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Classic Indonesian Fried Rice (Nasi Goreng)

Nasi Goreng is one of the most popular Indonesian dish and it can be prepared in different ways. The classic version uses chillies and dried shrimp paste (belacan)

Ingredients

  • 5 cups (500 g) cold cooked rice or leftover rice

  • 3 table spoon oil

  • 2 eggs

  • 4 shallots, peeled and sliced

  • 2 cloves of garlic, peeled & sliced

  • 2 - 4 red chillies, minced

  • 2 teaspoons dried shrimp paste, roasted

  • 200 g chicken meat, diced

  • 200 g thinly sliced cabbage

  • 1 teaspoon salt

  • 1 tablespoon indonesian sweet soy sauce (kecap manis)

  • slice cucumber & sliced tomato to garnish

Method

  • 1.

    Flake the cold rice with a fork or fingers to separate the grains. Set aside

  • 2.

    Grease the non stick skillet with vegetable oil and fry the egg. Remove from the heat and set aside.

  • 3.

    Heat the remaining oil in the wok over medium heat and stir fry the shallot, garlic, minced chillies, dried shrimp paste 1-2 minutes or until fragrant.

  • 4.

    Add the chicken dice until almost cooked around 2 minutes, add the cabbage and continue to stir fry until the cabbage is almost wilted around 2 minutes

  • 5.

    Add the rice, salt and Indonesian sweet soy sauce (kecap manis) and stir fry briskly until all the ingredients mixed well and heated through, about 2 minutes.

  • 6.

    Remove from the heat.

  • 7.

    Transfer the fried rice to serving dish and top with fried egg and if liked garnish with cucumber & tomato slices.

Notes

It is important to use cold cooked rice (leftover rice of yesterday which is kept in refrigerator) since freshly cooked rice is too soft and will absorb the oil.

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Posted by Report
how many does this recipe serve!!!!1!!!!!!!!! :)
Posted by Huda Abu HamdiaReport
Yaaaaayyy .. this sounds tasty .. and great recipe when u have rice leftovers and donno what to do about it ..
Thanks Wina.. Love it!
Posted by jackicamReport
This looks so delicious! My husband prefers this kind of fried rice to the normal Chinese style. You're recipe looks so authentic - I'll give it a try soon and give you my husband's verdict : )