Indonesian Fried Rice (Nasi Goreng)

Name: Indonesian Fried Rice (Nasi Goreng)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indonesian
Ingredients: 100 gram lean beef shredded; 245 gram rice; 1 red chili finely chopped; 3 onions; 4 cloves garlic; 1 tablespoon oil; 1 tomato sliced; 2 teaspoon chili powder; 1 1/2 teaspoon dried shrimp paste; 2 teaspoon tamarind; 4 1/2 cups chicken stock; 1 stalk celery sliced; 2 tablespoon dried onion flakes; salt and pepper; 1 egg for garnish

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Indonesian Fried Rice, known locally as Nasi Goreng, is a beloved dish that captures the vibrant and rich flavors of Indonesia.

Nasi Goreng brings together tender pieces of lean beef, aromatic spices, and an array of fresh vegetables to create a hearty and satisfying meal. The addition of shrimp paste and tamarind gives the dish a unique depth of flavor, while the spicy kick from fresh red chilies elevates the experience, making it a perfect blend of sweet, savory, and spicy notes.

Preparing Nasi Goreng at home allows you to enjoy the authentic taste of Indonesian street food in the comfort of your kitchen. This versatile dish can be tailored to your taste preferences, and it pairs wonderfully with a variety of side dishes such as a simple cucumber salad or a fried egg on top. Whether you’re looking to impress guests with an exotic dish or simply craving a flavorful meal, this Indonesian Fried Rice recipe is sure to become a favorite in your culinary repertoire.

Indonesian Fried Rice (Nasi Goreng)

Preparation: 10 min
Cooking: 25 min
Ready in: 35 min

For: 4

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Ingredients

100 gram lean beef (shredded)
245 gram rice
1 red chili (finely chopped)
3 onions
4 cloves garlic
1 tablespoon oil
1 tomato (sliced)
2 teaspoon chili powder
1 1/2 teaspoon dried shrimp paste
2 teaspoon tamarind
4 1/2 cups chicken stock
1 stalk celery (sliced)
2 tablespoon dried onion flakes
salt and pepper
1 egg (for garnish)

Instructions

Bring the chicken stock to a boil and add the tamarind and well-washed rice. Continue to boil for 12-15 minutes until the rice is tender but not too soft. Drain the rice in cold water and set aside to cool. Break up the tamarind and stir well into the rice
Peel and slice the onions and garlic. In a wok, fry the onions and garlic in oil until soft. Add the tomato, shrimp paste, and chilli powder, and cook for 2 minutes. Add the beef, season with salt and pepper, and sauté for 10 minutes, stirring frequently.
Add the sliced celery and fresh chilli, and cook for another 2 minutes, then remove and set aside.
Add 2 tablespoons of oil to the pan and stir in the rice, a little at a time. Continue to add more rice, and the meat and vegetable mixture until everything is in the pan.
Garnish with a fried egg and dried onion flakes and serve.