Fried Rice Recipe for Nasi Goreng - Mark's Cuisine #65
WATCH THIS VIDEO on How To Make Fried Rice also known as Nasi Goreng. A quick and simple dish you can impress family and friends with....
Fried Rice Recipe Nasi Goreng
Ingredients:
(serves 3 people)
3-4 cups of left over rice
2 rashers of bacon (alternatively chicken, shrimps, beef etc)
1 sausage
2 onions
3 eggs
3 cloves garlic
2 chillies (optional)
4 tbs olive oil
1/2 cup of chicken stock
1/2 tbs tomato sauce
1 tbs of ketchup manis (sweet soy sauce)
1 tbs of fish sauce
Salt and pepper to taste
1. In a hot wok fry meat with oil and cook for 1-2 minutes, then remove the meat from wok.
2. Fry eggs in oil until cooked to your liking and remove from wok.
3. Fry onions until golden (approx. 5 minutes) then add garlic and chilli and fry for another minute.
4. Add rice and fry for another 2 minutes.
5. Add sauce and meat back and fry for another 30 seconds.
6. Serve on a plate and place egg on top.
ENJOY!
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Indonesian Street Food ???????? NASI GORENG RECIPE - Fried Rice!! | Street Food at Home Ep. 3
???? Watch my old Nasi Goreng video!
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Street Food at Home - Nasi Goreng - Indonesian street food style fried rice recipe, with extra chili sambal and extra petai (stink beans) - this is one of my favorite types of fried rice in the world. #IndonesianFood #nasigoreng #streetfood
I’ve taken quite a few trips to Indonesia, and I love the people, the food, and the diversity of the islands. Back in 2016, my wife Ying and I spent a couple weeks in Jakarta, Indonesia. While I tried lots of amazing food, one of the stalls I loved, which was right below the condo where we were staying, served nasi goreng petai - stink beans fried rice. On some nights when we didn’t have other filming plans, I would go downstairs to get a plate, and it was perfect. Fried rice + stink beans - for me it’s about as comfort food as possible.
Ok, let’s get started on this Indonesian street food recipe, but remember that this recipe is very customizable, and the only real way to make it is to taste test it and make it they way you like it.
For the pickle:
2 cucumbers
½ large carrot
20 - 40 small birds eye chilies
2 - 3 tbsp sugar
2 - 3 tbsp white vinegar
½ tsp salt
For the sambal
5 - 20 hot chilies (in Thailand I used Karen chilies)
3 cloves garlic
1 small shallot
½ tsp salt
For the crispy shallots:
Shallots
Salt
Oil for frying
Emping (melinjo crackers) if you can get them, or shrimp crackers
200 grams - 300 grams - Day old rice
2 eggs per plate
2 stalks stink beans, or a handful
½ tsp pepper
½ tbsp soy sauce (to taste)
1 tbsp kecap manis (sweet dark soy sauce)
METHOD:
Chop and mix all the ingredients for the pickle. Adjust vinegar, sugar, and salt to taste. Let it sit, and the juices will start to come.
Peel the shallots, and slice finely. Mix in a bowl with salt, and massage as much of the shallot juice out as possible. They will fry more crispy the drier they are. Deep fry in oil for a few minutes until golden brown and crispy.
If you have emping or shrimp chips, quickly deep fry them.
Add some oil to your wok, heat, and fry a couple of eggs - set aside to drain.
For the nasi goreng, start with the fresh sambal. Pound chilies, garlic, shallots, and salt until coarse and the oils come out.
Add about 2 - 3 tbsp oil to your wok and wait for it to heat. Begin by frying the sambal curry paste you just pounded - fry until fragrant. Then add your stink beans and mix and fry for about a minute. Crack in an egg on the side, let it sizzle for a few seconds before scrambling it, and mixing it into the sambal mixture. When the egg is scrambled, add in your rice. Mix continuously on medium heat, making sure you really break apart each grain of rice. Season with soy sauce and kecap manis, and some pepper. Stir fry until each grain of rice is individual and coated in the soy sauces.
Serve on a plate, fried egg on top, crackers on the side, cucumber and tomato for garnish, and pickle on the side. Enjoy!
