Indonesian fried rice - a street dish that has become a national treasure. Rice fried with kecap manis (sweet soy sauce), shrimp, chicken, and vegetables. Characteristic sweet and salty flavor, served with a fried egg and krupuk. Every spoonful is an explosion of flavors - a simple recipe, but the result is stunning.
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Cook the rice the day before and chill it in the refrigerator.
Cut the chicken into cubes, peel the shrimp.
Chop the shallot and garlic, and slice the chili.
In a heated wok, fry the chicken, then set aside.
Fry the shrimp for 2 minutes, set aside.
In the same wok, sauté the shallot, garlic, and chili.
Add the rice, sautéing vigorously while stirring.
We pour in the sweet soy sauce and soy sauce, then add the meat.
Serve with a fried egg on top.
Nasi Goreng is often considered the national dish of Indonesia and can be found on the streets of many cities, with each region having its own version.
It is best to serve Nasi Goreng on wide plates, warm. Garnish the dish with fresh cilantro or chives, and place krupuk and lime slices on the side for extra flavor.
Store leftover Nasi Goreng in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 1 month. It’s best to reheat them in a pan, adding a little oil to restore their flavor and texture.
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Comments (4)
:)
Zamiast smażyć, można upiec w piekarniku - zdrowiej i mniej bałaganu.
Polecam dodać szczyptę cukru do sosu pomidorowego - neutralizuje kwasowość i smakuje lepiej.
Dobre, ale czas przygotowania mocno zaniżony. U mnie zajęło dwa razy dłużej.
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