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Nasi goreng

Author
Cookinero 22 Jan 2023
18470
Nasi goreng

Nasi goreng is translated as "fried rice". A great way to make a dish out of leftover boiled rice and any seasonal vegetables.

How to cook Nasi goreng

Step 1

nasi goreng

Boil rice for 10-12 minutes. Cool down. Cut the cucumber into slices, put in a bowl. Add half the finely chopped cilantro stalks, a little vinegar, lime juice and zest, salt, sugar to taste. Set aside.

Step 2

nasi goreng

Onion, garlic, ginger and chili (without seeds) finely chopped.

Step 3

nasi goreng

Heat a wok, pour oil, add onion, garlic, ginger, chili, remaining cilantro stalks and palm sugar. Fry, stirring, for a few minutes.

Step 4

nasi goreng

Add peas, broccoli and rice. Fry 3-4 minutes. Add soy, chili and fish sauces.

Step 5

nasi goreng

Pack the cooked rice into a bowl and invert onto a plate. Decorate with herbs and chili. Serve with pickled cucumbers. Enjoy your meal!

Nasi goreng - FAQ About Ingredients, Baking Time and Storage

Yes, you can use brown sugar, coconut sugar, or even honey as a substitute for palm sugar. Adjust the quantity to taste, as sweetness levels may vary.
To make it vegetarian, omit the fish sauce and use a vegetarian alternative like soy sauce or tamari. You can also add tofu or tempeh for extra protein.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave, adding a splash of water to prevent dryness.
Yes, Nasi Goreng freezes well. Cool it completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
You can substitute cilantro with parsley or omit it entirely. For a similar fresh flavor, try adding a bit of basil or mint as a garnish.
Adjust the heat by adding more chili for spiciness or removing seeds and membranes for a milder flavor. You can also serve extra chili sauce on the side.
Pair it with a fresh salad, spring rolls, or satay skewers. The pickled cucumbers in the recipe also add a refreshing contrast.
Yes, frozen peas and broccoli work well. Thaw and drain them before adding to the wok to avoid excess moisture.
Replace rice with cauliflower rice for a low-carb version. Sauté it briefly to avoid mushiness and adjust cooking time as needed.

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