Nasi Goreng
Nasi Goreng is the national dish of Indonesia, which has become popular worldwide over the years. One of the main characteristics of Indonesian fried rice is the sweet soy sauce (kecap manis), which gives the dish a dark, rich flavor. Nasi Goreng was originally made to reuse leftover rice, which was seasoned with local spices and fresh ingredients. Today, it is prepared in many variations, with chicken, shrimp, or even in a vegetarian version. The secret to perfect nasi goreng is good quality, one-day-old cooked rice and quick frying at high heat. Try this recipe to taste one of Indonesia's most famous dishes!
Facebook
Twitter
LinkedIn
Ingredients for this recipe
Servings: 4
400
g
Cooked jasmine rice
250
g
Chicken thigh fillet
2
Egg
1
Onion
3
cloves
Garlic
1
Chili pepper
3
tbsp
Sweet soy sauce (Kecap Manis)
2
tbsp
Soy sauce
1
tsp
Shrimp paste
2
stalks
Green onion
1
bunch
Fresh coriander
2
tbsp
Oil
1
Cucumber
50
g
Fried shallot crisps
1
tsp
Salt
0.5
tsp
Black pepper
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Let the cooked rice cool completely, preferably prepare it the day before.
2
Finely chop the onion, garlic, and chili. Cut the chicken into smaller pieces.
3
Heat the oil in a skillet or wok and sauté the chicken until golden brown.
4
Add the onion, garlic, and chili and sauté for 2-3 minutes until fragrant.
5
Add the shrimp paste and stir to combine the flavors.
6
Push the contents of the pan to one side and crack in the eggs. Scramble the eggs, then mix with the other ingredients.
7
Add the cooled rice, sweet soy sauce, and soy sauce, then mix well to coat everything evenly.
8
Cook for another few minutes, then stir in the chopped green onion and coriander.
9
Serve with fresh cucumber, fried shallot crisps, and a sprinkle of extra coriander.
