Nasi Goreng

Nasi Goreng with fried egg and krupuk

A Nasi Goreng variation

Nasi Goreng is a rice dish widely used in Indonesia . The name comes from nasi [ ˈnaːsiː ] ( Indonesian : cooked rice) and goreng [ ˈgoreŋ ] (Indonesian: fried). Traditionally, the rest of the day before is usually eaten warm in the morning.

preparation

There is no uniform recipe. The rice is first cooked and must rest for at least 2 hours. In Indonesia, chillies, garlic, small onions and salt are mashed to a pulp with a mortar and fried with palm oil in a wok. It can also be sautéed with commercially available oil , leeks , onions and garlic . You can add meat ( chicken or beef , in non-Islamic areas also pork ) and seafood (such as prawns or crabs ) and other ingredients such as vegetables , sprouts or mushrooms . Typical condiments are soy sauce , sambal oelek and chutneys . It is also seasoned with salt , pepper , turmeric , chili and curry . It is widespread that eggs are added as scrambled eggs during preparation or as fried eggs or omelette strips at the end of preparation.

Consumption, Distribution and Variants

In Indonesia and Malaysia, nasi goreng is served as a separate meal or with vegetables, curries and fried tempeh . Other side dishes are krupuk , a fried egg or satay skewers. Such a combination of dishes is known as a whole as nasi campur (literally colored rice ).

The dish is also common in Thailand, where it is called khao phat kai ( Thai : ข้าว ผัด ไก่ - with chicken), khao phat mu (Thai: ข้าว ผัด หมู - with pork) or khao phat kung (Thai: ข้าว ผัด กุ้ง - with prawns).

In Germany, variants of the dish are often offered as " fried rice " in Asian snacks . A Dutch variant is the nasischijf , in which nasi goreng is pressed into slices and fried in breadcrumbs . A related noodle-based dish is bami goreng .