Equipment
- Large Pan or a Wok
Ingredients
- 1 Large carrot Cut into dice
- 1 Celery stalk Cut into dice
- 1 teaspoon Garlic Chopped
- 1/2 teaspoon Ginger Chopped
- 2 teaspoon Oil Canola, Vegetable, sunflower
- 4 teaspoon Kecap Manis (ABC sauce) Substitute Oyster sauce
- 2 teaspoon Shrimp paste
- 2 teaspoon Dark soy sauce
- 4 Tablespoon Light soy sauce
- 1 Tablespoon Tomato paste
- 2 tsp White sugar
- Tablespoon Chilli paste or chilli flakes
(Step 2) Nasi Goreng Rice
- 4 Tablespoon Oil
- 250 g White Rice ( Basmathi rice) (A day old rice, refer to notes above)
- 200 g Nasi goreng paste ( Step 1)
- 2 Eggs Lightly whisked
- 3 Tablespoon Spring onion Thinly sliced
Instructions
Nasi goreng paste
- Heat a large pan or wok with oil. Add Onion, garlic, ginger saute until cooked
- Add carrots, Celery and saute further for 3-4 minutes until the vegetables are cooked and soft but still a bit crunchy
- Add all the remaining nasi goreng paste ingredients and cook for 1 minute. Take off the fire and leave aside until needed
Nasi goreng rice
- Heat a large pan or wok with oil. Once heated add the old rice and fry the rice until it is a bit fried and you get a good aroma of fried rice (This should take approximately 3 minutes) Keep moving the rice on the fire so it wouldn't get burnt
- Move the rice onto the side, then add 2 tbsp of oil, and add eggs, cook well until it is scrambled, then mix it in with the rice
- Add the nasi goreng paste, mix well until incorporated, sprinkle spring onion and serve
Video
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