MKMW: Nasi Goreng (Indonesian Fried Rice)

This month, once I decided to participate in My Kitchen, My World, I decided that I would prepare an Indonesian meal, not just a single dish. So along with the Acar Ketimum, I decided to serve this Indonesian version of fried rice and an easy spin on chicken satay. For the satay, I just used a store-bought sauce so there will be no recipe for that, but I felt like I had to at least include it in the meal since it seems pretty common fare for the area.

Since I wasn’t able to find a couple of the more exotic ingredients called for in this rice dish, I’m not sure how authentic it turned out being. I’m also not sure how much of an impact my substitutions had on the final product, but overall, it turned out to be pretty bland. I don’t think I would make it again, but I am definitely open to trying other Indonesian recipes if I can find the proper ingredients. And I definitely enjoyed my little mini vacation as part of the MKMW!

Nasi Goreng

2 cups long grain white rice
2 large eggs
2 teaspoons toasted sesame oil
1/2 teaspoon salt
2 tablespoons vegetable oil
2 teaspoons garlic, minced
1 medium onion, chopped
2 teaspoons ginger, minced
1 tablespoon fish sauce
1/2 teaspoon black pepper
6 ounces chicken breast, cut into 1″ pieces
8 ounces shrimp
1 tablespoon chili garlic sauce
1 tablespoon oyster sauce
1 tablespoon low-sodium soy sauce

At least two hours ahead of time, or preferable the night before, boil rice in plenty of salted water until cooked, following package instructions. Rinse, drain and spread the rice to cool.

Combine eggs with sesame oil and salt, and put aside.

Heat wok or large frying pan over heat until hot. Add oil, and wait until it is very hot and slightly smoking. Add the onions, ginger, fish sauce, garlic, and pepper, and stir-fry for 2 minutes. Then add chicken and shrimp and stir-fry for a further 2 minutes. Add rice and continue to stir-fry for 3 minutes. Now add the chile sauce, oyster sauce and soy sauce and continue to stir-fry for 2 minutes.

In a small skillet, make 2 thin omelettes from the egg mixture and cut into strips. Mix into rice.

Serves 6.