- Share This Post
- Pin It
- 0
- 0
-
Sparkle (0)
Nasi Goreng is ubiquitous in Southeast Asia. Sometimes it’s enjoyed for breakfast too. Wherever you have it – a hawker stall in Singapore or a posh café in Kuala Lumpur, Malaysia – the essentials of a good fried rice dish are there. I’ve had so many versions of this, I’ve lost count.
The list of ingredients is open to a myriad of interpretations. I added bean sprouts, which gave it a nice crunch. Nasi goreng can be served with stews, curries or stir-fries, or in this version, served simply yet deliciously topped with a fried egg.
(recipe can be found at http://limecake.net/2010/04/07/nasi-goreng/)