Traditionally, Indonesian fried rice, or , consists of pre-cooked rice stir-fried with prawn, eggs, tamarind, chili, and coriander. But there are an infinite number of variations to be made by simply adding a dollop of WORLDFOODS Indonesian Fried Rice ‘Nasi Goreng’ Paste, a concentrated medley of herbs and spices that I often throw into the pan with my leftover rice and whatever I have lingering in my kitchen drawers.
For those who are in need of more precise culinary guidance than “just throw it in a pan”, here are two variations on Indonesian fried rice that are both easy to follow and quick to make. The first is a recipe developed for a Bloomingdale’s cooking demo by . And because I loved Jay’s recipe so much, the second is my ad hoc attempt at making fried rice inspired by his recipe. Due to budgetary restrains — I switched out a few ingredients, making enough portions to feed 200 people at the last month.
Jay Weinstein’s Indonesian-style Barley Pilaf with Sweet Carrots and Jade Bokchoy
Serves 4
3 Tablespoons vegetable oil
1 large onion, chopped (about 2 cups)
4 carrots, peeled and cut into bite-size chunks (about 4 cups)
1 teaspoon sea salt or other salt
4 heads jade bokchoy or other small bokchoy
½ cup Worldfoods Indonesian fried rice paste (nasi goreng)
4 cups cooked barley (2 cups dry barley, simmered 30 minutes, drained)
½ bottle of WORLDFOODS Indonesian Fried Rice “Nasi Goreng” Paste
Lemon wedges
1. Heat oil in a large skillet or pot until it shimmers but does not smoke. Add onions, carrots, and sea salt; cook over high heat until onions are translucent, about 5 minutes. Add 1 cup water and jade bokchoy; cook until carrots and bokchoy are tender and water has evaporated, about 5 minutes more. Remove bokchoy; set aside in a warm place.
2. Stir the Indonesian paste into carrots and onions until coated. Cook 1 minute (pan should sizzle). Stir in cooked barley; cook over medium heat until steaming hot, about 5 minutes more, adding up to ¼ cup water if needed to keep barley moist.
3. Transfer barley to a serving plate. Arrange bokchoy atop dish, drizzling with dressing and garnishing with lemon wedges. Serve immediately.
World to Table’s Indonesian-Style Fried Rice
Serves 4
3 Tbsp vegetable oil
4 cups of cooked rice
1 large onion
2 carrots, peeled and diced into 1/2 inch cubes (2 cups)
2 kohlrabi, peeled and diced into 1/2 inch cubes (2 cups)
4 Chinese long beans cut into 1 inch pieces (1 cup), blanched
2 medium onions, (2 cups)
½ bottle of WORLDFOODS Indonesian Fried Rice “Nasi Goreng” Paste
1. Heat oil in a large skillet or pot until it shimmers but does not smoke. Add carrots, kohlrabi, onions, and sea salt; cook over high heat until onions are translucent, about 5 minutes. Add 1 cup water and cook until vegetables are tender and water has evaporated, about 5 minutes more.
2. Stir the Indonesian paste and cook for 1 minute (pan should sizzle). Stir in cooked rice; cook over medium heat until steaming hot, about 5 minutes more, adding up to ¼ cup water if needed to keep rice moist. Mix everything together.
3. Transfer to a serving plate. Serve immediately.
To buy some WORLDFOODS Indonesian Fried Rice ‘Nasi Goreng’ Paste, visit MyBrands.com (or click the photo on top to take you there)
