1/4 Photos of 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.
My Private Note
Units: US | Metric
- 2 cups uncooked long-grain white rice
- 2 eggs, beaten
- 2 teaspoons sesame oil
- 1/2 teaspoon salt
- 8 ounces boneless skinless chicken thighs, cut into 1/2 inch strips
- 6 ounces raw shrimp, peeled
- 2 tablespoons vegetable oil
- 2 tablespoons chopped garlic
- 1 medium onion, finely chopped
- 2 teaspoons finely chopped fresh gingerroot
- 1 tablespoon dried shrimp paste
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon chili bean sauce or 1 -2 teaspoon sambal oelek
- 1 tablespoon oyster sauce
- 1 tablespoon ketjap manis or 1 tablespoon dark soy sauce
- 1Boil rice in plenty of salted water until cooked.
- 2Rinse, drain and spread the rice to cool.
- 3Do this at least two hours ahead, or preferably, leave overnight in the fridge.
- 4Combine eggs with sesame oil and salt, and put aside (see below).
- 5Heat wok or large frying pan over heat until hot.
- 6Add oil, and wait until it is very hot and slightly smoking.
- 7Add the onions, ginger, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go.
- 8Then add chicken and shrimp and stir-fry for a further 2 minutes.
- 9Add rice and continue to stir-fry for 3 minutes.
- 10Now add the chilli bean sauce or sambal oelek, oyster sauce and ketjap manis/dark soy sauce and continue to stir-fry for 2 minutes.
- 11Finally, add egg mixture and continue to stir-fry for another minute.
- 12Alternatively make 2 thin omelettes from the egg mixture ahead of time and cut into strips.
- 13These can then be used as garnish on the finished dish.
- 14Turn onto large serving platter and garnish with the spring onion and fresh cilantro, and serve hot.
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Nutritional Facts for Indonesian Fried Rice (Nasi Goreng)
Serving Size: 1 (180 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 382.9
- Calories from Fat 88
- Total Fat 9.8 g
- Saturated Fat 1.8 g
- Cholesterol 129.2 mg
- Sodium 497.9 mg
- Total Carbohydrate 53.1 g
- Dietary Fiber 1.3 g
- Sugars 1.0 g
- Protein 18.3 g
The following items or measurements are not included:
dried shrimp paste
chili bean sauce