From street vendors to households to high end restaurants, everyone likes to stir fry it with their own tweaks and tricks. I love making this savory, sweet umami flavor bomb with bold notes of spiciness. Nasi Goreng, if you ask me, tops the list of all the fried rice dishes from all over the world. It’s about time I share this easy yet unique Indonesian-style fried rice with you, so you can try making these authentic flavors in your own kitchen. Nasi Goreng is a little hard to find in your local Asian restaurants, unless you live in some big metros where you have easy access to all types of Asian cuisine. But it’s very easy for me to create this great fried rice in my kitchen with just a few special ingredients. Like any other fried rice, it’s a breeze to cook, and I can customize it just the way I like. I have some great fried rice recipes like Hawaiian Fried Rice, Thai Basil Fried Rice, Pork Fried Rice and Hibachi Fried Rice. Each has very distinctive regional flavors and flairs. But today’s Indonesian version can wear a crown over all of them.
What is Nasi Goreng?
Nasi Goreng is an Indonesian dish that simply translates to “fried rice.” It is a beloved staple food in Indonesian cuisine and has gained popularity across the world for its unique flavors and versatility. The dish is made by stir-frying pre-cooked rice, typically leftover from a previous meal, with a variety of ingredients such as meats, vegetables, and a mix of aromatic spices, like garlic, shallot, and chili, often seasoned with kecap manis (sweet soy sauce). The history of Nasi Goreng goes back centuries and reflects the widespread agricultural tradition of rice farming in Indonesia. The concept of frying rice emerged as a practical solution to prevent leftover rice from spoiling in the tropical climate. By stir-frying the rice, not only was food waste minimized, but a new, flavorful dish was created. It is deeply embedded in the daily life of Indonesians, and can be found everywhere from street-side food stalls known as “warungs” to high-end restaurants. It’s often consumed as a breakfast dish, made with rice from the night before. It’s also a common late-night meal, and many street vendors work late into the night serving it. In 2017, CNN conducted an online poll of 35,000 people which named Nasi Goreng as number two on their list of the ‘World’s 50 Most Delicious Foods.’ This highlights the universal appeal of this simple yet richly flavored dish. Typically it’s served with a sunny side up egg and a side of fresh cucumber and tomatoes.
Ingredients Needed
To make authentic Nasi Goreng, you’ll need a mix of key ingredients that give the dish its unique and savory flavor. You’ll find the exact amounts in the recipe card. Here’s what you’ll need:
Kecap Manis – Kecap Manis, pronounced “ketchup manis,” is a popular Indonesian sweet soy sauce that has been sweetened with palm sugar, giving it a thick, syrupy consistency and a rich, dark color. I usually buy it at an Asian market, but it’s no problem if I don’t have any on hand! I simply combine ¼ cup of ordinary soy sauce (I use Kikkoman) and ¼ cup of brown sugar over medium heat. I bring it to a simmer and reduce it until it has a maple syrup-like consistency. It will thicken more as it cools. Shrimp Paste – Shrimp paste, known as ‘terasi’ in Indonesia, is a traditional ingredient used in many Southeast Asian cuisines. It adds a distinct flavor to dishes, imparting a depth of umami and a touch of the sea. Shrimp paste is very potent with a strong aroma, and it should be used sparingly. In its absence, you can use 1 tablespoon of fish sauce. Leftover Rice – A day-old leftover, cold rice is ideal for any kind of fried rice. Freshly cooked rice won’t fry well and turns mushy. If I don’t have any on hand, I cook rice fresh, spread it thinly on a sheet pan, and refrigerate it for an hour or two. I recommend using jasmine rice or basmati rice for the best results. Protein – Today I am using boneless, skinless chicken thighs (you can use chicken breast as well) and eggs, both for scrambling in the fried rice and topping the rice with fried eggs. You can make this with shrimp and tofu as well. Aromatics – Shallots, garlic, fresh red chili. Other sauces – Soy sauce, dark soy sauce. Turmeric – Just a little to give vibrant color. For garnishing and serving – Fried eggs, scallions, red chili, tomatoes, sliced cucumber, shrimp crackers.
Nasi Goreng Recipe
First, I start by heating some oil in a large wok or skillet over medium-high heat. I toss in the chopped shallot and stir-fry it for about a minute. Then, I add the chopped garlic and red chili, cooking them for another minute to release all those great aromas. Next, I add the chicken to the wok and cook it for about 5 minutes, stirring in 1 tablespoon of kecap manis. I keep stir-frying until the chicken is almost cooked through and has browned a bit. Then, I push the chicken mixture to the sides of the wok, add a splash of oil if necessary, and add the shrimp paste. I move it around in the oil to help dissolve it a bit before mixing it in with the chicken and aromatics. After that, I push everything to the sides again, making a small well in the center of the wok, and crack in 2 eggs. I scramble them right in the middle, then mix them in with the rest of the ingredients. Finally, I add the rice along with some more kecap manis, regular soy sauce, dark soy sauce, and a dash of turmeric. I stir-fry everything together until it’s well combined and the rice starts to get a bit caramelized. I like to serve the fried rice with a crispy fried egg on top, along with cucumber slices, tomato wedges, and prawn crackers on the side.
Alpana’s Tips
This is a relatively simple dish to prepare, but there are a few tips and tricks that can take your fried rice to the next level:
Use day-old rice: I always use day-old rice that’s been left to cool overnight. Freshly cooked rice is too moist and can lead to a soggy, clumpy result. Day-old rice is drier and fries better, giving distinct rice grains and a perfect texture. High heat is key: When I make Nasi Goreng, I cook it quickly on high heat. This gives the rice a slightly crisp texture and prevents it from steaming and becoming mushy. Use a wok: If you have one, a wok is ideal because its shape distributes heat evenly. If you don’t have a wok, use your largest skillet. Season to taste: While the traditional recipe calls for certain ingredients, I adjust to my own taste. Sometimes I add more or less chili, use different proteins, or add extra veggies.
Serving Suggestions
I love my Nasi Goreng with traditional accompaniments of prawn crackers, which you can easily find in Asian grocery stores, along with tomato and cucumber. Sometimes I whip up some quick Asian Cucumber Salad. And please don’t forget that runny fried egg on top. The runny yolk mixes into the rice when cut into, adding a rich and creamy element to the dish. You can also serve it as a side dish to Asian dishes like my Teriyaki Chicken, Spicy Garlic Shrimp, Asian Meatballs, or Sticky Asian Wings. If you like it on the spicy side, serve it along with sambal oelek or homemade Chili Oil. A squeeze of fresh lime juice also goes great here.
Variations
There you go, one more cracking fried rice recipe that can really come in handy on busy weeknights. Explore new flavors and experiences in your kitchen, and make my Indonesian style fried rice the next time you have some leftover rice. Tell me how you like these new ethnic flavors, and how it turned out. All you need is a couple of new ingredients that you might not be familiar with, and a whole new dinner is waiting for you. Give this Indonesian national dish a try, and find out why it’s so beloved.
Nasi Goreng, on our Gypsy Plate… enjoy!
Try these other great rice main dishes:Spanish Chicken and RiceLebanese HashwehChicken Jollof RiceAsopao de CamaronesMexican Rice CasseroleArroz con PolloCajun Dirty Rice
