Nasi goreng

Photography by Jonathan Gregson

One of Indonesia’s national dishes, Nasi Goreng actually hails from China, but was introduced when the Chinese traded with Indonesia from about 2000 BC. The dish varies from place to place, sometimes using prawns and chicken, sometimes using just vegetables, but is unified by the fact that it always features fried rice and is served with a fried egg on top. This version was taught to me at an Indonesian hawker stall – it’s super quick to make and is made all in one wok. I love a handful or two of beansprouts added at the end, but I’m not sure that’s done in Indonesia! You can use wholegrain rice for added nutrients. It’s best to have all your ingredients prepped and ready to add to the wok for speedy stir-frying.

Serves 2
2 tablespoons vegetable oil
4 free-range eggs
1 onion, sliced
350g skinless and boneless chicken thighs, cut into small chunks
2 garlic cloves, chopped 200g greens, such as kai lan, spring greens or cabbage, shredded
300g cooked white long-grain rice, cooled
2 tablespoons oyster sauce
11⁄2 tablespoons dark soy sauce
1 tablespoon sesame oil

1. First, heat half the oil in a wok and fry the eggs until nearly cooked. Transfer to a plate. Keep warm in a low oven.
2. Add the onion to the wok with a little extra oil if needed and fry until beginning to soften.
3. Throw in the chicken, turn the heat to high and brown all over.
4. Reduce the heat to medium, add the garlic and shredded greens and stir-fry for 1–2 minutes or until cooked but still crunchy.
5. Add the rice, oyster sauce, soy sauce and sesame oil.
6. Season and stir together to heat through.
7. Serve topped with the fried eggs.

Alternative to cooked white long-grain rice: cooked brown Basmati rice

This recipe can be found in Amazing Grains.

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