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Nasi Goreng (Indonesian Fried Rice)
Smoky, sweet-savory fried rice with kecap manis and chile, topped with a fried egg.
Ingredients
| Volume | Grams |
|---|---|
| Spice paste | |
| 3 shallots | — |
| 3 garlic cloves | — |
| 2 red chiles | — |
| 1 tsp shrimp paste, terasi, optional | — |
| Rice | |
| 2 tbsp vegetable oil | 25 g |
| 8 oz boneless chicken or shrimp, bite-sized pieces | 227 g |
| 3 cups cooked rice, cold, day-old | — |
| 2 tbsp kecap manis, sweet soy sauce | — |
| 1 tbsp soy sauce | 16 g |
| 2 large eggs, for frying | 100 g |
| 1/4 cup fried shallots, for topping | — |
| 1 cucumber, sliced, for serving | — |
Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Pound or blend the shallots, garlic, chiles and shrimp paste into a coarse paste.
- Heat the oil in a wok over high heat and fry the paste 1–2 minutes, until fragrant.
- Add the chicken or shrimp and stir-fry until just cooked.
- Add the rice and toss until hot. Drizzle in the kecap manis and soy sauce and keep tossing until evenly browned and a little smoky.
- Fry the eggs separately. Serve the rice topped with an egg and fried shallots, with cucumber and tomato on the side.
Tips
- Kecap manis is thick and sweet; regular soy sauce can't replace it on its own.
- A very hot wok gives the best smoky flavor.
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