Nasi Goreng – Indonesian Fried Rice
“One day old rice made into a very tasty fried rice; this Nasi Goreng is so easy to prepare with few simple ingredients, it can serve as a meal or paired with other viand. ”
Nasi Goreng is a popular Indonesian fried rice that has a distinct dark brown, caramelized color. It is very easy to make and with simple ingredients that can easily find in many supermarkets or can even make your own.
I have tried Nasi Goreng when we visited in Malaysia in 2017. I found it tasty and sweet compared to other fried rice that I am used to, but I like the variety this dish presents in my taste buds.
If you have left-over rice yesterday, it is the perfect time to create something modest yet flavorful meal that your family will definitely enjoy. The cooking part in this recipe is very straightforward, it’s not different to classic fried rice recipes. Garlic, chilies and onion first, then chicken, then rice, kecap manis and shrimp paste, if using.
So for those who have tried and love Nasi Goreng, you will be surprised how easy this is to make in your very own home.
And for those who haven’t tried it, I hope you do!
What is Nasi Goreng
Nasi Goreng translates to “fried rice” in Indonesian and Malaysian. What is unique about this fried rice is the sweet flavor coming from the kecap manis or sweet soy sauce. It’s thicker and sweeter than normal soy sauce, with syrupy consistency. This sweet soy sauce is what stains the rice dark brown and caramelises the rice when it cooks.
It is usually serve with a sunny side up egg and a side of fresh cucumber and tomato to make it as a meal.
There are many versions of Nasi Goreng like almost every traditional dish. Some uses more vegetables, and other uses dried shimp and some uses other meat such as pork, beef and even tofu.
Tips in making Nasi Goreng
You need to use a day old, cold cooked rice. It’s impossible to make any fried rice using freshly cooked, hot rice. Freshly cooked rice will be sticky when it is stir fried in sauce. A day old cold rice is drier and harder, so the rice can be stir fried in the sauce in a way that makes it become caramelized that gives Nasi Goreng the signature color and flavor.
If you’re craving for this dish but don’t have a day’s old rice, you can still make it. Cook the rice, spread out on tray then freeze for 1 – 2 hours, or refrigerate for 3 – 4 hours. You want to achieve a dried out rice, not just cooling it.
Just in case you cannot find kecap manis, you can easily make it at home. You just need two ingredients, soy sauce and brown sugar. Just combine 1/4 cup ordinary soy sauce and 1/4 cup brown sugar over medium heat. Bring it to a simmer and reduce until it turn into a maple syrup consistency. It will thicken more as it cools.
Garnishing are optional
Some ingredients/ garnishes are optional but it adds flavor and aesthetic appeal to the dish.
The shrimp paste adds depth of flavor and complexity to the dish. Any shrimp paste brand/type is fine.
Fried shallots are shallots slices that have been fried until crunchy. They are a great garnish and add a texture to the dish although they are not traditionally use. You can buy this at grocery stores but you can also make them at home.
Just sprinkle salt over slice shallots, then massage until the juice comes out. Squeeze out all the juice then fry them over medium heat until golden brown. Be careful not to overcooked them or they will turn out bitter.
You can store the left-over and will still be great for a day or two in the fridge then it will get a bit dry. Just sprinkle it with water then microwave it to make it all steamy and moist again! Do the same if you freeze it.
I do hope you’ll try this Nasi Goreng recipe. It’s super tasty, probably one of the most flavor-packed Asian fried rice dishes!
Watch on YouTube: Nasi Goreng – Indonesian Fried Rice Recipe
Nasi Goreng – Indonesian Fried Rice
Equipment
- Wok or skillet and wooden spoon
- Chopping board and knife
- Measuring spoons
Ingredients
- 2 tablespoons olive oil
- 150 grams fresh prawns/ shrimps — heads and shells removed — optional
- salt and ground black pepper
- 3 cloves garlic, minced
- 2 pieces red chilies, chopped — or more to use as garnish
- 2 stalks green/ spring onions, sliced diagonally — white and green part separated — green part use as garnish
- 1 small onion, diced
- 200 grams minced chicken — or other meat you prefer
- 3 tablespoons kecap manis or sweet soy sauce — divided
- 3 cups cooked rice, day old and cold
- 2 teaspoon shrimp paste — optional
Garnishes (optional):
- 4 medium eggs, fried into sunny side up
- 1 medium tomato, sliced diagonally
- 1 medium cucumber, sliced diagonally
- fried shallots
Instructions
- In a large skillet or wok, heat olive oil over medium heat.
- Fry the prawns/ shrimps, seasoned with salt and ground black pepper. Cook for around 2-3 minutes. Remove from the wok and set aside.Note: Skip this step if not using prawns/ shrimps.
- Saute garlic and chili until fragrant. Then add green onion (white part) and diced onion.
- Add chicken and cook until it turns white/ no longer pink. Pour 1 tablespoon of kecap manis (sweet soy sauce) and mix until combined.
- Put the cooked rice and mix slightly. Pour the remaining kecap manis and shrimp paste (if using). Cook while stirring constantly until the rice grains starts to caramelize.
- Fry the eggs making a sunny side up.
- Garnish with fried prawns/ shrimps & egg, sliced tomatoes & cucumbers, green onions, fried shallots and chilies.
- Serve and enjoy!
