Servings: 4
Preheat:
Prep Time: 1 hour
Source: https://www.recipetineats.com/nasi-goreng-indonesian-fried-rice/#wprm-recipe-container-25386
The literal translation of Nasi Goreng is “fried rice” in Indonesian and Malaysian – and that’s exactly what it is! It’s mainly rice with just a little bit of meat and just onion for the vegetables. The thing that distinguishes it from other Fried Rice dishes is the sauce which is made with kecap manis, a sweet soy sauce that stains the rice dark brown and caramelizes the rice when it cooks. Typically it’s served with a sunny side up egg (love how the yolk runs into the rice!) and a side of fresh cucumber and tomato (no dressing) to make a meal of it.
While shrimp paste is optional, the COLD cooked rice called for is not! It’s simply not possible to make any fried rice with hot, freshly cooked rice – it gets kind of stickier when stir fried in sauce. On the other hand, day old cold rice is drier and harder, so the rice can be stir fried in the sauce in a way that makes it become caramelised which gives Nasi Goreng the signature colour and flavour. Speedy option: Cook the rice, spread out on tray then FREEZE for 1 – 2 hours, or refrigerate for 3 – 4 hours. It’s not just about cooling the rice, it’s also about making the surface of the rice dry out.
Nasi Goreng is also a terrific Asian side dish option, something a little different that packs a bit of a flavour punch! Try it on the side of (see source for links to following):
Indonesian or Thai Chicken Satay Skewers
Asian Marinated Chicken
Asian Chilli Garlic Shrimp/Prawns – big punchy flavours, tastes like Thai Chilli jam!
Marinated Thai Chicken (Gai Yang)
Chinese Barbecue Pork (Char Siu)
Ingredients:
CHICKEN
1 tbsp oil
5 oz / 150g chicken breast , thinly sliced (or other protein)
1 tbsp kecap manis (sweet soy sauce, Note 1)
RICE
1.5 tbsp oil
2 garlic cloves , finely chopped
1 tsp red chilli , finely chopped (Note 2)
1 onion , small, diced
3 cups cooked white rice , day old, cold (Note 3)
2 tbsp kecap manis (sweet soy sauce, Note 1)
2 tsp shrimp paste , optional (Note 4)
GARNISHES / SIDE SERVINGS (OPTIONAL)
4 eggs , fried to taste
1 green onion , sliced
Tomatoes and cucumbers, cut into wedges/chunks
Fried shallots , store bought (optional) (Note 3)
Lime wedges
Directions:
Heat oil in a large skillet or wok over high heat.
Add chili and garlic, stir for 10 seconds.
Add onion, cook for 1 minute.
Add chicken, cook until it mostly turns white, then add 1 tbsp kecap manis and cook for a further 1 minute or until chicken is mostly cooked through and a bit caramelized.
Recipe Notes:
1. Kecap Manis (sometimes called Ketjap Manis) is an Indonesian sweet soy sauce that is thicker than other soy sauces. Sometimes just labelled as “sweet soy sauce”. Consistency resembles maple syrup, available in most supermarkets in Australia (Woolworths, Coles, Harris Farms).
Also easy to make your own! Just combine 1/4 cup ordinary soy sauce (I use Kikkoman) and 1/4 cup brown sugar over medium heat. Bring to a simmer and reduce until it becomes a maple syrup consistency. It will thicken more when it cools.
2. Chilli – I use 2 birds eye or Thai red chillies, adds a mild warmth, doesn’t make it spicy. Adjust to taste. Chilli paste can also be used instead – add it when you add the rice.
3. Day old cooked rice – All types of fried rice are best made using day old cooked rice that has been refrigerated overnight. It dries it out, making it easier to stir fry to evenly coat the grains with the flavourings. TIP: Keep bags of cooked rice in the freezer! Fabulous for fried rice, or even using plain.
4. Shrimp paste – Adds depth of flavour and complexity, but is optional. Traditional dish uses belacan which is dried shrimp blocks, requires crumbling then toasting prior to use. Same flavour achieved with any shrimp paste which you can just dollop in. Any shrimp paste brand/type is fine.
Still tasty WITHOUT shrimp paste. SUB with more kecap mans OR 1 tbsp fish sauce!
SERVING
Make it a meal – traditional Indonesian style!: Serve with a fried egg sunny side up (runny yolk!), tomato wedges and slices of cucumber on the side. Serve, garnished with garnishes of choice (green onions, red chili, fried shallots).