Nasi Goreng Ladna Recipe (Fried Rice with Gravy Topping)

Cooked rice: The base of the dish, providing a hearty and filling component.

Vegetable oil: Used for stir-frying the ingredients, adding a subtle flavor and preventing sticking.

Garlic: Adds a fragrant and savory note to both the fried rice and the gravy.

Mixed vegetables: A combination of carrots, peas, and corn, adding color, texture, and nutrition.

Soy sauce: Provides a salty and umami flavor to the fried rice and gravy.

Sweet soy sauce (kecap manis): A thick, sweet soy sauce that adds a unique flavor to the fried rice.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth of flavor.

Chicken broth: Forms the base of the gravy, adding richness and depth.

Oyster sauce: Contributes a savory and slightly sweet flavor to the gravy.

Cornstarch: Mixed with water to thicken the gravy.

When making fried rice, ensure that the cooked rice is slightly dry and preferably a day old. Freshly cooked rice tends to be too moist and can result in a mushy texture. Spread the rice out on a baking sheet and let it cool in the refrigerator for a few hours if you don't have day-old rice. This will help the grains separate and fry up nicely.

• Vegetable oil - Substitute with olive oil: Olive oil provides a healthier fat option and adds a slightly different flavor profile.

• Garlic - Substitute with shallots: Shallots offer a milder, sweeter taste that can complement the dish well.

• Mixed vegetables (carrots, peas, corn) - Substitute with frozen mixed vegetables: Convenient and often includes a similar mix of vegetables.

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

• Sweet soy sauce (kecap manis) - Substitute with hoisin sauce: Hoisin sauce is sweet and savory, making it a good alternative.

• Salt - Substitute with sea salt: Sea salt can provide a different texture and a slightly different flavor.

• Black pepper - Substitute with white pepper: White pepper has a milder flavor and is less visually noticeable in the dish.

• Chicken broth - Substitute with vegetable broth: Vegetable broth is a good vegetarian alternative that still adds depth of flavor.

• Oyster sauce - Substitute with hoisin sauce: Hoisin sauce provides a similar sweet and savory flavor profile.

• Cornstarch - Substitute with arrowroot powder: Arrowroot powder is a good thickening agent and is often used as a cornstarch substitute.

• Water - Substitute with chicken broth: Using chicken broth instead of water can add more flavor to the dish.

• Allow the fried rice and gravy to cool to room temperature before storing. This prevents condensation, which can make the dish soggy.
• Store the fried rice and gravy separately to maintain the texture and flavor of each component. Use airtight containers to keep them fresh.
• For the fried rice, place it in an airtight container and refrigerate for up to 3-4 days. Ensure the container is sealed tightly to prevent any odors from the fridge from affecting the rice.
• For the gravy, pour it into a separate airtight container. It can also be refrigerated for up to 3-4 days. Stir the gravy well before reheating to ensure a smooth consistency.
• To freeze, place the fried rice in a freezer-safe container or a heavy-duty freezer bag. Flatten the bag to remove excess air and save space. Label the container with the date for easy tracking.
• Freeze the gravy in a separate freezer-safe container. Leave some space at the top of the container to allow for expansion as it freezes. Label the container with the date.
• When ready to reheat, thaw the fried rice and gravy in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the fried rice in a wok or skillet over medium heat, adding a splash of vegetable oil if needed to prevent sticking. Stir occasionally until heated through.
• Reheat the gravy in a saucepan over medium heat, stirring occasionally. If the gravy is too thick, add a small amount of chicken broth or water to reach the desired consistency.
• Once both components are heated, pour the gravy over the fried rice and serve hot. Enjoy the delicious combination of flavors and textures in your Nasi Goreng Ladna.

• 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. Add the leftover fried rice and stir occasionally to ensure even heating.
  4. In a separate small saucepan, reheat the gravy over low heat, stirring occasionally.
  5. Once both components are heated through, pour the gravy over the fried rice and serve immediately.

• Microwave Method:

  1. Place the leftover fried rice in a microwave-safe dish.
  2. Add a splash of water or chicken broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  4. Microwave on medium power for 2-3 minutes, stirring halfway through.
  5. In a separate microwave-safe bowl, reheat the gravy for 1-2 minutes, stirring halfway through.
  6. Pour the reheated gravy over the fried rice and enjoy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover fried rice in an even layer in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for 15-20 minutes, stirring halfway through to ensure even heating.
  5. Meanwhile, reheat the gravy in a small saucepan over low heat, stirring occasionally.
  6. Once both components are heated, pour the gravy over the fried rice and serve.

• Steamer Method:

  1. Place the leftover fried rice in a heatproof dish that fits into your steamer.
  2. Add a splash of water or chicken broth to keep the rice moist.
  3. Steam the fried rice for about 10 minutes or until heated through.
  4. In a separate small saucepan, reheat the gravy over low heat, stirring occasionally.
  5. Once both components are hot, pour the gravy over the fried rice and serve immediately.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying the rice and vegetables quickly and evenly.

• Saucepan: A medium-sized pan used for making the gravy, allowing for even heating and easy stirring.

• Spatula: A flat, broad tool used for stirring and mixing the rice and vegetables in the wok.

• Knife: A sharp tool for mincing the garlic and chopping any additional vegetables if needed.

• Cutting board: A sturdy surface used for chopping and mincing ingredients safely.

• Measuring spoons: Tools used to measure out precise amounts of soy sauce, sweet soy sauce, salt, pepper, and cornstarch.

• Measuring cups: Tools used to measure the chicken broth and mixed vegetables accurately.

• Mixing bowl: A bowl used to mix the cornstarch with water before adding it to the gravy.

• Ladle: A deep-bowled spoon used for serving the gravy over the fried rice.

• Stove: The heat source for cooking both the fried rice and the gravy.

Prep ingredients ahead: Chop garlic and mixed vegetables in advance to save time during cooking.

Use leftover rice: Utilize cooked rice from a previous meal to speed up the process.

One-pan method: Cook the fried rice and gravy in the same wok to minimize cleanup.

Quick thickening: Mix cornstarch and water beforehand to quickly thicken the gravy.

Pre-measure sauces: Have soy sauce, sweet soy sauce, and oyster sauce ready to go in small bowls.