It’s one of those lazy days that I fancy easy, quick, and yummy dish like Nasi Goreng. Nasi Goreng means Fried Rice in Malay/Indonesian language. It’s a one-dish meal that can be served as breakfast, lunch or dinner. The rice used in making nasi goreng is cooked a few hours before to avoid sogginess. More frequent than not, left over rice from the day before is used to make good fried rice.
There are many variations of fried rice. The ingredients that are used to make fried rice could be pork, chicken, beef, vegetables, prawns, and eggs. The common seasonings used are soya sauce, dark soya sauce, and white pepper. Sometimes, chili, belacan (shrimp paste) and sesame oil are used depending on what type of nasi goreng you want to cook. As for garnishing, spring onion is commonly used. Occasionally, fried shallots or fried ginger could be the option.
The most common nasi goreng/fried egg at Chinese restaurants is egg fried rice. That’s the most basic fried rice. Yeung Chow Fried Rice or Yang Zhou Chao Fan is another popular fried rice at most Chinese restaurants in the Western countries.
Nasi goreng that I made this time is very much Chinese-style, where I used chicken, eggs, carrots, and peas. Just as simple as that. As I didn’t have spring onions (oppsss!) I garnish it with a touch of toasted sesame seeds – that makes a difference!