Indonesian fried rice is just like any other dishes in Indonesian cooking. Everybody has their own version. However, all the main ingredients are there. Shallots, chili, shrimp paste, kecap manis. Of course, rice and other condiments such as emping crackers, chicken bits, spring onions, fried eggs, sliced tomatoes and cucumber. Some fancy hotel version has satay and peanut sauce and fried chicken. It is common dish that’s easy to dress up by using fancier table ware and adding more condiments.

The main points are the type or rice used, which is medium grain and cold rice, the colder the better. Heavy bottomed wok is preferred, normal saucepan won’t give you the

For simple version, here is what I do with mine.

Spices to be ground are chilies, shallots, garlic and toasted shrimp paste.

Work on them in a mortar and pestle until reasonably fine.

Chop spring onion and chinese celery finely.

It is time to prep the protein. The handiest we always have at home is chicken breast. You can substitute with pork, beef, lamb or mutton.

Deep fry chicken breast. If beef or mutton is used, they are cut into small bite pieces and stir-fry quickly with some kecap manis and salt till completely cooked.

I like to fry the chicken until dry and crusty.

Shred the chicken finely into strands of chicken meat.

Whisk eggs in a bowl, add a bit of water and salt.

Prepare the cold rice. I would break up all lumps with fork in advance, it saves me the trouble of doing that later in the wok.

Heat generous serving of cooking oil in a wok over medium heat. Stir-fry spice paste quickly, until fragrant and it changes color to brownish red, for a couple of minutes.

Push spices aside, pour egg mixture into wok.

Scramble the egg, break them up as you cook, work very quickly.

Because of the water used, the egg would cook nicely and fluffy.

Before the egg is set, break them up and mix them with the spices, about 1 minute.

When the egg bits is cooked, add chicken.

Season with pepper.

Add the rice.

Break any lumps and mix well with eggs and chicken bits.

Add kecap manis into the wok, reasonable amount, until almost all rice is covered by the sauce.

Season with soy sauce.

Mix all the rice well, so that soy sauce, kecap manis, egg and rice are evenly distributed. Use less kecap manis if you want paler rice. More of both kecap manis and soy sauce if you want the rice to be super sweet and savory. Stir-fry quickly for about 5-6 minutes, until rice is well heated through.

Lastly, toss in chopped greens. Combine well. Serve warm with cucumber, fried egg, crackers and shallot flakes.

Print

Indonesian Fried Rice

Makes 4 servings

Ingredients:

6 shallots
3 garlic
5 g shrimp paste, toasted
10 g red chili
3 eggs
150 g chicken breast, deep-fried and shredded
1/4 cup cooking oil
600 g rice, cold
1 tsp pepper
3 tbsp kecap manis
1 tbsp soy sauce
1 spring onion, chopped
1 chinese celery, chopped
Shallot flakes
Fried egg, sunny side up

Directions:

Grind shallots, garlic, shrimp paste and chili to fine paste.
Heat cooking oil in a wok and stir-fry spice paste for 2 minutes, till brownish and fragrant, medium heat.
Push spices to side of wok and pour egg into the wok.
Quickly scramble the egg for a minute. Mix egg with spices, break them into smaller pieces.
Add rice, pepper, kecap manis and soy sauce. Stir-fry everything quickly over high heat, for 6-7 minutes.
Add spring onion and celery. Mix well.
Serve warm with condiments such as sliced tomatoes/cucumber, fried egg, crackers, etc.

| More |

26 Responses to “Indonesian Fried Rice, Nasi Goreng Indonesia”

  1. 1

    Mrs Ergül — March 12, 2012 @ 7:47 pm

    OMG. So many components that I love. Fluffy egg, fried chicken, the chili! Looks yummy!!

  2. 2

    Basak — March 12, 2012 @ 11:31 pm

    Welcome back! Great pics and you made it sound so easy I may be give it a try this time :-)

  3. 3

    beetrice — March 13, 2012 @ 12:35 am

    looks delicious!! *drools*

  4. 4

    Parmilla — March 14, 2012 @ 10:49 pm

    That looks delicious! I am from Malaysia, can’t wait to make it..:)

  5. 5

    Sharon @ Feats of Feasts — March 21, 2012 @ 12:48 am

    Welcome back and what a delicious comeback!

