>> Wednesday, September 10, 2014
Traditionally, Indonesians eat Nasi Goreng for their breakfast with fried eggs served on top. So any leftover rice usually ends up as this fried rice. However Nasi Goreng is also served for lunch or dinner as well. And very popular street food infact. The rice is mostly meaty with chicken and shrimps included. To balance the spicy of the rice, tomato slices and cucumber slices are served along with the rice.
Basmati Rice - 1 & 1/2 cup
Roasted Paneer - 2 cups
Shallots or onion, slice thinly - 1/2 cup
Carrots - 1/4 cup
Capsicum - 1/4 cup
Sweet Corn Kernals - 1 cup
Ripe Chilies - 2 medium
Garlic cloves, minced - 2 -3
Vegetable Oil - 3 tspl
Green onions, slice thinly/ Spring Onions - 1 bunch
Sambal Tomat - 2 tsp
Kecap manis (I used soya Sauce and palm sugar) - 1 tsp
Salt to taste
Ground white pepper as per taste
Extra Paneer toppings
How to make Indonesian Nasi Goreng
If you are using cold rice, make sure you break down the rice with fingers so that rice is loose and dry. Make sure there are no lumps. Keep it aside.
Heat wok/non stick pan on top of medium high heat. Add shallots/onions. Stir fry until they start turning brown. Then add garlic and chopped red chili.
Fry till the shallots are browned, add the vegetables and cook on high.
Next add the sambal, soya sauce and palm sugar. Combine with stir fried ingredients. Stir fry until all the ingredients are combined well.
Gradually add rice and mix well with the stir fried ingredients in the wok. Taste and add salt and white pepper. Adjust with more soya sauce and sambal if necessary.
Finally add the green onions. Combine well and take it off heat.
Serve with fried shallots on top, with fried paneer, tomato slices, cucumber slices on the side.
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