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Nasi goreng/fried rice is a popular dish in Southeast Asia. This recipe is an Indonesian version of fried rice served with fried egg.
Nasi goreng or Indonesian fried rice is one of the most requested recipes on Rasa Malaysia.
I have received many emails from readers requesting for a nasi goreng recipe. For those who are anxiously awaiting a nasi goreng post, wait no more as I have gotten just the perfect nasi goreng recipe for you.
Adapted from James Oseland’s Cradle of Flavor coobook—a bible for authentic Indonesian and Malaysian/Singapore cuisines—this nasi goreng is the Javanese version of fried rice.
As Jim indicated in his cookbook, a truly authentic nasi goreng Indonesia is plain and simple, consisting of leftover rice stir-fried with a flavoring paste. Ingredients such as shrimp, meat, and vegetables are rarely, if ever, added to it.
While nasi goreng is available in Indonesia, Malaysia and Singapore, the Indonesian version is my favorite.
Topped with a fried egg (a distinctive note of Indonesian’s version) and served with sambal, nasi goreng is a meal that is both hearty and gratifying. Making nasi goreng also reminded me of my fond memories while traveling in Indonesia—a country with vibrant and colorful culinary traditions which I intend to explore more in the near future.
Frequently Asked Questions
This recipe is only 306 calories per serving.
What To Serve With Nasi Goreng
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Nasi Goreng (Indonesian Fried Rice)
Ingredients
- 1 clove shallot
- 1 clove garlic
- 1 red chili, seeded
- 1/2 teaspoon toasted belacan, terasi
- 1/2 teaspoon palm sugar
- 1/2 tablespoon kecap manis
- 8 oz (250g) overnight rice
- 1 fried egg, well done
- 2 tablespoons oil
Instructions
- Break up the overnight or leftover rice using the back of a spoon to prevent clumping. In a wok, toast the belacan over low heat until it is dry and aromatic. The toasted belacan should be powdery and resemble tiny granules. Fry an egg until well-done and set aside.
- Using a mortar and pestle or a mini food processor, blend the shallot, garlic, red chili, and toasted belacan. Transfer the blended paste to a small saucer.
- Heat a wok and add oil. Add the flavoring paste and stir-fry until aromatic or until the oil separates. Add the rice to the wok and mix well with the flavoring paste. Add kecap manis and palm sugar, continuing to stir-fry until everything is well blended. Dish out the nasi goreng, top it with the fried egg, and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
