Go Back

Nasi Goreng (Indonesian Fried Rice)

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Margaret Bose Johnson

Ingredients

  • 3 tablespoons oil, divided
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 long red chili pepper (or jalapeño pepper), seeds removed and finely chopped or 1 teaspoon sambal oelek chili paste, or a pinch of dried red chili flakes optional
  • 8 oz. (225 g) diced boneless, skinless chicken breast (1 medium) or thighs, or diced pork, shelled & deveined shrimp, or tofu cubes optional
  • 1 teaspoon Indonesian shrimp paste (belacan) or 1 tablespoon fish sauce, optional
  • ½ cup chopped fresh green beans or frozen peas or other diced vegetables of choice optional
  • 3 tablespoons kecap manis (ketjap manis) or sweet soy sauce or for gluten-free: 3 tablespoons tamari or gluten-free soy sauce boiled with 3 tablespoons brown sugar (see Notes, below)
  • 4 cups cooked and chilled jasmine rice see Notes below
  • 2 green onions

to serve:

  • 1 small English cucumber or 2 Lebanese cucumbers
  • 2 fresh tomatoes
  • 4 eggs, fried to taste
  • additional sambal oelek, for spiciness if desired

Instructions

  • In a Dutch oven or large heavy-bottomed skillet, heat 1 tablespoon of the oil. Cook the onion, garlic, and chili for 2 minutes, until translucent.
  • If using meat, add it now and cook it for 2 to 3 minutes, until it's partially cooked. Add 1 tablespoon of kecap manis (or the gluten-free replacement) and the shrimp paste (or fish sauce) if using it, and cook another 2 to 3 minutes, until the sauce is sticky and caramelized in spots.
  • If using vegetables (except for peas), add them when you add the kecap manis to the meat.
  • Add the cold rice and the remaining 2 tablespoons of kecap manis, and cook and stir it until the rice is all coated with the sauce and is warmed through.
  • Slice the white part of the green onions and fold it through the hot nasi goreng.
  • In another skillet, fry the eggs in a good amount of very hot oil so the bottoms get crispy and the yolks stay runny or are just lightly set.
  • Top each serving of Nasi Goreng with a fried egg and fresh slices or chunks of cucumbers and tomatoes on the side. Thinly slice the green tops of the green onions and sprinkle them over the top.

Notes

Nasi goreng can be made with or without meat or vegetables of your choice. If using fresh vegetables, add them with the meat. If using frozen peas, add them with the rice, since they don't take as much time (you want them to stay bright green).
To make gluten-free kecap manis (sweet soy sauce): boil an equal amount of gluten-free soy sauce (or tamari) with brown sugar. A pinch of ground star anise is really good with it, but not necessary. Bring the soy sauce and brown sugar to a boil, then reduce to a simmer and cook for 1-2 minutes, until it is slightly syrupy (like maple syrup). The sauce will thicken up as it cools. For this recipe, you will need 3 tablespoons of each (soy sauce and brown sugar). You can make a larger amount if you plan to make nasi goreng more often, or use it with other stir fries. It will keep for months in a jar in the fridge.
The rice must be cooked and chilled, or it will be mushy when combined with the other ingredients. Make it the night before, or a few hours ahead and chill it in the refrigerator. For this recipe, you can cook up 1⅓ cups (265 g) of rice with 2 cups of water, to get 4 cups of cooked rice (rinse the rice before cooking).