Main CourseDinner

Nasi Goreng

Name: Nasi Goreng
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: indonesian
Ingredients: 600 g cooked jasmine rice chilled, day-old; 2 tbsp vegetable oil; 2 pcs shallot finely chopped; 3 clove garlic minced; 1 pcs red chili sliced, seeds removed for less heat; 0.5 tsp shrimp paste; 200 g chicken breast cut into small pieces; 100 g green bean trimmed and sliced; 2 pcs egg; 3 tbsp kecap manis; 1 tbsp soy sauce; 0.25 tsp white pepper; 0.5 pcs cucumber sliced; 1 pcs tomato sliced; 2 tbsp fried shallot (optional)

This Indonesian fried rice dish is a flavorful and satisfying meal, perfect for using up leftover rice. It combines aromatic spices with vegetables, egg, and a savory sauce to create a delicious and quick dinner. Adjust the chili to your preferred spice level.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium
Per serving: 483 kcal

Allergen information: may contain crustaceans, eggs, gluten, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

600 gcooked jasmine rice, chilled, day-old
2 tbspvegetable oil
2 pcsshallot, finely chopped
3 clovegarlic, minced
1 pcsred chili, sliced, seeds removed for less heat
0.5 tspshrimp paste
200 gchicken breast, cut into small pieces
100 ggreen bean, trimmed and sliced
2 pcsegg

sauce

3 tbspkecap manis
1 tbspsoy sauce
0.25 tspwhite pepper

garnish

0.5 pcscucumber, sliced
1 pcstomato, sliced
2 tbspfried shallot(optional)

Equipment

wok · spatula · frying pan · cutting board · knife

The method

Step by step

1
Heat vegetable oil in a large wok or frying pan over medium-high heat.
About 1 min
Cook’s note: Ensure your wok is hot to prevent sticking and achieve a good sear.
2
Add shallot, garlic, red chili, and shrimp paste to the hot oil. Stir-fry for 2-3 minutes until fragrant.
About 3 min
Cook’s note: The shrimp paste will become very aromatic as it cooks.
3
Add chicken breast to the wok and stir-fry until cooked through, about 3-4 minutes.
About 4 min
Cook’s note: Cut the chicken into small, uniform pieces for even cooking.
4
Stir in green beans and cook for another 2 minutes until slightly tender-crisp.
About 2 min
5
Push all ingredients to one side of the wok, then crack eggs into the empty space. Scramble the eggs until just set, then break them into smaller pieces and mix with the other ingredients.
About 2 min
Cook’s note: Alternatively, you can cook the eggs separately as fried eggs and serve them on top.
6
Add the chilled cooked jasmine rice to the wok. Pour in kecap manis, soy sauce, and white pepper.
Cook’s note: Using day-old, chilled rice is crucial for nasi goreng as it prevents stickiness and allows for better texture.
7
Stir-fry everything together for 3-5 minutes, breaking up any clumps of rice, until all ingredients are well combined and the rice is heated through and slightly caramelized.
About 5 min
Cook’s note: Use the back of your spatula to press down and separate rice grains.
8
Taste and adjust seasoning if needed. Serve hot, garnished with sliced cucumber, tomato, and optional fried shallot.

Per serving

Nutrition

71%Score

Calories: 483.2kcal
Protein: 25.3g
Carbs: 65.9g
Fat: 12.9g
Fibre: 3.7g
Sugar: 9.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover nasi goreng in an airtight container in the refrigerator.

Reheating

Reheat in a microwave or a pan over medium heat until warmed through, adding a splash of water if dry.