Entrée: Indonesia – Nasi Goreng (Indonesian Fried Rice)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 40 min

Ingredients

4 cups (about 800 g) cooked day-old jasmine or medium-grain rice, chilled, grains separated
3 tbsp (45 ml) neutral oil (vegetable, peanut, or canola), divided
3 medium shallots, peeled and roughly chopped
3 cloves garlic, peeled
2–3 red bird's eye chilies or 1 red chili, sliced
1 tsp toasted shrimp paste (terasi), about 0.2 oz (6 g), optional but traditional
1 cup (200 g) cooked chicken, shrimp, or firm tofu, shredded or diced
2 large eggs
3 tbsp (45 ml) kecap manis (sweet soy sauce) or 2 tbsp (30 ml) dark soy sauce + 1 tbsp (12 g) brown sugar as substitute
1 tbsp (15 ml) light soy sauce
1 / 2 tsp ground white or black pepper
1 / 2 tsp salt, or to taste
1 tsp palm sugar or brown sugar, optional
2 scallions (green onions), thinly sliced
1 medium tomato, cut into wedges
Cucumber slices, for serving
Fried shallots or crispy shallots, for garnish
Lime or calamansi wedges, for serving

Instructions

Prep: Break up chilled rice with your hands or a fork so grains are separate. Finely slice scallions, cut tomato wedges and cucumber. If using cooked protein like chicken or shrimp, shred or dice into bite-sized pieces.
Make the spice paste: In a mortar & pestle or small food processor combine shallots, garlic, chilies and toasted shrimp paste (if using). Pound or pulse to a coarse paste. Alternatively mince very finely.
Heat a large wok or heavy skillet over medium-high heat until hot. Add 1 tablespoon of oil and swirl to coat.
Fry the spice paste: Add the shallot–garlic–chili paste to the hot oil. Stir-fry for 1–2 minutes until fragrant and aromatic, reducing raw smell. Increase heat if paste starts to brown too quickly; you want it cooked but not burned.
Cook the protein: Add another tablespoon of oil if pan is dry, then add shredded chicken, shrimp, or tofu. Stir-fry 1–2 minutes to heat through and coat with the spice paste.
Add rice: Increase heat to high. Add the chilled rice to the wok in handfuls. Use a spatula to break clumps and toss rice thoroughly with the paste and protein so every grain is evenly coated. Work quickly to avoid steaming the rice.
Season: Drizzle in kecap manis and light soy sauce, then sprinkle pepper, salt and sugar (if using). Toss and stir-fry for 2–3 minutes, tasting and adjusting seasoning — more kecap manis for sweetness, more soy for saltiness.
Finish with scallions: Stir in most of the sliced scallions, reserving a little for garnish. Continue tossing on high heat for another minute to let flavors meld and rice get slightly toasted.
Cook the eggs: Option A (mixed into rice): Push the rice to one side of the wok, add remaining 1 tbsp oil to the empty side, crack in the eggs and scramble quickly. When just set, mix scrambled eggs into the rice. Option B (traditional topping): Fry eggs sunny-side-up in a separate pan with a little oil until edges are crisp, leaving yolks runny; serve one egg on top of each portion.
Plate and garnish: Spoon nasi goreng onto plates. Top each with a fried egg if using Option B. Garnish with tomato wedges, cucumber slices, fried shallots and remaining scallions. Serve with lime wedges to squeeze over.
Variations and tips: - For deeper umami, add a splash of fish sauce (1–2 tsp) during seasoning. - Use day-old rice to avoid mushy texture; if fresh, spread rice on a tray and chill briefly. - Kecap manis is key to the classic sweet-savory flavor; substitute as noted but adjust sugar to taste. - Adjust chilies to preference; sambal oelek or sambal terasi can be mixed in for extra heat.