nasi goreng.
Ingredients:
1 cup cooked medium-long grain white rice, (preferably 1 day old.)
1 large egg, + 1 for frying.
3 tbsp canola oil.
kosher salt.
1 tsp msg.
1 tsp ground white pepper
scallion or coriander, chopped.
fried shallots or peanuts.
lime wedges.
stir-fry sauce:
1 tbsp kecap menis, (sweet soy sauce.)
1/2 tbsp light soy sauce.
1/2 tbsp dark soy sauce.
1/2 tsp sesame oil.
1/2 tsp fish sauce.
1 garlic clove, grated.
1 tsp greater galangal, grated.
1 tsp rice vinegar.
spice paste:
1 red shallot, roughly chopped.
3 garlic cloves.
1 tsp sautéed shrimp paste.
1 red bird’s eye chili.
3 red finger chilies.
Equipment:
wok.
mortar & pestle or food processor.
Yield:
Execution:
Make the rice 1 or a few days ahead of time, leftover rice is always better for fried rice.
spice paste & stir-fry sauce.
Combine all of the stir-fry sauce ingredients together and set aside.
Put all of the spice paste ingredients into a mortar and pestle and pound until a coarse paste is formed. Or just use a food processor.
2. stir-fry the rice.
Season the wok.
Heat a wok over high-heat until smoking, add oil and the spice paste, cook just until fragrant, do not burn.
Add the egg and stir fry until just mixed and fragrant, not cooked.
Add the rice, reduce heat to medium-high.
Stir-fry until all of the rice grains are separated and the texture is fluffy but not overly moist nor dry.
Add the stir-fry sauce and increase the heat to high, continue to cook for 1 minute or until the sauce is evenly distributed throughout each grain of rice.
Add the white pepper, msg, chopped scallions or coriander and season to taste with salt.
Serve alongside crispy shallot/peanuts, lime wedges and top with a fried egg.
3. fried egg.
Heat a wok over high-heat until smoking, add a generous amount of oil.
Add the egg and fry until the edges are crispy and brown, whites are cooked through and the yolk is runny.
Remove from wok and serve.