Stefanus Mega Prabawa, Master’s student of Food Technology ‘Indonesian fried rice is easy to make, quick to serve and really delicious. It can be served as breakfast as well as dinner. In Indonesia, there are fried rice sellers in every village and city. They walk around houses and shout “NASIIIII GOREEEEENG!” while hitting a plate with a spoon. Nasi goreng is usually served with pickled cucumber, krupuk and a glass of iced tea. I often make this dish for my housemates.’
Ingredients:
- About 250 g cooked rice
- Coconut oil
- 100 g diced tempeh
- 2 red chilies or ½ teaspoon of chili powder
- 2 shallots, chopped
- 2 cloves of garlic, chopped
- 1 egg
- 30 ml sweet soya sauce (ketjap manis)
- 50 g mixed vegetables (I use a cabbage, celery and carrot mix)
- Pinch of salt
- Pinch of pepper
- Fried onions
- Krupuk
Preparation
- Fry the tempeh in coconut oil and set aside.
- Heat a little coconut oil in a wok and fry the shallots and garlic first. After 2 minutes, add the chilies and mixed vegetables. After 2 more minutes add the egg and stir-fry for 5 minutes.
- Add the rice and stir-fry. Add the soya sauce, salt and pepper. Stir-fry for another 5-7 minutes.
- Serve the fried rice with the tempeh, krupuk (shrimp chips) and fried onions.
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