This is a quick and easy dish, as well as a good way to use leftover rice. You can add whatever vegetables you have too. Tomatoes and shredded carrots work well. For some reason, nasi goreng is popular with Dutch Americans even though it’s Indonesian. Could it be because of the Dutch spice trade long ago? Ironically, I usually leave out the 2 most Lao spices in this dish because I don’t keep them on hand – Lao root (galingale) and lemon grass. If you have them, use them, but don’t eat the lemon grass. It’s like a bay leaf because it’s too hard to eat.
You can see what lemongrass looks like on the left:
3 C cooked rice
3 T oil
1 onion, chopped
2-3 garlic cloves, ground or minced
1 lemongrass stalk, chopped into 1 inch sections
1/4 t black or white pepper
1/2 t paprika
1/2 t ground coriander
1/2 t cumin
1/2 t tumeric
1 t salt
1/2 t ground dried chili pepper (cayenne)
1 egg for each person
additional salt and pepper
Saute the onion, garlic, and lemongrass in the oil until translucent.
Add all of the spices and coat the onion in the spices.
Stir in the rice, making sure that it is evenly mixed with the onion and spices.
Remove the rice to a serving bowl.
Scramble 1egg for each person, seasoning with salt and pepper as you like.
Adapted from a recipe in the More-with-Less Cookbook