Nasi Goreng

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Nasi goreng is one of those dishes every Dutch household knows. Growing up in the Netherlands, Indonesian food was simply part of life — and nasi goreng was always there.

In the Netherlands you start with a packet of instant nasi goreng spices. Convenient and perfectly good. But when I moved to England those packets weren’t easy to find, so I had to create my own spice blend. As it turned out, that was the best thing that could have happened. This version is so much better.

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Nasi Goreng

Recipe by Wilhelmina Bos

5.0 from 1 vote

Cuisine: Indonesian

Servings

4

servings

Cooking time

30

minutes

Ingredients

• 300 grams long grain white rice

• 1 onion, chopped

• 3 cloves of garlic, crushed

• 1 1/2 teaspoons sambal oelek

• 1/2 head of spring cabbage, finely chopped

• 3 carrots, slice in rounds

• 1 1/2 teaspoons ground coriander

• 3/4 teaspoons ground galangal (laos)

• 1/4 cup ketjap manis

• 1/4 cup light soya sauce

• 1 chicken fillet, cut in small chunks

• salt/pepper

• avocado oil

Directions

• Cook rice according to packet instructions, drain and set aside.
• Fry fillet in 1 Tablespoon avocado oil for a couple of minutes.
• Add onion/garlic/sambal oelek and fry over medium heat for 5 minutes.
• Add coriander and galangal and fry for another minute
• Add vegetables and fry for 5 minutes.
• Add rice, ketjap manis and soya sauce and stir fry for another 5 minutes
• Taste and add seasoning if necessary.

Notes

• Lovely to eat with a fried egg on top, pickled gherkins, prawn crackers, satay and satay sauce
• If you want to make a vegetarian version just leave the chicken out.