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

Spicy Indonesian Nasi Goreng with Beef

A fiery twist on the classic Indonesian fried rice, featuring tender beef, a kick of chili, and a medley of aromatic spices. A flavorful and satisfying meal that's sure to awaken your taste buds.

Prep Time
20 minutes
Cook Time
25 minutes
Servings
4
Ingredients
  • 4 cups Cooked Rice (day-old, cooled)
  • 200 g Beef Sirloin (thinly sliced)
  • 2 Egg
  • 4 tablespoons Vegetable Oil
  • 4 Shallots (minced)
  • 3 cloves Garlic (minced)
  • 2-3 Bird's Eye Chilies (finely chopped, adjust to taste)
  • 1/2 teaspoon Shrimp Paste (Terasi or Belacan)
  • 3 tablespoons Sweet Soy Sauce (Kecap Manis)
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Oyster Sauce
  • 1/2 teaspoon Ground Turmeric
  • 1/2 teaspoon Ground Cumin
  • 1/2 teaspoon Coriander Powder
  • To taste Salt
  • 2 Green Onions (sliced, for garnish)
  • 2 Fried Egg (optional, for serving)
  • As needed Pickled Vegetables (Acar, for serving)

Prepare the Ingredients

Thinly slice the beef sirloin against the grain. Mince the shallots and garlic. Finely chop the bird's eye chilies (use gloves and be careful!). Crumble the shrimp paste (terasi). Cook the rice a day ahead and let it cool completely.

Make the Spice Paste (Optional)

For a more intense flavor, you can create a spice paste by grinding the shallots, garlic, bird's eye chilies, and shrimp paste together using a mortar and pestle or a small food processor.

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 bird's eye chilies and crumbled shrimp paste. Cook for another minute until fragrant.

Cook the Beef

Add the sliced beef to the wok. Stir-fry until the beef is browned and cooked through, about 3-5 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), soy sauce, and oyster sauce. Add the ground turmeric, cumin and coriander. 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 pickled vegetables (Acar).

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 200-250
Protein: 10-14g
Fat: 7-10g
Carbohydrates: 28-38g

Other Considerations for Nutrition

To reduce the fat content, use lean beef and less oil. You can also add more vegetables like bean sprouts, cabbage, or spinach to increase the nutritional value. Using brown rice instead of white rice will add more fiber.

← Simple Weeknight Butter Chicken Traditional French Cassoulet →

FAQ

  • Can I use different meat?

    Yes, you can substitute the beef with chicken, pork, or even tofu for a vegetarian option.
  • How spicy is this recipe?

    The spiciness level depends on the amount of bird's eye chilies used. Adjust the quantity to your preference.
  • What is shrimp paste (Terasi)?

    Shrimp paste (Terasi or Belacan) is a fermented shrimp product that adds a unique umami flavor to the dish. It has a strong smell, but it mellows out during cooking. If you can't find it, you can omit it, but the flavor will be slightly different.
  • What is Acar?

    Acar is Indonesian pickled vegetables, often containing cucumber, carrots, and shallots in a vinegar-based brine. It provides a refreshing and tangy contrast to the spicy Nasi Goreng.