STREAMING NOW: Taste in Translation

Simple Nasi Goreng

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Not a fully authentic version but quick and ideal for using up leftover rice. For a more filling dish add some cubes of tofu and stir fry in the onion paste.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse the rice until the water runs clear. Place in a pan with 600ml water and bring to the boil. Cover and cook on a very low heat for 15 mins, all the water should have been absorbed. Spread out the rice in a shallow dish and allow to cool.
  2. Heat a wok and beat the eggs. Scramble the eggs, remove and set aside.
  3. Place the garlic, half the chilli and half the onion in a blender and process to a coarse paste. Heat the ground nut oil and fry the paste for 1 minute.
  4. Add the remaining onion and chilli, pepper and carrots. Stir fry for 2 minutes Add the cold rice and fry for a further 3 mins until the grains are separated and all the ingredients mixed well.
  5. Add soy, spring onions and egg and fry for a further 3 mins so all is combined and the rice is hot.
  6. Serve as is or garnished with coriander.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: