Classic Indonesian Nasi Goreng
Smoky Indonesian fried rice with prawns, chicken, kecap manis, sambal, vegetables, and a fried egg.
Equipment
- Large wok or skillet
- Rice cooker or saucepan
- Chef's knife
- Spatula
- Small skillet
Ingredients
Fried Rice
- 4 cups cold cooked jasmine rice preferably day-old
- 8 oz raw prawns peeled and deveined
- 8 oz boneless chicken thigh cut into small pieces
- 2 tbsp kecap manis sweet soy sauce
- 1 tbsp sambal oelek or another chili paste
- 2 tbsp neutral oil divided
- 3 cloves garlic minced
- 2 large eggs one for the rice and one per two servings for topping
Garnishes
- 2 stalks scallions sliced
- 1/2 cup cucumber sliced
- 1/2 cup crispy shallots
Instructions
Make the Spice Base:
- Mix the garlic, sambal, and kecap manis in a small bowl.
- Heat 1 tablespoon oil in a wok over high heat. Stir-fry the chicken until browned and cooked through, about 4 minutes. Add the prawns and cook until opaque, 2 minutes. Transfer to a plate.
Fry the Rice:
- Add the remaining oil to the wok. Scramble one egg until just set, then add the spice mixture and cook for 30 seconds.
- Add the cold rice and toss vigorously until every grain is coated and hot, about 3 minutes.
- Return the chicken and prawns to the wok and toss with the scallions.
Fry the Eggs and Serve:
- Fry the remaining eggs in a small skillet until the whites are crisp and the yolks are still runny.
- Divide the nasi goreng among bowls and top with a fried egg, cucumber, and crispy shallots.
Notes
- Cold, dry rice gives the best texture.
- Kecap manis is sweet and thick; regular soy sauce is not a direct substitute.
- Cook quickly over high heat for the best smoky flavor.
Nutrition
Calories: 610kcalCarbohydrates: 67gProtein: 34gFat: 23gSaturated Fat: 5gCholesterol: 315mgSodium: 1040mgFiber: 3gSugar: 9g