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Authentic Nasi Goreng Recipe Indonesia, Asia
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Enjoyed at home, from street food stalls or at fancy restaurants, nasi goreng is a versatile rice dish which can range from basic to extravagant. The preparation starts with leftover cooked rice, which is separated into individual grains to become fluffy and airy. Dried or fermented shrimp paste terasi is toasted briefly in a wok, and then ground into a seasoning paste with other ingredients such as shallots, garlic, and chili peppers, to name just a few. The seasoning paste is stir-fried briefly in a wok to release more flavor, after which the cooked rice is added. At this stage, ingredients such as seafood and/or finely chopped leftover meat may also be included. Finally, the nasi goreng is seasoned with kecap manis – sweet Indonesian soy sauce, which gives it a subtle sweet taste and a brownish color. Right before serving, nasi goreng is topped with a fried egg or an omelet, although an egg may also be whisked directly into the rice during frying. Nasi ... Read more
Serve With
Cooking tips
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rice
Always use day-old rice when preparing nasi goreng because it is drier and hence won’t stick to the skillet or a wok during frying. Freshly cooked rice tends to soak up more oil, making the dish too greasy. If possible, opt for long-grain varieties which are less sticky. Separate the rice grains with your fingers or a fork before frying — this way they will soak up more flavor and will not make the ... Read more -
kecap manis
Kecap manis or ketjap manis is a sweet soy sauce which is an important ingredient in many Indonesian dishes. It is as thick as molasses, dark in color, and sweet due to palm sugar. Kecap manis can be substituted with a mix of regular soy sauce and brown sugar, palm sugar, or honey. Add it in final stages of cooking because it tends to caramelize quickly. -
terasi
This pungent paste is made from dried or fermented shrimp and should be used sparingly. Most recipes suggest toasting the terasi paste in a wok before adding it to nasi goreng. It can either be ground into a flavoring paste with other ingredients such as chili peppers, garlic, and shallots or added separately during frying. -
eggs
There are three ways to include the eggs in nasi goreng. Fry the eggs sunny side up or make an omelet and serve it on top of the rice. Alternatively, whisk the eggs and fry them together with the rice. -
meat and fish
Any leftover meat — chicken, beef, even pork — is a great addition to nasi goreng. Cut or shred it into small pieces and heat it through with the rice. When it comes to seafood, nasi goreng is usually prepared with fresh shrimp, or with ikan asin (salted dry fish). It is not uncommon to mix meat and seafood — the combination of chicken and shrimps is among the most popular ones. Nasi goreng with goat ... Read more -
serving
Nasi goreng can be served with a wide array of condiments. Slices of fresh cucumber and tomato are both a decoration and a refreshing bite. Krupuk or kerupuk are deep-fried prawn crackers which you nibble between bites. Bawang goreng (fried shallot) is sprinkled on top of the dish and gives it a dash of crunchiness. Finally, various types of pickled vegetables called acar and chili sauce known as ... Read more
Recipe variations
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Nasi Goreng with Shrimp and Chicken
Ready in 25minAccompanied by a fried egg and enhanced with fresh shrimp and leftover meat, this version of nasi goreng can be served as a hearty breakfast, lunch, or dinner. The recipe was adapted from the Authentic Recipes from Indonesia cookbook by Oleh Heinz Von Holzen and Lother Arsana, and the dish can be served as an individual meal or as a side dish paired with some fried chicken, beef satay (meat skewers) and krupuk (deep-fried shrimp crackers).
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Basic Nasi Goreng
Ready in 15minThis essential and fundamental nasi goreng recipe was adapted from rasamalaysia.com and can serve as a base for any other type of nasi goreng. This version suggests placing a well-done fried egg on top of the rice, although it is quite common to top the rice with an omelet as well.
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Nasi Goreng Merah Makassar
Ready in 25minThis version of nasi goreng is popular in eastern parts of Indonesia, and its name means simply red fried rice from Makassar. The bright red color is achieved by seasoning the rice with tomato sauce, and unlike other nasi goreng varieties, this one omits terasi paste and kecap manis. The recipe was adapted from primarasa.co.id, a renowned Indonesian cooking website.
Nasi Goreng with Shrimp and Chicken
PREP 15min
COOK 10min
READY IN 25min
Accompanied by a fried egg and enhanced with fresh shrimp and leftover meat, this version of nasi goreng can be served as a hearty breakfast, lunch, or dinner. The recipe was adapted from the Authentic Recipes from Indonesia cookbook by Oleh Heinz Von Holzen and Lother Arsana, and the dish can be served as an individual meal or as a side dish paired with some fried chicken, beef satay (meat skewers) and krupuk (deep-fried shrimp crackers).
Ingredients
Nasi Goreng with Shrimp and Chicken
5 cups (500 g) cold rice, cooked or leftover
3 tbsp oil
4 eggs
4-5 shallots
1-2 red chilies
2 tsp terasi (dried shrimp paste)
150 g fresh shrimp
1 cup (200 g) leftover cooked chicken, lamb or beef
2 cups (250 g) cabbage
1 tsp salt
1 tbsp kecap manis (sweet Indonesian soy sauce)
GARNISH
sliced cucumber
sliced tomato
Preparation
1
Nasi Goreng with Shrimp and Chicken
Step 1/5
Start by preparing the ingredients. Separate the rice grains with your fingers or by using a fork, and set aside. Peel and slice the shallots. Deseed and mince the chilies. Slice the cabbage thinly. Dice the leftover meat. Peel and devein the shrimp.
Step 2/5
Fry the eggs sunny side up on a lightly oiled, non-stick skillet. Set aside.
Step 3/5
On the remaining oil, stir-fry the shallots, garlic, minced chilies, and terasi paste in a wok over medium heat. After 1-2 minutes, add the shrimp. Cook for about 2 minutes, then add cabbage and leftover meat. Continue cooking for another 2 minutes, until the cabbage wilts slightly.
Step 4/5
Turn up the heat. Add rice, salt, and kecap manis. Stir-fry for 2 minutes, until combined and heated through.
Step 5/5
To serve, arrange the nasi goreng on a large plate, top with fried eggs and garnish with sliced cucumber and tomato.
Other Variations
-
Basic Nasi Goreng
Ready in 15minThis essential and fundamental nasi goreng recipe was adapted from rasamalaysia.com and can serve as a base for any other type of nasi goreng. This version suggests placing a well-done fried egg on top of the rice, although it is quite common to top the rice with an omelet as well.
-
Nasi Goreng Merah Makassar
Ready in 25minThis version of nasi goreng is popular in eastern parts of Indonesia, and its name means simply red fried rice from Makassar. The bright red color is achieved by seasoning the rice with tomato sauce, and unlike other nasi goreng varieties, this one omits terasi paste and kecap manis. The recipe was adapted from primarasa.co.id, a renowned Indonesian cooking website.
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