Nasi Goreng (Indonesian Fried Rice)

A popular Indonesian fried rice, traditionally served with a fried egg.

Serves: 4

Prep Time: 20 minutes

Cooking Time: 10 minutes

Source: https://www.recipetineats.com/nasi-goreng-indonesian-fried-rice/

Ingredients:

Chicken

• 1 tbsp oil

• 150g chicken or other protein, thinly sliced

• 1 tbsp kecap manis (sweet soy sauce, Note 1)
  

Rice

• 1.5 tbsp oil

• 2 garlic cloves , finely chopped

• 1 tsp red chilli , finely chopped (Note 2)

• 1 onion , small, diced

• 3 cups cooked white rice , day old, cold (Note 3)

• 2 tbsp kecap manis (sweet soy sauce, Note 1)

• 2 tsp shrimp paste , optional (Note 4)
  

Garnishes / Side Servings

• 4 eggs , fried to taste

• 1 green onion , sliced

• Tomatoes and cucumbers, cut into wedges/chunks

• Fried shallots , store bought (optional) (Note 3)

• Lime wedges
  

Method:

Heat oil in a large skillet or wok over high heat.

• Add chilli and garlic, stir for 10 seconds.

• Add onion, cook for 1 minute.

• Add chicken, cook until it mostly turns white, then add 1 tbsp kecap manis and cook for a further 1 minute or until chicken is mostly cooked through and a bit caramelised.

• Add rice, 2 tbsp kecap manis and shrimp paste, if using. Cook, stirring constantly, for 2 minutes until sauce reduces down and rice grains start to caramelise (key for flavour!).

• Serve, garnished with garnishes of choice (green onions, red chilli, fried shallots).

Recipe Notes:

1. Kecap Manis (sometimes called Ketjap Manis) is an Indonesian sweet soy sauce that is thicker than other soy sauces. Sometimes just labelled as "sweet soy sauce". Consistency resembles maple syrup, available in most supermarkets in Australia (Woolworths, Coles, Harris Farms).

Also easy to make your own! Just combine 1/4 cup ordinary soy sauce (I use Kikkoman) and 1/4 cup brown sugar over medium heat. Bring to a simmer and reduce until it becomes a maple syrup consistency. It will thicken more when it cools.

2. Chilli - I use 2 birds eye or Thai red chillies, adds a mild warmth, doesn't make it spicy. Adjust to taste. Chilli paste can also be used instead - add it when you add the rice.

3. Day old cooked rice - All types of fried rice are best made using day old cooked rice that has been refrigerated overnight. It dries it out, making it easier to stir fry to evenly coat the grains with the flavourings. TIP: Keep bags of cooked rice in the freezer! Fabulous for fried rice, or even using plain.

4. Shrimp paste - Adds depth of flavour and complexity, but is optional. Traditional dish uses belacan which is dried shrimp blocks, requires crumbling then toasting prior to use. Same flavour achieved with any shrimp paste which you can just dollop in. Any shrimp paste brand/type is fine.

Still tasty WITHOUT shrimp paste. SUB with more kecap mans OR 1 tbsp fish sauce!