What to do with left overs... Nasi Goreng


Butter or olive oil
3 tablespoons finely chopped onions
2 garlic cloves minced
Slice of ginger, minced
1 cup any leftover meat, chicken, ham, cut in small pieces
1 cup small fresh or frozen shrimps, cut up
3 ½ cup cooked rice, stir it to remove lumpiness
3 eggs, omelet scramble
Salt and pepper
Ketjap or soya sauce
½ teaspoon finely chopped chili (optional)
½ teaspoon coriander (optional)
½ teaspoon caraway seed (optional)


Prepare the omelet with the scramble eggs and set aside until cool to the touch. Cut in thin slices and set aside
In a wok or large cooking pan over medium heat fry the onions with the butter or olive oil until translucent and lightly brown.
Add the garlic, the meat, spices.
Season with salt and pepper and fry for a few minutes.
Add the cooked rice. Keep stirring until the rice brown lightly.
Add the shrimps.
Add the ketjap or soya sauce and give it another minute.
Remove from heat and add the thin slices of the omelet. Stir and serve.


We try as much as possible not to have left overs. I do not know why but all left overs on our house seem to disappear into the refrigerator abyss and then resurface from outer space. I have made a very conscious effort and last night part of our dinner was made with left over chicken. I made an Indonesian specialty: Nasi Goreng.

I have been making this recipe for so many years now, that I really had to pay close attention to the amounts used so I could share the recipe with all of you. We did happen to have chicken left over therefore used it. Any type of meat is fine, or even just vegetables to be more on a vegetarian side.

We served along side pork chops just sautéed with a shadow of oil in a large skillet. Watermelon for dessert.

TIP: Ketjap is an Indonesian soya sauce. If you live near an Asian specialty store I am sure you will found it. It comes in three different thicknesses. Ask for medium. I have had all three and the too thick is too thick. It will have the consistency of honey, but very dark brown. Use sparingly and adjust as you go.




Friday, June 15, 2012 - 1:32pm


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