Nasi Goreng means fried rice. Traditional dish in Indonesia, Malaysia and Singapore. Served at any time of the day but very popular as a breakfast! This yummy fragrant rice can be prepared only with vegetables or with added chicken or prawns. Serve as a side dish or main!
1. Cook rice of your choice in salted water, the best is to use long grain type, like Basmati. Do not use risotto rice, it will be too creamy and sticky. Make sure you don't over cook either. When cooked rinse with cold water and put in the fridge.
2. In a medium size pot add oil and chopped onion together with the chopped pepper and fry for 2-3 minutes. Add sugar and fry for additional 2 minutes so it slightly caramelise. Add Julienne cut carrot, soya sauce, garlic, ginger and coriander. Fry for another 2 minutes, add about 250ml of water and continue cooking for about 7 minutes or until carrot softens.
3. Add raisins and pineapple cut into small pieces and cook for about 5 minutes. When liquid evaporates little bit add cooked rice, little bit of oil and fry for 4-5 minutes while stirring.
4. For a great visual experience you can serve this lovely rice inside one half of pineapple. You can cut fresh pineapple whatever way you want. I think it looks better to cut length way because of the leaves.Cut the inside with a small knife, diagonally all along the edges and then cut small cubes and take them out one by one.Then scrape the insides with a spoon. You might need to cut little but more with the knife if too hard to scrape off with the spoon.
5. I used canned pineapple to mix with the rice but you can use a fresh one, or both. Just remember to discard the centre of the fresh pineapple as it is very hard and not edible. Any leftover jucie add into the rice.
Garnish with julienne cucumber and serve hot or cold, the rice is super sweet and tasty! I served it together with the Malaysian Rendang. Yummy!
- cooked Basmati rice ( for 2 persons)
- 1 onion
- 3 cloves of garlic
- 1 pepper
- 1 carrot
- 3-4 round slices of pineapple
- 2-3 Tbsp raisins
- 2 Tsp brown sugar
- 1 Tsp curry powder
- 2 Tbsp coriander leaves
- 2-3 Tbsp soya sauce