nasi goreng
Servings 2 large servings
Ingredients
fried shallot garnish
- 1 large shallot, thinly sliced
- 4 tablespoon sunflower oil or other neutral vegetable oil
nasi goreng
- 2 ½ to 2 ¾ C cooked and chilled long grain white rice
- ¼ C finely chopped white onion
- ½ C trimmed green beans, cut into thirds
- ½ C julienne carrot
- 1 C shredded green cabbage
- 1 C chopped broccoli florets
- 2 green onions, white and green parts, sliced diagonally
- 3 tablespoon sweet soy sauce
- 2 teaspoon chili garlic sauce or sambal oelek
- 2 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon seasoned rice vinegar
- 1 teaspoon mushroom powder
- ½ teaspoon white pepper
- sea salt, to taste
Instructions
- You could definitely use a wok for full effect here, but I don’t actually have one. A large cast iron or nonstick works just as well! Heat a large pan over medium heat with oil. Fry shallots for about 5 minutes until golden brown. Remove from the pan with a slotted spoon onto a paper towel and set aside.
- Keep the same pan over medium heat, or lower heat slightly if it seems too hot or is smoking. Add rice in an even layer. Place onions, green beans, carrots, cabbage, broccoli, and white parts of the green onion, in that order, on top. Do not stir for 5 minutes.
- While that is frying, mix together the sauce in a bowl. Whisk together sweet soy, chili garlic sauce or sambal oelek, soy sauce, sesame oil, rice vinegar, mushroom powder, and white ground pepper.
- Toss the rice and vegetables after 5 minutes and spread into an even layer again and do not touch for another 4 to 5 minutes. Toss again and add in the sauce and stir to combine while. Continue to cook for another 3 to 4 minutes, only stirring once. Add sea salt to taste.
- Serve with fried shallot and remaining green onions on top. Optionally you can add sliced cucumber and tomato as an additional garnish. That’s what is usually on the plate in Bali when I’ve eaten it!
Video
