Traditional recipe of Indonesian fried rice. Nasi Goreng

 

Ingredients:

For the rice:

• 3 cups cooked rice (preferably day-old, cold and dry)

For the spice paste (optional but authentic):

• 2 cloves garlic
• 2 shallots
• 1–2 red chilies (adjust to taste)
• 1 tsp shrimp paste (terasi), toasted (optional but traditional)

Other ingredients:

• 2 tbsp vegetable oil
• 1 egg (fried sunny-side-up for topping)
• 100g chicken breast or shrimp (cooked and chopped)
• 1 small carrot, julienned (optional)
• 2–3 tbsp kecap manis (sweet soy sauce)
• 1 tbsp soy sauce (regular)
• Salt and pepper to taste
• 1 green onion, chopped
• Fried shallots (optional, for garnish)
• Cucumber and tomato slices (for serving)

Instructions:

Prepare the Spice Paste (if using):
Blend garlic, shallots, red chilies, and shrimp paste into a smooth paste. Set aside.

Stir-Fry Base:
Heat oil in a wok or large pan over medium heat.

Add the spice paste (or minced garlic/chili/shallot mixture if not using paste) and fry until fragrant, about 2–3 minutes.

Add Protein and Veggies:
Add chopped chicken or shrimp and carrots.

Stir-fry until cooked through.

Add Rice:
Increase the heat to high.

Add the cold cooked rice, breaking up clumps.

Stir-fry well to combine everything.

Season:
Pour in kecap manis, soy sauce, and a pinch of salt and pepper.

Toss until rice is evenly coated and slightly caramelized.
Add chopped green onions and stir once more.

Turn off the heat.

Top and Serve:
Serve the nasi goreng with a fried egg on top.

Garnish with fried shallots, cucumber slices, and tomatoes on the side.

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Tips:

• Day-old rice is best because it’s drier and won’t turn mushy.
• Kecap manis is key to the authentic taste—thick, sweet, and aromatic.
• If unavailable, mix soy sauce with a bit of brown sugar or molasses.
• Customize with veggies, tofu, or even a splash of sambal for heat.