Thank you for watching and hope you’re having a fantastic day!
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Abalone Fried Rice at Pat Radna Moo Noom (พัฒน์ ราดหน้าหมูนุ่ม)
Pat Radna Moo Noom (พัฒน์ ราดหน้าหมูนุ่ม) might look just like an ordinary Thai Chinese restaurant for the outside, but it’s actually quite a gem of a restaurant. All details here -
Pat Radna Moo Noom (พัฒน์ ราดหน้าหมูนุ่ม) is a restaurant in the Bang Kapi area of Bangkok, about 30 minutes or so from the center of the city. It’s an area I don’t know too well, but an area that’s full of wonderful local restaurants to be explored. One day, Ying and I were in the area, and we were hungry for lunch, so Ying had heard of this place, and we went to check it out. Pat Radna Moo Noom (พัฒน์ ราดหน้าหมูนุ่ม) is just a local neighborhood, sort of hole in the wall restaurant, that specializes in Thai Chinese food. But they don't’ just serve typical Thai Chinese food, they serve some really unique dishes, things I had never seen before on Thai menu, especially a Thai street food menu like this.
The first dish we ordered was khao pad kana bao heua (ข้าวผัดคะน้าเป๋าฮื้อ), Thai fried rice, stir fried with Chinese broccoli and what I think was abalone. This was the first dish I tried, and it actually proved to probably be my favorite dish of the meal as well. The rice was fried on an incredibly hot fire, so I could taste the slight burnt charred flavor. There was egg in it and also that beautiful broccoli and abalone. But the most interesting part of the fried rice, was that they had mixed in raw little dices of cucumber, which gave the entire dish a nice crunch and a freshness to it.
We also ordered radna pla dao si (ราดหน้าปลาเต้าซี่). Radna is a common Thai dish, made with wide rice noodles, covered in a thick gravy sauce usually made from pork and Chinese broccoli. Their version did use wide rice noodles, but the sauce was made from black bean sauce, and had pieces of fried fish in it, and also some small vegetables. It was very good, and with a splash of chili vinegar, it was even better.
Pla pad keun chai (ปลาผัดคึ่นฉ่าย), fish stir fried with celery, is a dish I often enjoy eating, especially when I go to any Thai Chinese restaurant. They didn’t disappoint at Pat Radna Moo Noom (พัฒน์ ราดหน้าหมูนุ่ม), the fish was fried and crispy, and it was stir fried with plenty of baby celery, ginger, and chilies - great flavor and nice dish.
And the final dish we ordered, something I had never before eaten in Thailand, especially at a street food restaurant like this, was nguong kway goong (โหวงก๊วยกุ้ง), a stir fry combination of shrimp, gingko nuts, jujube Chinese dates, and cashew nuts, all fried in a glaze of what I think was oyster sauce and soy sauce. It was a very interesting combo, but it was quite tasty.
Overall, a very good lunch, and I especially loved that abalone fried rice.
Address: Happy Land 1 Yaek 3, Khlong Chan, Bang Kapi, Bangkok
Phone: 086-556-5576
Open hours: 11 am - 9 pm from Saturday - Thursday (closed on Friday)
Prices: 440 THB for all the dishes we ordered
ที่อยู่ แฮปปี้แลนด์สาย 1 (แฮปปี้แลนด์ 1 แยก 3) คลองจั่น บางกะปิ กรุงเทพมหานคร
โทร. 086-556-5576
เปิดบริการ เสาร์ - พฤหัสบดี ( หยุดทุกวันศุกร์ ) 11:00 - 21:00
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Gordon Ramsay's Spicy Fried Rice Recipe from Indonesia
Gordon was in Indonesia earlier this year and while he was there learned how to make Nasi goreng. A staple of Take Out/Take Away, Gordon was able to a delicious Spicy Fried Rice to the next level. Simple, easy and quick, this is the ultimate Ramsay take on a fried rice!
This was shot during Gordon Ramsay: Uncharted. If you missed the show you can catch up on the show here:
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Uncle Roger AMAZED by PERFECT EGG FRIED RICE (Chef Wang Gang)
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Chef Wang Gang (@chefwang) make his egg fry rice. How does he do?
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