Nasi Goreng Rendang

1 egg
1/2 small onion peeled and diced
2 Tbsp Bumbu Rendang leftover from rendang Padang
2 Tbsp oil from cooking the rendang
1 stalk celery cut into 1/2-inch slices
2 cups cooked white rice made with 2 cups of long-grain rice + 2 cups of water

Salt to taste
1/2 tsp sugar

Fresh slices of cucumber
Fresh slices of tomatoes

Preheat the non-stick skillet. Large enough to cook the fried rice later.

Add about 1 Tbsp regular cooking oil. Crack one egg in and fry to your desired doneness.

In the same pan, add the rendang oil. Let it melt. Add onion and stir fry until fragrant and soft, about 3 minutes.

Add the rendang paste and stir fry for another minute. Scrape the bottom of the skillet to make sure nothing got stuck there. Add celery and stir fry for another minute. We want the celery to still be crunchy.

Add the rice and continue to stir fry to make sure the rice picks up the rendang paste and the changes color to brownish yellow, another 2 minutes. Add seasonings and adjust to your liking. It should be savory and spicy.

Serve immediately as is or garnish with chopped green onions and/or crispy fried shallots (bawang goreng), few slices of cucumber, tomatoes and prawn crackers if any.

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