Indonesian Nasi Goreng (Spicy Fried Rice)
Equipment
- Wok or large skillet A wok is traditional for that smoky “wok hei” flavor, but a large non-stick or cast-iron skillet will do the trick.
- Spatula A sturdy wooden or silicone spatula works best for stir-frying.
- Knife and chopping board For prepping all those aromatics and garnishes.
- Rice cooker (optional) For easy rice cooking in advance, but leftover rice from a previous meal works just as well.
Ingredients
- 3 cups cooked white rice day-old rice works best
- 2 tablespoons vegetable oil
- 2 garlic cloves minced
- 1 small onion finely chopped
- 2 red chilies thinly sliced (adjust to taste)
- 1 teaspoon shrimp paste optional but authentic
- 2 eggs lightly beaten
- 1 cup shredded cooked chicken leftover roast chicken works beautifully
- 2 tablespoons kecap manis Indonesian sweet soy sauce
- 1 tablespoon soy sauce
- Salt and pepper to taste
Garnishes and Sides
- Fried shallots
- Cucumber slices
- Tomato wedges
- Sunny-side-up eggs optional, but highly recommended
- Prawn crackers
- Lime wedges
Instructions
Step 1: Prep the Rice
- If you’re making fried rice from white rice, the secret is to use rice that’s been chilled overnight. This helps dry it out slightly, so it fries up beautifully without becoming mushy. Leftovers are perfect for this.
Step 2: Make the Flavor Base
- Heat the oil in your wok over medium-high heat. Add the garlic, onion, and chilies, sautéing until fragrant. If you're using shrimp paste, toss it in now—it’ll add that deeply umami, funky edge that makes this dish so distinct.
Step 3: Scramble the Eggs
- Push the aromatics to the side of the wok and pour in the beaten eggs. Scramble them quickly and mix everything together.
Step 4: Stir-Fry the Chicken
- Add the shredded chicken and stir-fry for a couple of minutes until it’s heated through. This is where leftover roast chicken really shines, but any cooked chicken works well.
Step 5: Add the Rice and Sauces
- Toss in the cold rice, breaking up any clumps. Drizzle in the kecap manis and soy sauce, then stir-fry until everything is well combined and the rice is evenly coated and slightly caramelized.
Step 6: Taste and Season
- Taste your Nasi Goreng and season with salt and pepper as needed. You can also add a splash more soy sauce or kecap manis if you want a darker, richer flavor.
Step 7: Garnish and Serve
- Plate it up hot with a fried egg on top. Scatter over some fried shallots for crunch, and serve with cucumber, tomato, prawn crackers, and lime wedges on the side.