Nasi Goreng (Fried Rice)
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!
For the Nasi Goreng (Fried Rice):
2 tbsp sunflower oil
2 garlic cloves
250g chicken breast, thinly sliced
3 eggs, beaten
150g frozen peas
100g frozen carrots
2 tbsp light soya sauce
1.5 tbsp dark soya sauce
1 tbsp oyster sauce
1 tsp sesame oil
a pinch of white pepper
1. Heat the sunflower oil in a wok over medium-high heat. Add the chopped garlic and cook for 1 minute.
2. Put in the chicken and cook for 8-10 minutes. Set the chicken to a side of the wok to make some space to fry the beaten eggs. When the eggs are almost cooked, scramble them and mix. Add the carrots and peas, cook for 5 minutes.
3. Add the cooked rice, stir and cook for 3-4 minutes. Then, add the light soya sauce, dark soya sauce, oyster sauce, sesame oil and a pinch of white pepper. Toss and stir for 1 minute. Serve warm.