What is the difference between fried rice and nasi goreng?
While fried rice and nasi goreng involve cooking rice by frying it with various ingredients, nasi goreng is a specific Indonesian version of fried rice. The main differences lie in the ingredients and flavours. Nasi goreng often includes kecap manis (sweet soy sauce) and other Indonesian seasonings, which give it a unique sweet and savoury taste.
How to make Nasi goreng (Indonesian fried rice)
• 2 tsp belacan shrimp paste (available from select supermarkets or Asian grocers)
• 4 eschalots, finely diced
• 3 cloves garlic, crushed
• 1 small red chilli, deseeded, diced
• 3 Tbsp vegetable oil
• 4 cups cooked Jasmine rice
• 1 Tbsp kecap manis
• 1 tsp caster sugar
• 1 Tbsp chopped coriander leaves
• 4 eggs
• Green shallots, thinly sliced diagonally, to garnish
• Shredded iceberg lettuce, to serve
• Diced tomatoes, to serve
• Roasted peanuts, to serve
Preheat oven to 180°C. Wrap shrimp paste in foil and bake for 10 minutes or until aromatic.
Transfer paste to the bowl of a food processor and add eschalot, garlic and chilli. Process until smooth.
Heat 2 Tbsp of the oil in a wok over a high heat. Add shrimp mixture. Cook for 2 minutes or until aromatic.
Add rice and remaining oil and continue cooking. When rice begins to stick, add kecap manis, sugar and coriander. Remove from heat and set aside.
Heat a large non-stick frying pan over a medium-high heat and fry eggs, sunny-side up, for 2-3 minutes or until whites are set. Divide rice mixture among 4 serving bowls and top each with an egg. Garnish with shallot and serve with lettuce, tomato and peanuts on the side.