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.
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.