When I spoke about my advice to my teen self, it triggered a discussion with blogger, Judy Dykstra-Brown, about a simple meal that my Year 4 teacher, Ms Gove taught us to make. Ms Gove was from Indonesia, a country colonised by the Dutch, and as such, Nasi Goreng is a popular meal cooked by many Indonesian-Dutch families, in Australia.
Blogger Judy turned it into a fun showdown.
The ‘showdown,’ was between two of Judy’s favourite cookbook recipes: Pearl Buck’s Oriental Cookbook and, To All My Grandchildren, Lessons in Indonesian Cooking by Leonie Samuel-Hool.
As I wasn’t familiar with either of these cookbooks, I turned to my own simplified version to contribute to the showdown, which mainly consisted of what vegetables I had, on hand, in my fridge.
Easy Nasi Goreng
Easy Nasi Goreng Recipe
- 2 cups cooked white long grain rice (left overnight to dry in fridge)
- Green onions/ finely chopped red onion (I call them shallots)
- I- 2 clove garlic
- Capsicum (red pepper), diced
- Carrot, julienne finely
- A handful of Mung beans or bean sprouts
- Sliced Leg Ham or 1 (cooked) Chicken breast, finely diced
- 3 eggs, lightly beaten
- 2 tablespoons Ketcap Manis* Sweet Soy Sauce
- Olive Oil – to coat pan or as required
- Fish sauce – 1 tablespoon
*NB. if you don’t have Ketcap Manis boil up brown sugar and Soy sauce til well combined.
Optional: This dish is so versatile you can use any vegetables you may have in the fridge: i.e. Zucchini, cauliflower or broccoli, peas or beans.
- Heat a large pan with olive oil on medium heat or a wok if you have one.
- Saute the red onion til cooked and transparent
- Add garlic and stir through
- Add carrot, capsicum and cook for around 3 minutes
- Add in ham or chicken breast, sprouts and shallots and warm through, stirring all the time
- Mix in the cooked rice, separating the grains as much as possible (you may have to add a little oil to stop the rice sticking to the pan)
- Stir through the Fish sauce
- Throw in eggs and stir quickly, until they are cooked through. [You can also zap the beaten eggs in a microwave for one minute, then slice up finely].
- Add the Ketcap Manis and stir continuously until the rice is well coated and nice and brown.
- Serve and enjoy!
Here is another version with the traditional fried egg on top: