Indonesian Nasi Goreng (Fried Rice)
Ingredients
- • 600 g cooked jasmine rice (day-old preferred)
- • 60 ml vegetable oil
- • 4 item shallots, thinly sliced
- • 4 cloves garlic
- • 2 item red chili peppers, sliced
- • 200 g chicken breast, diced
- • 150 g prawns, peeled and deveined
- • 3 item eggs
- • 45 ml sweet soy sauce (kecap manis)
- • 30 ml soy sauce
- • 5 g shrimp paste (terasi)
- • 3 item green onions, chopped
- • 1 item cucumber, sliced
- • 1 item tomato, cut into wedges
- • 30 g fried shallots for garnish
- • 1 sprinkle salt to taste
- • 1 sprinkle white pepper to taste
Instructions
- 1
Heat 2 tablespoons of oil in a wok or large skillet over high heat. Beat eggs lightly and pour into the hot pan, scrambling until just set. Remove and set aside, then roughly chop.
- 2
Add remaining oil to the wok. Sauté shallots, garlic, and chili peppers until fragrant, about 1-2 minutes.
- 3
Add shrimp paste and stir-fry for 30 seconds until aromatic.
- 4
Add diced chicken and cook until no longer pink, about 3-4 minutes.
- 5
Add prawns and cook until they turn pink and curl, about 2-3 minutes.
- 6
Break up the cold rice with your hands before adding to ensure no clumps. Add rice to the wok and stir-fry, breaking up any remaining clumps with the spatula.
- 7
Pour sweet soy sauce and regular soy sauce over the rice. Stir-fry continuously for 3-4 minutes until rice is heated through and evenly coated.
- 8
Add scrambled eggs and green onions, tossing to combine. Season with salt and white pepper to taste.
- 9
Transfer to serving plates. Garnish with cucumber slices, tomato wedges, and fried shallots. Serve immediately.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to perfect nasi goreng is using day-old rice - freshly cooked rice will become mushy. High heat and constant movement are essential for that authentic wok hei (breath of the wok) flavor. Don't skip the shrimp paste - it adds the distinctive umami that makes this dish special!"
