World Cuisines

Nasi Goreng

Indonesia

Indonesia's beloved fried rice: day-old rice wok-tossed with kecap manis sweet soy, shallots, garlic and chile, crowned with a fried egg, prawn crackers and pickles.

What it is

Indonesia's beloved fried rice: day-old rice wok-tossed with kecap manis sweet soy, shallots, garlic and chile, crowned with a fried egg, prawn crackers and pickles. Ingredients: cooked rice (chilled), kecap manis, chicken or prawns, shallots, garlic, red chiles, eggs, cabbage, spring onions, cucumber-tomato acar pickles, krupuk crackers. Recipe: 1) Pound or blend shallots, garlic and chile into a paste. 2) Fry the paste until fragrant; add protein. 3) Add rice; toss over high heat with kecap manis until caramel-glossed. 4) Top with a fried egg. Serve: with krupuk, acar and sambal, at street carts (kaki lima) from dusk all over Indonesia. Flavor: sweet, smoky, spicy — umami in every grain. History: fried rice came with Chinese traders, but kecap manis and sambal made it Indonesian; no dish is cooked in more Indonesian homes. See also: Rendang, Satay (Sate).

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