Indonesian Nasi Goreng
Indonesia's iconic fried rice, built on sweet soy sauce and shrimp paste or fish sauce for deep umami.
Ingredients
- 3 tbsp vegetable oil divided
- 3 eggs lightly beaten
- 3 cloves garlic minced
- 2 shallots sliced or 1/2 small onion
- 1 tsp shrimp paste or 1 tbsp fish sauce
- 1-2 red chilies minced
- 8 oz chicken breast or shrimp diced optional
- 4 cups cooked cold day-old rice
- 3 tbsp kecap manis sweet soy sauce or 2 tbsp soy sauce plus 1 tbsp brown sugar
- 1 tbsp soy sauce
- 1 cup shredded cabbage
- 2 green onions sliced
- Sliced cucumber and tomato for serving
- Fried shallots for garnish optional
Instructions
- Heat 1 tablespoon oil in a large wok or skillet over medium heat. Pour in the eggs and scramble until just set. Remove and set aside.
- Add the remaining oil to the pan. Add the garlic, shallots, shrimp paste, and chilies, and stir-fry for 1-2 minutes until fragrant.
- If using chicken or shrimp, add it now and cook for 3-4 minutes until cooked through.
- Add the rice, breaking up any clumps, and stir-fry for 3-4 minutes, tossing frequently.
- Add the kecap manis and soy sauce, tossing until the rice is evenly coated and deep golden-brown.
- Stir in the cabbage and cook for another 1-2 minutes until just wilted. Fold the scrambled egg back in.
- Divide among plates, top with green onions and fried shallots if using, and serve with sliced cucumber and tomato on the side.
Notes
- No kecap manis? Whisk 2 tablespoons soy sauce with 1 tablespoon brown sugar for a close homemade substitute.
- This is another excellent way to use up small amounts of leftover meat or vegetables from earlier in the week.
- As with all fried rice, cold day-old rice fries up much better than fresh — plan to cook extra rice a day ahead.
