Discover how easy it is to make this traditional Indonesian breakfast, that can really be enjoyed at any time of day.
This frugal dish of stir-fried rice is synonymous with Indonesian food. Eaten traditionally for breakfast (although I also understand that you can eat it anytime really), the principle ingredients to flavour the rice simply consist of shallot, chilli and garlic.
You can add a lot more into the mix though and there are loads of variations of this recipe. Having scanned through cook books and the internet, it really is a dish that is open to interpretation and can be as simple or as elaborate as you like.
You can add meat or fish such as chicken or prawn. Or you can keep things vegetarian with a scattering of cucumber, tomatoes and bean shoots. The one thing that ties it all together personally is the addition of a lovely fried egg on top. To me, a Nasi Goreng without a fried egg is a like a night without stars. He says, paraphrasing Buddha and erm, a character from the film Annie.
Today I decided to be different and use a smidgen of shrimp paste, to add a certain je ne sais pas pourquoi. ‘And why not?’ I thought. Sure, it’s heady and pungent but a little goes long way when adding some umami smack to the lips.
The fried egg yolk dribbling down into the savoury, fragrant rice should warm most hearts.
If that's not enough, the gentle heat from the warm chilli and ginger paired with the fresh chopped coriander was comforting and delicious too!
Nasi Goreng with Fried Egg
300gms of cooked rice, long grain or basmati is fine
1 onion, roughly chopped
2 cloves of garlic, roughly chopped
2 red chillies, deseeded and chopped
Piece of ginger, approx. 7cm long, peeled and roughly chopped
(optional & not for vegetarians! - 1 tsp of shrimp paste)
2 tsps of dark soy sauce
Dash of brown sugar
Salt and pepper, to season
Small bunch of coriander, roughly chopped
Cucumber and tomato, for optional garnish
4 British Lion eggs
3 tbs of sunflower oil
Take the onion, garlic, chilli, ginger and shrimp paste (if using) and blitz in a food processor or smash and pound together with a pestle and mortar to make a paste.
Heat 2 tsps of oil in a wok or frying pan on the hob and then add the fragrant paste and cook through until lightly browned. Then add the rice and stir through, stirring and tossing all the while for about 5-7 minutes, until the rice is cooked through.
In a separate pan, using the remaining oil, fry your eggs sunny side up.
Spoon the rice mixture onto four plates and add any extra garnish and then place an egg on top. Sprinkle over the coriander and season to taste, with salt and pepper.
Inspired? There's many more great egg recipes for lunch or supper here.