Nasi Goreng is the popular Indonesian fried rice which is traditionally served with a fried egg. I love the unique dark brown, caramelised colour of the rice! It’s a simple recipe, you won’t need to hunt down any unusual ingredients, and it’s one of my favourite Indonesian foods – and I’m betting you will love it too.
- 1 tbsp oil
- 5 oz / 150g chicken breast , thinly sliced (or other protein)
- 1 tbsp kecap manis (sweet soy sauce, Note 1)
RICE
- 1.5 tbsp oil
- 2 garlic cloves , finely chopped
- 1 tsp red chilli , finely chopped (Note 2)
- 1 onion , small, diced
- 3 cups cooked white rice , day old, cold (Note 3)
- 2 tbsp kecap manis (sweet soy sauce, Note 1)
- 2 tsp shrimp paste , optional (Note 4)
GARNISHES / SIDE SERVINGS (OPTIONAL)
- 4 eggs , fried to taste
- 1 green onion , sliced
- Tomatos and cucumbers, cut into wedges/chunks
- Fried shallots , store bought (optional) (Note 3)
- Lime wedges
- Heat oil in a large skillet or wok over high heat.
- Add chilli and garlic, stir for 10 seconds.
- Add onion, cook for 1 minute.
- Add chicken, cook until it mostly turns white, then add 1 tbsp kecap manis and cook for a further 1 minute or until chicken is mostly cooked through and a bit caramelised.
- Add rice, 2 tbsp kecap manis and shrimp paste, if using. Cook, stirring constantly, for 2 minutes until sauce reduces down and rice grains start to caramelise (key for flavour!).
- Serve, garnished with garnishes of choice (green onions, red chilli, fried shallots).
SERVING
- Serve as a side for Asian main dishes or as part of a large spread.
- Make it a meal – traditional Indonesian style!: Serve with a fried egg sunny side up (runny yolk!), tomato wedges and slices of cucumber on the side.
Super savory dish!
