- about 250 gram rice
- 2 beef steaks
- 3 eggs + extra fried eggs for serving
- 5 medium-sized shallots
- 2 red peppers
- 3 garlic cloves
- sunflower or vegetable oil
- 2 tablespoons ketjap manis
- 2 tablespoons soy sauce
- 2 scallions
- pepper and salt to taste
Kitchen equipment needed
- medium-sized pan + colander
- cutting board & chef’s knife
- mortar & pestle or a small blender
- large wok
- wooden spoon
- medium-sized skillet
Preparation — 15 minutes
FILL a pan with water and salt and cook the rice until fully cooked.
Meanwhile CREATE a smooth paste with garlic cloves, red peppers (with or without seeds, your choice), shallots and a tablespoon of sunflower oil with the mortar and pestle or a small blender.
SLICE the scallions into rings and set aside. HEAT oil in the medium-sized skillet and brown the beef steaks on both sides. CUT the cooked beef into small pieces and set aside. BEAT 3 off the eggs along with a tablespoon of water. DRAIN the rice and rinse with cold water.
Finishing the Indonesian nasi goreng — 10 minutes
HEAT the wok to very hot and add about 2 tablespoons of sunflower oil. ADD in the pepper paste and saute it for a few minutes. Make a well in the center and pour in the beaten eggs. Move it around in the wok using the wooden spoon. After a few minutes, also add the beef pieces. Keep the wok on high heat and mix well.
ADD the rice and keep on mixing. ADD scallions, soy sauce, ketjap and season with pepper and salt.
You can fry the eggs in the same skillet you used for the beef steaks. Serve with krupuk, also known as shrimp crackers. We also love to eat Indonesian nasi goreng with satay sauce. Grab the recipe for satay sauce here.