Nasi Goreng is a fried rice original from Indonesia, Malaysia and Singapore. There are hundreds of varieties of Nasi Goreng that vary from region to region. I learned this recipe with Puri, a Vietnamese friend who has lived in Brussels for over 20 years. She only uses chop sticks and woks to cook basically everything with such skill that I always remain in awe. When I had Nasi Goreng for the first time at Puri’s house it was the first time I used chop sticks. At that time, Puri’s 4 sons were very young but always ate with chop sticks with enormous dexterity, while I struggled with my chop sticks and had peas and rice flying all over the table and dining room.
<br />She showed me how to make her recipe and I started making it at home, obviously not using chop sticks. I make it either from scratch or from leftovers of rice and chicken or turkey.
<br />The main ingredients for the original Nasi Goreng include cooked white rice, soy sauce, garlic, shallots and spring onions and is eaten for breakfast. The “banquet” version of Nasi Goreng, served as a main dish, uses fried egg, vegetables, cooked chicken and prawns.

Share: