Ingredients with Measurements:
- 2 cups of cooked white rice
- 1 block of firm tofu, diced
- 2 cloves of garlic, minced
- 1 small onion, diced
- 2 tablespoons of vegetable oil
- 1 tablespoon of sweet soy sauce
- 1 tablespoon of kecap manis
- 1 teaspoon of salt
- 1 teaspoon of ground black pepper
- 2 eggs, beaten
- 2 green onions, thinly sliced
- 1 tablespoon of fried shallots
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable 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 tofu and stir-fry for 3-4 minutes until lightly browned.
4. Add the cooked white rice, sweet soy sauce, kecap manis, salt, and black pepper to the wok or skillet. Stir-fry for 5-7 minutes until the rice is heated through and well-coated with the sauce.
5. Push the rice mixture to one side of the wok or skillet and pour the beaten eggs into the empty space. Scramble the eggs until cooked, then mix them into the rice mixture.
6. Add the sliced green onions and fried shallots to the wok or skillet and stir-fry for 1-2 minutes until everything is well combined.
7. Serve hot with additional fried shallots as garnish.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat: 12g
Carbohydrates: 42g
Protein: 12g
Sodium: 650mg
Sugar: 6g
Substitutions for ingredients:
- You can use any type of cooked rice, such as brown rice or jasmine rice.
- If you don't have sweet soy sauce or kecap manis, you can substitute with regular soy sauce and brown sugar.
- You can use any type of protein, such as chicken, shrimp, or beef, instead of tofu.
Variations:
- Add vegetables such as carrots, peas, and bell peppers for a more colorful and nutritious dish.
- Use leftover chicken or beef instead of tofu for a meatier version.
- Add chili paste or hot sauce for a spicy kick.
Tips and tricks:
- Use cold cooked rice for best results, as it will be less sticky and easier to stir-fry.
- Make sure to drain the tofu well before using it, to prevent excess moisture from making the rice soggy.
- Use a wooden spoon or spatula to stir-fry the rice, as it will prevent it from sticking to the wok or skillet.
Storage instructions:
Leftovers can be stored 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 the Nasi Goreng Jawa with Tofu in a bowl or on a plate, garnished with additional fried shallots and sliced green onions.
Garnishes:
Fried shallots, sliced green onions
Pairings:
This dish pairs well with a refreshing cucumber salad or a side of steamed vegetables.
Suggested side dishes:
Cucumber salad, steamed vegetables
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to moisten it.
- If the rice is too sticky, add a bit more oil and stir-fry for a few more minutes to separate the grains.
Food safety advice:
Make sure to cook the tofu and eggs thoroughly to prevent any risk of foodborne illness.
Food history:
Nasi Goreng Jawa is a popular Indonesian fried rice dish that originated in Java. It is typically made with leftover rice, protein such as chicken or shrimp, and a variety of vegetables and spices.
Flavor profiles:
Savory, sweet, umami
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian