How to Make Fried Rice: The Example of Procedure Text

Fried Rice (Nasi Goreng)

Fried rice, or Nasi Goreng, is a popular and versatile Indonesian dish. It’s an excellent way to use leftover rice and is quick to prepare.

 

1. Goals

To guide students in preparing a simple and delicious plate of Indonesian fried rice.

1. Materials and Ingredients

Category	Item	Quantity / Note
Main	Cooked white rice (leftover, chilled is best)	1-2 plates
Protein	Chicken/Shrimp/Sausage/Egg	Optional, adjusted to preference
Vegetables	Shallots,	3-4 cloves, finely chopped
	Garlic	2 cloves, finely chopped
	Chili peppers (optional)	1-3, sliced thinly
	Mixed vegetables (carrots, peas, corn)	2-3 tablespoons
Seasoning	Sweet Soy Sauce (Kecap Manis)	1-2 tablespoons
	Salt	To taste
	Pepper	To taste
	Cooking oil	2 tablespoons
Garnish	Sliced cucumber, tomato, or fried shallots	Optional

 

III. Steps (Procedure)

1. Preparation (Prep)
   • Chop the shallots, garlic, and chili peppers (if using) finely.
   • Prepare your protein (e.g., cut chicken/sausage into small pieces).
   • Ensure the cooked rice is broken up and not clumped together.
2. Sauté the Aromatics
   • Heat the cooking oil in a wok or large frying pan over medium-high heat.
   • Add the chopped shallots, garlic, and chili (if using). Stir-fry quickly until they smell fragrant (about 1 minute).
3. Cook the Protein and Vegetables
   • If using meat (chicken/shrimp), add it now and cook until almost done.
   • If using an egg, push the aromatics and protein to the side, scramble the egg in the pan, and then mix everything together.
   • Add the mixed vegetables (carrots, peas, corn). Stir-fry for another 1-2 minutes.
4. Add the Rice
   • Add the cooked rice to the pan. Increase the heat slightly.
   • Use a spatula to break up any remaining clumps and mix the rice thoroughly with the vegetables and aromatics. Ensure the ingredients are evenly distributed.
5. Season the Dish
   • Add the Kecap Manis (Sweet Soy Sauce), salt, and pepper.
   • Continue to stir-fry rapidly (toss and flip) until the seasoning is well-combined and the rice is uniformly colored (about 2-3 minutes).
6. Serving
   • Taste the fried rice and add more salt or seasoning if necessary.
   • Turn off the heat.
   • Serve the fried rice on a plate and garnish with sliced cucumber, tomato, or a sprinkle of fried shallots.

1. Tips for Success

• Use Cold Rice: Day-old or chilled rice works best because it is drier and prevents the fried rice from becoming mushy.
• High Heat: Cook over high heat to achieve the classic ‘smoky’ flavor (wok hei) and avoid steaming the ingredients.
• Work Quickly: Fried rice is a fast-cooking dish. Keep stirring and moving the ingredients to prevent burning.