Nasi Goreng (Indonesian Fried Rice)
A bold and flavour-packed Nasi Goreng recipe made with simple ingredients. This Indonesian fried rice is spicy, comforting, and better than takeout!
Servings: 4
Ingredients
- 300 grams chicken breasts chopped into strips or cubes
- 3 cups cooked day old rice
- 1 small onion finely diced
- 3 large garlic cloves minced
- 2 thai red chillies finely chopped
- 1 green chilli finely chopped
- 2 teaspoon shrimp paste
- 3 tablespoon kecap manis (sweet soy sauce)
- 1 tablespoon soy sauce
- 1 egg lightly beaten
- 4 eggs for frying and serving
- 2 tablespoon vegetable oil
- salt
- pepper
- 1 spring onion for garnish
- tomato for serving
- cucumber for serving
- lime wedges for serving
- fried shallots for serving
Instructions
- Add one tablespoon of the kecap manis, 1 clove minced garlic and a little salt and pepper to the chicken. Mix well.Heat 1 tablespoon oil in a large pan or wok over medium-high heat. Add the chicken and cook for about 2 minutes or until chicken is just cooked through, then remove and set aside
- In the same pan, add the remaining oil, onion, 2 cloves minced garlic and chillies and sauté until the onion is soft and lightly golden.
- Add the shrimp paste and cook for another 30 seconds, pressing it into the pan to release its flavour. Move the onion mix to one side of the pan and add the beaten egg. Scramble it and mix with the other ingredients.
- Return the chicken to the pan. Add the cold rice and break up any clumps, tossing well to coat in the аromatics. Pour in the kecap manis and soy sauce then stir-fry on high heat until the rice is evenly coated and slightly caramelised.
- Season with salt and pepper to taste. In a separate pan, fry the eggs until the edges are crispy and the yolks are still runny.
- Serve the nasi goreng hot, topped with a fried egg, spring onions, fried shallots and a squeeze of fresh lime juice, with some chopped tomato and cucumber on the side.
Notes
1. Shrimp paste adds a deep, savoury flavour that gives Nasi Goreng its signature taste. I highly recommend using it if you can find it, as it really brings the dish together. If shrimp paste is not available, you can still make a delicious version. Substitute it with 1 to 2 teaspoons of fish sauce. The dish will be slightly different, but still incredibly tasty and satisfying. I found some shrimp paste at a Korean store.
2. If you’re not using chicken, this recipe works just as well with other proteins. Prawn is a great option. For a vegetarian version, you can leave out the meat entirely or use tofu. Just make sure to pan-fry the tofu first so it holds its shape and adds a bit of texture to the dish.