International Cuisine > Southeast Asian Cuisine (General) > Common Ingredients & Techniques > Stir-Frying Techniques (Southeast Asian)

Nasi Goreng: Indonesian Fried Rice

Nasi Goreng is a popular Indonesian fried rice dish, known for its savory and slightly sweet flavor. This recipe emphasizes proper stir-frying techniques and key ingredients for an authentic taste.

Prep Time
15 minutes
Cook Time
15 minutes
Servings
2
Ingredients
  • 4 cups Cooked rice (day-old)
  • 1 Chicken breast, diced
  • 1 Egg
  • 1/2 tsp Shrimp paste (terasi or belacan)
  • 3 cloves Garlic, minced
  • 2 Shallots, minced
  • 1 Chili pepper, finely chopped (optional)
  • 2 tbsp Sweet soy sauce (kecap manis)
  • 1 tbsp Soy sauce
  • 2 tbsp Vegetable oil
  • 1 Fried egg, for topping (optional)
  • 1/2 cup Pickled cucumber, for serving (optional)

Preparing the Ingredients

Dice the chicken breast into small, even pieces. Mince the garlic and shallots. If using chili pepper, finely chop it. Ensure the cooked rice is day-old and slightly dried out, as this prevents it from becoming mushy during stir-frying. Prepare the shrimp paste by crumbling it or mixing it with a little hot water.

Heating the Wok

Heat a wok or large skillet over high heat until it's smoking hot. This intense heat is essential for achieving the desired smoky flavor and preventing the rice from sticking.

Stir-Frying the Aromatics and Shrimp Paste

Add the vegetable oil to the hot wok. Once the oil is heated, add the minced garlic and shallots, and chili pepper (if using). Stir-fry for a few seconds until fragrant. Add the shrimp paste and stir-fry until it's well-incorporated and aromatic. Be careful not to burn the garlic.

Cooking the Chicken

Add the diced chicken to the wok and stir-fry until it's cooked through and lightly browned.

Adding the Egg

Push the chicken to one side of the wok. Crack the egg into the empty space and scramble it quickly. Once the egg is cooked, mix it with the chicken.

Incorporating the Rice

Add the cooked rice to the wok. Use a spatula to break up any clumps and toss the rice with the other ingredients. Ensure the rice is evenly distributed in the wok.

Adding the Sauces

Pour the sweet soy sauce (kecap manis) and soy sauce over the rice. Stir-fry continuously, ensuring the sauce is evenly distributed and coats the rice. The rice should take on a dark, glossy appearance.

Finishing and Serving

Continue to stir-fry for another 3-5 minutes, until everything is heated through and the rice is slightly crispy. Taste and adjust seasoning as needed. Serve hot, topped with a fried egg and pickled cucumber (optional).

Nutrition Facts Estimated per 100g of product

  • Calories: 200 kcal
  • Protein: 8g
  • Fat: 6g
  • Carbohydrates: 28g
These values are estimates and can vary based on specific ingredients and portion sizes.

Other Important Considerations for Nutrition

Nasi Goreng can be high in sodium due to the soy sauce and shrimp paste. Consider using low-sodium soy sauce alternatives. Kecap manis (sweet soy sauce) adds sugar to the dish, so use it sparingly if you are watching your sugar intake. The dish can be a good source of protein from the chicken and egg.

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FAQ

  • What can I use instead of shrimp paste?

    If you can't find or don't like shrimp paste, you can omit it or substitute it with a small amount of fish sauce for a similar umami flavor.
  • Can I add other vegetables to Nasi Goreng?

    Yes, you can add vegetables such as carrots, peas, green beans, or bell peppers. Add them to the wok after stir-frying the garlic and shallots.
  • Why is day-old rice recommended?

    Day-old rice is drier than freshly cooked rice, which prevents it from becoming mushy during stir-frying. The drier rice also absorbs the sauce better.