Indonesian Fried Rice Nasi Goreng |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
to rinse the rice, you can either place it in a fine-mesh strainer and rinse under cool water or place it in a medium bowl and repeatedly fill the bowl with water while swishing the rice around, then carefully drain off the water. in either case, you must rinse until the water runs clear. adjust the spiciness of this dish by including the minced ribs and seeds from the chiles. |
sweet soy sauce kecap manis, a dark brown, syrupy-thick indonesian sauce, is often called sweet soy sauce. it is sweetened with palm sugar and sometimes seasoned with various other ingredients, such as garlic and star anise. in indonesia it's used in marinades, as a flavoring in dishes and as a condiment. kecap manis can be found in asian markets and stored indefinitely in a cool, dry place. |
3 1/3 cups water |
2 1/2 cups jasmine, basmati, or other long-grain white rice , rinsed (see note) |
6 fresh thai, serrano, or jalapeño chiles , seeds and ribs removed, chiles minced (see note) |
4 large shallots , peeled and quartered |
4 medium garlic cloves , peeled |
6 tablespoons vegetable oil |
1/4 cup sweet soy sauce (see below), plus extra for serving |
salt |
1 medium cucumber , peeled, halved lengthwise, and sliced 1/2 inch thick |
2 large plum tomatoes , cored and sliced into 1/2-inch-thick rounds |
4 large eggs , cracked into 2 small bowls (2 eggs per bowl) |
ground black pepper |
4 medium scallions , sliced thin |
1 recipe fried shallots (see related recipe) (optional) |
Directions:
1. 1. Bring the water and rice to a boil in a large Dutch oven over high heat. Reduce the heat to low, cover, and cook until all the water has been absorbed, about 15 minutes. Remove the pot from the heat and let it sit, covered, until the rice is tender, about 15 minutes. Spread the cooked rice out over a baking sheet and let cool to room temperature, about 30 minutes. (The rice can be transferred to an airtight container and refrigerated for up to 24 hours.)
2. 2. Meanwhile, pulse the chiles, shallots, and garlic together in a food processor to a coarse paste, about 15 pulses, stopping to scrape down the sides of the bowl as needed; set aside.
3. 3. Break up any large clumps of cooled rice with your fingers. Heat 1/4 cup of the oil in a 12-inch nonstick skillet over medium heat until just shimmering. Add the processed chile mixture and cook until the shallots become translucent and the moisture evaporates, 3 to 5 minutes. Increase the heat to medium-high and add the rice, sweet soy sauce, and 1 1/2 teaspoons salt. Cook, stirring constantly to break up any rice clumps, until the rice is heated through and evenly coated, about 5 minutes.
4. 4. Portion the rice onto individual plates and garnish with the cucumber and tomatoes. Wipe the skillet clean with a wad of paper towels, add the remaining 2 tablespoons oil to the skillet, and return to medium-high heat until shimmering. Following the illustration below, quickly add the eggs to the skillet. Season the eggs with salt and pepper, cover, and cook until the whites are set but the yolks are still runny, 2 to 3 minutes.
5. 5. Uncover the eggs and remove from the heat. Carefully slide one egg over each plate of rice. Sprinkle with the scallions and fried shallots (if using) and serve.
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