I first tasted Nasi Goreng while honeymooning in Bali, Indonesia and fell instantly in love. I’m not sure why I started thinking about this tasty fried rice-based dish now…maybe I have the travel bug after my trip to Australia or maybe it’s because Valentine’s Day is fast approaching, but crave it I do!

Fried rice was invented by the big rice growing countries as a thing to do with their left-overs. This is the go-to next day dish for Indonesians, who, by the way, do not eat with chopsticks.

This deliciously spicy recipe has the egg cooked omelet-style, sliced into strips and stirred through the rice mixture. My memory of Nasi Goreng in Bali was to have the egg fried and placed right on top of the rice, so that when you cut into the yolk it runs through the rest of the dish.

I also added a few extra vegies to mine, some mushrooms and red bell pepper, when I was frying the onions. The big tip here, is to make sure that you use rice that has been completely cooled or it will keep on cooking and end up gluggy.

Recipe: Nasi Goreng