Nasi Goreng Indonesian Fried Rice

Name: Nasi Goreng Indonesian Fried Rice
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 500 g cooked rice (day-old); 300 g boneless chicken thigh fillets, diced; 200 g peeled shrimp; 3 pcs eggs; 2 pcs shallots, minced; 3 cloves garlic, minced; 1 pc red chili, deseeded and minced (to taste); 4 tbsp kecap manis (sweet soy sauce); 2 tbsp light soy sauce; 1 tsp sesame oil; 100 g frozen mixed vegetables (peas, carrots); 2 tbsp vegetable oil; null to taste salt; null to taste freshly ground black pepper; 0.5 pc cucumber, sliced (for garnish); 1 pc tomato, sliced (for garnish); 2 tbsp fried shallots (for garnish); 2 stalks spring onions, thinly sliced (for garnish)

Difficulty

easy

Time

40m

Price Category

average

Calories

Medium

Nasi Goreng, or Indonesian fried rice, is a delicious and hearty dish that's perfect for a quick dinner or a special occasion. This recipe brings classic flavors to your kitchen, packed with aromatic spices, vegetables, chicken, and shrimp. The secret lies in using day-old rice and the sweet-savory harmony of kecap manis, offering an unforgettable culinary experience.

Steps

Preparation

Prepare all ingredients: dice the chicken, peel the shrimp, mince the shallots, garlic, and chili. Whisk 2 eggs with a pinch of salt, cook a thin omelette in a pan, then cut it into strips. Reserve the remaining 1 egg for serving (fried egg).

Sauté Meats

Heat 1 tbsp vegetable oil in a large wok or pan over medium-high heat. Add the diced chicken and fry until golden brown, about 5-7 minutes. Remove the chicken and set aside. If needed, add a little more oil to the wok, then fry the shrimp for 2-3 minutes until pink. Remove the shrimp and set aside.

Cook Aromatics

Add another 1 tbsp of oil to the wok, then add the minced shallots, garlic, and chili. Sauté for 2-3 minutes until fragrant and slightly softened. Add the frozen mixed vegetables and cook for another 3-4 minutes until slightly tender.

Rice and Sauces

Add the cold, cooked rice to the wok. In a small bowl, mix the kecap manis, light soy sauce, and sesame oil, then pour over the rice. Mix thoroughly to ensure the rice is evenly coated with the sauce. Fry the rice for 5-7 minutes, stirring constantly, until heated through and slightly crispy.

Combine and Serve

Stir the cooked chicken and shrimp back into the rice and heat through. Taste and season with salt and pepper if needed. To serve, place a fried egg on top of each portion and garnish with cucumber and tomato slices, fried shallots, and fresh spring onions.

	Per 100g	Per Serving 350g
Calories	280 kcal	980 kcal
Protein	15g	52.5g
Fat	10g	35g
Carbohydrate	30g	105g
Fiber	2g	7g
Sugar	5g	17.5g

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rice

pan-fried

everyday

main course

tender

Indonesian

all seasons

Hot

Nasi Goreng Indonesian Fried Rice

Difficulty

Time

Price Category

Calories

ingredients

Steps

Preparation

Sauté Meats

Cook Aromatics

Rice and Sauces

Combine and Serve

Extra Tips

► Always use day-old, cold rice as it's less sticky and fries better.

► Don't overcrowd your wok or pan; cook the rice in batches if necessary.

► Kecap manis is essential for authentic flavor, but if unavailable, a mix of brown sugar and soy sauce can be a substitute.

Nutrition