Nasi Goreng
Want a delicious dinner that doesn’t take all night to make? Try our Nasi Goreng recipe! It’s an Indonesian-style fried rice dish that’s full of flavor, and you can have it ready in just 25 minutes.
History
Nasi Goreng is a delicious fried rice dish that comes from Indonesia. The name ‘Nasi Goreng’ simply means ‘fried rice.’ This dish is very popular in Indonesia and is a favorite for many families.
The dish started as a way for people to make sure they didn’t waste any food. If there was any rice left over from dinner, it would be fried up the next day with some spices, vegetables, and sometimes meat or seafood. This way, nothing was wasted and a tasty new dish was created.
Over time, Nasi Goreng became more and more popular. Different parts of Indonesia started adding their own twist to it. Now, you can find it everywhere in Indonesia – from small street food stalls to fancy restaurants.
And it’s not just popular in Indonesia. People all over the world love Nasi Goreng. It’s a dish that tells the story of Indonesia’s food history, and it’s loved for its delicious flavors.
Ingredient Notes
- Red Onion/Shallots: While red onions are easier to find in most places, you can use shallots for a more authentic taste.
- Garlic Cloves: This recipe calls for fresh garlic cloves. Pre-minced garlic can also work if you’re short on time, but the flavor of fresh garlic is unparalleled.
- Thai Bird Eye Chilies: These specific chilies give the dish its traditional heat. However, you can adjust the amount according to your heat tolerance. Substitute them with any other type of hot red chilies if you can’t source Thai bird eye chilies.
- Shrimp Paste: This ingredient gives the dish its unique umami flavor. It can be found in Asian grocery stores or online.
- MSG: Monosodium glutamate is a flavor enhancer that’s optional in this recipe. If you prefer not to use it, just add a bit more salt.
- Boneless Chicken Thighs: Using thighs adds more flavor, but you can also use chicken breasts if you prefer leaner meat.
- Shrimp: Fresh or frozen shrimp can be used. Ensure the shrimp is deveined and cleaned before using.
- Ketchup Manis: A sweet soy sauce often found in Asian food stores that gives the dish its distinctive flavor. If not available, mix regular soy sauce with a bit of brown sugar as an alternative.
- Beansprouts: These add a nice crunch to Nasi Goreng. You can typically find them in the fresh produce section of a grocery store. Some other vegetables you can use are shredded cabbage or julienned carrots for a similar crunch.
- Cooked Rice: Day-old rice is preferred as it’s drier and will give your fried rice a better texture. Jasmine rice is traditionally used, but you can also use other long-grain rice.
- Eggs: Eggs are typically fried and served on top of the Nasi Goreng. Traditionally they are cooked on a hot pan so they are crispy on the bottom but still running on the top.
Step by Step Instructions
1) Add the finely chopped red onion, minced garlic, chopped chilies, shrimp paste, MSG, and salt into a food processor.
2) Pulse until you have a chunky paste.
3) Heat some oil in a large wok over medium-high heat. Add the shrimp, season with salt, and stir fry for 2 minutes, or until cooked. Transfer the cooked shrimp to a bowl and set aside.
4) In the same wok, add a bit more oil. Add the Nasi Paste you prepared earlier and stir fry for 10 to 20 seconds, or until fragrant. Add the chopped chicken to the wok and stir fry for 2 to 3 minutes.
5) Next add the beansprouts, and continue to stir fry until the beansprouts are al dente and the chicken is fully cooked.
6) Now, add the cooked rice, Ketchup Manis, cooked shrimp, and sliced spring onions to the wok. Stir to combine everything well.
7) Meanwhile, heat some oil in a separate saute pan. Crack an egg into the pan and fry for 2-3 minutes, or until cooked to your preference. If you prefer a crispy edge, fry over a medium high heat.
8) Optionally, add the Nasi goreng into a bowl and push the rice down with the back of a spoon until compact. Place a plate serving side down over the bowl and flip, then remove the bowl.
9) Place the fried egg over the Nasi Goreng and serve.
Storage and Leftovers
Store leftover Nasi Goreng in an airtight container in the refrigerator for up to 3 days. To reheat, use a microwave or stir-fry again on the stove with a little bit of oil to retain its original flavor.
FAQs
Nasi Goreng is often served with a fried egg on top. For an extra touch, serve it with some prawn crackers or peeled or pickled cucumber on the side.
It’s best to use an oil that can withstand high heat for stir-frying, such as canola, vegetable, or peanut oil. These oils won’t smoke or burn easily, ensuring your Nasi Goreng tastes great.
Yes! You can make this recipe keto by swapping the cooked rice for cauliflower rice and the ketchup manis for coconut aminos.
More Recipes You May Like:
- Chicken Fried Rice
- Keto Bacon and Egg Fried Rice
- Keto Beef and Broccoli Rice Bowl
- Keto Chicken Rice Bowl
- Turmeric Chicken & Rice
Nasi Goreng
Equipment
- Wok
Ingredients
For the Nasi Paste
- 1 Red onion or shallots, finely chopped
- 2 large Garlic cloves chopped
- 4 Thai bird eye chilies chopped
- 1 tablespoon Shrimp paste
- 1 pinch MSG
- ½ teaspoon Salt
For the Nasi Goreng
- Oil for frying
- 200 grams Boneless chicken thighs chopped
- 200 grams Shrimp peeled and deveined
- 30 grams Beansprouts about 1/4 cup
- 500 grams Cooked rice about 2.5 cups
- 4 tablespoons Ketchup Manis
- 4 Eggs for frying
- 2 Spring onions sliced
- Salt to taste
Instructions
- Start by making the Nasi Paste. Add the finely chopped red onion, minced garlic, chopped chilies, shrimp paste, MSG, and salt into a food processor. Pulse until you have a chunky paste.
- Heat some oil in a large wok over medium-high heat. Add the shrimp, season with salt, and stir fry for 2 minutes, or until cooked. Transfer the cooked shrimp to a bowl and set aside.
- In the same wok, add a bit more oil. Add the Nasi Paste you prepared earlier and stir fry for 10 to 20 seconds, or until fragrant.
- Next, add the chopped chicken to the wok and stir fry for 2 to 3 minutes. Add the beansprouts, and continue to stir fry until the beansprouts are al dente and the chicken is fully cooked.
- Now, add the cooked rice, Ketchup Manis, cooked shrimp, and sliced spring onions to the wok. Stir to combine everything well.
- Meanwhile, heat some oil in a separate saute pan. Crack an egg into the pan and fry for 2-3 minutes, or until cooked to your preference. If you prefer a crispy edge, fry over a medium high heat.
- To serve, plate the Nasi Goreng and top with the fried egg. Serve hot.
Notes
- To make this recipe keto simply swap the cooked rice for cauliflower rice and the kecap manis for coconut aminos.
