Nasi goreng (fried rice). Nasi Goreng is the popular Indonesian fried rice which is traditionally served with a fried egg. I love the unique dark brown, caramelised colour of the rice! It's a simple recipe, you won't need to hunt down any unusual ingredients, and it's one of my favourite Indonesian foods.

Nasi goreng (English pronunciation: /ˌnɑːsi ɡɒˈrɛŋ/), literally meaning "fried rice" in both the Indonesian and Malay languages, is an Indonesian rice dish with pieces of meat and vegetables added. Nasi goreng, Indonesia's version of fried rice, gets a sweet-savory profile from kecap manis and a big hit of umami from shrimp paste. Nasi goreng is essentially Indonesia's take on fried rice. You can cook Nasi goreng (fried rice) using 10 ingredients and 3 steps. Here is how you cook it.

Ingredients of Nasi goreng (fried rice)

Prepare 2 tablespoons of oil.
You need 100 gram of bacon or ham (optional).
Prepare 100 gram of peas.
It's 600 gram of refrigerated rice.
It's 1-2 tablespoons of sweet soy sauce.
Prepare of Spices (ground).
You need 5 of shallots.
It's 3 cloves of garlic.
You need 3-5 of red chillies (optional).
You need 1/2 teaspoon of dried shrimp paste.

Nasi Goreng is a fragrant Indonesian fried rice recipe, that is much easier to make at home than you think! Are you a fan of Indonesian cuisine? Nasi Goreng's got the same concept as any other fried rice. Repurposing last night's leftovers and making them into breakfast.

Nasi goreng (fried rice) instructions

Sauted ground spices in oil until fragrant and throughly cooked..
Add bacon or ham, rice, peas and sweet soy sauce. Mix well until rice becomes warm..
Serve fried rice with fried eggs, finely sliced cucumber and fried shallot..

Nasi Goreng is an Indonesian Fried Rice loaded with moist chicken and sweet, spicy, and savory flavors you'll love. Ready in minutes and cooks in one pan, it's the perfect use for leftover rice and makes an amazing weeknight meal. Nasi Goreng can be served as a main dish, as a component of a Dutch/Indonesian 'rijstafel' or as a side dish. It is commonly eaten by Indonesians for breakfast, which you can do also if there is any left from the previous day (doubtful!). Preparation time does not include cooking and cooling the rice.