What do you do with leftover rice?
Chef Elita says it’s the perfect time to make nasi goreng a.k.a fried rice.
“If you don’t have anything at home and you only have leftover rice and eggs, that’s enough to make nasi goreng,” says Elita.
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You can watch Elita make her recipe in the video below, download a PDF of the recipe or scroll down for the step-by-step instructions.
Ingredients
To make this recipe, you’ll need:
- 1 tsp fish sauce
- 1/4 tsp of ground white pepper
- 2 tbsp of sweet soy sauce
- (Optional) 1 tbsp of sambal oelek, or any chili
- 1/2 tsp of shrimp paste
- 5 cloves garlic, minced or sliced
- 4 shallots, thinly sliced
- 2 candlenuts or macademia nuts
- 500 g of cooked rice, preferably from the day before
- 150 g of cooked protein (chicken/beef/tofu/mushroom/shrimp)
- 1 egg
- 3 tbsp of oil
The aromatics:
- 1/2 tsp of shrimp paste
- 5 cloves garlic, minced or sliced
- 4 shallots, thinly sliced
- 2 candlenuts or macademia nuts
For the garnish:
- 1 tsp fish sauce
- 1/4 tsp of ground white pepper
- 2 tbsp of sweet soy sauce
- (Optional) 1 tbsp of sambal oelek, or any chili
📸: Anthony Lippa-Hardy/The Green Line.
Step 1: Prepare the rice
If you plan ahead, keep your leftover rice in the fridge overnight. It’ll be nicely dry and perfect to make fried rice.
If you don’t have any leftover rice, you can cook it on the same day. Spread the cooked rice out on a large baking pan to let it cool down faster. It may take a few hours to cool down and dry out.
Step 2: Roast the nuts
Toss the candlenuts or macademia nuts in a pan until they’re dark.
Grind them.
Step 3: Prepare your stir-fry ingredients
Heat the oil in a large pan over medium heat.
Add the egg and all the aromatics into the pan. Fry until they’re golden brown and fragrant.
Add your cooked protein and stir-fry.
Add the rice and seasonings of your choice. Stir to combine. Have a taste and adjust by adding more salt, pepper, etc.
Step 4: Plate
Garnish with some crispy fried shallots a.k.a bawang goreng. Serve immediately.
Cost breakdown
Grocery prices will vary from one store to the other, so the costs below are just an estimate.
- 900 g of rice – $5.37
- For the protein: 400 g chicken breasts – $8; or 350 g tofu – $3.47; or 500 g ground beef – $7
- 6 eggs – $4
- 1L oil – $3.97
- Jar of shrimp paste – $8.97
- Garlic – $1.31
- Box of shallots – $6.50
- 100 g macademia nuts – $6.50
- Bottle of fish sauce – $3.29
- 100 g bag of white pepper – $3.00
- Bottle of sweet soy sauce – $5.97
- (Optional) Sambal oelek – $6.99
- 900 g of rice – $5.37
- For the protein: 400 g chicken breasts – $8; or 350 g tofu – $3.47; or 500 g ground beef – $7
- 6 eggs – $4
- 1L oil – $3.97
- Jar of shrimp paste – $8.97
- Garlic – $1.31
- Box of shallots – $6.50
- 100 g macademia nuts – $6.50
- Bottle of fish sauce – $3.29
- 100 g bag of white pepper – $3.00
- Bottle of sweet soy sauce – $5.97
- (Optional) Sambal oelek – $6.99
About the chef
Chef Elita grew up in a noodle-making family in Indonesia. Her grandma was a chef at a noodle restaurant in Central Jakarta and her family owned a noodle factory.
When Elita came to Canada a decade ago, she couldn’t find the style of noodles she liked to eat, so she learned how to make her own through video calls with her mom.
She started her business Nai Nai Indonesian Food to sell her family recipes. Now, she sells a variety of Indonesian dishes.
With files from Lucas Bustinski and Amartya Smaran.
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