Nasi Goreng

Category, DifficultyBeginner

[cooked-description]

Yields2 Servings
Prep Time5 minsCook Time5 minsTotal Time10 mins

 2 tbsp Groundnut or vegetable oil.
 1 tsp Chopped ginger
 ½ tsp Chopped garlic
 ½ tsp Green chilli finely sliced
 ½ tsp Red onion
 Finely sliced handful washes spinach leaves
 5 ½ Cups cooked rice
 Pinch curry powder
 Pinch ground coriander
 Pinch ground turmeric
 1 Grated carrot
 2 tbsp Kecap manis
 2 tbsp Chopped fresh coriander
 2 Free range eggs for frying

1

Start by bringing the oil to a high heat in a large wok or good non-stick frying pan.

2

Add the onions, chilli and ginger, fry for about 2 minutes, then add garlic, fry for another 30 seconds , add the spices and continue cooking for another 30 seconds, add a tablespoon of water if it starts to stick and keep the mixture moving around in the pan.

3

Add your rice and carrots, and continue to cook until heated right through, add kecap manis and then spinach, cook for another minute.
Add the coriander and stir.
Remove from heat, then fry your eggs.

4

Divide mix into two bowls, and top with eggs. Add another drizzle of kecap manis with some fresh coriander as garnish.
This is can be further heightened by the addition of some pickled cabbage or kimchi, but that is just the chef in me talking, and is by no means essential.

5

Enjoy this tasty dish that is really suited to any time of the day, but Sunday brunch is best especially if there have been a few to many beers the night before!

6

Kecap Manis (sometimes called Ketjap Manis) is an Indonesian sweet soy sauce that is thicker than other soy sauces.

7

However, it’s very easy to make your own! Just combine ¼ cup ordinary soy sauce (I use Kikkoman) and ¼ cup brown sugar over medium heat. Bring to a simmer and reduce until it becomes a maple syrup consistency. It will thicken more when it cools.

Ingredients

 2 tbsp Groundnut or vegetable oil.
 1 tsp Chopped ginger
 ½ tsp Chopped garlic
 ½ tsp Green chilli finely sliced
 ½ tsp Red onion
 Finely sliced handful washes spinach leaves
 5 ½ Cups cooked rice
 Pinch curry powder
 Pinch ground coriander
 Pinch ground turmeric
 1 Grated carrot
 2 tbsp Kecap manis
 2 tbsp Chopped fresh coriander
 2 Free range eggs for frying

Directions

1

Start by bringing the oil to a high heat in a large wok or good non-stick frying pan.

2

Add the onions, chilli and ginger, fry for about 2 minutes, then add garlic, fry for another 30 seconds , add the spices and continue cooking for another 30 seconds, add a tablespoon of water if it starts to stick and keep the mixture moving around in the pan.

3

Add your rice and carrots, and continue to cook until heated right through, add kecap manis and then spinach, cook for another minute.
Add the coriander and stir.
Remove from heat, then fry your eggs.

4

Divide mix into two bowls, and top with eggs. Add another drizzle of kecap manis with some fresh coriander as garnish.
This is can be further heightened by the addition of some pickled cabbage or kimchi, but that is just the chef in me talking, and is by no means essential.

5

Enjoy this tasty dish that is really suited to any time of the day, but Sunday brunch is best especially if there have been a few to many beers the night before!

6

Kecap Manis (sometimes called Ketjap Manis) is an Indonesian sweet soy sauce that is thicker than other soy sauces.

7

However, it’s very easy to make your own! Just combine ¼ cup ordinary soy sauce (I use Kikkoman) and ¼ cup brown sugar over medium heat. Bring to a simmer and reduce until it becomes a maple syrup consistency. It will thicken more when it cools.

Nasi Goreng