Nasi Goreng is simply a stir-fried rice dish in Indonesia. This is my wife’s recipe from her part of Indonesia but there are many different ones. We have included the simplest version and kept it as healthy as possible for a WAPF audience. There are 3 billion people in Asia and rice will always be the key ingredient in most of their cuisines, so it’s important to offer the healthiest versions that avoid cheap soy sauces, sodium chloride and refined vegetable oils found in most commercial nasi goreng dishes. Our version is simple and tasty but you can also add shrimp paste, tamarind and small pieces of meat or fish to the dish if you like. Enjoy!
- 1 1/2 cups brown rice
- 3 cups warm filtered water plus 3 Tbsp whey, yogurt, kefir, buttermilk, lemon juice or vinegar
- 4 Tbsp coconut oil
- 2 shallots or 1 small onion, peeled and thinly sliced
- 1/4 tsp unrefined sea salt
- 2 cloves garlic, peeled and minced
- 1 red chili, chopped finely
- 5 spring onions or scallions, chopped
- 5 pastured eggs
- Soak rice in warm water mixture for at least 7 hours. Bring to a boil, skim, reduce heat, cover tightly and cook over low heat for 45 minutes.
- After 45 minutes, take the lid off and spread out the rice onto a tray. Leave to cool, uncovered for 20-30 minutes (until room temperature).
- Heat 1 Tbsp of the oil in a large wok or frying pan until hot. Add shallots or onion, and cook for 5-6 minutes until browned and crispy, then remove from the pan and place in a bowl.
- Turn the heat down to medium and add another 1 tbsp of oil to the wok and add garlic and chili. Heat for one minute until fragrant. Now add the rice to the wok and cook on a high heat. Use a spatula to ensure the rice doesn’t stick to the bottom of the pan, and move the rice around so that it’s all getting reheated.
- Once the rice is hot (this will take about 5 minutes), push the rice over to the side of the pan and crack one of the eggs into the space. Making sure this bit of the pan is over the heat, fry the egg, giving a mix with the spatula until the egg starts to cook and look scrambled.
- Now mix the egg into the rice. Add the spring onions or scallions, a pinch of salt and the crispy shallots/onion and mix it all together. Reduce the heat to low.
- Add the remaining oil to a large frying pan and heat until hot, then fry the remaining four eggs until the white is crisp at the edges, but the yolk is still runny (You can baste the egg in the hot oil to make it cook quicker).
- Divide the rice between four bowls and top each with a fried egg, and serve.
I am curious about your choice of brown rice over white here. While brown is less processed my understanding is that it has also more anti nutrients.
What is your take on this?
Carolyn Graff says
If brown rice is pre-soaked and long-cooked, the nutrients will be liberated and the anti-nutrients neutralized. So it will be more nutritious than white rice. Best, Sally