Nasi Goreng: Indonesian Fried Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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For good Nasi Goreng, the rice should be cooked 2-3 hours before it is fried, so that it has time to become cold. Ingredients:
2 cups (500 g) long-grain rice, washed in 2 changes of cold water, drained |
2 1/2 cups (600 ml) cold water |
3 tbsp peanut oil |
3 shallots or 1 small onion, very finely chopped |
1-3 large fresh red chilies, seeded and cut into thin rounds, or 1/2 tsp chili powder |
1 tsp chopped fresh ginger |
2 medium carrots, finely diced |
2 oz (60 g) cabbage, finely shredded |
1/4 lb (125 g) button mushrooms, quartered |
1 tsp paprika |
2 tsp tomato paste or tomato ketchup |
1 tbsp light soy sauce |
salt, to taste |
1/2 cucumber sliced |
2 tbsp.crisp-fried onions |
few sprigs of watercress |
Directions:
1. Place the drained rice and cold water in a large pan. Bring to a boil, uncovered, then simmer for 10-12 minutes, until all the water is absorbed.
2. Stir once with a wooden spoon, then reduce the heat to low. Cover the pan and let cook undisturbed for 10-12 minutes. Remove the pan from the heat and set it, still covered, on a wet dish towel. Let stand for 5 minutes.
3. Spoon the rice into a bowl, cover with a damp dish towel, and let stand for 2-3 hours, or until cold.
4. Heat the oil in a wok. Add the shallots or onion, the fresh chilies or chili powder, and the ginger and stir-fry for 1-2 minutes. Add the carrots and cabbage and stir-fry 2 minutes longer.
5. Add all the remaining ingredients, except the rice and garnishes, and stir-fry for 6 minutes, or until all the vegeables are cooked through.
6. Add the cold rice and mix it thoroughly with the vegetables over low heat, until it is heated through and takes on the reddish tinge of the paprika and tomato paste. Do not allow the rice to burn. Transfer the mixture to a heated serving dish and arrange the garnishes on top and around the dish.
7. Classic Asian Cookbook
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