Nasi goreng
4 servings
50 minutes
Nasi goreng is a traditional Indonesian dish, fragrant and rich in island flavors. Its roots go back centuries when locals began frying rice with spices and food leftovers. The characteristic taste is achieved through a mix of garlic, onion, chili, coriander, and shrimp paste. Shrimp and meat add richness in texture while airy omelet strips and fresh cucumber provide balance and freshness. Served on crispy lettuce leaves, nasi goreng becomes not just a meal but a true celebration of flavors.
1
Beat the eggs with 0.25 teaspoon of salt. Heat a pan lightly greased with vegetable oil. Pour a quarter of the egg mixture into the pan and cook for 1-2 minutes over medium heat. Flip the omelet and fry the other side for 30 seconds. Transfer the omelet to a plate and repeat with the remaining mixture. Once the omelets cool, roll them up and cut into strips.
- Chicken egg: 2 pieces
- Vegetable oil: 4 tablespoons
- Vegetable oil: 4 tablespoons
2
Mix crushed garlic, chopped onion, chili, shrimp paste, coriander, and sugar. Transfer to a blender and blend until it becomes a paste.
- Garlic: 3 cloves
- Onion: 1 head
- Red chili pepper: 2 pieces
- Shrimp paste: 1 teaspoon
- Coriander seeds: 1 teaspoon
- Sugar: 0.5 teaspoon
3
Heat 1-2 tablespoons of vegetable oil in a wok. Add the pasta and cook on high heat for 1 minute. Add shrimp and sliced meat. Fry for 2-3 minutes.
- Vegetable oil: 4 tablespoons
- Shrimp: 400 g
- Pork tenderloin: 200 g
4
Cook the rice, drain and cool it. Pour the remaining oil into the wok and add the cold rice. Fry until heated, add soy sauce and chopped green onion, and fry for another minute.
- Long-grain rice: 200 g
- Vegetable oil: 4 tablespoons
- Soy sauce: 3 tablespoons
- Spring onion: 4 stems
5
Place the chopped lettuce around the edge of a large plate. In the center, add rice, then meat with shrimp, and sprinkle with omelet and chopped cucumber. Serve immediately.
- Lettuce: 0.5 piece
- Cucumbers: 1 piece
- Chicken egg: 2 pieces
