Nasi Goreng with egg, a delightful and aromatic fried rice dish, has become a beloved staple in Indonesian cuisine and beyond.
While fried rice is a common dish in many Asian countries, Nasi Goreng stands out for its unique blend of flavors and its significance in Indonesian culture.
In this blog post, we’ll delve into the origin of Nasi Goreng, its distinct characteristics that set it apart from other fried rice dishes, and provide you with a delicious recipe and guide to make this Indonesian classic, complete with a sunny-side-up egg on top.
The Origin of Nasi Goreng
Contrary to popular belief, Nasi Goreng is not of Indian origin but is uniquely Indonesian. The name itself translates to “fried rice” in Indonesian and is a testament to the diverse influences that have shaped Indonesian cuisine over the centuries.
Nasi Goreng’s roots can be traced back to the Chinese immigrants who settled in Indonesia many years ago. They brought with them the tradition of stir-frying rice with various ingredients.
Over time, as Indonesian cooks adapted these techniques and incorporated their own local ingredients, Nasi Goreng evolved into the flavorful and aromatic dish it is today.
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Recipe and Guide for Homemade Nasi Goreng with Egg
For the Nasi Goreng:
- 3 cups cooked and cooled jasmine rice (preferably day-old rice)
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 2 shallots, thinly sliced
- 2 red chilies, finely chopped (adjust to your spice preference)
- 1 chicken breast, thinly sliced (optional)
- 2 eggs, lightly beaten
- 2 tablespoons sweet soy sauce (kecap manis)
- 1 tablespoon soy sauce
- 1/2 teaspoon shrimp paste (terasi), optional but adds depth of flavor
- 1/2 teaspoon ground coriander
- Salt and pepper to taste
- Sliced cucumber and tomato for garnish (optional)
For the Sunny-Side-Up Egg Topping:
- 2 large eggs
- Salt and pepper
- Prepare the Sunny-Side-Up Eggs:
- Heat a non-stick skillet over medium-low heat and add a small amount of oil.
- Crack the eggs into the skillet, being careful not to break the yolks.
- Season with salt and pepper, and cover the skillet with a lid. Cook until the egg whites are set, but the yolks remain runny. Remove from heat and set aside.
- Make the Nasi Goreng:
- In a wok or large skillet, heat the vegetable oil over medium-high heat.
- Add the minced garlic and sliced shallots and sauté until they become fragrant and lightly browned.
- If using chicken, add the sliced chicken to the wok and stir-fry until it’s cooked through.
- Push the ingredients to one side of the wok, and pour the beaten eggs onto the empty side. Scramble the eggs until they are partially set.
- Combine and Season:
- Add the cooked rice to the wok, breaking up any clumps and mixing it with the other ingredients.
- Drizzle the sweet soy sauce, regular soy sauce, and shrimp paste over the rice. Sprinkle with ground coriander and continue stir-frying, ensuring that everything is well combined.
- Season with salt and pepper to taste. If you prefer more heat, you can add extra chopped red chilies at this stage.
- Transfer the Nasi Goreng to serving plates, topping each portion with a sunny-side-up egg.
- Garnish with sliced cucumber and tomato if desired.
- Nasi Goreng is often served with prawn crackers (krupuk) or fried shallots for added crunch and flavor.
Nasi Goreng with egg is a quintessential Indonesian dish that showcases the rich and diverse culinary heritage of the country. With its bold flavors and customizable ingredients, it’s no wonder that this fried rice dish has gained international acclaim.
By following our simple recipe and guide, you can bring the authentic taste of Nasi Goreng to your own kitchen, complete with a delicious sunny-side-up egg on top.
Enjoy the flavors of Indonesia and explore the world of Indonesian cuisine one mouthful at a time!
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