  6. 6

    Cheryl — March 21, 2012 @ 2:54 am

    I love your blog. beautiful photography, delicious food!!!

  7. 7

    Angeline — March 22, 2012 @ 5:59 pm

    Hi… Looks yummy! I love chili…. Cant wait to try your Indonesian Fried Rice!

  8. 8

    Jeannee — April 6, 2012 @ 8:25 am

    Just found your blog. Lovely photos and intriguing recipes. I’ll be back!

  9. 9

    thoma — April 13, 2012 @ 6:45 am

    Hi Jun

    Work has been keeping you really busy? We want to know what you’ve had after the last sweep of this delicious Indonesian rice.

  10. 10

    Fried Rice (Nasi Goreng) (Berlin, April 14, 2012) « sabasalads — April 14, 2012 @ 7:38 am

    [...] http://www.indochinekitchen.com/recipes/indonesian-fried-rice-nasi-goreng-indonesia/ Like this:LikeBe the first to like this post. nasi gorengRicespring onions ← Previous post Blogs on Cooking [...]

  11. 11

    FoodieFC — April 14, 2012 @ 7:52 am

    I chanced upon your website. When searching for prawn noodle recipe (which you posted a long time back). Thanks for the recipe for indonesia fried rice. What a lot of work it is to cook. But the end product is delish! Keep posting! I am going to bookmark this page!

  12. 12

    Endang — June 20, 2012 @ 8:21 am

    Loves your blog! loves your pictures and also recipes. I always visit here more and more. Thanks for the awesome blog and this nasi goreng is my favorite food for breakfast ^_^

  13. 13

    ayamgoreng — August 15, 2012 @ 9:13 am

    the best nasi goreng is made with pork. But remember that this is not the way Indonesians in general prepare it. They are mostly Moslems and are forbidden to eat pork. Sayang…..

    • Jun replied: — September 26th, 2012 @ 11:02 pm

      We rarely made these with pork too. LOL. But I love yang chou fried rice with spam!

  14. 14

    Jiewa @ INIJIE — August 18, 2012 @ 2:41 am

    GEEZ! Very nice picz.. love the way you use that vintage green plate..
    Salam kenal dari food blogger Surabaya :)

    • Jun replied: — September 26th, 2012 @ 11:01 pm

      Thank you for visiting!

  15. 15

    kwetiau sapi abud — September 12, 2012 @ 2:56 am

    nasi goreng sambal terasi ya hehe yummy

  16. 16

    MaggieNg — October 1, 2012 @ 9:29 pm

    Hi jun hope u can post sambal blacan that goes well with everything

    • Jun replied: — October 17th, 2012 @ 2:16 am

      I have that already many years ago. I will send you the link

  17. 17

    Jos — January 21, 2013 @ 9:41 am

    Hi there, fellow Indonesian. It’s nice to finally found a food blog with lots of authentic Indonesian recipes. :) Nice blog and photography btw!

  18. 18

    padmaja — February 5, 2013 @ 5:42 am

    hi, Just stumbled upon your website when i was looking for indonesian chicken fry recipe and your blog is awsome and very clear steps to cook and i have a question to you. How did you shred the fried chicken so well?

    could you please suggest me a place where to get the cone in singapore, malaysia or in jakarta.

  19. 19

    A World Map of Flavors – 36 Regions, 36 Herb and Spice Combinations — March 17, 2013 @ 6:09 pm

    [...] Indonesia (map) | Nasi Goreng from [...]

  20. 20

    A World Map of Flavors – 36 Regions, 36 Herb and Spice Combinations : jamesfolk — March 18, 2013 @ 10:11 pm

    [...] Indonesia (map) | Nasi Goreng from [...]

  21. 21

    Kleinburd News A World Map of Flavors – 36 Regions, 36 Herb and Spice Combinations | Kleinburd News — April 6, 2013 @ 12:49 am

    [...] Indonesia (map) | Nasi Goreng from [...]

  22. 22

    Helen — May 19, 2013 @ 6:51 am

    Excellent recipe, tasted just like our breakfast in Bali! Didn’t have time to source all the ingredients so had to add a bit of sweet chilli sauce to the soy instead of kepac manis and used anchovy paste instead of shrimp paste, it still tasted really good. Thanks for posting!

  23. 23

    Lutz — May 26, 2013 @ 7:41 am

    keep up the good work!!! love your recipes

Leave a Comment