Description
Traditionally, Nasi Goreng is made with leftover rice and is flavored with Soy-sauce, lime or tamarind, meat, fish or vegetables and topped with fried egg. This one is fully vegetarian, and it is absolutely delicious – but it can easily be converted into a carnivore version.
Ingredients
Units
Scale
- Long grained rice – 1 cup
- Sesame Oil – 2tbsp
- onion – 1 large, chopped fine
- Garlic – 2 cloves
- Kashmiri red chilis – 3, deseeded
- Ginger – 1″ piece
- Fresh or frozen peas – 1/4 cup
- Fresh or frozen corn kernels – 1/4 cup
- Grated fresh coconut – 2tbsp+2tbsp
- Light soya sauce – 1 1/2 tbsp
- Sugar – 1 tsp
- Salt to taste
- Lemon juice – 2tsp
- Freshly ground Pepper powder to taste
To garnish:
- Chopped and toasted cashews, spring onions and chopped tomatoes
Instructions
- Cook rice in 1-1/2 cup of water and set aside.
- Grind the red chilies, ginger garlic,onion, along with 2 tbsp of coconut and set aside.
- Heat oil in a heavy bottomed pan and add the peas and fry for 2-3 min.
- Add the corn and fry for a min more. Stir in the ground mixture and keep sautéing the mixture for 5 more min or till most of the water is evaporated.
- Stir in the remaining coconut, rice, salt soya sauce, sugar and pepper and mix till the rice is coated with the spice mixture.
- Transfer the rice to a serving dish. And garnish with chopped and toasted cashews, spring onion greens and chopped tomatoes.
Notes
You can substitute the cashews with roasted and crushed peanuts.
You can substitute the corn kernels with equal quantity of peas.
If you can find kecap manis – you can use 1 1/2 tbsp, and omit the soy sauce and sugar.
Add any protein to the dish to make it a full carnivore meal.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side, Main
- Method: Frying
- Cuisine: Malaysian