Nasi Goreng Gila
(nah-see go-reng gee-lah)
Sarapan Pagi: The Morning Fuel
In Indonesia, breakfast isn't a delicate affair. It's an act of beautiful, chaotic resourcefulness. Born on the humid streets of Jakarta's Menteng district, "crazy" fried rice is a glorious, unapologetic scramble of day-old rice, bright pink hotdogs, bouncy beef meatballs, and whatever greens are kicking around, all bound in a sticky, caramelized soy glaze. Don't let the hotdogs fool you into thinking this is some watered-down Americanized shortcut. That is exactly how the 'abang-abang' street cart vendors do it back home. It's fast, it clears out the fridge, and it tastes exactly like nostalgia on a Tuesday morning.
Before you start
Cook the rice a day in advance.
The rice must be cold and straight from the fridge so the grains don't turn to mush when they hit the heavy sauce matrix in the wok.
Ingredients
- long-grain white rice4 cup
- skinless hotdogs3 med
- frozen Asian beef meatballs6 med
- cooked chicken1 cup
- eggs3 large
- green cabbage2 cup
- choy sum1 cup
- shallots4 med
- garlic4 med clove
- macadamia nuts2 med
- white pepper1 tsp
- toasted shrimp paste1/2 tsp
- neutral cooking oil3 tbsp
- kecap manis3 tbsp
- oyster sauce1 tbsp
- ketchup1 tbsp
- sambal oelek1 tbsp
- fish sauce1 tsp
- chicken bouillon powder1/2 tsp
- crispy fried shallots2 tbsp
- cucumber1 med
- tomato1 med
Method
- 01
Blend the aromatic soul of the dish.
Throw your shallots, garlic, macadamia nuts, white pepper, shrimp paste, and two tablespoons of the oil into a small food processor and blitz until it forms a smooth, fragrant paste.
- 02
Scramble the eggs and get them out.
Place your largest wok or heavy skillet over medium-high heat with a splash of oil, pour in the beaten eggs, scramble them rapidly until just set, and remove them to a plate immediately so they don't overcook.
- 03
Fry the paste until the oil separates.
Wipe the wok clean, add another small splash of oil, crank the heat to high, and scrape the paste into the hot pan, stirring vigorously for a minute or two until it deepens in color and the oil starts to separate from the solids.
- 04
Brown the meats in the aromatics.
Toss in your sliced hotdogs, meatballs, and shredded chicken, stir-frying for a few minutes to let the meats brown and soak up all that incredible paste.
- 05
Caramelize the sauce matrix against the hot wok.
Throw in the cabbage and choy sum, then immediately pour the kecap manis, oyster sauce, ketchup, sambal, fish sauce, and bouillon directly over the meats and veggies, letting the sauces bubble and caramelize against the hot metal for fifteen seconds.
- 06
Toss in the rice and work fast.
Dump in the cold, day-old rice and the cooked eggs, working quickly with your spatula to chop up any clumps and tossing everything from the bottom up until every single grain is coated in the dark, glossy sauce.
- 07
Garnish and serve it street-style.
Dish it out steaming hot, top generously with crispy fried shallots, and serve with cooling slices of cucumber and tomato on the side.
Notes
Embrace the hotdogs.
Don't substitute artisanal sausage here; standard pink hotdogs are the culturally accurate, undisputed king of Indonesian street food carts.
Respect the Kecap Manis.
This thick, syrupy sweet soy sauce does most of the heavy lifting for the dish's flavor and color, so do not substitute it with regular soy sauce or the dish will be ruined by excessive saltiness.
Macadamia nuts mimic candlenuts.
Candlenuts are traditional but hard to find in the States; macadamia nuts offer the exact same rich, texturizing fat content without the hunt.