Nasi Goreng印尼炒飯
Nasi Goreng is a flavourful and aromatic Indonesian fried rice dish, traditionally served with a fried egg and various accompaniments. It's known for its distinctive sweet and savory taste from kecap manis (sweet soy sauce) and spices.
01Ingredients
- 4 cups (about 800g) cooked cold rice (preferably day-old)
- 200g boneless, skinless chicken breast, diced
- 150g raw shrimp, peeled and deveined
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 2 shallots, thinly sliced
- 2 red chilies, deseeded and sliced (adjust to taste)
- 1 tbsp sambal oelek (or other chili paste)
- 2 tbsp kecap manis (sweet soy sauce)
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 1/2 tsp white pepper
- 2 large eggs (for frying, 1 per serving)
- 1/2 cup spring onions, sliced (for garnish)
- 1/2 cup cucumber, sliced (for garnish)
- 1/4 cup fried shallots (for garnish)
- 4 lettuce leaves (for serving)
Nutrition (per serving)520kcal
- Protein28.5g
- Carbs52g
- Fat17.5g
Fiber 1.5 gSodium 985 mg
02Steps
- Heat vegetable oil in a large wok or frying pan over medium-high heat. Add minced garlic, sliced shallots, and sliced red chilies. Sauté until fragrant, about 1-2 minutes.
- Add diced chicken breast to the wok and stir-fry until almost cooked through, about 3-4 minutes. Then add the raw shrimp and cook until they turn pink, another 2-3 minutes.
- Push the ingredients to one side of the wok. Add sambal oelek, kecap manis, soy sauce, fish sauce, and white pepper. Stir-fry for 30 seconds to allow the flavors to meld.
- Add the cold cooked rice to the wok. Break up any clumps and mix thoroughly with the other ingredients and seasoning. Stir-fry for 5-7 minutes until the rice is heated through and slightly browned.
- While the rice is frying, fry the large eggs separately to your desired doneness (e.g., sunny-side up). Divide the Nasi Goreng among serving plates. Garnish each serving with a fried egg, sliced spring onions, sliced cucumber, and fried shallots. Serve with fresh lettuce leaves on the side.
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