My recent trip to Bali was ‘amazing’. From trying different local and international cuisines to experiencing the very interesting food culture of the region, everything was captivating. And so I had to buy a fridge magnet of their ever famous dish and come home to try to copy cat it.

Nasi Goreng is simply vegetable fried rice often served with a fried egg, crackers, their famous Sambhal sauce and some fresh salad – often tomatoes and cucumber but you can always get creative according to your tastebuds.

It’s a simple dish where you need not hunt down for weird exotic ingredients. Everything might already be available in your pantry.

This is not an authentic Bali version of the dish but a simplified version I had to create to suit my south asian tastebuds. But please be assured it tastes darn delicious.

There are as many versions of this dish as you can think. Some like to go with a shrimp paste and others without. I am allergic to shrimps therefore I had to cut it off. But it’s as good either way.

Indonesian Fried Rice ‘Nasi Goreng’ with Chicken Satay

The chicken satay is a must to complete the flavor profile. These simple yet delicious vegetable fried rice are an easy dinner on days you want to feel fulfilled without putting a lot of effort in your kitchen.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine South East Asian

Servings 2 people

Calories 180 kcal

Equipment

Wok with lid
Sharp knife

Ingredients

1 cup uncooked rice (I used Basmati rice soaked for 30 minutes)
1/4 cups cooking oil
1 onion (finely chopped)
1 carrot (small diced)
1 green capsicum (small diced)
1/2 cups peas (peeled)
1/2 cups spring onions (finely chopped)
1 green chilli (optional)
1 chopped garlic
1 chopped ginger (optional)

Spices and Sauces

salt to taste
1 tsp black pepper
1 garlic powder
1/2 tsp white pepper
1 soy sauce
1 chilli sauce

Garnishes/ Side Servings (Optional)

2 tbsp Sambhal sauce
2 eggs (half fried)
5-7 pieces fish/prawn crackers deep fried

Instructions

Preheat the wok on medium flame and pour the oil and chopped ginger garlic. Fry until golden brown. Add onions and cook until soft or translucent (around 1 – 2 minutes.
Add diced carrots and peas to the wok and stir fry for a few minutes until the carrots are soft.
Add the spices (salt, black pepper, white pepper, garlic powder) and stir. Once the spices start leaving aroma pour in your chilli sauce and soya sauce too.
Add your soaked rice after removing excess water. Stir the rice into the vegetables and pour 2 cups of water. Stir once again (don't miss this step of your rice might end up in chunks).
Let the water boil and wait till almost all the water is dried up. Add spring onions to the wok. Cover the wok with the lid and reduce the flame to lowest possible. Let the rice sit for 15 minutes.
To prepare the sides, fry your eggs to your desired consistency. I like half fried as I've had in most places where I had Nasi Goreng in Bali.
Deep fry your fish/prawn crackers.
Serve the rice hot and fresh with your fried egg, crackers, sambhal sauce and chicken satay (recipe following).

Notes

Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it.

Keyword Quick & Easy, rice, Vegetable