Nasi Goreng Recipe (Indonesian Fried Rice)

November 17, 2014

There is simply fried rice that always strikes on every kitchen, especially in Indonesian kitchen, the simplest foods to make, as it is to enjoy.
Nasi goreng literally meaning “fried rice” in Indonesian (nasi=rice, goreng=fried), its popular dish across Indonesia and it has been called as the National dish of Indonesia. 

In 2011 an online poll, Nasi goreng became number 2 Of  ‘World’s 50 Most Delicious Foods” that CNN International has chosen.

Although there is numerous variety of Nasi Goreng offered at the restaurants, to me a simple home-cooked style nasi goreng still remain tasty and satisfying that could enjoy by the whole family

Key ingredient include, shallot, garlic, chili, white pepper, salted soy sauce (kecap asin), sweet soy sauce (kecap manis) and some adding toasted fermented shrimp paste (terasi/belachan) or fish sauce, even more than that, you can make nasi goreng ayam (chicken fried rice) or seafood by adding chicken, seafoods or vegetables.
The spices are ground into paste and then fry together with the steam rice to make the nasi goreng bursting with flavour.

Nasi goreng is a dish that easy to decorate, if you fancy an impressive nasi goreng to please the eye and your satisfaction, then you can beautify with sate, some shrimp crackers, acar, sliced fresh cucumber, ayam goreng, or sunny side up egg, it usually called as nasi goreng special (special fried rice).

Here is my home-cooked style nasi goreng with ebi (dried shrimp)

Nasi Goreng (Indonesian Fried Rice)
Makes 2 servings


4 cups steam rice, Cool down before fried up
50g dried shrimp
½ teaspoon white pepper powder
3 tablespoon sweet soy sauce (kecap manis)
3 tablespoons light soy sauce (kecap asin)
1 tablespoons fish sauce (optional)
4 tablespoons vegetable oil
Salt to taste if required

Spices to ground,
8 shallots
4 garlic
2 red red chili
4 bird eye chili (cabe rawit)

To serve
Shallot and garlic flakes (store bought)
Fried egg, sunny side up
Sate, Optional
Slice cucumber

Grind shallots, garlic and chili to fine paste.
Heat vegetable oil in a wok over medium heat, add spice paste, fry and stirring until aromatic about 1 minute, add dried shrimp (ebi), continue to fry for another 1 minute.  

Increase the heat to high, add rice, breaking up clumps using a wooden spoon. Fry until the rice evenly distributed. Stir constantly so that none of the rice sticking to the wok.

Season the rice with white pepper powder, sweet soy sauce (kecap manis), light soy sauce (kecap asin) and fish sauce (optional). Quick stir-fry until all ingredients evenly combined. Wisely taste your fried rice according your savor. 

Divide the fried rice among serving plates, place an egg on top of each serving, and serve with cucumbers on the side, sate ayam or krupuk (shrimp crakers)

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