I needed a quick fix for a blog dinner tonight – it’s already Wednesday, I worked late catching up from vacation, and I’m still not caught up to a normal sleep pattern. So I opted for Nasi Goreng. While I’ve made fried rice already, Nasi Goreng is the Indonesian version of the dish.
Week: 26 of 52 (skipped week 25)
Cookbook: The Asian Grandmothers Cookbook, Patricia Tanumihardja
With some previously cooked rice, I started by stir-frying chopped onions, garlic, and sriracha (in place of fresh chile) until soft. The recipe calls for chicken at this point, but I wanted to keep it low-meat, so I added chopped carrots and summer squash here and stir-fried for a few minutes more.
Following that, the shrimp were added, followed by the rice, breaking up any clumps with the spatula, and a mixture of Indonesian sweet soy sauce, regular soy sauce, salt and pepper.
After 5 minutes of stir-frying, everything is ready. Top with a fried egg and it’s ready to eat. This took all of 20 minutes and was super easy.
- Peanut Oil
- Summer Squash
- Soy Sauce
- Indonesian Sweet Soy Sauce