📝 About This Recipe
Experience the smoky, sweet, and savory soul of Indonesia with this authentic Nasi Goreng, a dish often served at festive gatherings and celebrations. Unlike typical fried rice, this version is defined by the deep caramelization of Kecap Manis (sweet soy sauce) and the aromatic punch of a freshly pounded spice paste known as 'bumbu.' Each bite offers a complex symphony of flavors, finished with a signature runny fried egg that creates a rich, silky sauce across the grains.
🥗 Ingredients
The Rice Base
- 4 cups Long-grain white rice (cooked, chilled overnight, and grains separated)
- 3 tablespoons Vegetable oil (for stir-frying)
The Aromatic Spice Paste (Bumbu)
- 5 pieces Shallots (peeled and roughly chopped)
- 4 cloves Garlic (peeled)
- 2-3 pieces Red Bird's Eye Chilies (seeded for less heat if preferred)
- 1/2 teaspoon Shrimp paste (Terasi) (toasted or substituted with 1 tsp fish sauce for Halal convenience)
Proteins and Vegetables
- 200 grams Chicken breast (thinly sliced into bite-sized pieces)
- 100 grams Small shrimp (peeled and deveined)
- 1/2 cup Green beans (finely sliced crosswise)
- 2 stalks Green onions (chopped)
The Sauce and Seasoning
- 3 tablespoons Kecap Manis (Sweet Soy Sauce) (the essential 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
- 4 large Eggs (fried 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 or Garlic Crackers) (crispy accompaniment)
👨🍳 Instructions
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1
Prepare the spice paste (bumbu) by blending or pounding the shallots, garlic, chilies, and shrimp paste until a smooth, fragrant paste forms.
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2
Heat 1 tablespoon of oil in a large wok or heavy-bottomed skillet over medium-high heat. Fry the eggs sunny-side up until the edges are crispy but the yolks remain runny. Remove and set aside.
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3
Wipe the wok clean and add the remaining 2 tablespoons of oil. Heat until shimmering.
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4
Add the prepared spice paste to the wok. 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 cooked through and opaque.
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6
Toss in the shrimp and green beans. Continue stir-frying for another 2 minutes until the shrimp turn pink and the beans are tender-crisp.
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7
Increase the heat to high. Add the chilled rice to the wok, breaking up any large clumps with the back of your spatula.
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8
Pour the Kecap Manis and light soy sauce over the rice. Stir vigorously to ensure every grain of rice is evenly coated and turns a beautiful dark mahogany color.
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9
Season with salt and white pepper. Continue to stir-fry for 3-5 minutes, allowing the rice to 'toast' slightly against the hot wok for a smoky 'wok hei' flavor.
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10
Fold in the chopped green onions and give it one final toss.
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11
Taste and adjust seasoning if necessary; the balance should be savory with a distinct hint of sweetness.
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12
Divide the rice among four plates. Top each portion with a fried egg and a generous sprinkle of fried shallots.
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13
Serve immediately while steaming hot, garnished with fresh cucumber slices, tomato wedges, and crispy crackers on the side.
💡 Chef's Tips
Always use day-old, chilled rice; fresh rice is too moist and will turn mushy in the wok. If you cannot find Kecap Manis, simmer equal parts brown sugar and soy sauce until syrupy, though the authentic version is highly recommended. Don't skip the shrimp paste (Terasi); it provides the 'umami' backbone that defines Indonesian cuisine. Ensure your wok is very hot before adding the rice to achieve that signature smoky, charred flavor. For an extra festive touch, serve the rice inside a hollowed-out pineapple or wrapped in a thin egg omelet (Nasi Goreng Amplop).
🍽️ Serving Suggestions
Serve with a side of 'Acar Timun' (Indonesian pickled cucumbers and carrots) to cut through the richness. Pair with 2-3 sticks of Chicken Satay with peanut sauce for a complete Indonesian feast. A tall glass of iced Jasmine tea or 'Es Teh Manis' is the traditional beverage of choice. Add a dollop of Sambal Oelek on the side for those who crave extra heat. Include a few sprigs of fresh cilantro or Thai basil for a burst of herbal freshness.