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Nasi Goreng
Indonesian Fried Rice
Indonesia's beloved national fried rice, characterized by its smoky, sweet, and savory profile derived from kecap manis (sweet soy sauce) and terasi (shrimp paste). This recipe is elevated with tender chicken or shrimp and crowned with a perfectly fried egg and crispy fried shallots.
🧂 Інгредієнти
- 4 cups Day-old cooked rice(Chilled, day-old rice is crucial as it is drier and separates easily, preventing mushiness. Jasmine rice is ideal.)
- 4 Shallots(Medium-sized, peeled and roughly chopped.)
- 4 cloves Garlic(Peeled.)
- 2-4 Red chilies(Depending on desired heat level. Remove seeds for less spice. Bird's eye chilies can be used for extra heat.)
- 1 tsp Terasi (shrimp paste)(Toasted shrimp paste is preferred for a richer flavor. It can be found in Asian markets.)
- 3 tbsp Kecap manis (Indonesian sweet soy sauce)(This is the signature ingredient. If unavailable, mix 3 tbsp soy sauce with 1 tbsp brown sugar and 1 tsp molasses.)
- 200 g Chicken breast or thigh, or peeled shrimp(Cut into bite-sized pieces.)
- 4 Eggs(For topping.)
- 3 tbsp Vegetable oil(Divided use.)
- to taste Salt
- 1/4 tsp White pepper(Optional, for seasoning the protein.)
- for garnish Fried shallots(Store-bought or homemade.)
- for garnish Cucumber slices and tomato wedges(Optional, for freshness.)
👨🍳 Інструкції
- 1
Prepare the spice paste: In a mortar and pestle, combine the chopped shallots, garlic, red chilies, and toasted shrimp paste. Pound until a relatively smooth paste forms. Alternatively, pulse in a food processor.
⏱️ 5-7 minutes - 2
Cook the protein: Heat 1 tbsp of vegetable oil in a wok or large skillet over medium-high heat (around 190°C / 375°F). Add the chicken or shrimp and season with salt and white pepper if using. Stir-fry until just cooked through and lightly browned. Remove from the wok and set aside.
⏱️ 3-4 minutes - 3
Sauté the spice paste: Add the remaining 2 tbsp of vegetable oil to the same wok over medium-high heat. Once shimmering, add the prepared spice paste. Stir-fry for 1-2 minutes until fragrant and slightly darkened, being careful not to burn it.
⏱️ 2 minutes - 4
Add the rice: Add the day-old cooked rice to the wok. Break up any clumps with your spatula. Stir-fry for 3-4 minutes, ensuring the rice grains are well-coated with the oil and paste, and starting to heat through.
⏱️ 3-4 minutes - 5
Combine and season: Return the cooked chicken or shrimp to the wok. Pour in the kecap manis. Stir everything together vigorously, ensuring the rice is evenly coated with the sweet soy sauce. Continue to stir-fry for another 2-3 minutes, allowing the flavors to meld and the rice to develop a slightly smoky aroma. Taste and adjust seasoning with salt if needed.
⏱️ 3-5 minutes - 6
Fry the eggs: While the rice is finishing, heat a separate small non-stick skillet over medium-high heat (around 190°C / 375°F) with a little oil. Crack an egg into the skillet and fry sunny-side up or to your preference until the whites are set and the yolk is still runny. Repeat for the remaining eggs.
⏱️ 3-5 minutes - 7
Serve: Divide the nasi goreng among serving plates. Top each portion with a freshly fried egg. Garnish generously with crispy fried shallots. Serve immediately, optionally with slices of cucumber and tomato for a refreshing contrast.
⏱️ 1 minute
💡 Професійні поради
- ✓Day-old, chilled rice is essential for achieving the perfect texture. Freshly cooked rice will be too moist and clumpy.
- ✓Kecap manis is the soul of Nasi Goreng; its unique sweet and savory flavor is irreplaceable. Ensure you use the Indonesian version.
- ✓Cook over high heat (medium-high in a home kitchen) to achieve the characteristic smoky 'wok hei' flavor.
- ✓Don't overcrowd the wok. Cook in batches if necessary to ensure even cooking and proper browning.
✨ Ідеї для варіацій
Натхнення для вашої власної версії цього рецепту
- Nasi Goreng Kampung: Includes ingredients like tempeh, long beans, and anchovies for a more rustic flavor.
- Nasi Goreng Seafood: Uses a mix of shrimp, squid, and fish.
- Vegetarian Nasi Goreng: Substitute protein with firm tofu or tempeh and use vegetable stock.
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