Ingredients with Measurements:
- 2 cups cooked white rice
- 1 large eggplant, diced
- 1 cup roasted cashews
- 3 cloves garlic, minced
- 1 small onion, diced
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp sweet soy sauce
- 1 tbsp sambal oelek (chili paste)
- 2 eggs, beaten
- Salt and pepper to taste
Special equipment needed:
- Large wok or frying pan
Step-by-step instructions:
1. Heat the vegetable oil in a large wok or frying pan over medium-high heat.
2. Add the minced garlic and diced onion, and stir-fry for 1-2 minutes until fragrant.
3. Add the diced eggplant and stir-fry for 5-7 minutes until softened and lightly browned.
4. Add the cooked white rice to the wok, and stir-fry for 2-3 minutes until heated through.
5. Add the soy sauce, sweet soy sauce, and sambal oelek to the wok, and stir-fry for another 2-3 minutes until well combined.
6. Push the rice mixture to one side of the wok, and pour the beaten eggs into the other side. Scramble the eggs until cooked through.
7. Mix the scrambled eggs into the rice mixture, and stir-fry for another 1-2 minutes until everything is well combined.
8. Add the roasted cashews to the wok, and stir-fry for another 1-2 minutes until heated through.
9. Season with salt and pepper to taste.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 420
Fat: 23g
Carbohydrates: 44g
Protein: 11g
Sodium: 670mg
Sugar: 8g
Fiber: 5g
Substitutions for ingredients:
- Instead of eggplant, you can use zucchini or bell peppers.
- Instead of cashews, you can use peanuts or almonds.
- Instead of sweet soy sauce, you can use honey or brown sugar.
Variations:
- Add cooked shrimp or chicken to the dish for extra protein.
- Use brown rice instead of white rice for a healthier option.
- Add chopped scallions or cilantro for extra flavor.
Tips and tricks:
- Make sure to cook the eggplant until it is softened and lightly browned before adding the rice.
- Use day-old rice for best results, as it will be less sticky and easier to stir-fry.
- Don't overcook the scrambled eggs, as they will become dry and rubbery.
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 in individual bowls, and garnish with chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro
Pairings:
Serve with a side of steamed vegetables or a simple salad.
Suggested side dishes:
Steamed broccoli, green beans, or mixed vegetables
Troubleshooting advice:
- If the rice is too sticky, add a splash of water or soy sauce to the wok to help loosen it up.
- If the eggplant is taking too long to cook, cover the wok with a lid to help steam it.
Food safety advice:
Make sure to cook the eggplant and eggs thoroughly to avoid any risk of foodborne illness.
Food history:
Nasi goreng is a popular Indonesian dish that is typically made with leftover rice and a variety of vegetables and proteins.
Flavor profiles:
Savory, slightly sweet, and spicy
Serving suggestions:
Serve with a side of steamed vegetables or a simple salad.
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Region: Indonesian