Nasi goreng literally means “fried rice” in Indonesian. This recipe comes from our Country Program Coordinator Christine O’Halloran, who’s mother learnt to cook Nasi Goreng while living in Indonesia.
- 1 Leek, washed and chopped finely
- 2 cloves of garlic, finely chopped
- ½ red capsicum, finely chopped
- ½ green capsicum, finely chopped
- 4 rashes of bacon, fat trimmed, and chopped finely
- 4 eggs whisked together
- 2 cups of cooked rice
- 2 tablespoons Bamboe Nasi, or Nasi Goreng paste (available in supermarkets)
- 2 tablespoons ketjap manis
- 1-2 teaspoons Sambel Oelek
- 3 chopped spring onions
- Fried Shallots (optional)
Gently fry leek, bacon, and garlic. Add the nasi paste and continue to fry until fragrant. Add the capsicums and fry for another minute.
Add the cooked rice and mix through, very lightly frying. Add ketjap manis and sambal to taste.
Fry the eggs as if you are cooking omelettes. Then chop the egg finely and add to rice. Mix through. Sprinkle the top with chopped spring onions and fried shallots.