Nasi Goreng Recipe (Indonesian Fried Rice)

Nasi Goreng, Indonesian fried rice, with fried egg on top.

Nasi Goreng Recipe (Indonesian Fried Rice)

Indonesian Nasi Goreng is a beloved Southeast Asian dish, consisting of spiced fried rice with sweet soy sauce and shrimp paste, often served with a fried egg.

Course Main Course, Rice Dishes

Cuisine Indonesian

Diet Gluten Free, Halal, Hindu

Keyword belachan, fried rice, Indonesian fried rice, kecap manis, leftover rice, nasi goreng, shrimp paste, southeast asian fried rice, spicy food, terasi

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 554

Author Holly Ford

Equipment

Ingredients

For nasi goreng paste

3 large shallot diced
3 cloves garlic
2 red chili sliced
1 tsp belachan (shrimp paste)

For fried rice

3 tbsp oil divided
1 chicken breast cut into small bite size pieces
1/4 lb shrimp cleaned
2 cup shredded cabbage
4 cup cooked rice use day old leftover rice
3 tbsp Kecap manis (sweet soy sauce)
1 tbsp light soy sauce
2 green onion to garnish
4 eggs fried (sunny side up)
4 tbsp fried shallot to garnish, optional
cucumber & tomato slices to garnish, optional

Instructions

To make nasi goreng paste, combine shallot, garlic, red chili and belachan in a mini blender or processor. Add a tablespoon of water for the blade to run and process everything until pureed smoothly; set aside.
Heat 1 tablespoon of oil in a wok or skillet over high heat. Cook chicken and shrimp until fully cooked. Transfer the protein to another plate and set aside.
Heat 1 more tablespoon of oil, add the reserved puree and fry until it becomes dry, about 3-4 minutes. Add cabbage and cook for 1-2 minutes.
Add the rice and toss with spatula, separating the rice grains until there’s no clumps. Return the chicken and shrimp, and add Kecap Manis, soy sauce, and pepper. Stir-fry everything until incorporated. Sprinkle chopped green onion to finish off.

Notes

Nasi Goreng is traditionally topped with a sunny side up fried egg and fried shallot (optional). A side of fresh cucumber and tomato slices are typically served together as well.

If you like to add more spicy kick and flavor, drizzle with sambal belachan, a hot sauce made from chili and shrimp pastes, or use chili garlic sauce.

Nutrition