Dutch Shop Style Nasi Goreng (Indonesian Fried Rice)
- 2 ½ cups uncooked long grain rice (Dutch choice = Uncle Ben’s converted rice); prepare according to package directions
- 2 tsp Sambal oelek (Sambal Oelek is a spicy pepper paste, so go easy)
- 1pkg Nasi Goreng mix (Conimex is a common brand)
- Between ¼ and ½ cup boiling water
- 1 cup, give or take cubed pork or chicken, if using. Choose a moist cut since the mixture will be refried. Bacon and shrimp are also possibilities.
- 1 cup, give or take your choice of chopped vegetables. Leek, onion, celery, and cabbage work well. Peppers, mushrooms, garlic, and peas are possibilities.
- 1 Tbsp vegetable oil + more for frying the rice mixture
Prepared by Doreen Kool
- Cook rice according to package directions and allow to cool thoroughly.
- Cook and chop meat.
- Rehydrate Nasi Goreng vegetable and spice mix by soaking in boiling hot water for 15 minutes.
- Chop and sauté vegetables in vegetable oil.
- Combine rice, meat, Nasi Goreng mix, sambal oelek, and vegetables. Mix very thoroughly—the rice will unclump as you stir.
- Heat a large skillet. Add a thin (but not scant) layer of vegetable oil and heat. Add Nasi Goreng rice mixture and smooth out over pan. Fry in batches, allowing the bottom layer to brown and crisp each time before turning with a spatula or turner. Repeat until mixture is well heated and the texture is as you desire it. A nice degree of crisp rice is best.
- Nasi is great served with a fried egg. The bland egg allows you to be more daring with the sambal.
- Ketjap manis is a somewhat syrupy and sweet soy-based product that is popular with Nasi. Maggi, in bottle form, is a sort of seasoned soya sauce but lighter in salt and flavour. It is a nice produce for adding moisture, salt, and flavour. It is a Dutch staple used in soups and sauces.