Nasi Goreng (Indonesian Fried Rice)
Indonesia's national fried rice — cold rice tossed hot in kecap manis (sweet soy) and sambal for a deep color and sweet-savory punch, crowned with a runny fried egg. Served with prawn crackers and cucumber.
Ingredients
- Cooked rice · cold2 bowls
- Chicken or shrimp · bite-size150 g
- Eggs · for frying2
- Onion · chopped0.5
- Garlic · minced3 cloves
- Scallions · sliced1 stalk
- Cooking oil2 tbsp
- Cucumber, tomato · to serve
- Prawn crackers (krupuk) · to serve, optional
- Seasoning
- Kecap manis · Indonesian sweet soy; or soy + brown sugar2 tbsp
- Soy sauce1 tbsp
- Sambal or chili sauce · for heat1 tbsp
- Shrimp paste · terasi, optional0.5 tsp
Steps
Have cold rice ready. Chop the onion and garlic; cut the chicken or shrimp bite-size.
- ⏲ 4 min
Heat oil and saute the garlic and onion, then add the meat (or shrimp) and cook through.
- ⏲ 5 min
Add the cold rice and stir-fry over high heat. Add kecap manis, soy sauce, sambal, and shrimp paste, tossing until evenly coated and colored.
- ⏲ 1 min
Add the scallions and stir-fry 30 seconds for a smoky finish.
- ⏲ 2 min
In another pan, fry the eggs sunny-side-up, keeping the yolks runny.
Plate the rice, top with a fried egg, and serve with cucumber, tomato, and prawn crackers.
Tips & Variations
Variations
- Nasi goreng ayam: The chicken version.
- Seafood: Loaded with shrimp and squid.
- Vegetarian: Tofu, tempeh, and vegetables instead of meat.
- Manis (mild): Skip the sambal and lean on kecap manis for a sweet, kid-friendly plate.
Tips
- Cold rice is key — fresh rice turns mushy.
- Kecap manis gives the signature sweetness and deep color; sub 1:1 soy sauce and brown sugar.
- Sambal and terasi (shrimp paste) add deep umami — a little transforms it.
- Stir-fry hot and fast so the grains stay separate.
- A runny fried egg to break and stir through is essential — don't skip it.
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