Method for nasi goreng
Heat a wok until almost smoking. Add the oil followed by the onion, spring onions and carrot. Stirfry until softened, then add all the remaining vegetables and continue to stirfry to a collapsed tangle of lightly caramelised vegetables.
Add the eggs and stir through, cooking until the egg is dry and crumbly. Turn off the heat.
Add the rice, sauces and sesame oil to the wok and very carefully mix with the back of a spoon – you don’t want to break the grains.
Taste and adjust the seasoning, splashing in more of the sauces if needed for salt, sweetness or more depth of flavour.
Reheat gently, turning the rice and avoiding the heat at the centre of the wok where it may catch.
Serve at once with any of the suggested toppings and spin over a fine stream of kecap manis.
Did you know?
Crazy rice (nasi gila) is Jakarta’s take on nasi goreng. It is souped up with extras like meatballs, sausages, prawns and punchy spices stir-fried with the rice.
One of the most famous versions is Obama nasi gila, so named as it comes from the street where the US president went to school.
Optional topping: Acar pickles
The perfect sweet, tangy, fresh, crunchy contrast to add to any meal. These speedy pickles are ready in half an hour and will keep in the fridge for a week. I can happily drink the sweet sour juices that puddle at the bottom.