Nasi Goreng


1 ½ cups long-­‐grain rice
2 T vegetable oil
3 eggs
1 onion
2 green chilies, Sambal Ulek or Sambal Badjak
1 garlic clove
1 leek
1 t ground coriander
1 t ground cumin
1/3 lb chicken meat
1/3 lb shelled prawns
3 T Kecap Manis (Substitute: Combine equal parts soy sauce and either brown sugar or molasses, and simmer until sugar is dissolved)


This dish is best made from cold leftover rice, but you can cook a fresh batch and leave it to cool for at least 4 hours. Beat the eggs and make into an omelet, slice into strips and set aside. Heat the oil in a wok or large frying pan. Add the chopped onion, leek, garlic and chilies. Fry until the onion is soft. Add the coriander and cumin. Slice chicken into strips and add with the prawns to the onion mixture. Cook, stirring occasionally, until well mixed. Add the rice, soy sauce, and omelet strips and cook for a further 5 minutes. Decorate with some of the leftover leek and serve hot. Enjoy.


Notes and Instructions

The famous Indonesian fried rice. Originally made from leftover rice and eaten as a breakfast dish; now more usually served for lunch or as the basis of a larger evening meal, for example with a rijsttafel. It is very easy to make and won’t take more than 20 minutes to prepare.