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Recipe

Nasi goreng

Rice is a staple food for much of the planet and different countries have their signature dishes. Sophie Gray presents this classic

Jun 30, 2014 2:00pm
  • 30 mins cooking
  • Serves 6
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Ingredients

Egg pancake
  • 1 teaspoon oil
  • 2个鸡蛋,上杉达也tly beaten
  • 1 teaspoon soy sauce
Nasi goreng
  • 1.5 tablespoon oil
  • 500 gram pork mince
  • 2.5 teaspoon grated ginger
  • 2.5 clove garlic, crushed
  • 1 large onion, finely chopped
  • 1 stalk lemongrass, stripped of its outer skin, finely chopped
  • 1/2 stick celery, chopped
  • 1 carrot, peeled, cut into thin batons
  • 1/2 red capsicum, chopped
  • 1 teaspoon tumeric
  • 1/2 tablespoon fish sauce
  • 2 tablespoon sweet chilli sauce, or to taste
  • 1/2 cup peas
  • 2 cup cabbage, finely shredded
  • 6 cup cooked jasmine or basmati rice, cooled (approximately 2 cups uncooked)
  • 3 tablespoon sweet soy sauce (kepap manis)
  • 1/2 teaspoon tamarind puree
  • 1/2 teaspoon salt
  • 125 gram beansprouts
  • coriander leaves, to garnish

Method

Nasi goreng
  • 1
    Make the egg pancake; heat the oil in a wok; swirl to coat the base and sides. Combine egg and soy in a bowl. When pan is hot, pour in egg mixture, tilt wok in a circular motion to spread egg in a thin layer. Cook until just set and lightly coloured underneath. Remove with a spatula, roll up tightly and slice into thin strips. Cover and set aside.
  • 2
    To prepare the nasi goreng, heat a dash of the oil in the wok and brown the mince. Then add a little more oil and mix in the grated ginger, garlic, onion, lemongrass, celery, carrot and capsicum. Cook for 2-3 minutes, stirring frequently, then add the turmeric, fish sauce, sweet chilli sauce, peas and cabbage. Toss well and cook for 3-4 minutes.
  • 3
    Add the rice, kecap manis, tamarind purée and salt and continue cooking, turning constantly to prevent the mixture from sticking, until piping hot.
  • 4
    Lastly, mix in the beansprouts and coriander and serve in bowls topped with the sliced egg pancake.

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