Secrets of Making 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.