Nasi goreng literally means fried rice. It is something that can easily transform leftover rice and meat/seafood into something new, with a liberal seasoning of sesame oil and red chilli sambal. The amount of seasoning is all subject to palette, of course.
I made the chillie paste from scratch as I love to use freshly ground paste for its freshness and the gentle heat that it lends. If you don’t have time, there isn’t any crime in using ready-made paste.
Remember to serve it hot off the wok (or frying pan, it really doesn’t matter), top off with a sunny-side-up fried egg and indulge at any time of the day.
Serves: 3-4 persons
Time:Total of 30 minute (15 minutes preparation + 15 minutes cooking)
2 cups cooked brown rice or cooked white rice
2 tbsp kecap manis
2 tbsp soy sauce
3 tbsp + 1 tbsp sesame oil or any oil
4 tbsp sliced spring onion
1 cup cooked and shredded chicken or seafood, optional
Grind the following to a paste in a grinder or blender
4 asian shallots or ½ large onion
4 fresh red chillies
8 cloves garlic
2 tbsp small dried prawns or ½ tbsp shrimp paste or blachan
A few drops of water
1.Heat a wok or a frying pan with sesame oil or any other oil.
2.When the oil is hot, add the ground spice paste and fry until the raw smell disappears and the paste turns to a bright colour. If you are using seafood, add them at this stage.
3.Add the cooked rice; stir to combine and let the rice heat through.
4.When the rice is hot, add kecap manis, soy sauce and the shredded chicken (if you are using).
5.Check for seasoning and adjust to suit your palate.
6.Add the spring onion just before taking it from the fire.
7.Heat 1 tbsp of oil in a small frying pan until very hot or nearly smoky.
8.Fry the egg one at a time -sunny side up.