Indonesian Style Fried Rice

Dare I say it?!  Nasi Goreng-ish with a twist (of course). I was looking through old photographs in my archives and found this picture of a recipe I first made probably 15 – 20 years ago. It’s been done a few times since then and I don’t know why it never got blogged. But here it is. This is a great all-in-one meal and I used one large non-stick frying pan to make everything. This is my Indonesian Style Fried Rice. 

I was introduced to Nasi Goreng from my banking days on Bay Street. Not the most authentic but it was one of the few things that you could get for lunch that had a bit of a kick (oh yes, I remember – large vats of  an Indonesian style chili sauce). The restaurant was fairly new to Toronto – Movenpick (I think the name changed several times).  It was a glorified cafeteria style restaurant where you were automatically charged a tip  – no matter how badly you served yourself. First time I went there I was asked what I wanted on my burger – mushrooms, cheese, bacon, peppers, hot peppers – yes to all of them I enthusiastically responded, my card was stamped as I got my burger – how cute I thought, little vegetable symbols. Paid $30 for that burger and fries by the time I was done – this was 1996. Did I learn my lesson, nope, went back several times but mostly for lattes – gigantic mugs and fresh whipped cream. But one of the lunch/dinner items I really liked from there was the Nasi Goreng. I always liked the taste of it and they always had versions of this with fried rice or noodles – both delicious and both satisfying for me.

My rendition uses rice as a base and a few pantry/refrigerator items – diced Japanese eggplant, Shishito peppers, Thai chilies, celery, fried egg (to serve with) and Sweet Soy sauce (instead of ketcap manis – which I think they used). Everything else was fairly standard – ground pork, cooked rice, shrimp, fish sauce. Over the past 10 months I experimented with different techniques to cook vegetables.   In one of the experiments, I diced eggplant and pan fried it – seared it, and seasoned with salt and pepper.  The result blew me away.  If you have done this before (not big slices, but small cubes) you will know what I’m talking about.  Texturally and flavor wise, the end result is amazing with rice, noodles, as a side and so many other possibilities.  Start off on high heat and reduce to medium after about 1 minute – then continue to brown and allow the pieces to caramelize on all sides. I had an eggplant in my fridge and decided to use it to bulk up the rice.  

The sweet soy sauce was an accidental purchase months ago, inspired by the grocery store aisle I happened to be in. I was skeptical at first but it is really good. Now don’t write-off this recipe if you don’t have it. Just add some brown sugar  or maple syrup to soy sauce – taste as you add – it should be sweet and salty at the same time.  It won’t be the same, but close.  I seasoned each item as it was cooking with a tablespoon +/- of this sauce – talk about a flavor bomb.  If you have been to my classes or watched any of my cooking videos, it’s about adding flavor as each item cooks.  I also like to cook (and season) items separately  and then combine everything at the end.  A final touch of seasoning before serving and you are done like dinner (or lunch :)).  Fry the eggs last, I did sunny side up but do any type you like.  Japanese omelette cut into thin slices would look great on this as well and don’t forget to add a bit of the sweet soy sauce when the eggs are cooking up.

A truly lovely satisfying, comforting meal! I made enough for two nights (but may not add eggs again – I had 2 of them last night). Make as many variations as you like be creative based on what you have in your fridge or pantry. Make it vegetarian if you like – your dinner, your call.  Wear a mask, wash your hands, socialize responsibly according to regional guidelines and above all, stay safe. As always – enjoy!