Nasi Goreng (Indonesian Fried Rice)
Nasi goreng, the Indonesian fried rice that tastes like a trip to Southeast Asia. Pork, shrimp, and squid meet crunchy bean sprouts, all tossed in a sweet-savory sauce of oyster sauce, soy sauce, and syrup for a deeply exotic flavor. It's a filling one-bowl meal and a great way to use up leftover rice.
Ingredients
Main
- Cooked rice1 bowl
- Pork200 g
- Shrimpa little
- Squida little
- Bean sprouts1 handful
- Bell pepper1/2
- Carrota little
- Oniona little
- Rice wine (for the shrimp)a little
Sauce
- Oyster sauce2 tbsp
- Soy sauce2 tbsp
- Oligo syrup2 tbsp
- Cooking rice wine2 tbsp
Directions
- 1
Briefly marinate the shrimp in rice wine to remove any fishy smell, and blanch the squid. Cut all the stir-fry ingredients into bite-size pieces.
- 2
Roughly chop the bean sprouts.
- 3
Mix the sauce ingredients — oyster sauce, soy sauce, oligo syrup, and cooking wine — together.
- 4
In a hot oiled pan, stir-fry the pork, then add the shrimp, squid, and vegetables.
- 5
Once the meat and ingredients are evenly cooked, add the rice.
- 6
Add the bean sprouts and the sauce, and stir-fry everything together.
- 7
If it needs more seasoning, add a little more oyster sauce.
- 8
Enjoy your nasi goreng — sweet, exotic sauce meets crunchy bean sprouts!
Tips
Day-old cold rice keeps the grains separate and fluffy. For a more authentic nasi goreng, use kecap manis (sweet soy sauce) instead of oyster sauce, and top it with a fried egg.