Community Pick
Indonesian Fried Rice (Nasi Goreng)
photo by najmarizwan2
- Ready In:
- 25mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 473.18 ml uncooked long-grain white rice
- 2 eggs, beaten
- 9.85 ml sesame oil
- 2.46 ml salt
- 226.79 g boneless skinless chicken thighs, cut into 1/2 inch strips
- 170.09 g raw shrimp, peeled
- 29.58 ml vegetable oil
- 29.58 ml chopped garlic
- 1 medium onion, finely chopped
- 9.85 ml finely chopped fresh gingerroot
- 14.79 ml dried shrimp paste
- 2.46 ml fresh ground black pepper
- 14.79 ml chili bean sauce or 4.92-9.85 ml sambal oelek
- 14.79 ml oyster sauce
- 14.79 ml ketjap manis or 14.79 ml dark soy sauce
-
Garnish
- 44.37 ml finely chopped spring onions
- 118.29 ml fresh cilantro leaves, chopped
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
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Reviews
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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.
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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
see 26 more reviews
Tweaks
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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
Daydream
Australia
<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>
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