Indonesian Most Popular Fried Rice

Here are the list of Indonesian most popular fried rice:

Nasi Goreng Pete ( Parkia speciosa fried rice )
Like usual indonesian fried rice, then add some Parkia speciosa (petai). This kind of vegetables will make the fried rice has more flavor but sometimes people do not like this vegetables because of its strong flavor and aroma.

Nasi Goreng Kambing ( Lamb fried rice )
Lamb has unique flavor and rougher in texture also contains more cholesterol, but its yummy meat...The strong flavor make this ingredients mix with the fried rice. Tips: use only a little oil when cook this fried rice, because the lamb itself has a lot of grease.

Nasi Goreng Telor Ceplok ( Fried Rice with egg )
Just like ordinary fried rice then add with fried egg.

Indonesian Fried Rice

In Indonesia, Fried rice dish is the common thing that you will find in many places. From the fine dining restaurants until the street-side kiosk. Because of most Indonesian people eat rice for their main carbohydrate supplies so there are so many varieties of fried rice here. In Indonesia, fried rice is also called "nasi goreng".

The history of Indonesian fried rice is come from The Indonesian cook that worked in Hindian government (1745 - 1945), in a dinner time, the government missed out its rice supplied and only left leftover rice and a little ingredients. Then the cook proceed the leftover rice for making its edible and taster. Suprisingly the dishes came with a good taste and flavor and became the popular dish in the Hindian government.

In Indonesia, fried rice is cooked with many ingredients such as: chopped garlic, sliced chili, dried prawn paste (terasi), seasoning, soy sauce, oyster sauce then cooked in a hot wok then served with fried chicken, satay (grilled cube beef), sunny side up and pickles. Indonesian style fried rice colored brown and its different from the chinese style which has the color whiter. Its because Indonesian fried rice use doy sauce to make it sweet and tangy taste. Sometimes the cook add some lamb meat and its called "Nasi Goreng Kambing" and its the popular dish of fried rice here. In Jakarta there is a cook who can sell his lamb fried rice for more than 1000 plate a day. However, fried rice is became Indonesian traditional dishes nowadays.

7 Steps for a Perfect Wok

A wok can last a lifetime with the proper care. This includes occasionally seasoning it, as well as properly storing it. Luckily, both are very easy to do and can be done in just a few minutes. Follow this step-by-step guide that will teach you one of the steps of proper wok care - seasoning it and will help you make great fried rice.

It’s important that you do NOT follow these instructions for a wok with a non-stick coating. Following these instructions will damage the non-stick coating.

Seasoning a Wok

1. Rinse the wok in hot water and some heavy duty soap (e.g. kitchen cleaner or comet).

2. Place the wok on the stove over a high heat.

3. Heat the wok until the bottom of the wok becomes a dark bluish color (about twenty minutes). Rotate the wok on its side and burn similarly until entire wok is dark bluish.

4. Cool down wok until room temperature.

5. Fold a paper towel, and soak it with cooking oil (such as peanut or corn oil).

6. Spread the oil all over the inside of the wok. Make sure to completely cover the interior of the wok with oil. The wok will now be ready to use.

In the beginning, you will need to season the wok very frequently, after every use is best. When the food begins to stick to the surface of the wok, it may be time to re-season your wok. Eventually, a thin layer of oil will begin to permanently set into the wok. After this happens, you will not really have to worry too much about seasoning it again. From time to time the seasonings on the surface of the wok will be depleted, and it will be necessary to re-season the wok.

Both seasoning and storing your wok are important in keeping your wok in excellent shape. If you happen to get a little rust on it, don’t worry about it too much. Try to lightly brush it away, but, otherwise, just re-season the wok and continue using it. Other than that, use your wok often to develop a tasty seasoning on it to enhance your flavors.

by: Ala Luke

Amazingly Delicious Fried Rice

This fried rice is much faster and easier than it looks, but you have to follow the directions carefully. When you start your actual cooking, the rice should be cold, so for the best results, make the rice the night before and freeze it.
Ingredients:

* 3 green onions, chopped fine
* 1 handful (about 1 cup) bean sprouts
* 1 slice fresh ginger, trimmed, minced, and crushed
* 3 tablespoons precooked meat, chopped fine*
* 1 tablespoon peanut oil
* 3 dashes sesame oil
* 1 tablespoon soy sauce
* 1 teaspoon oyster sauce
* 1/2 teaspoon monosodium glutamate**
* dash pepper
* 2 cups cooked cold white rice
* 1 egg

*The meat can be hamburger, ham, shrimp or other seafood, leftover chops or roast (beef, pork, veal, lamb), any combination of the above, or whatever you might happen to have on hand.

**Don't worry; there's absolutely nothing wrong with MSG! Anything you may have heard or been led to believe to the contrary is a satanic/Communist/Big Brother/space alien conspiracy!
Prep Work:

1. At least three hours before you begin making the fried rice, and preferably the night before, measure out two cups of rice and cook. Store it in a large, covered bowl overnight in the refrigerator or at least three hours in the freezer.
2. Wash and pick over the bean sprouts to get all the ugly bits out. Place in strainer and scald with boiling water. Immediately place under a stream of cold water. Cool thoroughly and drain well.
3. While the bean sprouts are draining, chop the green onions fine. Trim, mince, and crush the ginger. If you haven't already chopped the meat, chop it now.
4. Measure and mix the two kinds of oil.
5. Measure and mix the soy sauce, oyster sauce, MSG, and pepper.
6. Beat the egg lightly.
7. Loosen the rice with a fork until all the grains have been separated completely. (Stick the fork under cold running water after every three to four pokes into the rice and it'll cut your labor by half.)

