a moderate heat in a large saucepan, tip in the shallots and sauté for 15 minutes, stirring every now and then, until golden. Use a slotted spoon to remove from the pan and tip onto kitchen paper to cool and crisp up. Set aside.

Return the pan to the heat and add the garlic, shrimp paste, tamarind paste, crushed chillies, ginger and lemon grass and sauté for 2 minutes. Add the carrots and mushrooms and sauté for a further couple of minutes to soften.

Add the kecap manis/soy and sugar and stir in the rice until heated through. Chuck in the spring onions and coriander and stir through.

In a large frying pan over a hot heat, warm another splash of rapeseed oil and fry the eggs until just set (or in my case, get favourite son, Connagh, to fry the eggs whilst I finish off the main dish).

Season with salt and pepper and stir in the cucumber batons.

Serve this gorgeous rice dish in warmed bowls, topping the Nasi Goreng firstly with the crispy shallots and then a freshly fried egg – delicious!

How easy…

It’s not difficult at all but there’s a lot of prep here so my advice is to chop and slice everything in advance, set aside and then go and have a glass of wine – the actual cooking takes no time at all.

Inspired by…

Victoria Glass