Nasi Goreng
Indonesian fried rice! There are many variations of how to compose this dish, and everyone makes it in their own way. The common thread is using kecap manis, or sweet dark soy sauce. Throw in your favorite combination of fried rice ingredients and make your own unique version.
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Ingredients
Stir fry Sauce
- 2 tbsp dark sweet soy, also known as kecap manis
- 2 tbsp soy sauce
- 1 tbsp chicken stock powder or bouillon
Chicken Quick Marinade
- 2 tsp sweet dark soy
- 1 tsp fish sauce
- 1 tsp pepper
Fried Rice
- 2 cups cooked rice (cold), see notes
- 1 cup chicken (chopped into small bite size pieces), see notes
- 1/2 cup onion, minced
- 1/3 cup chilies (optional), see notes
- 3-4 cloves garlic
- 2-3 stalks green onions (chopped), separate white parts from the green
- 1/2 tsp shrimp paste (optional), see notes
- 2-3 eggs, for crispy fried eggs
Condiments to serve (optional)
- sambal oelek
- fried shallots
How I Make It
- Cut the chicken into bite-sized pieces and combine with sweet dark soy, fish sauce, and pepper and leave to marinade for about 15-30 minutes. In the meantime, chop the remaining vegetable ingredients (onion, garlic, chilies).
- Combine your stir-fry sauces and set aside.
- In a wok or a large pan, heat oil and sitr fry onion and chilies until fragrant. Add garlic and green onions and continue to sitr fry.
- Push vegetables to one side of the pan and cook the chicken. If using any other proteins (such as chinese sausage), add it now. Add cooked rice and toss everything together.
- If using shrimp paste, push everything aside and add a little oil. Put the shrimp paste in and add the sauce mixture to dissolve the shrimp paste; then mix everything through. If not using shrimp paste, skip this step; but you may want to add a little fish sauce to account for the saltiness that shrimp paste brings.
- When everything is tossed through, you are ready to serve! Top with the green parts of the green onions, fried shallots, and/or crispy fried egg. Serve with a side of chili sauce such as sambal oelek.
Crispy Fried Egg Topping (optional)
- In a deep bottom pan (like a wok), heat vegetable oil. You are basically deep-frying the egg, so make sure you are using enough oil. Test the oil temperature using a wooden spoon. Oil is ready when bubbles form around wooden spoon when you stick it in the oil.
- Fry the egg, one at a time. Drop (or crack) an egg in the oil. It should fluff up immediately. Spoon oil onto the top of the egg continuously to cook the top side. When the edges are browned and crispy, and the egg is cooked to your liking, remove the egg and drain on a paper towel until ready to use.
Notes
- Cold day old rice works best as it is usually very dry. But if you need to use newly cooked rice, make sure it's made a little dry and don't overcrowd your pan or wok otherwise your rice will end up wet and mushy.
- This recipe uses chicken but you can use any kind of protein you like including shrimp, sweet Chinese sausage, etc.
- Shrimp paste is salty and pungent and adds an umami element to the dish. If you don't have this, or don't want to use, you can substitute with 1-2 tsp of fish sauce.
- You don't have to add chilies if you don't want to but it adds a nice color (and heat! for those who like it). If you don't want heat, use mild chilies like bell pepper, Anaheim pepper, or spur chilies. If you like it hotter, add Thai chilies, fresh arbol chilies, serranos, jalapeño, etc.