Ingredients with Measurements:
- 2 cups cooked rice
- 1/2 lb. goat meat, diced
- 2 cloves garlic, minced
- 1 small onion, chopped
- 2 tbsp. vegetable oil
- 1 tbsp. sweet soy sauce
- 1 tbsp. fish sauce
- 1 tbsp. sambal oelek
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1/2 tsp. turmeric
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 eggs, beaten
- 2 green onions, thinly sliced
- 1/4 cup fried shallots
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the garlic and onion and stir-fry for 1-2 minutes until fragrant.
3. Add the diced goat meat and stir-fry for 5-7 minutes until browned and cooked through.
4. Add the sweet soy sauce, fish sauce, sambal oelek, coriander, cumin, turmeric, salt, and black pepper. Stir-fry for 1-2 minutes until well combined.
5. Add the cooked rice and stir-fry for 5-7 minutes until heated through and well coated with the spice mixture.
6. Push the rice to one side of the wok or skillet and pour the beaten eggs into the other side. Scramble the eggs until cooked through, then mix them into the rice.
7. Stir in the sliced green onions and fried shallots.
8. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 430
- Fat: 18g
- Carbohydrates: 47g
- Protein: 20g
Substitutions for ingredients:
- Goat meat can be substituted with lamb or beef.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
- Sambal oelek can be substituted with any chili paste or hot sauce.
Variations:
- Add vegetables such as carrots, peas, or bell peppers for a more colorful and nutritious dish.
- Use chicken or shrimp instead of goat meat for a different flavor.
- Add a squeeze of lime juice for a tangy twist.
Tips and tricks:
- Use day-old rice for better texture and flavor.
- Make sure the wok or skillet is hot before adding the ingredients to prevent sticking.
- Stir-fry the meat in batches if necessary to avoid overcrowding the wok or skillet.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl with a sprinkle of chopped cilantro and a lime wedge on the side.
Garnishes:
- Fried shallots, sliced green onions, chopped cilantro, lime wedges
Pairings:
- Indonesian-style fried chicken, satay, or gado-gado salad
Suggested side dishes:
- Prawn crackers, pickled vegetables, or Indonesian-style vegetable fritters
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to moisten it.
- If the rice is too wet, stir-fry it for a few more minutes until the excess moisture evaporates.
Food safety advice:
- Make sure the meat is cooked through before serving.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
- Nasi goreng is a popular Indonesian fried rice dish that originated from Chinese Indonesian cuisine. It is typically made with leftover rice and various ingredients such as meat, vegetables, and spices.
Flavor profiles:
- Spicy, savory, slightly sweet
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Indonesian