Indonesian
Nasi Goreng
A smoky Indonesian fried rice seasoned with kecap manis, shallot, garlic, chilies, and a little terasi for deep savory flavor. Serve it hot with a fried egg, cucumber, tomato, and kerupuk on the side.
Watch it madeMark Wiens · 23:25
Ingredients
- Cold cooked jasmine rice, preferably day-old3 cups
- Shallots, thinly sliced4 small
- Garlic cloves, chopped3
- Red bird's eye chilies, chopped2 to 4
- Toasted terasi shrimp paste1/2 tsp
- Salt1/4 tsp
- Neutral oil3 tbsp
- Chicken thigh, diced small120g
- Eggs2
- Kecap manis2 tbsp
- Light soy sauce1 tsp
- White pepper1/4 tsp
- Spring onion, finely sliced1
- Cucumber, sliced1/2 small
- Tomato, cut into wedges1 small
- Kerupuk or emping crackers1 handful
- Fried shallots1 tbsp
Method
- Break up the cold rice with your fingers so there are no clumps.
- Using a mortar and pestle, pound the shallots, garlic, chilies, toasted terasi, and salt into a coarse bumbu paste.
- Heat 1 tablespoon oil in a wok over medium-high heat, fry the eggs sunny-side up with crisp edges, then remove and set aside.
- Add the remaining oil to the wok and stir-fry the bumbu paste for 1 to 2 minutes until fragrant and the raw smell has gone.
- Add the diced chicken and stir-fry until cooked through and lightly browned.
- Increase the heat to high, add the rice, and toss vigorously so the grains coat in the bumbu and begin to smoke slightly.
- Add the kecap manis, light soy sauce, and white pepper, then keep stir-frying for 2 to 3 minutes until the rice is evenly caramel-brown and dry rather than wet.
- Stir in the sliced spring onion and taste, adding a little more salt or kecap manis if needed.
- Divide the nasi goreng between two plates and top each serving with a fried egg.
- Serve immediately with cucumber slices, tomato wedges, kerupuk, and fried shallots.
Common questions
Can I substitute regular shrimp paste if I can’t find toasted terasi?
Yes. Use a very small amount of shrimp paste and toast it briefly in a dry pan first to tame the raw funk. Start with less than the recipe calls for, because it can dominate fast.
How long should I cook the rice so nasi goreng stays dry, not soggy?
Use cold, day-old rice if possible. Once the rice goes into the wok, keep the heat high and stir-fry 2 to 3 minutes until the grains are coated, separated, and lightly smoky, not steaming wet.
What are the most common mistakes when making nasi goreng?
The biggest mistakes are wet rice, overcrowding the wok, and adding too much kecap manis too early. All three make the dish sticky instead of fried. Also, don’t skip frying the bumbu paste until fragrant.
How should I store and reheat leftover nasi goreng?
Cool it quickly, then refrigerate in a sealed container for up to 3 days. Reheat in a hot wok or skillet with a tiny splash of oil, stirring until piping hot. Avoid microwaving too long or it turns gummy.
What should I serve with nasi goreng for a proper meal?
Serve it with the fried egg on top, plus sliced cucumber for freshness. If you want a fuller plate, add prawn crackers, extra chili, or a simple side of pickled vegetables to cut the richness.