Main Courses > International Cuisine > Asian Mains > Indonesian Nasi Goreng

Authentic Indonesian Nasi Goreng

Experience the vibrant flavors of Indonesia with this classic Nasi Goreng recipe. A delicious and savory fried rice dish perfect for a quick and satisfying meal.

Prep Time
15 minutes
Cook Time
20 minutes
Servings
4
Ingredients
  • 4 cups Cooked Rice (day-old, cooled)
  • 1 Chicken Breast (diced)
  • 1/2 cup Shrimp (peeled and deveined)
  • 2 Egg
  • 3 tablespoons Vegetable Oil
  • 3 Shallots (minced)
  • 2 cloves Garlic (minced)
  • 1 Red Chili (finely chopped, adjust to taste)
  • 3 tablespoons Sweet Soy Sauce (Kecap Manis)
  • 1 tablespoon Fish Sauce
  • 1 tablespoon Soy Sauce
  • 1/2 teaspoon White Pepper
  • To taste Salt
  • 2 Green Onions (sliced, for garnish)
  • 2 Fried Egg (optional, for serving)
  • As needed Cucumber and Tomato slices (for serving)

Prepare the Ingredients

Dice the chicken breast into small pieces. Peel and devein the shrimp. Mince the shallots and garlic. Finely chop the red chili (remove seeds for less heat). Cook the rice a day ahead and let it cool completely – this helps prevent it from becoming mushy during frying.

Scramble the Eggs

Heat a small amount of vegetable oil in a wok or large frying pan. Crack the eggs into the pan and scramble until cooked. Remove from the pan and set aside.

Sauté the Aromatics

Add the remaining vegetable oil to the wok or pan. Sauté the minced shallots and garlic until fragrant and lightly golden, about 2-3 minutes. Add the chopped red chili and cook for another minute.

Cook the Protein

Add the diced chicken and shrimp to the wok. Cook until the chicken is cooked through and the shrimp turns pink, about 5-7 minutes.

Add the Rice and Seasonings

Add the cooked rice to the wok. Break up any clumps with a spatula. Pour in the sweet soy sauce (kecap manis), fish sauce, and soy sauce. Sprinkle with white pepper and salt to taste. Stir-fry vigorously to ensure the rice is evenly coated with the sauce and ingredients.

Combine and Serve

Add the scrambled eggs back to the wok. Stir-fry for another minute to combine. Garnish with sliced green onions. Serve hot, optionally topped with a fried egg and accompanied by cucumber and tomato slices.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and cooking methods.

Calories: Approximately 180-220
Protein: 8-12g
Fat: 5-8g
Carbohydrates: 25-35g

Other Considerations for Nutrition

To reduce the sodium content, use low-sodium soy sauce and limit the amount of fish sauce. You can also add more vegetables like carrots, peas, or bell peppers to increase the nutritional value. Using brown rice instead of white rice will add more fiber.

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FAQ

  • Can I use different vegetables?

    Yes, you can add other vegetables such as carrots, peas, bell peppers, or bean sprouts to your Nasi Goreng.
  • What can I substitute for Kecap Manis?

    If you don't have Kecap Manis, you can substitute it with a mixture of soy sauce and brown sugar or molasses. Start with equal parts and adjust to taste.
  • How can I make it vegetarian?

    Omit the chicken and shrimp. You can add tofu or tempeh for protein, and use vegetable broth instead of fish sauce.
  • Why is day-old rice recommended?

    Day-old rice is drier and less sticky, which helps prevent the Nasi Goreng from becoming mushy when stir-fried.