The iconic Indonesian fried rice dish known as nasi goreng is typically served with a fried egg.I adore the rice’s distinctive dark brown,caramelised hue! It’s one of my favourite Indonesian dishes, and it’s easy to make.You won’t need to find any uncommon ingredients,and I’m sure you’ll enjoy it too.
Goreng Nasi
Since Nasi Goreng is so widely available and so wonderful, everyone who has visited Bali is likely familiar with it and has eaten it nearly daily.
If you’ve tasted and enjoy Nasi Goreng,you’ll be shocked at how simple it is to prepare at home And I hope you give it a try if you haven’t already!
Describe Nasi Goreng.
In Indonesian and Malaysian, Nasi Goreng literally translates to “fried rice,” and that’s precisely what it is! The major ingredient is rice,with only a small amount of meat and only one vegetable an onion. The sauce,which is created with kecap manis,a sweet soy sauce that turns the rice dark brown and caramelises it as it cooks, is what sets it apart from other fried rice meals.
To make it a meal,it’s usually served with a sunny side up egg (I adore how the yolk runs into the rice!) and a side of fresh tomato and cucumber (no dressing).
Shrimp paste is not required.
Nasi Goreng comes in a variety of forms,just like practically every other traditional dish.Some are more intricate than others,requiring the use of dried prawns (belacan),which are surprisingly now available in both Asian and Australian supermarkets.
I make it both with and without.It tastes good even without dried shrimp; in fact,that’s why I went with the version without shrimp paste when I first posted this recipe for Nasi Goreng in 2016.
With dried prawns,however,it tastes better and is more genuine.Using shrimp paste instead of dried shrimp,which needs extra work in the preparation procedure (crumble and toast before using),is my compromise and the easiest way out.
Manis Kecap (sweet soy sauce)
The dark brown rice from the Indonesian sweet soy sauce,kecap manis or ketjap manis,is a characteristic that sets Nasi Goreng apart.It has a viscosity similar to syrup and is sweeter and thicker than regular soy sauce.
Don’t panic because you think it’s a difficult element to locate! Major supermarkets in Australia carry kecap manis (for Woolworths, see here). And don’t worry if your supermarket doesn’t have it! Simply reduce soy sauce and brown sugar to make it. Really. I’ve given you the recipe’s instructions.
It is not optional to use cold, day old rice!
Shrimp paste is not required,but the COLD cooked rice is! Stir-frying rice in sauce makes it somewhat stickier,therefore it’s just not possible to produce any fried rice with hot,newly prepared rice.
However,because day-old cold rice is tougher and drier,it can be stir-fried in the sauce until it caramelises,giving Nasi Goreng its distinctive flavour and colour.
Quick choice:
Spread the cooked rice on a tray and either freeze it for one to two hours or put it in the refrigerator for three to four hours. Not only should the rice be cooled, but its surface should also be dried out.
This meal takes only 20 minutes to prepare.
The preparation process is fairly simple and is similar to other fried rice recipes.Start with the garlic, onion and chilli,followed by the chicken,rice,kecap manis and prawn paste,if using.The rice grains should begin to caramelise after a few minutes of cooking.It smells wonderful,and I promise you will know when it’s ready!
How Nasi Goreng is served
A fried egg and a dish of fresh vegetables typically simple, juicy slices of tomato and cucumber are the usual accompaniments to Nasi Goreng.Both of these side dishes are common throughout Asia as ways to balance out a plate of carbs and add vegetables and protein.Another great Asian side dish choice is nasi goreng,which is a little different but still has a strong flavour! Give it a try alongside:
- Thai or Indonesian Chicken Satay Skewers
- Chicken Marinated in Asian Style
- Thai chilli jam is reminiscent of the strong flavours of Asian chilli garlic prawns or prawns.
- Thai chicken marinated (Gai Yang)
- Char Siu,or Chinese Barbecue Pork
Ingredients
Chicken
- 1 tbsp oil
- 5 oz / 150g chicken breast
- 1 tbsp kecap manis
Rice
- 1.5 tbsp oil
- 2 garlic cloves
- 1 tsp red chilli
- 1 onion
- 3 cups cooked white rice
- 2 tbsp kecap manis
- 2 tsp shrimp paste
Side dishes and garnishes are optional.
- 4 eggs
- 1 green onion
- Tomatos and cucumbers,
- Fried shallots
- Lime wedges
Directions
- In a big skillet or wok, heat the oil over high heat.
- Stir for 10 seconds after adding the garlic and chillies.
- Cook the onion for one minute.
- heat the chicken until it is mainly white,then add 1 tablespoon of kecap manis and heat for another minute,or until the chicken is slightly caramelised and cooked through.
- Add the prawn paste,if using,two tablespoons of kecap manis,and rice. Cook for 2 minutes,stirring continuously,until the rice grains begin to caramelise and the sauce decreases (this is crucial for flavour!).
- Serve with your preferred garnishes (fried shallots, green onions, or red chilli).
