🔴 Non-Veg (Can easily be made Veg)
Introduction
Welcome to Indonesia! If there is one dish you will find on every street corner in Bali and Jakarta, it is Nasi Goreng. Translating simply to “fried rice,” this is not your typical Chinese-style takeout. What sets Nasi Goreng apart is its rich, dark brown color and deeply caramelized, savory-sweet flavor, which comes from the generous use of Kecap Manis (Indonesian sweet soy sauce) and a pungent shrimp paste. Served with a crispy fried egg on top, it is the ultimate Southeast Asian comfort food.
Cooking Details
- Prep time: 15 Minutes
- Cook time: 15 Minutes
- Total time: 30 Minutes
- Servings: 2-3 People
Ingredients
The Rice:
- 3 cups Cooked Jasmine or long-grain white rice (Must be day-old and cold)
- 2 tbsp Vegetable oil or Peanut oil
The Flavor Paste (Bumbu):
- 3 Shallots (or 1 small red onion), roughly chopped
- 3 cloves Garlic
- 1-2 Red bird’s eye chilies (adjust to your spice tolerance)
- 1 tsp Terasi or Belacan (Shrimp paste) – Optional but highly recommended for authenticity
The Proteins & Veggies:
- 150g Chicken breast or thigh (cut into small bite-sized pieces)
- 100g Prawns (peeled and cleaned)
- 1 cup Cabbage (finely shredded)
The Signature Sauce:
- 3 tbsp Kecap Manis (Sweet Indonesian Soy Sauce)
- 1 tbsp Light Soy Sauce
For Garnish & Serving:
- 2-3 Eggs (fried sunny-side up)
- Sliced cucumbers and tomatoes
- Fried shallots (Bawang goreng)
- Prawn crackers (Krupuk)
Step-by-Step Instructions
- Prepare the Rice: Take your day-old, cold rice and use wet fingers to break up any clumps. The rice grains must be separate.
- Make the Paste: In a mortar and pestle or a small food processor, blend the shallots, garlic, chilies, and shrimp paste (if using) until it forms a smooth paste.
- Fry the Proteins: Heat 1 tbsp of oil in a large wok or skillet over high heat. Add the chicken pieces and stir-fry until cooked through. Add the prawns and cook for another 1-2 minutes until pink. Remove the meat from the wok and set aside.
- Cook the Paste: In the same wok, add another tablespoon of oil. Add your blended flavor paste. Stir-fry constantly for 2-3 minutes until the oil starts separating from the paste and it smells incredibly fragrant.
- Add the Veggies: Toss in the shredded cabbage and stir-fry for 1 minute until slightly softened.
- The Rice and Sauce: Add the cold rice, the cooked chicken, and prawns back into the wok. Pour the Kecap Manis and light soy sauce evenly over the rice.
- The Wok Hei (Breath of the Wok): Now, turn the heat to the absolute maximum. Toss and stir vigorously. You want the sauces to caramelize slightly on the hot metal of the wok, giving the rice that signature dark color and smoky flavor. Keep tossing until every grain is coated and heated through (about 3-4 minutes).
- Serve: Divide the hot Nasi Goreng onto plates. Top each portion with a crispy fried egg (with a runny yolk). Garnish with sliced cucumbers, tomatoes, crispy fried shallots, and prawn crackers on the side.
Swapnil Chef Tips
- Cold Rice is Non-Negotiable: Using freshly cooked, warm rice will result in mushy Nasi Goreng. Always use rice that has been in the fridge overnight. This dries out the grains so they fry perfectly.
- Kecap Manis: This is the soul of the dish. It is thicker and sweeter than regular soy sauce. If you cannot find it, you can make a substitute by simmering equal parts regular soy sauce and brown sugar until it reduces to a syrup.
- High Heat: A wok needs to be smoking hot to achieve that authentic street-food flavor. Don’t be afraid of the heat!
Nutrition & Storage
- Nutrition: Approx. 480 kcal per serving | Protein: 22g | Carbs: 65g | Fats: 14g
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave.
FAQs (Questions & Answers)
Q: Can I make this vegetarian?
A: Yes! Simply omit the shrimp paste, chicken, and prawns. Use tofu cubes and extra vegetables like carrots or green beans, and ensure your soy sauce is vegan.
Q: Why is shrimp paste important?
A: Terasi (shrimp paste) adds a deep, savory umami flavor that is distinct to Southeast Asian cooking. It smells strong when raw, but mellows out beautifully when cooked.
Q: Can I use Basmati rice?
A: You can, but Jasmine rice is traditional as its slight stickiness holds the sauces much better than the dry grains of Basmati.
Conclusion
Nasi Goreng is proof that fried rice can be a spectacular main event, not just a side dish. The sweet, savory, and spicy flavors combined with the rich yolk of a fried egg make this Indonesian classic an absolute must-try. We hope this authentic street food recipe brings a taste of Bali to your kitchen, straight from AAMBU RASOEE!