Rice
Nasi goreng
Indonesia’s smoky fried rice, darkened with sweet soy sauce and chilli paste and topped with a crisp-edged fried egg.
- 30 min15 prep · 15 cook
- EasyDifficulty
- 600 kcalper serving
Ingredients
4 servings
- Cooked long-grain rice, cold600 g
- Chicken breasts, diced2
- Shallots, sliced4
- garlic3 cloves
- Red chillies, chopped2
- Shrimp paste (terasi), optional1 tsp
- Kecap manis (sweet soy sauce)3 tbsp
- Soy sauce1 tbsp
- Eggs4
- Vegetable oil3 tbsp
- Cucumber, sliced1
- Crispy fried shallots2 tbsp
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Pound the shallots, garlic, chillies and shrimp paste into a rough paste.
- 2
Fry the paste in the oil in a wok until fragrant.
- 3
Add the chicken and stir-fry until cooked.
- 4
Add the rice and both soy sauces and toss over a high heat until every grain is coated and slightly smoky.
- 5
Fry the eggs in hot oil until the edges are crisp.
- 6
Serve the rice topped with an egg, crispy shallots and cucumber on the side.
Tips and questions
- What can I use instead of kecap manis?
- Simmer equal parts soy sauce and brown sugar for a couple of minutes until syrupy, then let it cool.
- Can I skip the shrimp paste?
- Yes, it is optional. A dash of fish sauce gives a similar savoury depth; leave both out for a milder dish.
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