Indonesian Nasi Goreng
Indonesian Nasi Goreng
Get this Indonesian recipe, Indonesian Nasi Goreng or Indonesian Fried Rice by Nik Michael Imran from Cooking For Love.
  • Difficulty Level Easy
  • Technique Sauteing
  • Preparation Time 30 minutes
  • Cooking Time 10 minutes
  • Yield 4 servings
  • 50 grams dried Red Chillies (soaked in hot water and then drained)
  • 4 cloves Garlic
  • 2 Red Onions
  • 4 tablespoons Cooking Oil
  • 50 grams Chicken Liver (diced & blanched)
  • 50 grams Chicken Gizzard (diced & blanched)
  • 100 grams Chicken Breast (diced & blanched)
  • ½ cup Cabbage (thinly sliced)
  • ½ cup Asian Spinach
  • 500 grams overnight Rice (kept in the fridge)
  • 3 tablespoons Kecap Manis [Sweet Soy Sauce] (preferably ABC-brand)
  • 1 tablespoon Fish Sauce
  • 1 tablespoon White Pepper
  • 1 tablespoon Salt
  • 3 Eggs
  • 50 grams Spring Onions
  • 2 tablespoons fried Shallots
  1. In a food processor, blend chilli, garlic, and onion.
  2. Fry blended ingredients in a wok with cooking oil until fragrant
  3. Add all chicken parts and sauté until well-mixed and heated through
  4. Add sliced cabbage and spinach leaves, and quickly sauté until wilted
  5. Add rice, kecap manis, fish sauce, white pepper, and salt. Fry on high heat and toss until mixed well
  6. Whisk eggs together in a bowl. Make a well in the middle of the wok and add eggs direct to wok surface. Scramble the eggs over high heat to make runny scrambled eggs, then mix together with surrounding fried rice
  7. Season to taste, then turn off the fire. Add spring onion and mix. Serve with fried shallots

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