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.
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.
