Let’s get up and greet the day like an Indonesian. Stretch your arms to the sky. Touch the earth. Pile your plate with fried rice.
And cow’s eyes.
Now, don’t get me wrong.
I don’t mean a cow’s cow eyes. I mean fried eggs. That’s simply what they call them in Indonesia.
As far as breakfast goes, Nasi Goreng is incredibly satisfying. Especially if you eat it on top of an 8th century Buddhist monument.
And why not? With stove-top travel, we can go wherever we want.
| Servings |
| 2-4 people |
|
|
|
|
Let’s get up and greet the day like an Indonesian. Stretch your arms to the sky. Touch the earth. Pile your plate with fried rice.
And cow’s eyes.
Now, don’t get me wrong.
I don’t mean a cow’s cow eyes. I mean fried eggs. That’s simply what they call them in Indonesia.
As far as breakfast goes, Nasi Goreng is incredibly satisfying. Especially if you eat it on top of an 8th century Buddhist monument.
And why not? With stove-top travel, we can go wherever we want.
|
Ingredients
- 2 1/2 cups jasmine rice (cooked according to package instructions and refrigerated overnight)
- 2 Tbsp vegetable oil
- 2 cloves garlic , minced (large cloves)
- chili peppers , minced (to taste)
- 1/8 cup kecap manis (or to taste)
Accompaniments.
- 1 cucumber , sliced thinly
- 2 tomatoes , sliced in wedges
- 2 green onions , sliced thinly
- 1 egg (per person)
Servings: people
Units:
Instructions
- First, whip up a batch of rice and refrigerate overnight.
- The next day, heat up oil in a large pan or wok over medium high. Toss in the shallots and garlic. you can also add hot chili peppers, if you’re using them.
- Cook until soft and beginning to brown.
- Pour on the kecap manis and pour on the cooled rice, breaking up any clumps as needed. Fry in the oil while stirring.
- When the rice is evenly coated with the sauce and a little crispy, it’s done cooking.
- Nasi Goreng is typically served with cucumber, green onion, and tomatoes.
- Make one “cow’s eye” per person. Assemble everything together and enjoy!
Recipe Notes
Note: This recipe is best made with day-old rice. If you cannot take the time for this, cool your rice in a thin layer on a cookie sheet in the fridge. You should be able to use it after an hour or two. You’re basically looking for it to be dry to the touch. Moist rice will not fry up right – it will get mushy. Also, I left out the chili pepper so Ava could eat it, but locals would often add sliced red chili pepper to this recipe.