One of my all time favorite recipes is an Indonesian style stir fry rice called Nasi Goreng. Because my background is Dutch there is a strong connection with Indonesian cuisine. After visiting Indonesia (almost a decade ago now) I discovered that the connection to the Dutch as well (not going into the history, as there are many factors of this that weren’t so wonderful).
I make this recipe about twice per month and it gives me leftovers for several meals (I love hearing it and carrying it with me on cold outdoor trips with the kids).
The ingredients are pretty simple, but the key ingredient is something that cannot easily be substituted (but can be made from scratch). It’s a sweet soy sauce called Ketjap Manis. I order mine through Amazon and I keep it in the fridge (though it can be store in the pantry).
You’ll need to cook rice (about 2 cups dry) beforehand (long enough to cool off a little). I usually make the rice in the early-mid-afternoon.
You’ll also need some “scrambled” eggs (5-6 eggs with some salt and pepper) more crumbly than solid, which you’ll add to the chicken before the rice. Whisk the eggs together in a bowl, add salt and pepper to taste, heat a skillet at medium-medium-high, pour in the mixture and stir pan until crumbles form and are fully cooked.
2 cups uncooked rice, cooked to directions
5-6 eggs scrambled with some salt and pepper
2-3 tablespoons sesame oil
1 1/2 pounds diced chicken
1 tablespoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 onion diced
3-4 cloves garlic, minced
5 cups cooked rice
3-4 tablespoon Ketchap Manis
1. Cook rice, roughly 2 cups uncooked, according to package instructions
2. Scramble 5-6 eggs with some salt and pepper
3. Heat wok on high and add in sesame oil (I used to make this with peanut oil, but my son is allergic to peanuts, so we don’t use it anymore)
4. Meanwhile dice chicken and then transfer to the wok. Generously sprinkle with the curry powder and add salt and pepper to taste. Cook until it starts to brown.
5. Add in onions and cook for a few minutes (until they start to get glassy) before adding in the minced garlic (don’t want it to burn). Cook for another minute or two.
6. Add in the eggs and continue to stir
7. Add in all the rice and stir thoroughly
8. Add in the Ketchap Manis, I do this by sight. Start with the smaller quantity, stir in, then taste rice to make sure it’s not too salty/sweet.
9. Serve with some cucumbers as a side 🙂