Nasi Goreng (Malaysian Fried Rice)
Nasi Goreng is a typical leftover dish from Indonesia, Malaysia, Singapore and Brunei. The dish can be called the national dish of Indonesia. It has a very long tradition and the idea behind the dish is to avoid waisting rice. In most parts of Indonesia, Nasi Goreng is cooked with ample amounts of Kecap Manis (sweet soy sauce). There are many different variants of the dish like Nasi Goreng Ayam (chicken) or with vegetables, beef and also fish. This is our basic recipe from Malaysia. Feel free to add some meat or other vegetables. Here you can find the Indonesian recipe of Nasi Goreng.
100 g leftover rice
2 tbs sesame oil
1 shallot, chopped
1 garlic cloves, finely chopped
2 red chilis, deseeded
1 cm ginger, chopped
100 g fresh or frozen peas
2 small carrots, diced
4 tbs coconut flakes
2 tbs sweet soy sauce
1 tsp sugar
2 tsp lime juice
Salt to taste
Ground pepper, to taste
Cashewes, for serving
2 Spring onions, chopped, for serving
Use a mortar to grind red chilis, ginger, garlic, shallots along with 2 tbs of coconut and set aside.
Heat oil in a pan or wok and add carrots and peas. Stir fry for 2-3 minutes on high heat.
Now stir in the mixture from the mortar and keep sautéing the mixture for 2-3 more minutes.
Stir in the remaining coconut, rice, salt, sweet soy sauce, sugar and pepper and mix till the rice is coated with the spice mixture.
Garnish Nasi Goreng with crushed and roasted cashews and spring onions. We also love to eat Nasi Goreng with some extra red chilis.
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