Plated Indonesian Nasi goreng with fried sunny side up egg, slices of tomato and cucumber, and shrimp crackers.

Nasi Goreng (Indonesian Fried Rice)

Enjoy my grandmother’s authentic Indonesian Fried Rice recipe, a
delicious way to use leftover rice with savory chicken and flavorful
seasonings.

Prep
Cook
Total
Servings
2

Ingredients

  • 2-2.5 cups leftover day-old riceor cook about 100 g uncooked rice
  • 80 g boneless chickencut into small pieces
  • 1 shallot or small onionfinely chopped
  • 1 clove garlicminced
  • [1/2 tbsp chili paste (sambal oelek)]
  • [1/2 tsp shrimp paste (terasi udang)]
  • [2 tbsp sweet soy sauce (kecap manis)]
  • salt and pepper to taste
  • Oil for frying

Optional Garnishes

  • sliced cucumber
  • sliced tomato
  • fried egg
  • [krupuk (shrimp crackers)]
  • [fried onions]

Instructions

  1. Heat oil in a large skillet, wok, or wadjang over medium-high heat. Add the diced chicken and cook until fully done.
  2. Sauté the chopped shallot, garlic, and terasi until fragrant.
  3. Break up the leftover rice, so there are no big clumps of rice.
  4. Add the rice to the pan and mix well.
  5. Stir in sambal oelek, ketjap manis, salt, and pepper. Increase heat to high and stir fry for about 2 minutes.
  6. Plate and garnish with a fried egg, slices of tomato and cucumber, and optional acar or krupuk before serving.

Notes

If you have a wadjang or wok, use them to prepare your nasi goreng in! The wadjang pan is traditionally used in Indonesian cuisine. It resembles a wok but has handles on either side for easier handling. The wide surface and high sides of these pans help distribute the heat and ingredients evenly and prevent spills.

Nutrition

Per serving (1)

Calories
344 kcal
Carbs
36 g
Protein
19 g
Fat
14 g
Fiber
3 g
Sugar
7 g
Sodium
316 mg
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Recipe by Deborah Green

Recipe from https://dishfullofmemories.com/nasi-goreng-indonesian-fried-rice-recipe/