A full meal by itself, this Indonesian fried rice is tasty and satisfying. It is easy and quick to prepare and a great way to use up leftover rice. A simple but delicious meal for those times when you are eating alone or with a couple of close friends.
This recipe serves 2.
Ingredients:
a. 4 cups cooked rice
b. 1 thinly sliced medium onion
c. 1 clove garlic, crushed
d. 2 medium eggs
e. 1 tsp shrimp paste or belachan
f. 1 tsp chili powder
g. 1 Tbsp light soy sauce
h. 3 Tbsps oil
i. Salt to taste
j.* Cucumber, tomato and cilantro for garnishing
k. Prawn crackers (optional)
Preparation:
1. Cooked rice – Day old rice is ideal for fried rice as it is drier, which prevents it from sticking to the bottom of the saucepan or the wok. The rice cannot be cooked with too much water which makes it too gooey. It needs to be cooked al-dente, with a small degree of plus and minus in the texture for personal preferences.
2. Chili paste – Use only pure chili powder. Add 1 tsp of water and mix together. Let it stand for about half an hour. li]Heat up 1 Tbsp of oil on low heat in a wok. Add the shrimp paste, and cook until it is brown and fragrant.
3. Add another Tbsp of oil and add the garlic and onions. Fry until golden brown, and the fragrance of the garlic and onions are released.
4. Add the chili paste followed by the rice. Fry on high heat.
5. Fry until all the ingredients are evenly distributed. Stir constantly so that none of the ingredients stick to the wok.
6. Add the soy sauce and stir until the soy sauce is evenly distributed.
7. Add 2 Tbsp of water if you feel the rice is too grainy and hard. The rice should be nice and fluffy.
8. Separately, using a tablespoon of oil in a frying pan, fry the eggs sunny side up.
9. Serve the rice with a few slices of cucumbers and tomatoes. Garnish with some cilantro, and an egg for each serving.
Indonesian Fried Rice - Nasi Goreng
Bulgogi and kimchi fried rice (kimchi bokkeumbap)
Bulgogi recipe:
1. Slice 1 pound of beef thinly
2. Mix these ingredients to make marinade sauce:
3 tbs of soy sauce, 3 tbs of water, 2 tbs of sugar, 1 tbs of honey, 1tbs of sesame oil, 1tbs of toasted sesame seeds, 2 chopped green onions, 3 cloves minced garlic, 1 ts of black pepper
3. Marinate for at least 2 hours and keep it in the refrigerator.
4. Cook it on a pan or a grill, and transfer to a plate or a cast iron plate to serve.
5. Sprinkle chopped green onion and toasted sesame seeds
Lettuce, carrot strips, and dipping sauce called ssam Jaang. Ssam jaang recipe is under my grilled beef cooking video recipe. Wrap a piece of bulgogi in lettuce and a little bit of ssam jaang and eat. You can dip carrot or cucumber strips into the ssam jaang.
Kimchi bok keum bap
I made this kimchi stir fried rice using left over bulgogi juice in my pan. After transferring bulgogi to my cast iron plate, the bulgogi juice was still left on the pan.
1. On a heated pan with a little bit of bulgogi juice (no matter even if you don’t have bulgogi juice), put chopped kimchi (1 cup) and stir it and cook about 3 minutes.
2. Add 1 tbs of hot pepper paste in the kimchi in the pan and 2 bowls of rice and stir it with a spoon
3. Add sesame oil and transfer it to a plate and sprinkle sliced kim (seaweed) and sesame seeds on top
Delicious Fried Rice Recipes
The secret to good fried rice is cooking the eggs first. You scramble the eggs and take them out of the wok. Then you stir-fry onion, bacon, ginger and all of the aromatics, put in the rice and soy, then lastly the eggs, so you have fluffy eggs throughout the dish."
Ingredients
1. 3 tablespoons peanut oil
2. 4 eggs, lightly beaten
3. Kosher salt and freshly ground pepper
4. 4 thick-cut slices of bacon, sliced crosswise into 1/2-inch pieces
5. 4 garlic cloves, minced
6. 1 1/2 tablespoons minced fresh ginger
7. 1 medium onion, finely chopped
8. 2 tablespoons dry sherry
9. 1 teaspoon sugar
10. 6 cups cooked white rice, chilled or at room temperature
11. 2 1/2 tablespoons oyster sauce
12. 2 1/2 tablespoons soy sauce
13. 1 teaspoon Asian sesame oil
14. 5 scallions, thinly sliced
Directions
1. In a large wok, heat 2 tablespoons of the peanut oil until very hot. Season the eggs with salt and pepper and pour into the wok. Scramble the eggs over high heat until just cooked through, about 1 minute. Transfer to a paper towel-lined plate.
2. Add the bacon to the wok and cook, stirring occasionally, until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to the plate with the eggs. Drain off the bacon grease and wipe out the wok.
3. Heat the remaining 1 tablespoon of peanut oil in the wok. Add the garlic and ginger and cook over high heat for 1 minute. Add the onion and cook until golden, about 3 minutes. Stir in the sherry and sugar and cook until the sherry is reduced by half, about 30 seconds. Add the rice, oyster sauce, soy sauce, sesame oil, reserved eggs, bacon and all but 2 tablespoons of the scallions. Season with salt and stir-fry until the rice is hot, about 2 minutes. Transfer to a serving bowl, sprinkle with the remaining scallions and serve.
