Fried rice (Nasi goreng) from James McNair Cooks Southeast Asian (page 24) by James McNair

  • green onions
  • canola oil
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute Indonesian sweet soy sauce for the book's Sweet soy sauce (p.149), sambal ulek or tuong oi for the book's Red chile sauce (p.148), other vegetable oil for canola oil, beef or chicken breasts for pork, other Asian cabbage for napa cabbage, and fried dried thin egg noodles or rice noodles for white rice. Can use the book's White rice (p.16), Fried shallot (p.157), Omelet strips (p.156), Tamarind liquid (p.156), Sweet soy sauce (Kecap manis / Kechap / Si-yu wahn) on p.149, and Red chile sauce (Sambal ulek) on p.148.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Indonesian sweet soy sauce for the book's Sweet soy sauce (p.149), sambal ulek or tuong oi for the book's Red chile sauce (p.148), other vegetable oil for canola oil, beef or chicken breasts for pork, other Asian cabbage for napa cabbage, and fried dried thin egg noodles or rice noodles for white rice. Can use the book's White rice (p.16), Fried shallot (p.157), Omelet strips (p.156), Tamarind liquid (p.156), Sweet soy sauce (Kecap manis / Kechap / Si-yu wahn) on p.149, and Red chile sauce (Sambal ulek) on p.148.

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