Nasi Goreng

NASI GORENG

I was born in The Netherlands and as a result, was introduced to Dutch-Indonesian food from an early age. Why Indonesian food you might ask. Indonesia was a Dutch colony until 1949 and the Dutch cuisine was of course greatly influenced by the exotic spices and flavors of the east.

My mother used to make Bahmi Goreng (fried noodles) and Nasi Goreng (fried rice) with the addition of cabbage, cubed meat and packaged and powdered spices. Although I totally loved her dishes growing up I saw the need for improvement as an adult. The Minute Rice definitely needed to be replaced (sorry Mam). And I wanted to use the freshest ingredients.
My mother only used the cabbage in the Bahmi. I decided to try it in the Nasi and it adds great texture and flavor!
The soy sauce used, Ketjap Manis, is a dark soy sauce and sweeter than traditional soy sauce. I prefer to make it using a recipe I found at food.com.
The following recipe is inspired by my mother’s recipe and the more traditional ones I found on the web.
Note: It’s traditional to serve Kroepoek (shrimp crackers) on the side. You can purchase them on Amazon.

Nasi Goreng
Print Recipe
A variation on an original Nasi Goreng recipe with cabbage added. ENJOY! riacooks.com
  • CourseMain Dish
  • Keywordnasi goreng, rice
Servings Prep Time
4 30
Cook Time
30
Servings Prep Time
4 30
Cook Time
30
Nasi Goreng
Print Recipe
A variation on an original Nasi Goreng recipe with cabbage added. ENJOY! riacooks.com
  • CourseMain Dish
  • Keywordnasi goreng, rice
Servings Prep Time
4 30
Cook Time
30
Servings Prep Time
4 30
Cook Time
30
Ingredients
  • 1 cup white rice, uncooked
  • 2 cups water
  • 2 medium carrots, diced
  • 6 chopped green onions
  • 1/4 head savoy cabbage thinly sliced
  • 2 handfuls spinach, lightly chopped
  • 1 handful mung sprouts
  • 3 cloves garlic, minced
  • peanut oil
  • dark soy sauce Ketjap Manis
  • 8 oz chicken, cut into bite size SEE NOTES
SAUCE
  • 2 tsp crushed & chopped ginger
  • 2 tsp Oyster sauce
  • 1-2 tsp Sambal Oelek SEE NOTES
  • 1/2 cube chicken bouillon
CUCUMBER SALAD
  • 1-2 cucumbers thinly sliced
  • 1/2 cup olive oil
  • 1/4 cup vinegar
  • 1/2 tsp dry mustard
  • 1/4 tsp celery seed
  • salt & pepper to taste
OMELET
  • 3 eggs
  • 1 tbsp fresh parsley
  • salt & pepper to taste
Instructions
  1. Prepare the sauce and set aside.
  2. If you decide to use meat, marinate in the Ketjap Manis and fry it in some oil until it’s done. Then set it aside and cover to keep warm.
  3. Add a little oil to a large skillet and fry the dry rice until it’s slightly browned. This is important – Frying the rice first prevents it from getting sticky. Add the water to the rice and bring to a boil. Cover and simmer until it’s done. About 25 minutes.
  4. While the rice is cooking slice the cucumbers. Wisk together the dressing ingredients, add the cucumbers and refrigerate.
  5. Make the omelet by beating the eggs with some parsley, salt, and pepper. Make a thin omelet. Depending on the size of your pan you may need to make 2 or 3 – they should be thin. Place them on a plate. After it’s cool enough to handle roll the omelet and slice it into thin strips. Set aside.
  6. Heat about a tablespoon of the oil in a skillet. Add the carrots and stir fry until they are a bit softened. Add the garlic and continue frying for a minute. Add the shredded cabbage and green onions. Stir fry until the cabbage is slightly wilted – about 6 minutes. Mix in the sauce.
  7. Add the mung sprouts and stir fry for a minute or 2. Lower the temperature.
  8. Add the cooked rice, the meat and about 3/4 tablespoon of the Ketjap.
  9. Add the spinach and stir until wilted. Mix it together to heat. Top it with the egg strips.
  10. Serve with the Ketjap Manis, Sambal Oelek, Kroepoek, and the cucumber side salad.
Recipe Notes

The soy sauce used, Ketjap Manis, is a dark soy sauce and sweeter than traditional soy sauce. I prefer to make it using a recipe I found at food.com.

You can replace the chicken with shrimp or ham cut into bite-size pieces, or all 3.

Sambal Oelek is a chili paste that can be found in some grocery stores or at Amazon.com

Note: It's traditional to serve Kroepoek (shrimp crackers) on the side. You can purchase them on Amazon.

 

ENJOY!

 

 

 

 

 

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