NASI GORENG KEMANGI

 Nasi Goreng Kemangi is a delightful Indonesian fried rice dish that combines the aromatic flavor of kemangi (lemon basil) with the savory elements of traditional nasi goreng. Here’s a simple recipe to make this flavorful dish:


Ingredients:

  • 2 cups of cooked rice (preferably day-old for better texture)
  • 200 grams of chicken breast, diced (you can also use shrimp or tofu)
  • 2 cloves of garlic, minced
  • 2 shallots, finely sliced
  • 1 red chili, sliced (optional, adjust to taste)
  • 1 tablespoon of kecap manis (sweet soy sauce)
  • 2 tablespoons of soy sauce
  • 1 tablespoon of fish sauce (optional)
  • 1 teaspoon of shrimp paste (terasi), toasted (optional)
  • 1 egg
  • A handful of kemangi leaves (lemon basil)
  • Salt and pepper to taste
  • Cooking oil

Garnish:

  • Fried shallots
  • Sliced cucumber
  • Tomato wedges
  • Lime wedges
  • Kerupuk (Indonesian crackers)

Instructions:

  1. Prepare the Rice: If using fresh rice, spread it out on a plate to cool and dry out a bit. Day-old rice works best for fried rice.

  2. Cook the Chicken: Heat a tablespoon of oil in a wok or large frying pan over medium-high heat. Add the diced chicken and cook until it’s browned and cooked through. Remove the chicken from the pan and set aside.

  3. Scramble the Egg: In the same pan, add a little more oil if needed, and crack the egg into the pan. Scramble it until fully cooked, then set aside with the chicken.

  4. Sauté Aromatics: Add another tablespoon of oil to the pan. Sauté the minced garlic, sliced shallots, and red chili (if using) until fragrant and the shallots are translucent.

  5. Add Shrimp Paste: If using shrimp paste, add it to the pan and cook for another minute, breaking it up and mixing it into the aromatics.

  6. Combine Ingredients: Return the cooked chicken and scrambled egg to the pan. Add the cooked rice and stir to combine everything evenly.

  7. Season: Add the kecap manis, soy sauce, and fish sauce. Stir well to ensure the rice is evenly coated with the sauces. Season with salt and pepper to taste.

  8. Add Kemangi: Finally, add the kemangi leaves and stir them through the rice until they are just wilted.

  9. Serve: Transfer the Nasi Goreng Kemangi to serving plates. Garnish with fried shallots, cucumber slices, tomato wedges, lime wedges, and kerupuk on the side.

Enjoy your delicious Nasi Goreng Kemangi!

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