Fried rice is an ubiquitous dish in most parts of Asia. It could be a hearty breakfast, delicious lunch or comforting dinner. Nasi goreng which means fried rice is called by Indonesian and Malaysian. Also, that would mean a much spicier fried rice.
Fried rice is simple in a sense yet challenging as I failed a lot of times to get a dry and nicely separated rice. They turned up gooey most of the times*.
This particular nasi goreng concoction is learned from an Indonesian lady while I had a trip in Indonesia. My version could not taste as good as hers but almost there according to bebe.
Ingredients (Serve 3 – 4)
- 3 cups of Jasmine rice*
- Approx. 200 g of diced steak OR minced beef (to be browned separately in a pan) OR corned beef (adjust the amount of meat according to your liking)
- 2 tbsp of any stock liquid
- 4 tbsp of any type of chilli paste
- 1 tbsp of oyster sauce (optional)
- 2 tbsp of light soy sauce
- 4 cloves of chopped garlic
- 3 eggs
Jasmine rice is preferred (available in oriental grocery stores). Remember to wash the rice at least 2-3 times to prevent the starch from sticking to the rice. Also, note that it is best to have the rice cooked and left overnight so most of the water vapour is off. This would help to ensure a dry texture of fried rice (not gooey instead).
Let’s cook …
- Have the refrigerated rice set aside. Prepare the ingredients ready by the side of the wok.
- Heat up a wok with light veg oil on full heat (enough for browning garlic and the rest of the fried rice).
- Toss in the chopped garlic to stir fry until aromatic.
- Then add in the separately browned beef and stir through.
- Now, add in the cooked rice and here starts the fun.
- Keep stirring with the spatula thoughout the process.
- Add in stock liquid, oyster sauce, light soya sauce and chilli paste to coat the rice (except eggs and toppings’ ingredients).
- If you need more taste, add in more stock and oyster sauce.
- When the rice is well flavoured. Make a well among the rice, break the eggs into the well.
- Let them sit in the well to scramble, then, stir them into the rice to coat evenly.
- Keep stirring the rice necessarily in the wok until the rice is tasty and dry (if you couldn’t have the rice dried out after a long while, leave it, it’s ok, practise makes perfect).
- 5 fresh chlilis (any type really)
- Approx. 6 cloves of thinly sliced garlic (more if you prefer more)
- For toppings, slice up the chillis and garlic, set aside.
- Then, heat up a pot with light veg oil on full heat until steam is seen.
- Toss in the chillis and garlic into the heated oil.
- Using the pot’s handle, shake around carefully until first hint of golden colour is seen on the garlic.
- Use a strainer, separate out the fried items onto a bowl.
Serve the fried rice topped with the fried garlic & chillis. For side dishes, have a bowl of salad and keropok (prawn/fish crackers).