Nasi Goreng
Indonesia’s fried rice: day-old rice tossed hard with kecap manis and chili, crowned with a fried egg. Ten minutes, one wok, big flavor.
- prep
- 15 min
- cook
- 10 min
- total
- 25 min
- serves
- 2
- level
- easy
Nasi goreng is what fried rice becomes with kecap manis, Indonesia’s thick sweet soy sauce that caramelizes against the wok and stains everything mahogany. The fried egg on top with a molten yolk is structural, not garnish.
Like all fried rice it demands yesterday’s rice: cold, dry grains that sear instead of steaming into pudding.
Nasi Goreng is one of the world's classic dishes from 67 countries.
method
Heat a wok until smoking. Fry the shallots, garlic, chili and terasi in the oil for a minute.
Add the chicken or shrimp if using, tossing until just cooked.
Add the rice and toss hard, pressing it against the wok so grains catch and sear, 2 to 3 minutes.
Add the kecap manis around the edge and toss until every grain is dark and glossy.
In a separate pan, fry the eggs crispy-edged with runny yolks.
Plate the rice, crown with the eggs, and serve with cucumber, tomato, fried shallots and krupuk.
chef's tips
- Day-old cold rice or nothing; fresh rice steams into mush.
- Kecap manis is the dish. A bottle keeps forever and sneaks into marinades afterwards.
- Break the yolk into the rice before eating; that is the sauce finishing itself.