Nasi Goreng
Ingredients
- 1 1/2 cups Mahatma® Basmati Rice
- 2 large shallots, quartered
- 2 cloves garlic, peeled
- 2 fresh red birds eye chilies, halved, stems removed
- 1 1/2 tsp salt, divided
- 1/4 cup + 2 tbsp vegetable oil, divided
- 3 tbsp soy sauce
- 1 tbsp brown sugar
- 6 eggs, fried
- 1 large tomato, thinly sliced
- 1 cup cucumber, thinly sliced
- 1/2 cup store-bought fried shallots
- 1/4 + 2 tbsp kecap manis
- 1/4 cup fresh cilantro leaves
Instructions
This classic Indonesian dish is exploding with flavor and will leave you hungry for more.
Step 1
Cook rice according to package directions. Cool completely.
Step 2
In small food processor, pulse together shallots, garlic, fresh chili, salt, oil and 2 tbsp water. Pulse to a paste consistency.
Step 3
In a large wok or skillet set over medium-high heat, add remaining oil. Cook spice paste, stirring constantly for 3 to 4 mins or until slightly darker shade and very fragrant.
Step 4
Stir in rice. Cook, stirring, for 3 to 4 mins or until well coated in sauce. In a small bowl, stir in soy sauce and sugar. Add to rice. Cook, stirring for 5 to 8 minutes or until rice heated through.
Step 5
Divide rice among 6 bowls. Top with fried egg. Garnish with tomato slices, cucumber slices and fried shallots. Drizzle with kecap manis and sprinkle with cilantro.
Recipe Tips
Kecap manis is a sweet soy sauce, make your own substitute by combining 2 parts oyster sauce to 1 part brown sugar.
Add 1 tsp shrimp paste or 1 tbsp fish sauce to spice paste for added flavor.
For milder nasi goreng, use only 1 chili pepper and remove the seeds.
Recipe Video
Kecap Manis
This is an Indonesian sweet soy sauce that is a staple in everyday Asian dishes. It goes great with stir fry, noodles and fried rice.
What is the Difference Between Soy Sauce and Kecap Manis?
The obvious difference is soy sauce (or light soy sauce) is salty with a consistency of water; whereas kecap manis is sweeter (manis means sweet in Malay/Indonesian) and has the consistency resembling maple syrup. Soy sauce can be used to replace salt and kecap manis is used for color and sweetness. The two sauces together balance one another out.
Making Your Own Kecap Manis
You may not feel like getting a whole bottle since you do not use it very often, or if you just like to make your own recipes at home here is a recipe you can follow:
INGREDIENTS:
¼ c. soy sauce
¼ c. + ⅛ c. brown sugar
INSTRUCTIONS:
In a small pot add brown sugar and soy sauce. Then, boil the sauce over low to medium flame until it thickens resembling maple syrup. If the mixture starts to boil vigorously and looks like it is going to over boil, leave the pot away from the flame until the boiling calms down and continue to boil over low heat. You have to keep a watchful eye so the mixture does not over boil. As it cools it will thicken.
Once you get the hang of it you will be making this sauce again and again to enjoy with all of Mahatma® Rice´s delicious recipes.
Do you enjoy Fried Rice recipes? Take a look at some of of the many recipes we have to offer:
