Nasi goreng (Indonesian fried rice)

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5 from 2 votes

Nasi goreng (Indonesian fried rice)

This fried rice is pretty simple and quick to make is jam packed with flavor. Perfect any meal of the day.

Prep Time15

Cook Time20

rice cooling time2

Total Time35

Course: Breakfast, Main Course

Cuisine: Indonesian

Servings: approx

Calories: 536kcal

Author: Caroline's Cooking

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Ingredients

⅔ cup jasmine rice (⅔ cup gives approx 2 ⅓ cup cooked, 350g)
2 shallots
1 clove garlic
½ teaspoon belacan also called terasi, shrimp paste (skip if don't have)
½ tablespoon sambal olek chili paste, or use 1-2 fresh red chili
1 chicken tender approx ½ chicken breast, optional
2 tablespoon vegetable oil or other neutral oil
2 eggs
1 ½ tablespoon kecap manis sweet soy sauce

To serve (all approx)

6 slices tomato
6 slices cucumber
2 handfuls shrimp/prawn crackers krupuk udang, fried if not already cooked

US Customary - Metric

Instructions

Ahead of time

If you have leftover rice, then skip these steps. Rinse then cook the rice according to packet instructions - typically a little under twice as much water to rice, cover, bring to simmer then simmer covered until water is absorbed.
One the rice has cooked, spread it out in a layer on a plate or tray and let it cool for around 2 hours. You can place in the fridge to chill further.

When ready to make fried rice

It's best to get everything prepared before you cook. Peel and finely slice the shallots and mince or finely grate the garlic. Mix together the garlic, shrimp paste and sambal olek so they are well combined. Dice the chicken into small pieces, both if fresh or already cooked, if using. Break the chilled rice up with you hands so the grains are less stuck together.
Warm the oil in a wok or wide skillet/frying pan over a medium-high heat. If the chicken is uncooked, fry it briefly, turning so that it is cooked through then remove and set aside.
Fry the eggs in the oil, keeping them separate, ideally so that the bottom becomes gently crisp but the yolk is still runny. Remove the eggs from the pan and set aside.
Add the garlic-chili paste and cook briefly, stirring constantly, then add the shallots. Cook a couple minutes to soften the shallots then add the rice.
Cook, stirring regularly, for a couple minutes so that the rice becomes well coated with the garlic and chili. Add in the kecap manis and mix through.
Add in the cooked chicken, mix through then remove from heat and serve. Divide into two portions and serve each topped with a fried egg, with around 3 slices of tomato and cucumber and a handful of shrimp crackers on the side.

Video

Notes

If you have leftover cooked rice, you can start with cooked rather than cooking from scratch - use a little over 2 cups cooked rice (350g).

You can also start with pre-cooked chicken, if using - around ½ cup is fine. Some shrimp would also work as an alternative.

If you are using fresh chili rather than chili paste, you might want to blend together the shallot, garlic and chili in a small food processor to make a paste (though I do like little slices of shallot, personally).

You can also buy ready cooked shrimp crackers, but they will need used up quicker than starting from dry (but they're tasty, so probably not hard!)

Nutrition