Nasi Goreng

5 from 4 votes

This Nasi Goreng is Indonesian fried rice built on kecap manis and shrimp paste, the 2 ingredients that make it different from every other fried rice. Dark, glossy, sweet and savory, topped with a fried egg you break over the top. Ready in 35 minutes with day old rice.

Prep Time15

Cook Time20

Total Time35

Course: Dinner, Lunch

Cuisine: Asian, Indonesian

Keyword: fried rice, indonesian fried rice, nasi goreng

Servings:

Calories: 448kcal

Author: Joanna Cismaru

Equipment

COOKLOVER Nonstick 12.6 inch Black Wok with Lid and Spatula

Ingredients

2 tablespoons vegetable oil
1 small onion chopped
2 cloves garlic minced
2 red chili peppers seeded and minced
1 tablespoon shrimp paste
1 chicken breast boneless and skinless, diced
4 cups cooked rice preferably day old
1 tablespoon sweet soy sauce kecap manis
1 tablespoon fish sauce
2 tablespoons ketchup
1 cup mixed vegetables carrots, green beans, peas
2 large eggs lightly beaten
salt and pepper to taste
2 green onions chopped

US Customary - Metric

Instructions

In a large wok or frying pan, heat the vegetable oil over high heat. Add the garlic and onion and stir-fry for 1-2 minutes until fragrant and lightly browned. Add the red chili peppers and shrimp paste and stir-fry for another 1-2 minutes.
Add the diced chicken to the pan and cook until it's no longer pink. Add the cooked rice and stir-fry for 5-7 minutes until heated through and lightly browned.
Add the sweet soy sauce, fish sauce, and ketchup and stir-fry for another minute. Add the mixed vegetables and stir-fry for another 2-3 minutes until heated through.
Push the rice mixture to one side of the wok or pan and pour the beaten eggs onto the other side. Scramble the eggs until they are cooked through, then mix them into the rice mixture.
Season with salt and pepper. Garnish with chopped green onions and serve hot with a fried egg on top.

Video

Notes

Day old rice: cold rice from the fridge fries properly. Fresh rice steams and clumps.
Kecap manis: Indonesian sweet soy sauce, thick and dark. Substitute: simmer 4 tablespoons soy sauce with 4 tablespoons brown sugar and 1 teaspoon molasses until thickened.
Shrimp paste: it smells strong raw and mellows completely in hot oil. Toast it in foil for 2 minutes a side first if you want to take the edge off.
No shrimp paste? Add an extra teaspoon of fish sauce plus a teaspoon of miso paste. Note this is in addition to the fish sauce already in the recipe.
Prep everything first. This cooks fast and there's no time to chop once you've started.
High heat, keep it moving. That's what gives you browned rice instead of warm rice.
Season at the end. Fish sauce and shrimp paste bring plenty of salt already.
Fry the eggs separately in hot oil so the edges crisp and the yolk stays runny. One per person, on top.

Nutrition