📝 About This Recipe
Transport your senses to the bustling night markets of Jakarta with this authentic, deeply savory Indonesian fried rice. Unlike standard fried rice, Nasi Goreng is characterized by its smoky aroma and the caramel-like sweetness of Kecap Manis, achieved here using a gluten-free substitute. This vibrant dish balances salty, sweet, and spicy notes, topped with a signature crispy fried egg for the ultimate comfort meal.
🥗 Ingredients
The Rice
- 4 cups Long-grain white rice (preferably Jasmine) (cooked and chilled overnight)
- 3 tablespoons Vegetable oil (divided)
The Spice Paste (Bumbu)
- 3 large Shallots (roughly chopped)
- 4 pieces Garlic cloves (peeled)
- 2-3 pieces Red bird's eye chilies (deseeded for less heat)
- 1 teaspoon Shrimp paste (Terasi/Belacan) (ensure gluten-free certification; toasted)
- 1 inch Fresh ginger (peeled and sliced)
Proteins and Seasoning
- 200 grams Chicken breast or thigh (thinly sliced)
- 100 grams Small shrimp (peeled and deveined)
- 2 tablespoons Gluten-free Tamari
- 1 tablespoon Coconut sugar or brown sugar (to mimic Kecap Manis sweetness)
- 1 teaspoon Fish sauce (check for gluten-free label)
Garnish and Sides
- 4 large Eggs (for frying sunny-side up)
- 1/2 Cucumber (sliced into rounds)
- 1 medium Tomato (wedged)
- 2 tablespoons Crispy fried shallots (ensure they are not floured)
- 2 stalks Green onions (finely sliced)
👨🍳 Instructions
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1
Prepare the 'Bumbu' spice paste by placing the shallots, garlic, chilies, toasted shrimp paste, and ginger into a mortar and pestle or a small food processor. Grind until a smooth, fragrant paste forms.
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2
In a small bowl, whisk together the gluten-free Tamari, coconut sugar, and fish sauce until the sugar is mostly dissolved. This creates our gluten-free 'Kecap Manis' alternative.
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3
Heat 1 tablespoon of oil in a large wok or heavy-bottomed skillet over medium-high heat. Crack the eggs one by one and fry them 'sunny-side up' until the edges are crispy and brown but the yolks remain runny. Remove and set aside.
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4
Wipe the wok clean and add the remaining 2 tablespoons of oil. Increase heat to high. Add the prepared spice paste and sauté for 2-3 minutes until the raw smell disappears and the oil starts to separate from the paste.
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5
Add the sliced chicken to the wok. Stir-fry for 3-4 minutes until the chicken is golden and cooked through.
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6
Toss in the shrimp and cook for another 1-2 minutes until they just turn pink and opaque.
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7
Add the chilled rice to the wok. Use a spatula to break up any large clumps. It is vital the rice is cold so it fries rather than steams.
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8
Pour the sauce mixture over the rice. Toss continuously for 3-5 minutes on high heat. You want the rice to be evenly coated and to develop a slightly smoky 'wok hei' char.
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9
Add the sliced green onions and toss one last time for 30 seconds.
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10
Taste and adjust seasoning; add a pinch of salt or an extra splash of Tamari if needed.
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11
Divide the rice among four plates. Top each portion with a fried egg.
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12
Garnish with cucumber slices, tomato wedges, and a generous sprinkle of crispy fried shallots. Serve immediately while piping hot.
💡 Chef's Tips
Always use day-old rice that has been refrigerated; fresh rice is too moist and will turn mushy in the wok. If you cannot find gluten-free shrimp paste, you can substitute with an extra tablespoon of fish sauce, though you will lose some earthy depth. To get the perfect 'frizzled' egg, ensure your oil is shimmering hot before cracking the egg into the pan. Don't crowd the pan; if your wok is small, cook the rice in two batches to maintain high heat and achieve that signature smoky flavor. Ensure your fried shallots are labeled gluten-free, as many commercial brands use wheat flour as a coating for extra crunch.
🍽️ Serving Suggestions
Serve with a side of gluten-free prawn crackers (Krupuk) for added texture. A side of Indonesian pickles (Acar) provides a bright, acidic contrast to the rich rice. Pair with a cold glass of sweetened Jasmine iced tea to balance the heat of the chilies. For a complete feast, serve alongside chicken satay skewers with a gluten-free peanut sauce.