I used to eat this in The Netherlands years ago. It is an Indonesian classic and a great tasty way of using up leftover rice. It is very versatile because you can add whatever you like.
Here is a list of ingredients I have used in nasi goreng (but not all at once)
Finely sliced white cabbage
Cooked garden peas
Chopped mushrooms
Chopped green chilli pepper
Chopped red chilli pepper
Carrot cut into julienne strips
Bean sprouts
Chopped garlic
Sliced, cooked chicken
You could also add beef, pork or shrimps
Essential ingredients:
Boiled rice (preferrably one day old but at least completely cold)
Oil
Chopped shallots
half a teaspoon Thai shrimp paste OR 1 tsp Thai fish sauce
1 dessertspoon tomato ketchup
1 dessertspoon soy sauce/ketjap manis
chilli flakes to taste or 1 tsp of sambal oelek
1 egg
First assemble your ingredients to hand. If you boil your rice the same day (tip: use a short grain not basmati) spread it out on some non stick paper or a silicone pad to dry out and cool. Otherwise, it will just clump up when you try to fry it.
Take the egg and beat it thoroughly cook it in a small omelette pan with very little oil. When it is set roll it up and leave to cool.
Heat some oil in the wok and start frying the shallots, stirring all the time. Add the shrimp paste or oil and stir. If using meat, add at this stage whether cooked or uncooked. Start to add the other vegetables starting with the hardest, for example carrot and ending with the softest, such as peppers. Stir in soy sauce, tomato ketchup and sambal oelek. Stir all the time to cook evenly and prevent sticking. Add the rice and stir fry until thoroughly heated through. Cut the omelette roll into rings and scatter on the top. Taste and adjust seasonings if required.
