📝 About This Recipe
Transport your senses to the bustling night markets of Jakarta with this authentic Nasi Goreng, Indonesia's beloved national dish. Distinguished by the deep, caramelized sweetness of Kecap Manis and the savory depth of shrimp paste, this one-pot wonder offers a complex flavor profile that is simultaneously smoky, spicy, and umami-rich. Crowned with a crispy fried egg and served with refreshing garnishes, it is a masterclass in balancing textures and tastes.
🥗 Ingredients
The Aromatics (Bumbu)
- 3 large Shallots (finely minced)
- 4 cloves Garlic (minced)
- 2-3 pieces Thai Bird's Eye Chilies (seeded and sliced for less heat)
- 1/2 teaspoon Shrimp Paste (Terasi or Belacan) (toasted or finely crumbled)
The Base and Protein
- 3 cups Long-grain White Rice (cooked, chilled overnight is best)
- 150 grams Chicken Breast or Thigh (thinly sliced into bite-sized pieces)
- 100 grams Raw Shrimp (peeled and deveined)
- 3 tablespoons Vegetable Oil (high smoke point oil)
The Sauce and Seasoning
- 2-3 tablespoons Kecap Manis (Sweet Soy Sauce) (adjust to desired darkness/sweetness)
- 1 tablespoon Light Soy Sauce
- 1/2 teaspoon Salt and White Pepper (to taste)
For Garnish and Serving
- 2-3 pieces Eggs (fried sunny-side up)
- 1/2 Cucumber (sliced into rounds)
- 1 medium Tomato (sliced into wedges)
- 2 tablespoons Fried Shallots (Bawang Goreng) (for crunch)
- 1 handful Prawn Crackers (Krupuk) (optional but highly recommended)
👨🍳 Instructions
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1
Prepare your rice by breaking up any large clumps with damp fingers to ensure individual grains separate easily during frying.
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2
Heat 1 tablespoon of oil in a large wok or heavy-bottomed skillet over medium-high heat. Add the chicken slices and shrimp, sautéing until just cooked through (about 3-4 minutes). Remove and set aside.
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3
Wipe the wok clean and add the remaining 2 tablespoons of oil. Lower heat to medium and add the minced shallots, garlic, and chilies.
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4
Add the shrimp paste (Terasi) to the aromatics. Use your spatula to mash it into the oil, frying for 2 minutes until the mixture is fragrant and slightly golden.
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5
Turn the heat up to high—this is crucial for the 'wok hei' or smoky breath of the wok. Add the chilled rice to the pan.
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6
Stir-fry vigorously for 2-3 minutes, ensuring every grain of rice is coated in the aromatic oil and starts to toast slightly.
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7
Pour the Kecap Manis and light soy sauce over the rice. Toss continuously until the rice turns an even, deep mahogany color.
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8
Return the cooked chicken and shrimp to the wok. Season with white pepper and a pinch of salt if needed.
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9
Continue to stir-fry for another 2 minutes, allowing the sugars in the Kecap Manis to caramelize against the hot surface of the wok.
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10
Taste the rice; it should be a perfect balance of sweet, savory, and spicy. Remove from heat and keep warm.
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11
In a separate small non-stick pan, fry the eggs sunny-side up in a little oil until the edges are crispy and lacy, but the yolk remains runny.
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12
Plate the rice immediately, topping each portion with a fried egg and a generous sprinkle of crispy fried shallots.
💡 Chef's Tips
Always use day-old, refrigerated rice; fresh rice is too moist and will result in a mushy texture. If you cannot find shrimp paste, substitute with 1 tablespoon of fish sauce, though the flavor will be less earthy. The 'crust' is the best part—let the rice sit undisturbed for 30 seconds on high heat at the end to get some crispy bits. Adjust the number of Thai chilies to your heat tolerance; the dish should have a pleasant warmth but not overwhelm the spices. For a vegetarian version, swap the meat for firm tofu cubes and use a vegetarian mushroom 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. Add a dollop of Sambal Oelek on the side for those who want an extra spicy kick. Always include Prawn Crackers (Krupuk) for a necessary textural contrast. A few slices of fresh tomato and cucumber are traditional and provide a cooling palate cleanser.