Nasi Goreng, or Indonesian fried rice, is a wonderfully flavorful and versatile dish. What sets it apart is the use of kecap manis (sweet soy sauce) and often shrimp paste (terasi/belacan), which give it a unique savory-sweet and umami depth.
Here’s a straightforward recipe for Nasi Goreng, focusing on authentic flavors, with options for common variations.
Yields: 2-3 servings Prep time: 15 minutes Cook time: 15-20 minutes
Key Ingredients:
- Cooked Rice: 3-4 cups cold, day-old cooked jasmine rice (this is crucial for fried rice that isn’t mushy)
- Kecap Manis: 2-3 tablespoons (Indonesian sweet soy sauce – essential!)
- Light Soy Sauce: 1-2 tablespoons (regular soy sauce)
- Protein (Choose one or combine):
- 150-200g (about 1 medium chicken breast/thigh), thinly sliced or diced
- 150-200g peeled shrimp
- 2-3 eggs, scrambled or fried sunny-side up (for topping)
- Vegetables (Optional, adjust amounts to preference):
- 1/2 cup chopped green beans
- 1/2 cup shredded cabbage or carrots
- A handful of frozen peas
Aromatics & Spice Paste (Bumbu):
- 1 small shallot (or 1/4 small onion), finely chopped or pounded
- 2-3 cloves garlic, minced or pounded
- 1-2 fresh red chilies (bird’s eye or Thai chilies), finely chopped (adjust to spice preference) or 1/2-1 teaspoon sambal oelek
- 1/2 teaspoon shrimp paste (terasi/belacan), optional but highly recommended for authentic flavor (if using block form, crumble and lightly toast or fry first)
Other Ingredients:
- 2-3 tablespoons neutral cooking oil (vegetable, canola, or peanut oil)
- Salt and white pepper to taste
- Optional: 1/2 teaspoon ground cumin or coriander for deeper flavor
For Garnish & Serving:
- Fried eggs (if not scrambled into the rice)
- Sliced cucumber and tomato
- Fried shallots (bawang goreng)
- Prawn crackers (kerupuk udang)
- Lime wedges
- Extra sambal oelek for serving (if you like more heat)
Instructions:
1. Prepare the Spice Paste (Bumbu): * If you have a mortar and pestle, pound the shallot, garlic, chilies, and shrimp paste (if using) into a coarse paste. * Alternatively, finely chop the shallot, garlic, and chilies, and mash them with the back of a knife or in a small food processor with the shrimp paste.
2. Prepare Proteins (if using): * If using chicken or shrimp, you can quickly stir-fry them in a wok or large frying pan over high heat with a little oil until just cooked through. Remove from the pan and set aside. * If you plan to scramble eggs into the rice, quickly scramble them in the wok, break them into small pieces, and set aside. (Or simply fry sunny-side up eggs for topping at the end).
3. Cook the Nasi Goreng: * Heat 2-3 tablespoons of oil in a large wok or large frying pan over high heat until shimmering. * Add the prepared spice paste (bumbu) and stir-fry for 1-2 minutes until very fragrant. If using cumin/coriander, add them now and cook for another 30 seconds. * Add any harder vegetables (like green beans or carrots) and stir-fry for 2-3 minutes until slightly tender-crisp. * Add the cold, day-old rice to the wok. Break up any clumps with your spatula or spoon. * Pour in the kecap manis and light soy sauce. Stir-fry vigorously, tossing and mixing, until the rice is evenly coated and heated through. This might take 3-5 minutes. The rice should start to look slightly caramelized. * Add the pre-cooked chicken/shrimp and scrambled egg (if using these proteins). Stir well to combine. Add softer vegetables like peas or cabbage now and cook for another minute. * Taste and adjust seasoning with salt and white pepper as needed. Add more kecap manis if you prefer it sweeter, or more soy sauce for saltiness.
4. Serve: * Divide the Nasi Goreng among serving plates. * Top each serving with a fried egg (if not scrambled in). * Garnish with sliced cucumber, tomato, fried shallots, and fresh lime wedges. Serve immediately with prawn crackers on the side.
Perfect rice picnic!
