Nasi Goreng - Indonesian Fried Rice With Green Beans and Red Cabbage

Nasi Goreng with Fried Egg

Nasi Goreng is an Indonesian fried rice dish topped with fried eggs. The secret to great fried rice is to use cold cooked rice!

Nasi Goreng uses a sweet soy sauce called Kecap. It’s not always widely available, but it is easy to make, which I’ve done in this recipe. Since the cooked rice and Kecap can be made ahead of time, this is an easy dish to throw together at the last minute.

If you want to add more protein you could add cooked pork, cooked chicken, or even tofu.

Nasi Goreng With Green Beans and Red Cabbage

Serves 4

For the Kecap

1 1/2 tablespoons fresh lime juice

1 1/2 tablespoons fish sauce

3 tablespoons dark soy sauce

3 tablespoons brown sugar

For the Nasi Goreng

1 tablespoon canola oil, plus 2 teaspoons

2 large shallots, chopped fine

1 clove garlic, minced

1-2 red chillies, seeded and cut into thin rounds

1 tablespoon fresh, peeled ginger, chopped fine

7 oz green beans, ends trimmed and cut into 1 ½-inch pieces, about 1cup

2 cups finely shredded red cabbage

4 cups cooked, cold white long grain rice

4 eggs

2 green onions, chopped (optional)

Directions:

Combine the ingredients for the Kecap in a small bowl and set aside.

Heat 1 tablespoon oil in a large sauté pan on high heat, then decrease heat to medium-high and add the shallots, ginger, red peppers and garlic. Sauté 2 minutes and then add the green beans and cabbage and sauté another 2 minutes.

Add the cooked rice and the kecap sauce. Stir constantly, breaking up the rice to coat it evenly in the sauce, about 5 minutes.

While you’re stirring the rice, heat another small frying pan on high heat with the remaining 2 teaspoons of oil. Turn heat down to medium-high and add the 4 eggs to fry. Cover and cook until egg whites are cooked and egg yolks are soft. Remove from heat and take off lid.

To serve, spoon fried rice evenly onto plates then add a fried egg on top of each serving. Sprinkle with a few chopped green onions on top, if using.