Indonesian Nasi Goreng
A flavorful Indonesian fried rice dish with sweet soy sauce, shrimp paste, and aromatic spices.
15 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 2 cups cooked jasmine rice (preferably day-old)
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1 red chili, sliced
- 1 tbsp sweet soy sauce (kecap manis)
- 1 tsp shrimp paste (terasi)
- 1 egg
- 100g chicken breast, diced
- 100g shrimp, peeled and deveined
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 1 spring onion, sliced
- 1 cucumber, sliced (for garnish)
- 1 fried egg (per serving, for garnish)
- Fried shallots (for garnish)
Nutrition Facts
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Instructions
Heat oil in a wok or large frying pan over medium-high heat. Add minced garlic, chopped shallot, and red chili. Stir-fry until fragrant, about 1 minute.
Add diced chicken breast and shrimp. Cook until the chicken is no longer pink and the shrimp turns opaque, about 3-4 minutes.
Push the ingredients to one side of the wok. Crack an egg into the empty space and scramble it until just set, then mix with the other ingredients.
Add the cooked rice, breaking up any clumps. Stir-fry for 2 minutes until the rice is well-coated with oil and ingredients.
Add sweet soy sauce, shrimp paste, soy sauce, and fish sauce. Mix thoroughly and continue stir-frying for another 2-3 minutes until everything is well combined.
Taste and adjust seasoning if needed. Stir in sliced spring onions and remove from heat.
Serve hot, garnished with a fried egg, cucumber slices, and fried shallots on top.
Chef's Tips
- Day-old rice works best as it's drier and less sticky, making it perfect for frying.
- If shrimp paste is unavailable, you can substitute with a small amount of fish sauce for umami flavor.
- For extra heat, add more chili or serve with sambal on the side.
- Traditional Nasi Goreng often includes fried shallots for extra crunch and flavor.
- Leftovers can be stored in the fridge for up to 2 days. Reheat in a pan for best texture.
