📝 About This Recipe
Widely considered the national dish of Indonesia, Nasi Goreng is a smoky, savory, and slightly sweet fried rice that stands apart from its counterparts with the addition of Kecap Manis and shrimp paste. This recipe captures the essence of street-side 'warungs,' delivering a complex depth of flavor through a freshly pounded spice paste (bumbu). Topped with a crispy fried egg and served with refreshing garnishes, it is a comforting masterpiece of Southeast Asian soul food.
🥗 Ingredients
The Rice
- 4 cups Long-grain white rice (cooked and chilled overnight; jasmine rice works best)
The Spice Paste (Bumbu)
- 3 large Shallots (peeled and roughly chopped)
- 4 cloves Garlic (peeled)
- 2-3 pieces Red Bird's Eye Chilies (deseeded for less heat if preferred)
- 1 teaspoon Terasi (Shrimp Paste) (toasted or roasted)
- 1 tablespoon Vegetable Oil (to help blend the paste)
Stir-Fry Essentials
- 150 grams Chicken Thigh (boneless, skinless, and cut into small bite-sized pieces)
- 100 grams Raw Shrimp (peeled and deveined)
- 2-3 tablespoons Kecap Manis (Sweet Soy Sauce) (the key ingredient for color and sweetness)
- 1 tablespoon Light Soy Sauce (for saltiness)
- 2 stalks Green Onions (sliced diagonally)
- 2 tablespoons Vegetable Oil (for frying)
For Garnish
- 2-3 pieces Eggs (fried sunny-side up with crispy edges)
- 1/2 piece Cucumber (sliced into rounds)
- 1 medium Tomato (sliced into wedges)
- 2 tablespoons Bawang Goreng (Fried Shallots) (for crunch)
- 1 handful Krupuk (Prawn Crackers) (optional but highly recommended)
👨🍳 Instructions
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1
Prepare the rice by breaking up any large clumps with damp fingers. It is essential that the rice is cold and dry to ensure it fries rather than steams.
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2
Make the bumbu (spice paste) by placing the shallots, garlic, chilies, toasted shrimp paste, and 1 tablespoon of oil into a mortar and pestle or a small food processor. Grind until a smooth, fragrant paste forms.
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3
Heat a large wok or heavy-bottomed skillet over medium-high heat. Add 1 tablespoon of oil and fry the eggs one by one, sunny-side up, until the edges are golden and crispy but the yolk remains runny. Remove and set aside.
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4
Wipe the wok clean if necessary, then add the remaining 1 tablespoon of oil. Add the prepared spice paste and sauté for 2-3 minutes until the raw smell of garlic and shallots disappears and the oil starts to separate from the paste.
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5
Add the chicken pieces to the wok. Stir-fry for 3-4 minutes until the chicken is browned 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
Turn the heat up to high. Add the chilled rice to the wok. Using a spatula, toss vigorously to coat every grain of rice with the spice paste and rendered fats.
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8
Drizzle the Kecap Manis and light soy sauce over the rice. Continue to stir-fry over high heat for 3-5 minutes. You want the rice to 'dance' in the pan and develop a slightly smoky, caramelized flavor from the sweet soy sauce hitting the hot metal.
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9
Add the sliced green onions and give it one final toss for 30 seconds until they are slightly wilted.
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10
Taste the rice. If you prefer it saltier, add a touch more soy sauce; if you want it darker and sweeter, add another teaspoon of Kecap Manis.
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11
Divide the rice among plates. Top each serving with a crispy fried egg and a generous sprinkle of fried shallots.
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12
Serve immediately while hot, arranged with cucumber slices, tomato wedges, and prawn crackers on the side.
💡 Chef's Tips
Always use day-old rice that has been refrigerated; fresh rice is too moist and will result in a mushy texture. If you cannot find Terasi (shrimp paste), you can substitute with a teaspoon of fish sauce, though the flavor profile will be slightly different. Don't skip the Kecap Manis; it is a thick, syrupy Indonesian soy sauce that provides the signature dark color and caramel notes. For the best 'Wok Hei' (breath of the wok), keep the heat high and the rice moving constantly to prevent burning while encouraging caramelization. To make it vegetarian, omit the shrimp and chicken, use mushroom sauce instead of shrimp paste, and add fried tofu cubes.
🍽️ Serving Suggestions
Serve with a side of 'Acar Timun' (Indonesian pickled cucumbers) to cut through the richness. A cold glass of Teh Botol (Indonesian jasmine tea) or a crisp lager pairs perfectly with the spicy notes. Add a dollop of Sambal Oelek on the side for those who want an extra kick of heat. Complement the meal with Sate Ayam (chicken skewers) for a full Indonesian feast.