Nasi Goreng (Fried Rice)

Indulge in the bold flavours of Indonesian Nasi Goreng! This fried rice dish combines savoury spices, veggies, and protein, topped with a fried egg for the perfect quick and satisfying meal.

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Step 1

To begin, prepare your ingredients. Ensure the jasmine rice is cooked, cooled, and ideally day-old for the best texture. Dice the chicken or shrimp if using, and set aside. Mince the garlic, shallots, and chilies, keeping them ready for the cooking process.

Step 2

Heat a wok or large frying pan over medium-high heat and add 1 tablespoon of vegetable oil. Stir fry the garlic, shallots, and chilies until aromatic, about 1–2 minutes. If using shrimp paste, add it now and stir well to release its flavour.

Step 3

Add the diced chicken or shrimp to the wok and cook until fully cooked and lightly browned, about 3–4 minutes. Remove the protein from the wok and set aside on a plate. This ensures it doesn’t overcook while finishing the rice.

Step 4

In the same wok, push the sautéed aromatics to one side and pour in the beaten eggs. Let them cook undisturbed for a few seconds, then scramble them gently. Once the eggs are partially set, mix them with the aromatics in the wok.

Step 5

Add the remaining oil to the wok, then the cooked rice. Break up any clumps with the back of a spoon or spatula, ensuring the grains are separated and evenly coated with the aromatics.

Step 6

Return the cooked chicken or shrimp to the wok. Season the rice with kecap manis, fish sauce, and white pepper. Stir fry everything together for 2–3 minutes, allowing the flavours to meld and the rice to develop a slight char for authentic taste.

Step 7

Taste the rice and adjust seasoning as needed. If it requires more saltiness, add a splash of fish sauce; for sweetness, a touch more kecap manis. Continue stir frying until the rice is heated through and evenly seasoned.

Step 8

Serve the Nasi Goreng hot, topped with a fried egg. Garnish with cucumber and tomato slices, fried shallots, and lime wedges. Add a side of prawn crackers for crunch and authenticity. Pair with sambal (spicy chili paste) for those who enjoy extra heat. Present it beautifully on a large platter or individual plates for a visually appealing and satisfying meal.

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