easy to make only take 10 to 15 minute. it's good for breakfast or lunch :chef

Another version of Indonesian fried rice! Some people call it Nasi Goreng Jawa aka Javanese Fried Rice because it’s originally from Java (one of the biggest islands in Indonesia). Some people call it Nasi Goreng Terasi aka Terasi (Shrimp Paste) Fried Rice because it uses ‘terasi’ as one of the ingredients. Whatever the name is, this simple yet delicious fried rice is at the top of the list!!! 😋😋😋 IG @jenscookingdiary @jenscookdineandtravel

http://www.nyonyacooking.com/nasi-goreng-usa-usa-fried-rice/

#CookClick #cookpadindia #cookpad #contest #foodphotography #myfirstrecipe

Nasi goreng kampung is actually a common menu in all over the country. Kampung means village, which means it is a non fancy fried rice. Usually they make it without chicken, but with bean sprout and cabbage instead.

Fried rice is popular dish in Indonesia. You could find it on our breakfast menu in every hotel 😁It's easy, fast and simple to cook.#OneRecipeOneTree

I love nasi goreng but it uses a lot of ingredients and seasoning, some of which are really hard to get hold of so I tried making this simplified version with ingredients that I already had.The trick to this recipe is to add the shrimps in 2 batches. The first batch will give your dish a nice fragrance and the second batch will leave the rice with a delicious texture.Please definitely try this with a half-set fried egg. It tastes amazing mixed with the rice.I often use sweet chilli instead of chilli sauce because it gives the rice a deliciously sweet flavor. Recipe by rubi0314

I got some precious anchovies from Medan, very famous in Indonesia. I turn the anchovies into this savory fried rice. The color should be light brown, it looks a bit yellow here due to lighting.

Many years ago I worked with an ex royal marine who had traveled the world and we discovered that we had a common interest in food and he told me that on board ship the chef would save whatever meat or bacon or sausage was left over each day and on a friday would use it up with rice and make a what he called a nasigoren, I made this many times over the years and later discovered it was based on a nasi goreng which the chef probably came across in Indonesia, so here is my version and in tribute to scouse my old colleague from my time with the navy.