Rice, Lesson #2 – The Nasi Goreng Special

Rice is the most important food crop of the developing world and a staple food for more than half of the world’s population. It is an excellent source of complex carbohydrates to sustain good health being rich in nutrients, vitamins and minerals. There are many different types of rice with several qualities, suiting different consumer preferences. Quality factors in rice relate to length of the grain, stickiness, aroma, texture and flavor.

Although cooked in several different ways, on their own, they are extensively used in a wide variety of food. The egg whites help give volume, thicken, bind mixtures, glaze surfaces and the egg yolks help to emulsify.

Oryza Sativa (Asian rice) – contains two groups: indica (long-grain) and japonica (short-grain). Other types of Asian rice include the glutinous rice and aromatic rice.

Oryza Glaberrima (African rice) – includes short and long grain varieties.

To learn more about the different types of rice, you can go through the introductory lesson - Rice… A Full Meal In A Pot!‍

Rice Recipe of the Day - The Nasi Goreng Special

About Nasi Goreng Special

The word “Nasi” means rice and “Goreng” means fried and together translate as “Fried Rice”. Long grain rice (preferably Basmati) is the basic ingredient for Nasi Goreng and is mixed with an array of ingredients that include meat, seafood & vegetables and is well seasoned with several sauces & spices, with the most popular one being the sweet soy sauce (kecap manis).

Nasi Goreng is traditionally served at home for breakfast and is widely popular in Indonesia & Malaysia and because of its colonial ties with Indonesia; it is hugely popular in the Netherlands too.

Contrary to public knowledge, egg is an optional ingredient. Once eggs are placed in the Nasi Goreng, it is called ‘Nasi Goreng Special’ and best served with fried chicken, crispy fried shallots & krupuk (prawn crackers).

This Dish

Nasi Goreng is stir-fried rice with vegetables and sweet soya sauce giving a richly flavored delicious dish. The addition of a fried egg on top makes it a whole meal.

Recipe Card (to serve 4 pax)

‍Method of Cooking

1. Rinse the rice 2-3 times, handling gently, so as not to break the grains and leave to soak for at least 10 minutes.
2. In a stockpot, bring water to boil. Drain the rice from the soaking water and add to the boiling water. Add a pinch of salt to the water and stir thoroughly. Allow the rice to boil, until the water is almost absorbed. Cover the pan with a lid and reduce the heat. Simmer gently for 10 minutes. Make sure the bottom of the pan does not burn.
3. Take the pan off the heat.  Leave the rice to stand for 5 - 10 minutes to allow excess moisture to be absorbed by the rice, allowing it to fluff up.  Remove the lid and leave it open to cool. Run a fork through the rice to separate the grains.
4. Heat both oils in a wok/large frying pan and stir fry chopped onion for 5 minutes, add garlic and Thai red chili, and cook for 1 minute longer.
5. Add ground ginger and cook stirring for 1 minute.
6. Add diced chicken breast and cook for 5 minutes until all pieces are sealed. Add carrots, cabbage and green onions, and stir fry for 2-3 minutes. Lastly, add the bean sprouts.
7. Now add cooked rice to the pan together with soya sauce and cook for a few more minutes and switch off heat.
8. Salt & black pepper can be stirred into the Nasi Goreng at the end, as required.
9. In a frying pan, fry the 4 eggs.
10. Serve the Nasi Goreng Special on a plate and squeeze the juice of ½ lime all over it, sprinkle with chopped cilantro, peanuts and top with a fried egg.

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