Ingredients
- 1 Tablespoon peanut oil
- 1 garlic clove, minced
- 1 carrot, thinly julienned
- 1 mushroom, thinly sliced
- 1 spring onion, thinly sliced
- ¼ red onion, finely chopped
- ¼ red capsicum, thinly sliced
- 60 grams cabbage, thinly sliced
- 25 grams bean sprouts
- 1 ½ cups cooked rice
Stir-through Sauce
- 1 Tablespoon kecap manis
- 1 Tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon sriracha sauce
- 1 teaspoon sesame oil
To Serve
- 2 eggs, fried
- cucumber, sliced
Instructions
- In a small bowl/jar combine all ingredients in the stir-through sauce together and set aside
- Heat a large frypan/wok over medium-high heat. Add a tablespoon of peanut oil and the minced garlic and fry for 1 minute.
- Add the carrot, mushroom, onion and capsicum to the pan and stir fry for 4-5 minutes, until starting to soften.
- Add the cabbage and spring onions and stir fry for another 2 minutes.
- Stir the cooked rice through the vegetable mixture and cook for 2 further minutes.
- Pour the stir-through sauce over the rice and vegetable mixture, and then add the bean sprouts. Stir fry for 1 final minute. Divide the mixture among two bowls and serve hot topped with a fried egg and slices of cucumber.
Bursting with vibrant flavors and wholesome ingredients, Nasi-Goreng is a celebration of aromatic spices, fresh vegetables, and rich sauces. Whether you’re a seasoned chef or a novice in the kitchen, this step-by-step guide will help you recreate this beloved Indonesian classic with ease. So, don your apron and let’s dive into the world of Nasi Goreng!
Preparing the Vegetables
This dish is all about efficiency – it’s meant to be a quick fix without compromising on flavor. That’s why it’s essential to have all your ingredients and sauce ready to go before you start cooking. By prepping everything in advance and cutting the vegetables into small pieces, you’ll streamline the cooking process and have your Nasi Goreng on the table in no time.
When chopping your vegetables, aim for smaller pieces. This not only ensures they cook faster but also helps distribute their flavors more evenly throughout the dish. With everything prepped and ready to go, you’ll find that the actual cooking part becomes a breeze, allowing you to whip up a delicious meal in no time at all.
Here is a guide on how to prepare the vegetables:
- Carrots – finely julienne the carrots. A mandolin will be your best friend here for making quick work of the carrot. I usually don’t even peel them when preparing them either.
- Mushroom – Cut in half and then slice each half it thin pieces. If using small mushrooms you can probably skip the initial cut in half.
- Spring Onions – You want the green parts only. Roughly chop into small pieces.
- Onion – Use a red onion. Finely chop into small pieces
- Capsicum – Slice one cheek(side) off a red capsicum and then finely slice into thin strips
- Cabbage – Use a mandolin to shred into thin slivers.
Preparing the Stir-Through Sauce
In traditional Nasi Goreng, the spicy kick comes from sambal oelek, an Indonesian chili paste. However, in this recipe, I’ve opted for sriracha sauce as a substitute, mainly because it’s a pantry staple for many. Feel free to use either sambal oelek or sriracha, adjusting the amount according to your spice tolerance or omitting it altogether if you prefer a milder dish.
To prepare the stir-through sauce, simply mix together kecap manis, soy sauce, oyster sauce, sriracha, and sesame oil in a small bowl or jar. Once everything is well combined, set it aside until you’re ready to add it to the dish.
The sesame oil available at Asian grocers tends to boast a richer and more intense aroma, elevating the overall taste of your dish.
Preparing the Nasi-Goreng
Begin by heating a large frypan or wok over medium-high heat. Add vegetable oil and freshly minced garlic to the pan. Let the garlic cook for about 30-60 seconds, being careful not to let it burn. Then, add in the carrots, onions, capsicum, and mushrooms. Sauté these ingredients for 4-5 minutes until they begin to soften
Next, add the cabbage and spring onions to the pan, continuing to sauté everything for an additional 2 minutes. By now, your vegetables should be tender yet still retain some of their texture.
Continue by adding the cooked rice to the pan. It’s ideal to use rice that was cooked the day before and has been cooled. Freshly cooked rice tends to be too moist and sticky, resulting in a clumpy and soggy texture. Cook the rice and vegetables together for another 1-2 minutes at this stage.
To complete the Nasi Goreng, pour in the stir-through sauce and add the bean sprouts to the pan. Toss everything together until thoroughly combined and cook for an additional minute.
Serving the Nasi-Goreng
Nasi Goreng is traditionally served hot and often topped with a fried egg. To serve, divide the prepared Nasi Goreng into individual bowls or plates. Top each portion with a fried egg, allowing the rich yolk to mingle with the flavors of the dish. You can also garnish with additional sliced cucumber or fresh herbs for added freshness and color. Enjoy your Nasi Goreng while it’s still warm and flavorful!
