Nasi Goreng (Indonesian Fried Rice) | hot for food

Chop and slice a large shallot.

Prepare about 2.5 to 3 cups of cold leftover rice in advance.

Cut trimmed green beans into thirds.

Julienne a carrot into very thin slices.

Shred some cabbage and prepare broccoli florets.

Chop green onions, separating the white and light green parts from the green parts.

Heat a large pan or wok over medium heat with oil.

Fry the shallots for about 5 minutes until brown, then drain on paper towels.

Add the cold rice to the same pan, spreading it out in an even layer.

Add the vegetables on top in this order: chopped onions, green beans, carrots, cabbage, broccoli, and the white parts of the green onion.

Let the mixture sit for about 5 minutes without stirring to allow the vegetables to steam and wilt.

In a bowl, combine sweet soy sauce, chili garlic sauce, soy sauce, sesame oil, seasoned rice vinegar, mushroom umami powder, and white pepper. Whisk together and set aside.

After 5 minutes, toss the rice and vegetables, spreading it into an even layer again, and let it sit for another 5 minutes without stirring.

Toss again and add the sauce mixture, stirring to combine and sauce everything up.

Continue to fry the mixture, stirring only once for another 4 to 5 minutes, adding sea salt to taste at the end.

Plate the nasi goreng and top with green onions and crispy fried shallots.

Serve with cucumber and tomato slices on the side.

Equipment Needed

Dietary

Allergens