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Author Notes: Nasi Goreng is a fried rice original from Indonesia, Malaysia and Singapore. There are hundreds of varieties of Nasi Goreng that vary from region to region. I learned this recipe with Puri, a Vietnamese friend who has lived in Brussels for over 20 years. She only uses chop sticks and woks to cook basically everything with such skill that I always remain in awe. When I had Nasi Goreng for the first time at Puri’s house it was the first time I used chop sticks. At that time, Puri’s 4 sons were very young but always ate with chop sticks with enormous dexterity, while I struggled with my chop sticks and had peas and rice flying all over the table and dining room.
She showed me how to make her recipe and I started making it at home, obviously not using chop sticks. I make it either from scratch or from leftovers of rice and chicken or turkey.
The main ingredients for the original Nasi Goreng include cooked white rice, soy sauce, garlic, shallots and spring onions and is eaten for breakfast. The “banquet” version of Nasi Goreng, served as a main dish, uses fried egg, vegetables, cooked chicken and prawns. - Maria Teresa Jorge
- 3 cups cooked long grain rice
- 2 eggs lightly beaten
- 2 cups raw prawns – peeled, deveined, washed and pat dry
- 2 cups shredded roasted turkey or chicken
- 6 shallots halved and finely sliced
- 3 spring onions finely sliced
- 3/4 cups carrots cut into thin pieces - julienne
- 1/2 cup green peas (fresh or frozen)
- 2 crushed garlic cloves (green inner part removed)
- 2 teaspoons fresh root ginger, peeled and grated
- 1 or 2 finely chopped fresh or dry red chillies (depending how hot you like your food)
- 1 small bunch of fresh coriander, leaves picked (remove part to chop to yield 2 teaspoons for omelettes)
- 1/2 teaspoon coriander seeds crushed
- 2 tablespoons Soy Sauce
- 1 tablespoon Sweet Chilly Sauce
- 3 tablespoons Canola oil for stir fry
- 3 teaspoons Canola oil for the thin omelettes
- Cook the long grain rice following the fried rice method (see recipe I posted for Fried White Rice) or following the instructions on the packet until just tender. Fluff rice with a fork so you don’t have any lumps. Set aside and leave at room temperature. You can also use left over white rice.
- For the thin omelettes: Lightly beat the eggs with a fork and season to taste. Chop fresh coriander to yield 2 teaspoons and add to the eggs. Heat 1 teaspoon vegetable oil in a deep, wide non-stick frying pan over a medium heat. Add 1/3 of the eggs in a thin layer and cook for a few minutes, until set and golden. Remove from the pan, roll the omelette up and allow to cool. Make another 2 thin omelettes in the same way. When cool enough to handle, slice the rolled thin omelettes and set aside.
- Remove the skin and bones from the roast turkey (or chicken) and shred. Set aside.
- Clean the shrimp, deveine them and pat dry. Season with salt.
- Heat 3 tbsp of oil in a wok or large frying pan. Add the shrimp and garlic, allow the shrimp to cook on both sides until golden brown. Discard the garlic.
- Add the shallots and sauté for a few minutes.
- Add the grated ginger, coriander seeds and red chillies. Stir fry for 2 minutes.
- Add the carrot and peas, add a pinch of salt and sauté for another 5 minutes.
- Mix in a bowl the sweet chilly sauce and the soy sauce and add to the mixture. Stir for a minute to blend flavours.
- Add the shredded meat, stir well to mix the flavours.
- Finally add the rice and toss for 5 minutes or until it has warmed up.
- Remove from the heat, add the coriander leaves and serve immediately.
- This recipe was entered in the contest for Your Best Shellfish
- This recipe was entered in the contest for Your Best Open House Dish
- This recipe was entered in the contest for Your Best Savory Rice Dish
- This recipe was entered in the contest for Your Best Recipe for Turkey Leftovers