Nasi Goreng- Indonesian Fried Rice

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Nasi goreng, literally means “fried rice” in Indonesian. It’s typically spiced with sweet soy sauce, onions, garlic, ginger and chilli. I love flavour packed rice and I was dying to cook with some shrimp paste (sounds weird, but it adds the most amazing flavour to your meal).  Adding a fried egg to any meal is so fantastic, please give it a try. All the Asian ingredients used can be found at your local Asian store or even Spar.

Don’t be put off by the length of the recipe, I like giving you a detailed description so nothing can go wrong ❤

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INGREDIENTS

2 cups Basmati rice, cooked & cooled
2 red onions, chopped
Zest of 1 lime
5 garlic cloves, roughly chopped
2 mild red long chillies, seeded & chopped finely
1 heaped tsp ground coriander
1 tsp shrimp paste
1/2 tsp sugar
3 tbsp olive oil
2 tbsp Indonesian sweet soy sauce
2 tbsp light soy sauce
1 tsp sesame oil
4 small free range eggs
Oil spray

For the steak:

800g matured rump steak
1 heaped tsp dried chilli flakes
1 heaped tsp Sichuan pepper
1 tsp Chinese 5 spice
Course sea salt
Cracked black pepper
Olive oil
5 drops sesame oil

To serve: 

2 tbsp toasted peanuts
5 spring onions, sliced
1 small cucumber,  thinly sliced into strips
1 punnet cherry tomatoes
3 limes
Red chillies, chopped


METHOD
Serves 5-6
Preparation 30 minutes
Cooking time 15 minutes
Total time 50 minutes 


Take the steak out of the fridge, in a pestle a mortar bash up the all the spices, then massage the steak with the  spices, olive oil and sesame oil. Cover and marinade while you are preparing everything else. Don’t be afraid to use a lot of salt!

Boil the kettle and rinse the rice. Place a pot on high heat add the rice, 2.5 cups of boiling water cover, once you hear that the water boiling, turn the heat right down and simmer covered for 15 minutes. Then turn the heat off, keep covered and steam for another 15 minutes. Let the rice cool.

In a pestle a mortar bash up the shrimp paste; roughly chop the onions, chilli and garlic.  Then in a food processor with the blade attachment chop the onion, garlic, chilli, grated ginger, ground coriander, shrimp paste, sugar and lime zest until a paste is formed.

Prepare all the fresh ingredients for serving, place a small frying pan on high heat and toast the peanuts, keep a close eye on them.

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Then, heat 2 tablespoons of the olive oil in a big wok over medium heat. Add the paste and cook stirring for 5 minutes until fragrant. Add another tablespoon of oil and cooled rice. Stir fry for 5 minutes breaking any lumps. Add sweet soy sauce, light soy sauce and sesame oil. Keep warm.

Turn the braai on or place a large griddle pan on high heat. Once the braai has reached 200°C cook the steak to your liking. I cooked mine for 3 minutes on each side for medium rare. Let it rest for 2 – 3 minutes. Slice.

Fry the eggs sunny side up, until the whites are cooked.

Serve fried rice in individual warmed shallow bowls topped with steak slices & fried egg. Take the fresh ingredients to the table and garnish to your liking. Be generous with the lime.

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