Quick and easy for any occasion.
In its traditional language, Nasi Goreng literally translates to fried rice. That’s exactly what it is – rice with few bits of protein and a couple of veggies, stir-fried until the sauce is completely soaked up.
At Melbourne’s newest Indo-fusion CBD eatery, YOI!, Nasi Goreng is a simple Indonesian staple that will keep you coming back. With each bite, you can taste the authenticity of the ingredients and unique Indonesian flavours.
¾ cup white jasmine rice, cooked
2 tablespoons kecap manis (sweet soy sauce)
100g diced chicken or prawns (cooked first)
4 eggs (2 beaten, 2 for serving)
1 clove of garlic
½ medium onion (crushed or thinly sliced)
1 tablespoon oyster sauce
Pepper and chilli (optional)
3 tsp oil of choice
1. In a wok, heat the oil over a medium flame.
2. Once heated, pour in 2 beaten eggs and mix until they’re fluffy. Then add garlic and onion, followed by the chicken or prawns and continue frying.
3. Reduce the flame. Add rice, oyster sauce, and kecap manis. Mix well until the sauce is absorbed by the rice and the colour of the rice changes from white to a golden brown.
4. Turn off the heat, give it a toss for a minute.
5. Served with sunny side egg, crackers, and pickle vegetables.
Never miss a story. Sign up to Beat’s newsletter and you’ll be served fresh music, arts, food and culture stories three times a week.