Nasi Goreng

Name: Nasi Goreng
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Asian
Ingredients: 1 cup brown rice; ¼ cup soy sauce; 3 tbsp brown sugar; 1 cube vegetable stock dissolved in ¼ cup boiled water; 2 tbsp fish sauce; 2 tbsp peanut or vegetable oil; 500g pork mince (or process 500g chicken thighs to a chunky mince); ¾ tsp sesame oil; 1 large onion, chopped; 6 cloves garlic, finely chopped; 1 tbsp finely grated fresh ginger; 1 red chilli, finely chopped (or pinch chilli flakes); spice mix, made with 1/ tsp each ground nutmeg, paprika, cumin, coriander and Chinese five-spice; ½ tsp black pepper; ½ small cabbage, finely sliced; 1 leek, outer leaves removed, very finely sliced; 2-3 stalks celery, sliced (I include the leaves); 1 bunch fresh coriander, chopped; lime wedges to serve; 6 free-range eggs, fried (optional)

7 steps

Prep:20minCook:30min

The stir-fry to end all stir-fries. My Opa spent much of his childhood in Indonesia, and nasi goreng (which basically means fried rice in Indonesian) was one of his favourite things to eat. My Oma subsequently served it on the family table for the rest of her life. This is my take on the one my mum used to make, and (with her help) I've done it without using a pre-made mix, because not everyone will be able to find one. Sambal olek is the chilli sauce that would normally be served with this - keep an eye out for it at speciality food stores and some supermarkets.

Updated at: Sat, 27 Jan 2024 04:08:17 GMT

Ingredients

6 servings

Instructions

Step 1

Chop and prep all your veges and ingredients before you start so everything is ready to go.

Step 2

Cook the rice according to the packet directions and set aside.

Step 3

Add the soy sauce and brown sugar to a small saucepan over a medium heat. Simmer gently for about 5 minutes, until thickened slightly. Turn off the heat and stir in the vege stock mixture and fish sauce. Set aside.

Step 4

Heat 1 tablespoon peanut or vege oil in a wok or large trying pan over a high heat. Add the pork (or chicken) in 2-3 batches, and cook until nicely browned all over. Transfer to a bowl while you repeat with the remaining meat.

Step 5

Add another tablespoon of peanut or vege oil, along with the sesame oil, to the wok or pan over the same high heat, then add the onion, garlic, ginger, chilli, spice mix and pepper, and stir-fry for a few minutes. Add the cabbage, leek and celery, and cook for 5 minutes or so, until tender.

Step 6

Add the rice and cook for another few minutes. Add the soy sauce mixture and most of the fresh coriander and cook to warm through.

Step 7

Serve immediately. Garnish with remaining coriander, lime wedges and a fried egg if you like.