Nasi Goreng (Indonesian Fried Rice)
85% authentic · Indonesian
Nasi Goreng, the beloved Indonesian fried rice, is characterized by its sweet, savory, and slightly spicy flavor profile, often enhanced with kecap manis (sweet soy sauce) and shrimp paste. It's typically served with a fried egg and accompaniments like cucumber and tomato.
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Ingredients
- Day-old cooked rice4 cups
- Kecap manis (sweet soy sauce)4 tablespoons
- Shrimp paste (terasi)1 teaspoon, toasted and mashed
- Vegetable oil3 tablespoons
- Shallots3, finely chopped
- Garlic2 cloves, minced
- Red chilies1-2, deseeded and finely chopped (optional)
- Cooked chicken or shrimp1 cup, diced
- Eggs4
- Cucumber1/2, sliced
- Tomato1, cut into wedges
- Fried shallotsfor garnish
- Cilantrofor garnish
- Saltto taste
- Black pepperto taste
Steps
- 1
In a small bowl, mix kecap manis, mashed shrimp paste, salt, and pepper. Set aside.
- 2
Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the finely chopped shallots and garlic, sauté until fragrant, about 2 minutes.
- 3
Add the optional red chilies and diced chicken or shrimp. Stir-fry until the protein is cooked through, about 3-4 minutes.
- 4
Add the day-old cooked rice to the wok. Break up any clumps and stir-fry for 5 minutes until heated through.
- 5
Pour the kecap manis mixture over the rice. Stir continuously to coat the rice evenly and cook for another 3-5 minutes until the rice is slightly caramelized.
- 6
While the rice is cooking, fry the eggs sunny-side up in a separate pan using the remaining 1 tablespoon of vegetable oil.
- 7
Serve the Nasi Goreng hot, topped with a fried egg. Arrange sliced cucumber and tomato wedges on the side. Garnish with fried shallots and fresh cilantro.
