Nasi Goreng

Nasi Goreng is an Indonesian widespread rice dish. The name comes from nasi ( [ na ː ː si ], Indonesian: cooked rice) and goreng ( [go - Ren ], Indonesian: fried) ago.

Preparation

A unified formulation does not exist. The rice is first cooked and needs to rest for at least 2 hours. Traditionally it is eaten as a residual from the previous day usually already morning warm. In Indonesia, chilies, garlic, small onions and salt are pounded to a paste with a mortar and fried with palm oil in a wok. It can be sautéed with commercial oil, leeks, onions and garlic. This can be done meat ( chicken or beef, in non-Muslim areas also pork) and seafood ( such as shrimp or crabs ) and other ingredients such as vegetables, seedlings, or even add mushrooms. Typical seasonings are soy sauce, sambal oelek and chutneys. In addition, seasoned with salt, pepper, turmeric, chilli and curry. Widespread is the addition of eggs, which are added as scrambled eggs during preparation or as a fried egg or omelette at the end of the preparation.

In Indonesia and Malaysia Nasi Goreng is served as a separate meal or together with vegetables, curries and fried tempeh. Other side dishes are shrimp crackers, a fried egg or satay skewers. Such food compilation is referred to as a whole as Nasi Campur (literally Colorful rice).

The court is also common in Thailand, where it is mounted as khao phat kai ( Thai: ข้าว ผัด ไก่ - with chicken ), khao phat mu ( Thai: ข้าว ผัด หมู - with pork ) or khao phat kung ( Thai: ข้าว ผัด กุ้ง - Prepared with shrimp ).

In Germany variants of the court are often offered as " fried rice " in Asian snacks. A related court noodle base is Bami Goreng.