Nasi Goreng
“Indonesian fried rice stir-fried with kecap manis, shrimp paste, chili, and topped with a fried egg.”
Rice
Egg
Soy Sauce
Chili Pepper
Garlic
ShallotWhere it comes from
Nasi Goreng is Indonesia's beloved fried rice dish, with roots tracing back to Chinese fried rice traditions brought to the archipelago during the 15th century. This dish is culturally significant as it embodies the spirit of Indonesian home cooking, often served as a comfort food at any time of day. A surprising detail is that it is typically flavored with kecap manis, a sweet soy sauce that adds a distinctive caramelized sweetness.
This fragrant fried rice is a celebration of bold flavors and humble ingredients that come together beautifully.
On the Palate
How it's made
5 steps · Show ↓19 min active
How it's made
5 steps · Show ↓- 13 min
Heat a wok over medium-high heat and add a splash of oil. Once hot, add chopped garlic and shallot, stirring until they turn golden and aromatic.
- 25 min
Add pre-cooked rice to the wok, breaking up any clumps with the back of a spoon. Stir-fry until the rice is heated through and begins to take on a slight golden hue.
- 33 min
Push the rice to one side of the wok. Crack an egg into the empty space, scrambling it quickly with a spatula. Once set, mix it into the rice.
- 43 min
Pour in soy sauce and a touch of chili paste, stirring continuously to ensure each grain is coated and the flavors are evenly distributed.
- 55 min
Add vegetables of your choice, stirring until they are just tender but still vibrant. Ensure everything is well combined and heated through.
