Nasi goreng is the Indonesian version of fried rice - that is what it means in Bahasa Indonesia. The dish is often accompanied by additional items such as a fried egg, fried chicken, satay, or krupuk (fried crackers / chips made of shrimp or vegetables). In many restaurants, when accompanied by a fried egg, it is sometimes called as nasi goreng spesial.
Nasi goreng can be eaten at any time of day, most Indonesian people often eat nasi goreng during breakfast, and mostly the ingredients are a previous day's dinner leftover. The rice should be cooked ahead and let it to go cold to make, and this is why the leftover dinner is used because the rice is preferably taken from day before. Nasi goreng is a complete meal but sometimes it is also part of a banquet.
The main ingredients for the plain nasi goreng include pre-cooked (and preferably cold) rice, soy sauce, garlic, shallot and some spring onions for garnishing. For the special one, add fried egg, a cracker, some slice of raw tomatoes and cucumbers.
Nasi goreng can also be found in restaurants in western countries, mostly in Chinese and Indian ones, but with local adaptation. For instances, by adding some curry seasoning. In the Netherlands, several Indonesian-Chinese restaurants offer nasi goreng with selected original spices to suit the Dutch taste.
Here is Indonesian Fried Rice recipe ;
* 1/2 cup uncooked long grain white rice
* 1 cup water
* 2 teaspoons sesame oil
* 1 small onion, chopped
* 2 cloves garlic, minced
* 1 green chile pepper, chopped
* 1 small carrot, sliced
* 1 stalk celery, sliced
* 2 tablespoons kecap manis
* 2 tablespoons tomato sauce
* 2 tablespoons soy sauce
* 1/4 cucumber, sliced
* 4 eggs
1. Bring the rice and water to boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
2. Heat the oil in a wok, and cook the onion, garlic, and green chile until tender. Mix in the carrot and celery. Stir in the rice, and mix in kecap manis, tomato sauce, and soy sauce. Continue cooking about 1 minute, until heated through. Transfer to bowls, and garnish with cucumber slices.
3. Place eggs in the wok, and cook until set. Place in the bowls over the rice and vegetables.