National Dishes of the World

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Nasi goreng
Photo: shankar s. from Dubai, united arab emirates, CC BY 2.0, Wikimedia Commons

main dish

Nasi goreng

Indonesian fried rice with sweet soy sauce, shallot, garlic and chilli, topped with a fried egg and prawn crackers.

Eaten in: Brunei, Indonesia, Malaysia, Singapore

Prep
15 min
Cooking
15 min
Total
30 min
Servings
4

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About the dish

Nasi goreng, meaning ‘fried rice’, is one of Indonesia’s most popular dishes – eaten for breakfast from yesterday’s leftover rice, for lunch in warungs and in the evening from street carts. What sets it apart from Chinese fried rice is a paste of shallots, garlic, chilli and fermented terasi shrimp paste, and thick, sweet kecap manis soy sauce, which gives the rice a caramel colour and a slightly smoky sweetness. Chicken, prawns or simply egg go in, and it is topped with a fried egg, crisp fried shallots, prawn crackers and cucumber and tomato. Variations are endless, from nasi goreng kampung with anchovies to versions with goat meat.

Main ingredients

  • cooked rice
  • kecap manis
  • shallots
  • garlic
  • chilli
  • terasi shrimp paste
  • egg
  • prawn crackers

Malaysia: In Malaysia a favourite is nasi goreng kampung, with ikan bilis anchovies and kangkung water spinach.

More: Wikipedia (pl) Wikipedia (en)

Recipe

Nasi goreng

https://foodmap.ominuvo.com/dish/nasi-goreng

Ingredients

4 servings

4 servings

Method

  1. Pound or blend the shallots, garlic, chillies and terasi to a coarse paste.

  2. Break up any clumps of rice with your fingers so the grains separate.

  3. Heat 2 tbsp oil in a wok and fry the paste for 2–3 minutes until fragrant.

  4. Add the chicken or prawns and stir-fry until cooked through.

  5. Add the rice and toss over high heat for 3–4 minutes until hot, then add the kecap manis, soy sauce and spring onions and stir-fry until the rice is evenly coloured.

  6. Fry the eggs in the remaining oil until the edges are crisp.

  7. Pile the rice onto plates, top with an egg, scatter with fried shallots and serve with prawn crackers, cucumber and tomato.

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