Asian cuisine
Nasi goreng
Nasi goreng is a famous Indonesian fried rice, which conquers with its deep, sweet-salty taste and amazing spicy aroma. The main secret of the dish lies in the use of thick caramel sauce kechap manis and quick frying of the ingredients on a hot wok. In this classic version, tender pieces of chicken fillet and juicy shrimps are perfectly combined with crispy vegetables and crumbly rice, and this splendor is topped with delicious glazed eggs with a liquid center. Before serving, the egg yolk is mixed with the rice to create an incredibly tender and enveloping texture.
Dishday
Recipe overview
- Total time
- 40 min
- Prep
- 20 min
- Cooking
- 20 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Asian cuisine
Nutrition
per serving
- Calories
- 610 kcal
- Protein
- 32 g
- Fat
- 18 g
- Carbs
- 80 g
- Fiber
- 3 g
Step by step
Method
- 01
Prepare all the ingredients in advance, as frying is lightnin…
Prepare all the ingredients in advance, as frying is lightning fast: cut the chicken fillet into small portioned pieces, shred the carrots into thin short straws, chop the onions into half rings, and finely chop the garlic, chili and green onions with a knife.
- 02
Heat a wok or deep frying pan with a little vegetable oil ove…
Heat a wok or deep frying pan with a little vegetable oil over a high heat. Place the chicken pieces in the wok or deep frying pan with a little vegetable oil over high heat and fry them, stirring constantly with a spatula, until lightly golden and almost cooked through.
- 03
Add the peeled shrimp to the roasted chicken
Add the peeled shrimp to the roasted chicken. Cook everything together for just one or two minutes, until the shrimp change color to soft pink and become firm, then carefully transfer all the contents of the pan to a separate plate.
- 04
Pour a drop more oil into the same frying pan if necessary
Pour a drop more oil into the same frying pan if necessary. Add the chopped onion, garlic and carrots and fry the vegetable mixture for about two to three minutes until the carrots are soft and the garlic is brightly flavored.
- 05
Place the cold boiled rice in the pan with the vegetables
Place the cold boiled rice in the pan with the vegetables. Stir it thoroughly with a spatula, intensively breaking up large lumps so that each rice is warmed and slightly dried in the hot oil.
- 06
Return the reserved chicken and shrimp to the wok
Return the reserved chicken and shrimp to the wok. Pour the rice evenly over the rice with the thick sweet kecap manis sauce, regular soy sauce and chopped chili to taste, then stir the dish vigorously until the rice turns a beautiful caramel color.
- 07
Taste and adjust the balance of salt and black pepper if nece…
Taste and adjust the balance of salt and black pepper if necessary. Pour in the finely chopped green onions, give a final whisk with a spatula to combine the flavors and remove the cooked rice from the heat.
- 08
In a separate clean pan, fry the four eggs one at a time or t…
In a separate clean pan, fry the four eggs one at a time or together so that you get a classic glaze: the edges of the whites should become crispy, but the yolk itself should remain completely liquid.
- 09
Spread the hot caramel rice into portioned deep plates, gentl…
Spread the hot caramel rice into portioned deep plates, gently flatten it with a spatula and top each portion with a freshly cooked scrambled egg glaze before serving immediately.
Dishday
Useful advice
Cooking tip
It is best to use pre-cooked and thoroughly chilled rice—leftover rice kept in the fridge overnight loses excess moisture, ensuring the grains remain distinct and don't clump or steam when stir-fried. Carefully adjust the amount of kecap manis depending on the brand's sweetness. Fry over maximum heat and avoid overcrowding the pan so that the ingredients quickly sear, locking in the characteristic smoky aroma.
How to serve
Serve Nasi Goreng piping hot immediately after stir-frying. Scoop the rice into shallow bowls and gently place a freshly fried sunny-side-up egg on top of each portion. Traditionally, it is accompanied by crunchy cucumber slices, tomato wedges, and crisp prawn crackers (krupuk) on the side to contrast the texture of the soft rice.
How to store
Fried rice is at its prime the moment it leaves the wok and should be eaten right away. Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours. To reheat, quickly toss the rice in a very hot oiled skillet with a teaspoon of water to restore moisture, and fry a fresh egg to serve on top.
Note
This recipe is incredibly flexible and works perfectly for cleaning out the fridge. You can switch the chicken for pork or tofu, or add extra veggies like green beans or bell peppers. The key is to keep the aromatic foundation of onions, garlic, and chili unchanged, and to use genuine indonesian kecap manis to preserve the signature authenticity of the dish.
