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Nasi Goreng – Indonesian Fried Rice with a Fried Egg
Nasi goreng is the fried rice of Indonesia. Street kitchens sell it from breakfast until late at night, and at home it is how day-old rice ends up in the pan. A paste of shallots, garlic, chili and shrimp paste provides the seasoning, and kecap manis turns the rice dark and slightly sweet. A fried egg with a soft yolk goes on top. You eat it with cucumber, tomato and shrimp chips.
Nasi Goreng – Indonesian Fried Rice with a Fried Egg
Laura Chen
4
15 minutes
15 minutes
480
Indonesian
Main dish
Nasi goreng is Indonesian fried rice with kecap manis, the sweet soy sauce that turns the rice dark and gives it a caramel flavor. Unlike nasi goreng kampung from Malaysia, this version has a fried egg on top. With day-old rice, the dish is on the table in 30 minutes.
Ingredients
For the rice:
- 600 g cooked day-old jasmine rice
- 4 shallots, finely chopped
- 3 garlic cloves, finely chopped
- 2 red chilies, seeded and finely chopped, or 1 tsp sambal oelek
- 1 tsp terasi (Indonesian shrimp paste)
- 3 tbsp vegetable oil
- 1 carrot (about 100 g), finely diced
- 100 g green beans, cut into 1 cm pieces
- 3 tbsp kecap manis (sweet soy sauce)
- 1 tbsp light soy sauce
- ½ tsp salt
- 2 scallions, cut into rings
To serve:
- 4 eggs
- 2 tbsp vegetable oil
- ½ cucumber, sliced
- 2 tomatoes, quartered
- 2 tbsp fried onions
- Krupuk (shrimp chips) as you like
Instructions
- Roughly crush the shallots, garlic, chili and terasi in a mortar. Without a mortar, chop everything together very finely.
- Heat the oil in a wok or large pan over high heat. Fry the spice paste for 1 to 2 minutes, until fragrant and the shallots turn translucent.
- Add the carrot and beans and stir-fry for 3 minutes. The vegetables should keep some bite.
- Add the cold rice and break it up with the spatula until no lumps remain. Fry it for 3 to 4 minutes, until it picks up a toasted flavor.
- Pour the kecap manis and soy sauce over it, add the salt and mix until every grain of rice is glossy brown. Adjust with salt or kecap manis and fold in the scallions.
- Heat 2 tbsp oil in a second pan and fry the eggs sunny-side up, until the edge is crispy and the yolk is still soft.
- Divide the rice among plates, top each with a fried egg and sprinkle with fried onions. Arrange the cucumber, tomatoes and krupuk alongside.
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