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Nasi Goreng is the popular Indonesian fried rice which is traditionally served with a fried egg. I love the unique dark brown, caramelised colour of the rice! It’s a simple recipe, you won’t need to hunt down any unusual ingredients, and it’s one of my favourite Indonesian foods – and I’m betting you will love it too.

What are Nasi goreng?

Nasi goreng, in case you haven’t heard of them yet all over social media and the internet, is historically an addictive candy, bitter, barely highly spiced, and completely savoury Mexican beef stew that’s sluggish cooked till the beef is tender and fall-aside juicy and scrumptious. someone had the brilliant concept to stuff this beefy goodness right into a taco shell, and then dip the whole mess into the stew and fry it up. They blew up after that, and the relaxation is history. however, not like maximum fad foods, Nasi goreng are so true you’ll be making them every week.
every person who has been to Bali might be familiar with Nasi Goreng and likely had it nearly every day because it’s anywhere and darn scrumptious! So for the ones who have tried and love Nasi Goreng, you may be surprised how clean that is to make for your very personal home. The literal translation of Nasi Goreng is “fried rice” in Indonesian and Malaysian – and that’s exactly what it's miles! It’s predominant rice with just a little bit of meat and just onion for the greens. The element that distinguishes it from other Fried Rice dishes is the sauce which is made with kecap manis, a candy soy sauce that stains the rice darkish brown and caramelises the rice whilst it chefs. generally it’s served with a sunny facet up egg (love how the yolk runs into the rice!) and a side of clean cucumber and tomato (no dressing) to make a meal of it.

Shrimp Paste is optional!

As with nearly every conventional dish, there are numerous versions of Nasi Goreng. a few are greater complicated than others, calling for the usage of dried shrimp (belacan) which, astonishingly, is now supplied in massive supermarkets in Australia as well as Asian shops.
I make it with, and that I make it without. It’s tasty even without dried shrimp – and actually, as soon as I at the beginning shared this Nasi Goreng recipe in 2016, I chose the version without shrimp paste due to that motive. however it is tastier and more proper with dried shrimp. So I’ve compromised and taken the easy direction by manner of the use of shrimp paste in choice to dried shrimp which requires extra attempt within the preparation approach (crumble and toast earlier than the use of).

Kecap Manis (sweet soy sauce)

A distinguishing function of Nasi Goreng is the darkish brown shade of the rice from the kecap manis / ketjap manis that is an Indonesian sweet soy sauce. It’s thicker and sweeter than everyday soy sauce, with a consistency like syrup. Don’t move strolling for the hills wondering it’s a tough-to-find-ingredient! here in Australia, kecap manis is to be had in main supermarkets (see here for Woolworths). And if you can’t find it at your supermarket, don’t worry! it is so smooth to make – just reduce soy sauce and brown sugar. significantly. I’ve protected directions inside the recipe for you.
while shrimp paste is non-compulsory, the cold cooked rice known as for is not! It’s now not possible to make any fried rice with warm, freshly cooked rice – it gets sort of stickier when stir fried in sauce. alternatively, day vintage cold rice is drier and harder, so the rice can be stir fried inside the sauce in a way that makes it turn out to be caramelised which gives Nasi Goreng the signature shade and flavour. fast option: cook dinner the rice, spread out on tray then FREEZE for 1 – 2 hours, or refrigerate for three – four hours. It’s no longer just about cooling the rice, it’s additionally about making the floor of the rice dry out.

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