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Nasi Goreng Jawa (Javanese Fried Rice) Recipe

foodandwine.com · 638 words · saved by 1 readers

Nasi goreng is a classic Indonesian fried rice. Whether you make it at home or you pick it up from a street cart, it makes for a fantastic breakfast (or late-night snack) that uses up leftovers. "Nasi goreng is a comfort food," says Indonesian chef and TV personality William Wongso, who is very particular about that comfort. He makes his version in small batches, in a hot wok, with cold rice, and with distinct colors — yellow from scrambled egg, red from sambal bajak (a sweet and spicy condiment), and green from a scattering of scallions. This, Wongso's favorite style, is one he grew up eating in Surabaya, a city in East Java. Bumbu, the spice paste that flavors this rice, is richly savory, aromatic, and only mildly spicy. Toasting shrimp paste mellows out its pungent flavors and adds silky richness to the fried rice. Bumbu (Spice Paste) 2/3 cup seeded and coarsely chopped fresh red Kashmiri or other mild red chiles (from about 3 1/2 ounces chiles) ½ cup coarsely chopped shallots ¼ cup

Recipes Dinner Rice Dishes Fried Rice Nasi Goreng Jawa (Javanese Fried Rice) Chef William Wongso’s favorite style of nasi goreng — fried rice with egg, sambal, and scallions — turns leftovers into pure comfort. By William Wongso Updated on November 15, 2022 Save Rate PRINT Share Close Credit: Eva Kolenko / Food Styling by Marian Cooper Cairns / Prop Styling by Natasha Kolenko Total Time: 25 mins Servings: 2 servings Jump to recipe Nasi goreng is a classic Indonesian fried rice. Whether you make it at home or you pick it up from a street cart, it makes for a fantastic breakfast (or late-night s

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