Nasi Goreng (Indonesian Stir-fried Sorghum)

Name: Nasi Goreng (Indonesian Stir-fried Sorghum)
Prep time: 1 d
Cook time: 15 min
Total time: 1 d 15 min
Ingredients: 1 tablespoon vegetable oil; 2 tablespoons garlic, minced; 1 teaspoon thai bird chili, finely diced; ½ cup shallot, finely diced; 3 tablespoons soy sauce, divided; 3 cups pearled sorghum, cooked and refrigerated overnight; 2 tablespoons sorghum syrup; 6 eggs, fried; ½ cup scallion, thinly sliced, for garnish; 1 tomato, sliced or cut into wedges, for garnish; 1 cucumber, thinly sliced, for garnish; ½ cup fried shallots, for garnish; 1 lime, cut into wedges, for garnish

Nasi Goreng (Indonesian Stir-fried Sorghum) recipe

Prep Time

24 Hours

Make Time

15 Minutes

Yield

6 servings

Sorghum Form

Pearled Grain

Nasi goreng is one of Indonesia’s most famous and popular dishes. Nasi goreng translates to fried rice and was likely adopted from Chinese immigrants through the introduction of stir-frying.

Nasi goreng is a simple stir-fry of grain, sweet soy sauce, garlic and chilis topped with a fried egg and served with tomatoes and cucumbers. Nasi goreng is eaten across the entire Indonesian archipelago and each region makes it differently according to the demographics and ingredients that are most common or available.

As sorghum continues to grow and proliferate internationally, Indonesia has started to grow more across its many islands. This recipe is a delicious and quick interpretation on nasi goreng using sorghum as not only the base grain, but also creating a substitute for traditional Indonesian “kecap manis” or “sweet soy sauce” by combining soy sauce and sorghum syrup.

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Ingredients

1 tablespoon vegetable oil
2 tablespoons garlic, minced
1 teaspoon thai bird chili, finely diced
½ cup shallot, finely diced
3 tablespoons soy sauce, divided
3 cups pearled sorghum, cooked and refrigerated overnight
2 tablespoons sorghum syrup
6 eggs, fried
½ cup scallion, thinly sliced, for garnish
1 tomato, sliced or cut into wedges, for garnish
1 cucumber, thinly sliced, for garnish
½ cup fried shallots, for garnish
1 lime, cut into wedges, for garnish

Instructions

Pre-heat the oil in a large pan over medium-high heat, stir-fry the garlic and chili until fragrant, about 1 minute. Add the shallot and cook until tender and translucent, about 2 minutes.
Add 1 tablespoon of the soy sauce and the cooked sorghum to the pan, stirring to coat evenly. Add in remaining soy sauce and sorghum syrup, stirring to combine. Cook covered for 5 minutes to allow the sauce to absorb and infuse with the sorghum.
Portion out about ½ cup sorghum, serve warm with fried eggs, scallions, tomatoes, cucumbers, fried shallots and a lime wedge. Enjoy.