This dreamy Indonesian fried rice dish is deeply aromatic, and you can make it as spicy as you’d like.
Two years ago, I ordered nasi goreng at a bright and airy Indonesian restaurant in Istanbul. It was only my third time trying Indonesian food, so the extensive menu overwhelmed me. When our server came to take our order, my partner assured her that we could handle spicy food. The concerned look on her face made us slightly nervous, so we played it safe and ordered the fried rice, along with chicken satay, both of which seemed like sensible choices, especially after she warned us about one dish that was marked with five chili peppers.
Our nasi goreng was so delicious that we returned the next day to order it again. This time, we also ordered that spicy dish our sweet server had mentioned. It took one bite for my eyes to start watering and my nose to start running. The nasi goreng itself was mild enough to be paired with extra chili sauce. To this day, it’s one of my most memorable meals. Considered the national dish of Indonesia, traditional nasi goreng typically includes shrimp paste and fish sauce, but this recipe doesn’t call for either. You can choose to include red chili peppers, or you can leave them out. The result is delicious either way.
Is Nasi Goreng Healthy?
It’s safe to say this dish offers a lovely variety of protein, carbs, and veggies. Similar to other fried rice recipes, this one is fairly calorically dense and is best enjoyed in moderation. If you’re looking to lighten this recipe a little, you can reduce the amount of oil used by 1/4 tablespoon. You can make a low-carb version of this recipe by opting for cauliflower rice. For a vegetarian diet, use your favorite plant-based chicken alternative or whip up some Crispy Baked Tofu for a delicious and easy protein.
Ingredient Highlight: Kecap Manis
Kecap manis is a sweet soy sauce that is a staple ingredient in Indonesian cuisine, particularly in dishes like nasi goreng and satay. Unlike regular soy sauce, which has a saltier and more savory profile, kecap manis is sweeter and more viscous, thanks to the addition of ingredients like palm sugar and jaggery. This yields a deep, caramelized flavor profile that pairs well with a variety of savory dishes. The sauce is typically made by simmering soy sauce with palm sugar, garlic, and other spices, giving it a thick consistency and dark color.
Kecap manis is incorporated into marinades, stir-fries, and numerous grilled meat dishes. It’s considered especially important in the preparation of nasi goreng. You can find it in most South Asian markets. If you’re unable to find kecap manis, you can make a rough substitute in a pinch by mixing regular soy sauce with a little brown sugar or honey to mimic its sweet umami.
How do I store leftovers?
If you use day-old cooked rice, it’s best not to chill leftovers and reheat the rice a third time. If you use fresh rice though, store your leftover nasi goreng in an airtight container in the fridge for up to 3 days. You can also store it in a freezer-safe airtight container in the freezer for up to 6 months.
Serving Suggestions
Nasi goreng is customarily served with a fried egg on top, and I’ve always found the combination to be magical. I really appreciate this recipe for Air-Fryer Fried Eggs because it’s mess-free and easy. I can also vouch for this recipe for Fried Eggs In The Oven because it’s efficient and gets the job done! The garnish of sliced tomato and cucumber is such a nice touch. If you want to take it a step further and make a full salad to enjoy, this Cucumber and Tomato Salad is perfect. Serve this with a side of Lumpia and you’ve got a truly special meal.
Ingredients
- 2 tablespoons vegetable oil divided
- 1 chicken breast thinly sliced (optional)
- 3 cloves garlic minced
- 1 small onion or 2 shallots finely chopped
- 1 red chili pepper finely chopped (optional)
- 1 small carrot diced
- 1/2 cup frozen peas
- 3 eggs
- 3 cups cooked white rice preferably day-old rice
- 2 tablespoons soy sauce
- 1 1/2 tablespoons kecap manis sweet soy sauce or substitute
- Salt and pepper to taste
- 2 green onions scallions, sliced
- Cucumber slices for garnish
- Tomato slices for garnish
Instructions
- Heat 1 tablespoon of oil in a large wok or frying pan over medium-high heat. Add the chicken and stir-fry until cooked through. Remove and set aside.
- Add 1 tablespoon of oil to the pan. Add minced garlic, chopped onion or shallots, and red chili pepper (if using). Stir-fry for 1-2 minutes until fragrant.
- Add the diced carrot and peas to the pan. Stir-fry for 2-3 minutes until the vegetables are tender.
- Shift the vegetables to one side of the pan. Pour the eggs onto the cleared side and scramble them until fully cooked.
- Add the cooked rice to the pan. Stir-fry everything together, breaking up any clumps of rice.
- Return cooked chicken to the pan. Add soy sauce and kecap manis to the rice mixture. Stir-fry for 2-3 minutes, allowing rice to absorb sauces.
- Season with salt and pepper to taste. Stir in half of the sliced green onions. Serve the nasi goreng on plates, garnished with the remaining green onions, cucumber slices, and tomato slices.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment