Nasi Goreng is arguably the popular Indonesian fried rice which is traditionally served with a fried egg. The dark brown colour from the sauce distinguishes it from other popular Asian fried rice dishes. It’s simple to make and you won’t need to hunt down any unusual ingredients.
As with almost every traditional dish out there, there are many versions of Nasi Goreng. Some are more complicated than others, calling for the use of shrimp paste which requires a trip to the Asian store and toasting the shrimp paste before use, I personally don’t like the flavour of using the shrimp paste as I think it’s quite strong so here is my version which I hope you will try:
All you need is:
(Use organic/natural real food ingredients where possible)
Prep time: 10 minutes Cooking time: 10-15 minutes Total time: 35-40 minutes
1 tablespoon of coconut oil
2 garlic cloves, minced
1 teaspoon of ground turmeric @steenbergs
1 tsp red chilli, chopped finely
250 grams of cooked long grain rice, cooled
3 tablespoon of tamari
1 tablespoon of maple syrup
2 diagonally sliced spring onions
A couple of vine tomatoes, sliced finely with lime wedges and a sprig of fresh mint
A couple of fried eggs
Heat 1 tbsp of coconut oil in a wok (or skillet) over a high heat. Add your garlic and chilli and cook until fragrant, then add your spring onions. Cook spring onions until translucent.
Add your cooked rice to the wok and add your tamari, maple syrup and ground turmeric and reheat the rice, breaking it up, until the rice is heated through and sauce has been evenly dispersed and stains the rice brown and golden yellow.
Transfer your rice to a serving platter. Serve your fragrant rice with a fried egg on top with the sliced tomatoes, mint and lime wedges on the side.