Indonesian Nasi Goreng

 

As you will see from some of the pictures below, I just returned from a wonderful trip to Hong Kong and some of the back islands off Bali.

 

 

Almost every morning we had the traditional Indonesian Breakfast, Nasi Goreng. Our hotel served it with scrambled eggs on top, shrimp chips, cucumbers and tomatoes on the side and some lovely fresh fruit.  

Upon return, I decided to put together a recipe that both vegans and non-vegans would enjoy plus expand this delicious dish so it could be enjoyed for lunch and dinner too. Here’s what I put together after some experimentation.

This recipe is:

Gluten free

Vegan and vegetarian friendly

Nut free

Dairy free

Absolutely delicious

 

 

Indonesian Nasi Goreng

Serve 6-8

 

Ingredients:

6 cups pre-cooked Wild Blend Rice (Basmatti, Brown and Wild) or Basmatti only ( make the night before like they do in Bali or earlier in the day and cool in the fridge)

1cup shelled edamame or frozen peas, thawed

2 cups broccoli coleslaw mix (broccoli, carrots)

½  purple onion, slice thinly or 2 shallots sliced thinly

2 minced cloves elephant garlic

1 red chili , minced with seeds removed (omit if you want a milder version)

2 Tbsp. Extra Virgin Olive Oil

1/4 cup vegetable broth

4 green onions, slice thinly

2-3Tbsp Sambal Oelek/Chili Garlic Sauce

4 Tbsp. Tamari sauce or Kecap manis

1/2 tsp. Himalayen sea salt

1/2 tsp. cracked black pepper

 

Accompaniments:

Tomato slices

Cucumber Slices

Guacamole  (optional, but pairs well as it cools the palette)

Homemade scrambled tofu or Falafels (optional)

Method

 

 

Break down the cold rice with fingers so rice is loose and dry.  Make sure that all clumps are broken down. Set aside. Meanwhile:

Heat wok on top of medium high heat.  Add olive oil and stir the oil around to cover wok surfaces.

Add shallots/onions.  Stir fry until they are clear & slightly limp.  Then add garlic and chopped red chili.

Stir fry more until onions/shallots are a slightly browned

Stir fry some more and add vegetable broth when things start to stick into the wok.

Add sambal, tamari sauce / kecap manis.  Combine with stir fried ingredients. Stir fry until all ingredients are well combined.

Gradually add rice , shelled edamame/peas and broccoli slaw mix to the wok and mix well with the stir fried ingredients in the wok.  Taste and add salt and cracked black pepper.  Add more tamari/kecap manis, , and sambal if you want it a bit sweeter & spicier.

When everything is combined and seasoned to your taste well mix in  the slicedgreen onions. Combine well and take it off heat.

Serve with scrambled tofu or falafels, tomato slices, cucumber slices and guacamole, if desired.

Note: I also enjoy adding sliced pickled beets as an extra accompaniment for some extra zing!

Enjoy! Carolyn