Nasi goreng happens to be one of those street foods from the land of Indonesia, which, through the richness in flavours and colours, has fetched hearts. This quintessential street food combines fragrant rice with a medley of ingredients, creating a hearty meal that can be enjoyed anytime. The nasi goreng recipe always contains leftover rice, which means it's the perfect recipe for a lazy day when you have some leftover rice lying around in the refrigerator. To make a nasi goreng recipe, first saut aromatic ingredients, including garlic, shallots, and chillies, in a hot wok. Diced vegetables such as carrots and peas are mixed in, along with the proteins of choice, such as shrimp, chicken, and tofu. The magic happens when the kecap manis, that sweet soy sauce, is stirred into the mixture, sweetening it with its characteristic flavour and bringing out the richness of this colour. Nasi goreng can be modified per a person's taste, topped with fried egg, crispy shallots, and freshly sliced cucumber for crunch. The dish is rarely dished out with spicy sambal one delight - which brings balance and harmoniously contrasts the savoury flavours with sweetness. Whether eaten as a fast lunch or prepared as a celebratory dinner, the recipe of nasi goreng embodies the Indonesian culinary tradition. Its ability to bring a variety of ingredients into one dish makes nasi goreng a favourite of most. Give yourselves this pleasant experience and experience the essence of Indonesia with every bite!

• 250 gms rice
• 2 eggs
• Cucumber
• 1 carrot
• Tomato
• 1/4 cup beans
• 1 tbsp tomato sauce
• Capsicum
• 1 tsp ginger
• Spring onion
• 1 tsp sugar
• 2 garlic
• 1 onion
• 2t bsp soy sauce
• 1 tsp red chili sauce

• First, you prepare 250 gms of the rice for the recipe of Nasi Goreng. If there is some leftover rice, it does well too. The most important point is that the rice is completely cooled before adding it to the pan so that it doesn't turn mushy while cooking. Leftover rice remains moist and holds its shape much better than freshly cooked rice, thus making it ideal for fried rice dishes. Let the rice cool down.
• Heat a large pan or wok over medium heat by using two tablespoons of oil.
• Add one finely chopped onion, two minced garlic cloves, and one teaspoon of grated ginger when the oil's hot.
• This aromatic mix is going to be the flavour base of your fried rice.
• Add the onion, garlic, and ginger into the pan and fry until the onion turns translucent; this should take about 3-4 minutes.
• The vegetables will add a good depth of flavour to Nasi Goreng, and the ginger will add gentle heat.
• Add the vegetables. To begin with, you will need one fine chopped carrot, 1/4 cup of chopped beans, and 1/4 cup of chopped bell pepper.
• Throw everything together and cook for about 5-7 minutes or until the vegetables are tender but still crunchy.
• The veggies add such varied textures to Nasi Goreng that rice becomes not only appetising with colours but also a mixed bag of textures.
• Carrots have a subtle sweetness, beans add a crunch to it, and bell peppers add reasonable amounts of smoky sweetness with a hint of sweetness.
• Once the vegetables are cooked, push them to one side of the pan to make space for the eggs.
• Cracked in the pan, two eggs are scrambled until they are fully cooked.
• When the eggs are ready, mix them with saut ed vegetables.
• Scrambled eggs provide the fried rice with protein and richness and are combined well with vegetables. Now is the right time to add the rice.
• Pour the cooled rice into the pan and stir well with vegetables and eggs so that the cooked rice will be homogeneously spread.
• Grains of rice should now be coated with the flavours from saut ed vegetables and eggs, melting everything together for a perfect dish.
• Make the sauce in a small bowl by mixing two tablespoons of soy sauce, one tablespoon of tomato ketchup, one teaspoon of red chilli sauce, and one teaspoon of sugar.
• Soy sauce lends a full-bodied, savoury umami flavour, ketchup adds a slight tanginess and sweetness to it, red chilli sauce adds a bit of mild heat, and sugar balances out the flavours perfectly.
• Add the sauce over the rice and blend well to ensure that all the grains are covered evenly.
• Cook for a further 3-4 minutes; occasionally stir the rice so it does not stick to the pan and ensure it heats up fully, allowing the sauce to get drenched.
• Garnish with finely chopped spring onions to give a burst of freshness. The green onions add just the right amount of crunch but, more importantly, a pop of colour that makes the presentation.
• Fry the rice and serve hot; better still, serve it with sides of cucumber and tomato slices for a refreshing contrast against the rich, savoury flavours of this dish.
• This fried rice makes for a perfect quick meal, thanks to the presence of vegetables, eggs, and just the right balance of spicy, savoury, and tangy flavours. Enjoy this recipe of Nasi goreng and share it with your friends and family.