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Nasi Goreng
By : Saroj Kering
Category : International cuisine, Indonesian
Time Taken : 15-30 mins
Rating :
  1. Cook rice, drain when done, but not mushy.

  2. Keep warm, till required.

  3. Heat oil in a wok, add onions,garlic,stir fry till tender.

  4. Add vegetables, stirfry till vegetables are crisp and done.

  5. Add spice powders, spice paste, sauce, salt, tomatoes, water, stir.

  6. Add rice, toss well with fork, serve hot.

  7. Garnish with khandvi strips or rolls, fresh grated coconut and Curry leaves.

Making time: 30 minutes
Makes: 45 minutes
Shelflife: Best fresh or kept warm in steamer for 3-4 hours.

2 cups rice washed, soaked.
2 tomatoes chopped
1 onion sliced into thin slivers
2 cloves garlic, crushed
1 cup mixed vegetables, or those of individual choice
(baby corn, peas, potatoes, etc.)
1 tsp. curry powder or 1 tbsp. spice paste
1/2 tsp. dhania (coriander seed powder)
1/2 tsp. chilli powder
1/2 tsp. pepper powder
1 tbsp. soya sauce
2 tbsp. oil
1 tbsp. water
salt to taste

For garnish(optional):
1 recipe fresh khandvi strips or rolls(refer recipe in cookbook index)
fresh grated coconut

Introduction to Indonesian Dishes

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