6 Nasi Goreng 1
A real Indonesian breakfast: nasi goreng or fried rice. This number 6 from Beb Vuyk’s book is a simple version of fried rice with just some salty Indonesian soy sauce as seasoning. Of course, the flavor of the whole dish is determined by what kind of meat you use. All your leftovers from the previous day in terms of meat or fish are perfect for this breakfast. If you like to make vegetarian fried rice replace the meat with tempeh or tofu.
This recipe is enough for at least 4 people and is takes about 30 minutes to make.
Nasi Goreng 1 translated from Beb Vuyk’s Groot Indonesisch Kookboek, page 45.
Nasi goreng is a breakfast dish in Indonesia. It is made from scraps that are left over from the evening meal. Leftover cold rice, cold chicken or cold meat, even leftovers of sambal.
500 grams of cooked rice
200 grams of finely chopped onions
2 cloves garlic, finely chopped also
2 to 3 teaspoons sambal
4 tablespoons oil
leftover meat, chicken or shrimps
2 tablespoons salty soy sauce
Rub onions garlic and chili paste with a little salt in a cobek or chop them in a mixer. Fry the mixture in the oil until the onions are yellow. Add the leftover meat and fry that briefly. Work a little bit of cold rice (a spoonful at the time) through it. Finish the nasi goreng off with two tablespoons of salty soy sauce. Serve with a fried egg and a sour pickle.
When I am in Asia and especially in Indonesia a fried rice for breakfast is perfect. It is easier to digest than dark bread with cheese. It fits in well with the hot weather. In the Netherlands we eat this dish for supper. I poached an egg this time, I did nog fry it. The yolk drips through the rice and makes the dish smooth and silky. I also add some fresh celery to the rice.
I had some leftover pork belly and fiske bollen. These are Norwegian fish balls you buy in cans. They are deliciously salty. My mother in law is Norwegian, so this kind of foods I have in my pantry ;-). With ebi (dried salted shrimp) this nasi is also very delicious.