📝 About This Recipe
Nasi Goreng is Indonesia's beloved national dish, a smoky, savory-sweet fried rice that transcends the boundaries of a simple meal. Unlike other fried rice varieties, it is defined by the deep caramelization of 'Kecap Manis' (sweet soy sauce) and the pungent, aromatic kick of shrimp paste. This recipe captures the essence of Jakarta's street food stalls, delivering a complex umami profile topped with a signature crispy-edged fried egg.
🥗 Ingredients
The Rice Base
- 3 cups Long-grain white rice (cooked, chilled overnight, and grains separated)
- 3 tablespoons Vegetable oil (neutral flavor with high smoke point)
The Aromatic Paste (Bumbu)
- 3 pieces Shallots (peeled and roughly chopped)
- 4 cloves Garlic (peeled)
- 2-3 pieces Red Bird's Eye Chilies (deseeded for less heat if preferred)
- 1/2 teaspoon Terasi (Shrimp Paste) (toasted or roasted for maximum depth)
Proteins and Seasoning
- 150 grams Chicken breast or thigh (thinly sliced)
- 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)
- 1/2 teaspoon Salt and White pepper (to taste)
For Serving and Garnish
- 2-3 pieces Eggs (for frying sunny-side up)
- 1/2 piece Cucumber (sliced into rounds)
- 1 piece Tomato (sliced into wedges)
- 2 tablespoons Fried Shallots (Bawang Goreng) (for crunch)
- 1 handful Krupuk (Prawn Crackers) (optional but highly recommended)
👨🍳 Instructions
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1
Prepare the aromatic paste by placing the shallots, garlic, chilies, and shrimp paste into a mortar and pestle or a small food processor. Grind until a smooth, fragrant paste forms.
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2
Heat 1 tablespoon of oil in a wok or large heavy-bottomed skillet over medium-high heat. Fry the eggs one by one, sunny-side up, until the edges are crispy and brown but the yolk remains runny. Remove and set aside.
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3
Wipe the wok clean and add the remaining 2 tablespoons of oil. Increase heat to high.
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4
Add the aromatic paste to the hot oil. Stir-fry for 2-3 minutes until the raw smell of garlic disappears and the paste turns a deeper red-brown color.
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5
Add the sliced chicken to the wok. Stir-fry for 2 minutes until it starts to turn opaque.
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6
Toss in the shrimp and continue to stir-fry for another minute until the shrimp begin to curl and turn pink.
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7
Add the cold, day-old rice to the wok. Use your spatula to break up any large clumps of rice so the grains are individual.
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8
Drizzle the Kecap Manis and light soy sauce over the rice. Sprinkle with salt and white pepper.
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9
Turn the heat to maximum and stir-fry vigorously for 3-5 minutes. The goal is to 'toast' the rice so it absorbs the sauces and develops a slightly smoky 'wok hei' flavor.
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10
Taste the rice. If you prefer it darker or sweeter, add another splash of Kecap Manis. Ensure every grain is evenly coated in the dark sauce.
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11
Divide the rice onto plates. Top each portion with a fried egg.
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12
Garnish with fresh cucumber slices, tomato wedges, a generous sprinkle of fried shallots, and serve with prawn crackers on the side.
💡 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 Terasi (shrimp paste), you can substitute with a teaspoon of fish sauce, though the flavor profile will be slightly different. Don't skip the white pepper; it provides a specific floral heat that black pepper cannot replicate. High heat is your friend—ensure the wok is smoking hot before adding the rice to prevent sticking and to achieve caramelization. For a vegetarian version, substitute meat with firm tofu and use mushroom-based vegetarian stir-fry sauce instead of shrimp paste.
🍽️ Serving Suggestions
Serve with a side of 'Acar' (Indonesian pickled cucumbers and carrots) to cut through the richness. Pair with a cold glass of Teh Botol (Indonesian jasmine tea) or a crisp lager. A side of chicken satay with peanut sauce makes this a complete Indonesian feast. Add a dollop of Sambal Oelek on the side for those who want an extra spicy kick. Enjoy as a hearty breakfast, which is a common tradition across the Indonesian archipelago.