Skip to main content

Javanese Fried Rice Recipe


**Javanese Fried Rice Recipe**

Javanese fried rice, or "Nasi Goreng Jawa," is a flavorful and aromatic dish that hails from the heart of Indonesia. Known for its rich and savory taste, this traditional recipe combines the smokiness of fried rice with the unique blend of Javanese spices. Perfect for a hearty meal, Javanese fried rice is not just a treat for the taste buds but also a delightful way to experience the rich culinary heritage of Java.

### Ingredients:

- 2 cups of cooked rice (preferably day-old)

- 2 tablespoons of vegetable oil

- 2 cloves of garlic, minced

- 2 shallots, finely chopped

- 1 red chili, sliced (optional)

- 100 grams of chicken breast, thinly sliced

- 2 eggs, beaten

- 1 tablespoon of sweet soy sauce (kecap manis)

- 1 tablespoon of soy sauce

- 1 teaspoon of shrimp paste (terasi), optional

- Salt and pepper to taste

- Fresh vegetables such as cabbage and carrots, thinly sliced

- Fried shallots and spring onions for garnish


### Instructions:

1. **Prepare the Ingredients:** Ensure all ingredients are chopped and ready before starting. This helps in quick and efficient cooking.

   

2. **Cook the Chicken:** Heat a tablespoon of oil in a large wok or frying pan over medium heat. Add the chicken slices and cook until they are browned and cooked through. Remove the chicken from the pan and set aside.


3. **Sauté Aromatics:** In the same pan, add the remaining oil. Sauté the minced garlic, chopped shallots, and sliced red chili until they are fragrant and slightly golden.


4. **Add the Eggs:** Push the sautéed aromatics to the side of the pan and pour the beaten eggs into the other side. Scramble the eggs until they are cooked but still soft.


5. **Combine the Ingredients:** Add the cooked rice to the pan, breaking up any clumps with a spatula. Return the cooked chicken to the pan. Stir in the sweet soy sauce, soy sauce, and shrimp paste if using. Mix everything well to ensure the rice is evenly coated with the sauces and spices.


6. **Add Vegetables:** Toss in the sliced cabbage and carrots. Stir-fry for a few more minutes until the vegetables are slightly tender but still crisp.


7. **Season and Serve:** Taste the rice and adjust the seasoning with salt and pepper as needed. Serve the Javanese fried rice hot, garnished with fried shallots and chopped spring onions.


Enjoy your Javanese fried rice as a standalone dish or pair it with satay, fried eggs, or a side of fresh cucumber slices for a complete Indonesian meal experience.

Labels:

Comments

Post a Comment

Popular posts from this blog

Affandi

Affandi was born in Cirebon, West Java, in 1907, as the son of R. Koesoema, who was a surveyor at a local sugar factory. Affandi finished his upper secondary school in Jakarta, but he forsook his study for the desire to become an artist. Affandi taught himself how to paint since 1934.
Post a Comment
Read more

Gamelan

A Gamelan is a kind of musical ensemble of Indonesia typically featuring a variety of instruments such as metallophones, xylophones, drums, and gongs; bamboo flutes, bowed and plucked strings, and vocalists may also be included.  The term refers more to the set of instruments than the players of those instruments. A gamelan as a set of instruments is a distinct entity, built and tuned to stay together — instruments from different gamelan are not interchangeable. The word "gamelan" comes from the Javanese word "gamel", meaning to strike or hammer, and the suffix "an", which makes the root a collective noun.
Post a Comment
Read more

Rawon: A Traditional Indonesian Beef Soup Recipe

Rawon is a traditional Indonesian beef soup, originating from East Java. It is well-known for its distinct black color, which comes from the use of kluwak nuts. This flavorful and aromatic dish is a must-try for anyone looking to explore Indonesian cuisine. Below is a detailed recipe to help you prepare this delicious dish at home. Ingredients: 500 grams of beef (preferably beef shank or brisket) 2 liters of water 3 tablespoons of cooking oil 5 kluwak nuts (soaked, flesh extracted) 5 shallots 4 garlic cloves 1 thumb-sized piece of galangal (crushed) 1 thumb-sized piece of ginger (crushed) 2 lemongrass stalks (bruised) 3 kaffir lime leaves 2 bay leaves 1 teaspoon coriander seeds (ground) 1 teaspoon cumin seeds (ground) 1 teaspoon turmeric powder 1 teaspoon sugar Salt to taste 3-4 bird’s eye chilies (optional, for a spicy kick) Garnishes: Boiled eggs (optional) Bean sprouts Fried shallots Fresh lime wedges Sambal (Indonesian chili paste) Rice for serving Instructions: Prepare the Beef...
Post a Comment
Read more