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Nasi Goreng (Indonesian Fried Rice)


  • Author: Riz | Chocolates & Chai
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: A pot of nasi goreng
  • Diet: Halal

Description

Nasi Goreng is the Indonesian version of fried rice, served with an egg on top. It’s scrumptious.


Scale

Ingredients

For the Nasi Goreng

  • 150g chicken thigh, thinly sliced
  • ½ cup onion, diced
  • 1 tbsp kecap manis
  • 2 garlic cloves, minced
  • 1 tsp ginger, chopped
  • 1 tsp coriander, ground
  • 1 tsp cumin, ground
  • ¼ cup carrots, diced
  • 1 tbsp sambal oelek (chili paste – optional)
  • 4 cups precooked white rice, cold (day old)
  • ¼ cup kecap manis

For the Garnish

  • 4 fried eggs, seasoned to taste

Instructions

  1. Heat oil in a frying pan over medium-high heat. Once hot, add chicken and onions, and cook until the onions start to become fragrant, 2-3 minutes.
  2. Add garlic, ginger, sambal oelek (if using), coriander, cumin, and carrots. Stir together, and continue cooking until the chicken has almost cooked through. Mix in 1 tbsp of kecap manis, and cook for one minute.
  3. Mix in the rice, and cook until the rice heats up and begins to crisp ever-so-slightly (just be careful not to burn the rice, bestie!). Turn off the heat, mix in ¼ cup kecap manis. Season with salt or more kecap manis, to taste.
  4. Top each serving with a fried egg.

Notes

  • Kecap manis is a sweet Indonesian soy sauce, it is usually available in Asian stores as well as large supermarkets.
  • Sambal oelek is an Indonesian chili paste, you can swap it out with half a teaspoon of red chili powder, or omit it entirely (if you have trouble with spice). It is available in the Asian food aisle of most large grocery stores. Some people prefer to omit this, and instead garnish with a chopped red chili for extra spice and a pop of colour.
  • Make sure to use day old cooked rice for this recipe. It’s a little drier than freshly cooked rice making it better for stir frying.
  • Some nasi goreng recipes call for the addition of belacan (dried shrimp), I don’t use it in my recipe. However, you can add it in or use 2 teaspoons of shrimp paste (you’d mix it in at the same time as the cold rice).
  • You can swap the chicken out for whatever protein you fancy – beef, shrimp, and tofu are other popular options.
  • This recipe can be refrigerated in an airtight container for up to 3 days.
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indonesian

Keywords: nasi goreng, indonesian fried rice, nasi goreng fried rice, indonesian food