Indonesian Fried Rice (Nasi Goreng)

Total Time
25mins
Prep
15 mins
Cook
10 mins

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.

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Ingredients

Nutrition

Directions

  1. Boil rice in plenty of salted water until cooked.
  2. Rinse, drain and spread the rice to cool.
  3. Do this at least two hours ahead, or preferably, leave overnight in the fridge.
  4. Combine eggs with sesame oil and salt, and put aside (see below).
  5. Heat wok or large frying pan over heat until hot.
  6. Add oil, and wait until it is very hot and slightly smoking.
  7. Add the onions, ginger, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go.
  8. Then add chicken and shrimp and stir-fry for a further 2 minutes.
  9. Add rice and continue to stir-fry for 3 minutes.
  10. 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.
  11. Finally, add egg mixture and continue to stir-fry for another minute.
  12. Alternatively make 2 thin omelettes from the egg mixture ahead of time and cut into strips.
  13. These can then be used as garnish on the finished dish.
  14. Turn onto large serving platter and garnish with the spring onion and fresh cilantro, and serve hot.