Nasi Goreng Recipe #233785
This rice dish is very popular in the bars and cafes in Asia. I used to eat this often when I lived in Singapore. Add any leftover meat and vegetables to the rice add a few eggs, dinners ready. Can be eaten hot or cold. I eat it cold and serve with prawns or pork.
by Brian H
25 min | 10 min prep
SERVES 4
for the rice
- 2 cups rice, washed dried
- 2 ounces butter
- 1 teaspoon salt
- 2 teaspoons mild curry powder
- 1 tablespoon soy sauce
- 3 1/2 cups water
for the vegetables
- 2 ounces butter
- 1 onion, sliced
- 3 garlic cloves, chopped
- 4 ounces mushrooms, sliced
- 1 red bell pepper, sliced
- 1 stick celery, chopped
- 2 hard-boiled eggs, quartered
- Melt 2 oz butter in a pot fry the rice for two mins add the curry powder and soy sauce, stir and add the salt and water.
- Bring to the boil, reduce heat to low, cover the pot and cook for 10 minutes take off the heat and stand for 10 mins, DO NOT REMOVE THE LID.
- In a pan melt the butter and fry all of the vegetables till just soft, do not overbrown them.
- Mix half of the vegetables into the rice, cover the rice with the remaining vegetables.
- Garnish with the eggs.
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5 stars