Indonesian Fried Rice - Nasi Goreng
Try this Indonesian fried rice - Nasi Goreng recipe, or contribute your own.
Try this Indonesian fried rice - Nasi Goreng recipe, or contribute your own.
- 1 tbsp ground cumin
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 cup brown rice (200 gr)
- 3.5 oz bacon in cubes (100 gr)
- 6 oz ground beef (170 gr)
- 1 onion, coarsely chopped
- 2 garlic gloves finely chopped
- 1 large leek washed and sliced
- 8 oz mushrooms cleaned and sliced (250 gr)
- 5 oz green beans (150 gr)
- 3 tbsp kecap manis
- 1 level tsp ground coriander
- Carbohydrate 16.0124600056546 g
- Cholesterol 0 mg
- Fat 1.74524000284648 g
- Fiber 4.5461000627587 g
- Protein 2.79024000227642 g
- Saturated Fat 0.175485000196199 g
- Serving Size 1 1 recipe (706g)
- Sodium 814.090000021473 mg
- Sugar 11.4663599428959 g
- Trans Fat 0.300428000436623 g
- Calories 93 calories
Step-by-step
- Cook the rice according to the instructions.
- Wash and chop all the veggies (don't wash the mushrooms though! You need to brush the dirt off) and if desired, parboil the green beans.
- Grab a big wok and stir-fry the bacon without oil (!!) until the fat is coming out.
- Add the beef to the wok and stir-fry it in the bacon fat. Break up large lumps with a wooden spoon.
- When the beef turns brown: add the onion and garlic and stir-fry for another 2 minutes until tender.
- Add the leek, mushrooms and green beans and stir-fry until tender.
- Mix in the kecap manis together with the cumin, coriander, ginger and turmeric.
- Keep mixing until the veggies and meat is coated in the delicious spices.
- Stir in the cooked rice and stir-fry for another minutes.
- Serve with some home made peanut sauce and some spicy sambal.
Kecap manis does the heaviest lifting in this dish, bringing sweetness and viscosity that standard soy sauce cannot replicate. Standard thin soy sauce lacks the palm sugar content required to caramelize properly in a hot wok. When high heat hits the thick molasses base of kecap manis, it creates sticky edges on the grains of rice without scorching the pan.
Using preserved bacon and ground beef alongside fresh leeks, mushrooms, and green beans introduces competing moisture levels to the pan. Cured meats release rendered fat slowly, while fresh vegetables dump water rapidly upon contact with heat. Crowding a standard home burner prevents that water from evaporating quickly, leading to steamed vegetables instead of stir-fried ones. Work in batches if your burner lacks the British thermal unit output of a restaurant wok range.
Assess doneness visually rather than relying on timing or internal probes. Ground beef is fully browned when the pink color disappears completely and the meat separates into distinct, dry granules rather than clumping together. Mushrooms are finished when they shrink by roughly half their initial volume and develop golden-brown edges. Leeks signal readiness when they turn translucent and soften completely without losing their structural integrity.
Brown rice behaves differently than jasmine or other white varieties due to the intact bran layer. Cook the brown rice 24 hours in advance and store it uncovered in the refrigerator to dehydrate the surface starches. Cold, dry grains absorb the spice blend and rendered fats evenly without turning pasty under the spatula.
