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Nasi Goreng  can be had in one version or another in many Asian countries. Actually, it is the national dish of Indonesia, where it can be eaten at any time of the day from road side hawker carts to 5 star restaurants and in any home.
As with so many Asian dishes I learned about in Germany the 60’s, the”Nasi Goreng” of my youth was usually made with curry powder, which qualified the dish as “exotic” :-).
In later years, while working and travelling in Asia, I got to know the real stuff, usually seasoned with sambal ulek and kecup manis, garlic, sauteed and fried shallots and soy sauce.
However, even back then when I was a kid and enjoyed the curry powder versions, the standard accompaniments (Garniture) were the same as you’d find in a good restaurant then and now anywhere around the world, where appearance is almost as important as taste : Kroepek (shrimp crackers), sliced cucumbers, sliced tomatoes, fried eggs, fried shallots and satay’s with peanut sauce.
Today, after coming home from work, “Garniture” was not in the forefront of my mind but rather a hearty, spicy, quick to prepare dish which would hit all the buttons of my culinary lust 🙂
So here it is : Nasi goreng without the bells & whistles but at it’s tastiest !
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Bon Appétit !   Life is Good !
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P.S.
As you can see in the picture, I used fresh-cooked rice. Day old rice is of course preferable for any fried rice, including nasi goreng, but I needed to have my fix NOW.
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Click here for more  Fried Rice  on  ChefsOpinion
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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