Nasi goreng is an Indonesian fried rice that typically consists of chicken and shrimps and flavored with chili paste and kecap manis. Kecap manis is sweet soy sauce that is commonly used in the Indonesian cuisine. Nasi goring tastes different from the usual fried rice I have made. The ground cumin and coriander, as well as the chili paste give this rice dish a unique and stronger taste. Furthermore, vegetables like leek, red bell pepper and spinach definitely make this dish a complete meal. Enjoy!
Cooking Tips for Perfect Nasi Goreng
To get the best texture and flavor from your nasi goreng, start with day-old rice. Freshly cooked rice tends to be too moist and can lead to a mushy dish. If you don’t have leftover rice, spread freshly cooked rice on a baking sheet and let it cool for about 30 minutes. This helps to dry it out a bit. When stir-frying, use a high heat to get that nice char on the rice, which adds depth to the flavor. Keep the ingredients moving in the pan to avoid burning. If you want to add protein, cook it separately and then mix it in with the rice at the end. This way, everything stays juicy and tender. Lastly, don’t be shy with the kecap manis. Its sweet and savory notes are what make this dish special, so adjust it according to your taste.
Serving Suggestions and Pairings
Nasi goreng is a complete meal on its own, but it can be taken to the next level with the right accompaniments. Consider serving it with a fried egg on top, as the runny yolk adds creaminess and richness. A sprinkle of crispy fried shallots adds a delightful crunch and extra flavor. Fresh cucumber slices and tomato wedges on the side provide a refreshing contrast to the rich rice. For a spicy kick, serve it with sambal or a chili sauce of your choice. If you want to make it a feast, pair it with satay skewers or some crispy spring rolls for a nice variety. Nasi goreng also goes well with a light salad, like a simple cucumber and carrot salad dressed with lime juice, to balance out the flavors.
Frequently Asked Questions
What can I substitute for kecap manis?
If you don’t have kecap manis, you can mix regular soy sauce with a bit of brown sugar or honey to mimic that sweet and savory flavor. Just adjust the sweetness to your taste.
How do I store leftover nasi goreng?
Store any leftovers in an airtight container in the fridge for up to three days. When reheating, add a splash of water to help revive the rice and prevent it from drying out.
Can I make nasi goreng ahead of time?
You can prep the ingredients ahead of time, like chopping veggies and marinating the chicken. Just keep everything separate and stir-fry it fresh when you’re ready to serve.
What vegetables can I add to nasi goreng?
You can add just about any veggies you like, such as peas, carrots, or even broccoli. Just make sure to chop them small so they cook quickly and mix well with the rice.
What’s a common mistake to avoid when making nasi goreng?
One big mistake is using freshly cooked rice, which can make the dish mushy. Always try to use day-old rice or let fresh rice cool down before stir-frying.
Nasi Goreng (Indonesian Fried Rice)
Ingredients
- 3 tsp olive oil
- 3 eggs beaten
- 1 onion chopped
- 1 leek (white and light green parts only), thinly sliced
- 1/2 red bell pepper thinly sliced
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp Asian chili paste (such as sambal oelek)
- 8 oz boneless skinless chicken thighs cubed
- 8 oz frozen medium shrimp thawed, peeled and deveined
- 4 cups cooked rice
- 3 tbsp kecap manis or 3 tbsp soy sauce mixed with 3 tbsp liquid honey
- 2 tsp white vinegar
- 1/4 tsp salt
- 3 cups fresh spinach leaves coarsely chopped
Instructions
- In non-stick wok or deep skillet, heat 1 tsp of the oil over medium heat; add beaten eggs, cover and cook until firmly set, about 3 minutes. Fold in half and remove from pan; cut into thin strips. Set aside.
- In same wok, heat remaining 2 tsp oil over medium-high heat; cook onion, leek and red bell pepper, stirring occasionally, until onion begins to soften, about 5 minutes. Stir in garlic, cumin, coriander and chili paste; cook until fragrant, about 1 minute. Transfer to bowl; set aside.
- Add chicken to wok; cook until browned and juices run clear when chicken is pierced, about 5 minutes. Stir in shrimp; cook until pink, about 1 minute.
- Stir in rice, vegetables, kecap manis, vinegar and salt; toss to coat. Stir in spinach; cook until rice is hot, about 3 minutes. Fold in egg.
Notes
Nutrition
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