Nasi Goreng Jawa (Javanese Fried Rice) is a traditional Indonesian (from the island of Java) recipe for a classic stir-fried dish of rice flavoured with bumbu spice paste that's finished with fried egg, soy sauce and spring onions. The full recipe is presented here and I hope you enjoy this classic Indonesian dish of: Javanese Fried Rice (Nasi Goreng Jawa).
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Nasi goreng is a classic Indonesian fried rice. Whether you make it at home or you pick it up from a street cart, it makes for a fantastic breakfast (or late-night snack) that uses up leftovers. This is the version from Surabaya, a city in East Java.
Ingredients:
For the Bumbu (Flavour Spice Paste);
100g fresh red Kashmiri or other mild red chillies, de-seeded and coarsely chopped
70g shallots, coarsely chopped
30g garlic, coarsely chopped
¼ tsp sea salt
4 tbsp neutral oil (such as grapeseed oil), divided
1 tsp terasi (fermented shrimp paste)
For the Nasi Goreng Jawa (Fried Rice)
2 tbsp neutral oil (such as grapeseed oil)
2 large eggs, beaten
400g cooked and chilled long-grain white rice (such as jasmine), preferably day-old
sea salt or soy sauce, to taste
1 large spring onion, thinly-sliced at a bias
Method:
Begin by preparing the bumbu: Process the chillies, shallots, garlic, and salt in a food processor or blender until very finely chopped, stopping to scrape down sides as needed.
Set a medium-sized frying pan over medium heat. Once hot add 1 tbsp of the oil then stir in the terasi and cook, mashing terasi into oil, until toasted and pungent (about 40 seconds). Transfer mixture to a small bowl.
Add the remaining 3 tbsp oil to pan over medium. Stir in the chopped chilli mixture and cook, stirring constantly, until slightly softened but still vibrant in colour (about 90 seconds to 2 minutes). Stir in the toasted terasi mixture then take off the heat and scrape the mixture into a small bowl.
Now that the flavour base is prepared you can prepare the nasi goreng Jawa: Set a wok or large non-stick frying pan over medium-high heat. Add the oil and heat until shimmering. Pour in eggs, tilting wok to spread eggs evenly then cook, stirring gently and constantly, until eggs are set but still creamy looking (about 25 seconds). Add cooked rice, stirring to break up any clumps.
Now stir in 3 tbsp of bumbu and cook, stirring constantly, until rice is heated through and tinted the colour of the bumbu (about 2 minutes).
Season to taste with salt or soy sauce.
Remove from heat, stir in sliced spring onion and serve.
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