Nasi Goreng

I got introduced to Nasi Goreng because of K as he always gets a nasi goreng when he sees it on the menu at any Malaysian restaurant here. Since he loves it so much, I decided to stop at a local Asian store a few mos ago and got a bottle of NG paste. Ever since, K gets to have his favorite rice dish at home, no matter the time, and I have actually found it easy to put together. So if you are like Kingsley, go to the nearest Asian store to find that special ingredient to make this yummy dish. For those who have no idea of what I am talking about, Nasi Goreng literally means Fried Rice in Indonesian and Malay.

Nasi Goreng paste: 2-3 tbsps or the required amount
Cold Cooked Rice: 2 cups (left over rice works best)
Eggs: 2
Veggies: 1/2 cup – beans, carrots, peas
Meat: Chicken / Beef / Pork – your choice
Spring Onions for sauté
Garlic: 2 cloves minced fine
Spring Onions for garnish
Salt if required

In a wok, heat some oil add the spring onions, garlic and the nasi goreng paste and gently cook for about 3minutes. Next add in the meat if you are adding any, followed by the veggies.

Eggs: You could make scrambled eggs, cook it whole, or make an omelette and cut it into strips. I decided to make scrambled eggs, so I pushed the veggies to the side of the pan, and cooked the scrambled eggs on one side.

Add the rice and gently toss so everything mixes well. Add some salt if required. Garnish with spring onions and serve hot!


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