Fried Rice

A flavorful twist on Nasi Goreng Ikan Masin, incorporating the pungent and savory notes of belacan (shrimp paste) for a deeper, more complex taste profile. This version offers a regional variation often found in Malaysian cuisine.

Day-old cooked rice · Salted fish (ikan masin) · Shallots · Garlic

A simplified and quicker version of Nasi Goreng Ikan Masin, perfect for a weeknight meal. It uses pre-cooked rice and focuses on the essential salted fish flavor with fewer aromatics.

Day-old cooked rice · Salted fish (ikan masin) · Garlic · Red chilies (optional)

A classic Indonesian fried rice dish featuring the savory, umami-rich flavor of salted fish, stir-fried with fragrant rice, aromatics, and a touch of chili. This traditional version emphasizes the distinct taste of the salted fish.

Day-old cooked rice · Salted fish (ikan masin) · Shallots · Garlic

A creative twist on Nasi Goreng Pattaya, featuring plump prawns marinated and stir-fried with belacan (shrimp paste) for an extra layer of umami and a hint of spice, all wrapped in a delicate omelet.

Jasmine rice, cooked and cooled · Large prawns, peeled and deveined · Eggs · Shallots, finely chopped

A simplified version of Nasi Goreng Pattaya, perfect for a weeknight meal. It uses readily available ingredients and streamlines the cooking process while retaining the core flavors.

Cooked rice · Chicken breast, diced · Frozen mixed vegetables (peas, carrots, corn) · Eggs

A classic Indonesian fried rice dish, characterized by its savory, slightly sweet, and spicy flavors, wrapped in a thin omelet. This version uses traditional ingredients for an authentic taste.

Jasmine rice, cooked and cooled · Chicken breast, diced · Shrimp, peeled and deveined · Eggs

A regional variation from Medan, North Sumatra, known for its bolder, spicier flavor profile. Often includes more chili and sometimes additions like anchovies or petai (stink beans).

Jasmine rice, cooked and cooled · Chicken breast, diced · Shrimp, peeled and deveined · Shallots, finely chopped

A simplified version of Nasi Goreng Cina, perfect for a quick weeknight meal. Uses pre-cooked rice and fewer aromatics, but still captures the essential sweet and savory flavors.

Cooked rice (preferably day-old) · Chicken breast, finely diced · Eggs · Garlic, minced

A classic Indonesian fried rice dish, featuring fragrant jasmine rice stir-fried with a savory blend of kecap manis, shrimp paste, garlic, shallots, and often chicken or shrimp, topped with a fried egg.

Jasmine rice, cooked and cooled · Chicken breast, diced · Shrimp, peeled and deveined · Shallots, finely chopped

A regional variation of Nasi Goreng Kampung that incorporates petai (stinky beans), adding a unique pungent aroma and flavor. This version is for those who enjoy the distinctive taste of petai.

Jasmine rice, cooked and cooled · Petai (stinky beans), shelled and halved · Shrimp, peeled and deveined · Shallots, thinly sliced

A simplified and quicker version of Nasi Goreng Kampung, ideal for weeknights. It uses pre-made sambal terasi for speed and omits some of the more labor-intensive steps while retaining the core flavors.

Jasmine rice, cooked and cooled · Chicken breast, diced · Garlic, minced · Shallots, thinly sliced

A classic Indonesian village-style fried rice, characterized by its savory, slightly spicy flavor profile and the inclusion of anchovies and water spinach. This version prioritizes traditional ingredients and preparation for an authentic taste.

Jasmine rice, cooked and cooled · Ikan bilis (dried anchovies), rinsed · Kangkung (water spinach), chopped · Shallots, thinly sliced