The Actual Cooking:

1. Preheat the wok on high heat.
2. Add the oil and continue to heat. Be careful, now — don't let the oil burn!
3. Add the egg, scrambling and shredding it continuously with a fork.
4. Add the sprouts, onion, meat, and ginger, and stir-fry until most of the liquid is gone.
5. Add the rice, and stir-fry until the rice begins to brown.
6. Add the soy sauce, oyster sauce, MSG, and pepper.
7. Stir-fry until everything is thoroughly mixed and the entire contents of the wok are steaming.

Wok Up

The reasons that restaurant-made fried rice has that smoky flavor is the high temperatures and the seasoned carbon steel woks that we use. Once you get stirring the rice around, keeping a low temperature won't help much. The soy sauce (if you're using any) will make the rice wet instead of caramelizing and the rice too will not get heated all the way through. Moreover, Cold Oil, a layer of oil on a hot surface will dance around merrily and form a non-stick coating. If the wok is not hot enough, your rice grains will start sticking everywhere.
Some chefs stir the rice in a wok without spatula for making every single rice grains has the same taste and flavor for every added ingredients, but if you cant do that, you can still use iron spatula to stir the rice, make sure you do not stamp hard to its rice. A good fried rice is not messy rice. You must keep stirring to avoid the rice sticking to the wok and burning.
Many woks have been westernized e.g. the electric woks. Your best bet is an iron or
stainless steel wok. Never wash your wok with soap and always oil it before storing it away. The generous size and scooped-bowl sides of the wok allow you to toss and turn the rice and ingredients with wild abandon – without having to worry that you’ll end up with rice all over your kitchen floor. If, however, you’re lacking in the wok department, you can make do with a nice big skillet or sauté pan. The key is size: you’ll want the pan to be capacious enough to accommodate all your ingredients, and still give you enough room to stir-fry things up.
If you use a wok at high heat, your fried rice may burn. To prevent this, keep stirring rigorously and turn the fried rice from bottom upwards or turn the heat down.

Best Rice for Fried Rice

The key for making a good fried rice is the rice. What kind of rice should we use and how to cook it?
Type
Choose the long grain white rice such as: Basmati and Jasmine rice.Some long grain rice has softer cooking texture, similar in texture to short grain rice. Basmati and Jasmine rice is the best type. Their texture are soft and sticky for new crop, very similar to soft short grain rice in term of texture. Rice will tend to be more loose and separated when it turn old crop with texture is a little more chewy, ideal for making the fried rice.

How to Cook
You can't make fried rice with freshly cooked rice. The best rice to use is leftover rice that's been lying in the fridge for at least a day. This will turn the grains firm and get rid of the excess moisture. They will also be much easier to separate. If you cook with freshly-made rice, all you will get is "fried mush" instead of fried rice. Okay, first boil the rice with medium water, medium heat and short cooking time. After parcooked, steamed the rice with a steamer, then chill in a room temperature. Store it in a large, covered bowl overnight in the refrigerator or at least three hours in the freezer. If you can't wait a day to eat fried rice, at least let the rice cool for a few hours in an airy spot.If you are ready to make the fried rice, loosen the rice with a fork until all the grains have been separated completely. Dont forget to stick the fork under cold running water after every three to four pokes into the rice.

Fried Rice History

Fried rice (Simplified Chinese: 炒饭; Traditional Chinese: 炒飯; Pinyin: chǎofàn) is a popular component of Chinese cuisine and, by extension, various other forms of Asian cuisine. The fried rice originated as a home made dish from China, made from cold leftover rice fried with other leftover ingredients. Fried rice is sometimes served as the penultimate dish in Chinese banquets (just before dessert).

There are dozens of varieties of fried rice, each with their own specific list of ingredients. In Asia, the more famous varieties include Yangchow (Yangzhou) and Fukien (Fujian) fried rice. In the West, Chinese restaurants catering to non-Chinese clientele have invented their own fried rice's varieties of fried rice including egg fried rice, Singaporean (spicy) fried rice and the ubiquitous 'special fried rice'.

Fried rice is a common staple in American Chinese cuisine, especially in the westernized form sold at fast-food stands. The most common form is a basic fried rice, often with some mixture of eggs, scallions, and vegetables, with chopped meat (usually pork or chicken, sometimes beef or shrimp) added at the customer's discretion. Fried rice is also seen in other American Asian restaurants, even in cuisines where there is no native tradition of the dish such as the Caribbean.

Fried rice is usually made from rice which has already been cooked by steaming. The wok is heated until it starts smoking, with some oil. Rice is stirred quickly and uniformly to prevent burning, and to coat the rice grains with oil to prevent sticking. After 1-2 minutes the rice is flavored to taste and stirred throughly, then the other ingredients are added.