My first introduction to Nasi Goreng was at Odette’s home. This Indonesion fried rice is an everyday dish often made with ham. What makes it so delicious is Kecap or ketjap which is the sweet soy sauce used in her recipe. Later I found this recipe in a Johnson and Wales newsletter. The recipe called for soy sauce but I substituted the sweet soy sauce. After you try this recipe, you will not want to go back to using soy sauce. Enjoy!
Indonesian Fried Rice (Nasi Goreng)
inspired by Chef Henkel, Johnson and Wales University
Servings 4 servings
Equipment
- wok with utensils
- rice cooker
Ingredients
- 3 eggs beaten
- 3 tablespoons vegetable oil divided
- 1/2 teaspoon dried red pepper flakes
- 1 clove garlic minced
- 1/2 cup raw chicken breast sliced thin
- 1/2 cup small shrimp peeled and deveined
- 1/2 cup celery leaves and young stems cut into 1/2 inch pieces
- 3 green onions cut into 1/2 inch pieces
- 2 cups cooked rice cold
- 1/2 teaspoon salt
- 1 to 2 tablespoons sweetened soy sauce or to taste
Instructions
- Cook the rice ahead of time and cool.
- Fry the eggs in one tablespoon oil to make a flat omelet. Allow to cool and slice into thin strips.
- Put the remaining 2 tablespoons of oil in a large wok or frying pan. Heat and saute the pepper and garlicd for one minute. Add the celery and green onions and saute briefly. Add the chicken and shrimp and stir-fry until the shrimp turns pink. Add the rice, sweetened soy sauce and salthe and heat thoroughly. Garnish with egg strips and serve immediately.
- Meat substitutions: ham, deli ham works really well and is quicker. Green bell pepper can be substituted for the celery.
Note, this post includes affiliate links where I get a small commission if you make a purchase, at no additional cost to you. The Kecap or Sweet Soy Sauce is a must to make this dish authentic. Sometimes it can be found in local Asian markets.Thanks for supporting Sarah Stevens!
