Indonesian · Main
Nasi Goreng
Smoky, terasi-scented village fried rice — dark with kecap manis, crowned with a crisp-edged fried egg and cucumber to cool the edges
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 2
Ingredients
- cooked jasmine rice, day-old, chilled — 450 g
- shallots — 50 g
- garlic — 15 g
- red chillies — 15 g
- terasi (shrimp paste), toasted — 5 g
- chicken thigh, small dice (optional) — 150 g
- kecap manis — 35 ml
- light soy sauce — 10 ml
- fish sauce — 8 ml
- vegetable oil — 50 ml
- eggs — 2
- cucumber, sliced — 100 g
- tomato, wedges — 100 g
- fried shallots — 20 g
- prawn crackers (optional) — 30 g
Method
- Pound shallots, garlic, chillies and terasi to a rough paste (the bumbu).
- Break the cold rice apart completely.
- Fry the eggs in 25 ml very hot oil, basting, until crisp-frilled with runny yolks; hold warm.
- Same wok, remaining oil: fry the bumbu 90 seconds until fragrant and darker.
- Add chicken if using; 2–3 min.
- Rice in; toss and press 2–3 min until it smokes faintly at the edges. Season with kecap manis, soy and fish sauce; toss to an even mahogany.
- Plate; egg on top, fried shallots over, cucumber, tomato and crackers around.