Indonesian Nasi Goreng Recipe
Nasi Goreng is a classic Indonesian fried rice dish, often accompanied by optional ingredients like meat and vegetables, and typically topped with a fried egg. It is regarded as the national dish of Indonesia.What sets Nasi Goreng apart from other Asian fried rice dishes is its distinct smoky aroma and a rich, caramelized, savory flavor. The dish has numerous variations, depending on the ingredients and recipe used.
Ingredients
For the Spice Paste:
- Small shallots (roughly chopped) – 2
- Medium cloves garlic – 3
- Large fresh green chili (Fresno or Holland) – 1
- Terasi (Indonesian shrimp paste), optional – 1/2 tsp
For the Nasi Goreng:
- Cold cooked jasmine rice – 4 cups
- Neutral oil (canola or sunflower oil) – 2 tbsp.
- Kecap manis – 2 tbsp
- Soy sauce – 2 tsp
- Kosher salt
- Ground white pepper
To Serve:
- Fried eggs (cooked sunny-side up) – 2
- Sliced cucumbers (optional)
- Sliced tomatoes (optional)
- Fried shallots (optional)
Instructions
For the Spice Paste:
- Begin by taking half the shallots and adding them to a mortar. Grind using the pestle until you achieve a coarse purée.
- Add the remaining shallots, garlic, chili, and terasi (if preferred). Make sure all the ingredients are perfectly ground before adding more. The end product should be similar in texture to thick oatmeal. Alternatively, you can also take all the ingredients used to make spice paste and add them to a small food processor and process until they convert to a paste.
For the Nasi Goreng:
- Remember to place the rice in a bowl and separate the grains with your hands into individual grains, if you’re using day-old rice.
- Now, take a large wok or skillet and add oil to it. Heat the oil over a high flame until it starts to shimmer.
- Add the freshly prepared spice paste and allow it to cook. Remember to keep stirring continuously. Also, make sure to scrape the bottom of the wok to avoid the paste from burning. You’ll know that the paste is perfectly cooked once it starts to give out a pungent smell and its colour starts to turn a few shades darker. It should probably take 2 to 3 minutes for it to be completely cooked.
- Lower the flame to medium the moment the paste seems to be browning too fast.
- Transfer the rice to the wok and mix everything in such a way that the rice is completely covered with the spice paste. Add kecap manis and soy sauce. Mix until the rice is uniformly coloured. Add salt and white pepper to taste.
- Serve the rice on two plates and place a fried egg on each plate on top of the rice. Add some cucumber and tomato slices and throw some fried shallots on top (if preferred). Serve instantly along with kecap manis.
Nutrition
Calories: 752kcalCarbohydrates: 118gProtein: 19gFat: 23gSaturated Fat: 3gCholesterol: 184mgSodium: 1219mgFiber: 5gSugar: 18g
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