Indonesian Fried Rice (Nasi Goreng)

"When I lived in Holland several years ago, I often indulged in this spicy rice dish. This recipe, from an old newspaper cutting, is the most authentic I have found, and closely matches the wonderful taste sensation I experienced in Holland. More unusual ingredients, such as shrimp paste (also known variously as belacan, balachan, blachan and trassi) can be found in Asian speciality food stores. I must warn you that dried shrimp paste smells rather awful, but the taste in the finished dish is wonderfully aromatic, and essential to the authenticity of Indonesian cuisine. Nasi Goreng can be served as a main dish, as a component of a Dutch/Indonesian 'rijstafel' or as a side dish. It is commonly eaten by Indonesians for breakfast, which you can do also if there is any left from the previous day (doubtful!). Preparation time does not include cooking and cooling the rice."
 
Download
photo by najmarizwan2 photo by najmarizwan2
photo by najmarizwan2
photo by Roekshana photo by Roekshana
photo by Kit H. photo by Kit H.
photo by Patrick S. photo by Patrick S.
photo by najmarizwan2 photo by najmarizwan2
Ready In:
25mins
Ingredients:
17
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Boil rice in plenty of salted water until cooked.
  • Rinse, drain and spread the rice to cool.
  • Do this at least two hours ahead, or preferably, leave overnight in the fridge.
  • Combine eggs with sesame oil and salt, and put aside (see below).
  • Heat wok or large frying pan over heat until hot.
  • Add oil, and wait until it is very hot and slightly smoking.
  • Add the onions, ginger, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go.
  • Then add chicken and shrimp and stir-fry for a further 2 minutes.
  • Add rice and continue to stir-fry for 3 minutes.
  • Now add the chilli bean sauce or sambal oelek, oyster sauce and ketjap manis/dark soy sauce and continue to stir-fry for 2 minutes.
  • Finally, add egg mixture and continue to stir-fry for another minute.
  • Alternatively make 2 thin omelettes from the egg mixture ahead of time and cut into strips.
  • These can then be used as garnish on the finished dish.
  • Turn onto large serving platter and garnish with the spring onion and fresh cilantro, and serve hot.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I will start out by saying there are so many variations of Nasi Goreng, it is hard to say one is the correct one. This one I found was pretty good. All the right steps are there. :) The one thing though is that oyster sauce was a bit strange, since I wouldn't consider it an Indonesian flavor (my mother is Indonesian and regularly cooked all sorts of dishes, and it had never ever been in our kitchen). I would leave that out and let the shrimp paste do its thing. Everything else was about right, except I used shallots instead of onion and garlic since that is just what I'm used to. If you want just a bit more of an aromatic experience, you can add 1/4-1/2 tsp cumin and coriander each to the shallots when you cook them up (not too much or it will be overpowering). Thanks for sharing this recipe.
     
  2. Good enough. But, I don't like it. I came from Indonesia. So, It taste different from what I eat everyday(yes, everyday until I get crazy) For Nasi Goreng Jawa, We always make fried egg in pan, then we put all of the spices(I used all chili that I have ?? Indonesians love spicy ????) After that, we fry the rice until it mixed well with the spices. Oh, you can add some chicken that you've already cook. Don't use uncooked chicken or the Nasi Goreng will taste awful. Last, turn off your stove and eat that Nasi Goreng. If you want, you can ask me what spices that I used. Or Every Nasi Goreng recipe. Nasi Goreng Seafood. Nasi Goreng Jawa. Etc
     
  3. I spent 4 months travelling around Indonesia and this recipe is terrible - the finished product tastes NOTHING like a Nasi Goreng. Dont waste your time, money and effort on this. I have no idea what all these positive reviews are all going on about.
     
  4. This is a truly authentic recipe. I grew up with nasi goring every couple of weeks but my mother used a packet of spices commonly available in Holland and many other countries now. I have made this numerous times, and my Mum loves this even more than her own!
     
  5. really good! Thanks a lot! I used sambal oelek and added a bit more after since I love that sauce.
     
Advertisement

Tweaks

  1. Big hit with the family. I put in more rice than was called for, and kind of played around with the measurements a bit. Substituted dried shrimp paste with fish sauce as well; then I adjusted the seasonings with a little salt. I also did both alternatives of the egg (so I used 4 eggs in total). Another nice recipe to add to my fried rice collection. :)
     

RECIPE SUBMITTED BY

<p>I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my son's wife is of Swedish and Croatian origin. My little dogs are German - miniature Dachshunds.</p> 8725212"
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes