Nasi Goreng (Indonesian Fried Rice)
Sweet, smokey, and deeply savory fried rice in under 15 minutes! Serve this Indonesian fried rice with a sunny-side egg on top for a flavor-packed experience.
Servings 2 servings
Calories 1367kcal
Equipment
Ingredients
Chicken
- 2 boneless skinless chicken thighs or 1 breast cut into bite sized pieces
- 1 tablespoon kecap manis
Fried Rice
- 2 shallot roughly chopped
- 3 garlic cloves roughly chopped
- 1 red chili finely chopped
- 1 teaspoon (9 g) Indonesian shrimp paste terasi
- 3 cups cooked white rice day-old
- 2 tablespoon kecap manis
- 2 tablespoon soy sauce
Garnishes
- Fried eggs
- Green onion chopped
- Tomatoes wedge cut
- Cucumber sliced
- Fried shallots
- Lime wedged
- Shrimp chips
- Sambal Oelek
Instructions
- Marinate the chicken. In a mixing bowl, add the bite-sized chicken and kecap manis. Mix and set aside to marinate for at least 15 minutes.
- Make aromatic paste. In a mortar and pestle, add the chopped shallots, garlic, red chili, and shrimp paste. Grind until it forms a paste.
- Cook aromatics and chicken. Heat 2 tablespoons of cooking oil in a wok over medium-high heat until hot. Then add the aromatic paste and saute for 1-2 minutes or until fragrant. Then add the chicken and cook until mostly done, about 4-5 minutes.
- Cook the rice. Then add the day-old rice, kecap manis, and soy sauce. Toss until everything is combined and evenly coated.
- Serve. Serve the nasi goreng on individual plates with a fried egg; wedge cut tomato, sliced cucumbers, shrimp chips, and sambal oelek, and garnished with fried shallots and green onion.
Notes
See the Expert Tips section for more guidance.
Nutrition
Calories: 1367kcal | Carbohydrates: 269g | Protein: 48g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 136mg | Sodium: 1723mg | Potassium: 827mg | Fiber: 5g | Sugar: 24g | Vitamin A: 243IU | Vitamin C: 36mg | Calcium: 127mg | Iron: 4mg