Nasi Goreng Biasa Recipe (Simple Fried Rice)

Cooked rice: Preferably day-old, as it has a firmer texture that works well for frying.

Garlic: Adds a fragrant and savory flavor to the dish.

Onion: Provides a sweet and aromatic base for the fried rice.

Soy sauce: Adds a salty and umami-rich flavor to the rice.

Vegetable oil: Used for stir-frying the ingredients.

Eggs: Scrambled into the rice for added protein and texture.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a hint of spice and depth to the fried rice.

When making nasi goreng, it's crucial to use day-old cooked rice. Freshly cooked rice tends to be too moist and can result in a mushy texture. By using day-old rice, the grains are firmer and separate more easily, giving you that perfect fried rice consistency. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and let it cool in the refrigerator for at least an hour to achieve a similar effect.

• day-old cooked rice - Substitute with freshly cooked rice: If you don't have day-old rice, spread freshly cooked rice on a baking sheet and let it cool to remove excess moisture.

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic. It provides a similar flavor profile.

• chopped onion - Substitute with shallots: Shallots have a milder taste and can be used in the same quantity as onions.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a good alternative.

• beaten eggs - Substitute with tofu: Crumbled tofu can mimic the texture of scrambled eggs and is a good vegan alternative.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor, reducing the need for additional salt.

• pepper - Substitute with white pepper: White pepper has a slightly different flavor but can be used in the same quantity for a similar spiciness.

• Allow the cooked rice to cool completely before storing. This helps to prevent condensation, which can make the rice soggy.
• Transfer the nasi goreng into an airtight container. Ensure the container is clean and dry to maintain the freshness of the fried rice.
• Label the container with the date of preparation. This helps you keep track of how long the rice has been stored.
• Store the container in the refrigerator if you plan to consume the nasi goreng within 3-4 days. This keeps the rice fresh and safe to eat.
• For longer storage, place the fried rice in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible before sealing to prevent freezer burn.
• Label the freezer container with the date of freezing. Nasi goreng can be frozen for up to 3 months without significant loss of quality.
• When ready to reheat, thaw the nasi goreng in the refrigerator overnight if frozen. This ensures even reheating and maintains the texture of the rice.
• Reheat the fried rice in a wok or large skillet over medium heat. Add a splash of vegetable oil or a bit of water to prevent sticking and to help rehydrate the rice.
• Stir-fry until the nasi goreng is heated through, ensuring it reaches an internal temperature of 165°F (74°C) for safe consumption.
• Enjoy your reheated nasi goreng as a quick and delicious meal, just as flavorful as when it was freshly made.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or butter to the skillet.
  3. Once the oil is hot, add the leftover nasi goreng biasa.
  4. Stir occasionally to ensure even heating, breaking up any clumps of rice.
  5. Cook for about 5-7 minutes until the rice is heated through and slightly crispy.

• Microwave Method:

  1. Place the leftover nasi goreng biasa in a microwave-safe dish.
  2. Add a splash of water or broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  4. Heat on high for 1-2 minutes, stirring halfway through.
  5. Check if the rice is heated through; if not, continue heating in 30-second intervals.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover nasi goreng biasa evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, stirring halfway through to ensure even heating.
  5. Remove the foil for the last 5 minutes if you prefer a slightly crispy texture.

• Steamer Method:

  1. Place the leftover nasi goreng biasa in a heatproof bowl.
  2. Set up your steamer and bring the water to a boil.
  3. Place the bowl in the steamer and cover with a lid.
  4. Steam for about 5-10 minutes until the rice is heated through.
  5. Stir the rice halfway through to ensure even heating.

• Wok: A versatile, round-bottomed cooking vessel ideal for stir-frying ingredients quickly and evenly.

• Spatula: A flat, broad tool used to stir and mix ingredients in the wok, ensuring even cooking.

• Knife: Essential for chopping the onion and mincing the garlic finely.

• Cutting board: A sturdy surface to safely chop and prepare the garlic and onion.

• Measuring cups: Used to measure the exact amount of cooked rice needed for the recipe.

• Measuring spoons: Necessary for accurately measuring the soy sauce, vegetable oil, salt, and pepper.

• Mixing bowl: Used to beat the eggs before adding them to the wok.

• Whisk: Helps in beating the eggs to a uniform consistency.

• Serving spoon: Ideal for scooping and serving the nasi goreng once it's ready.

Use day-old rice: Day-old cooked rice is less sticky and easier to stir-fry, saving you time.

Prep ingredients beforehand: Mince the garlic and chop the onion in advance to streamline the cooking process.

Cook eggs separately: Scramble the eggs in a separate pan to speed up the process and avoid overcooking.

Use high heat: Cooking on high heat reduces cooking time and gives a better texture to the fried rice.

Pre-mix seasonings: Combine soy sauce, salt, and pepper in a small bowl for quick seasoning.