How to Make Good Indonesian Nasi Goreng
Learn how to make delicious and authentic Indonesian Nasi Goreng that will make you ditch the take-out forever. Perfect for any day of the week.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 large eggs
- 2 Tbsp butter (or margarine)
- 1 tsp shrimp paste (optional)
- 1 Tbsp chili paste (optional)
- 3 shallots (peeled and thinly sliced)
- 4 cups cooked white rice (it has to be at least room temperature or cold is fine too)
- 2 cups leftover cooked meat (shredded or diced)
- 3 Tbsp Indonesian sweet soy sauce/ kecap manis
- 1 Tbsp soy sauce (or more to taste)
- 1/2 cup green peas (thawed if frozen)
- Salt to taste
- Fresh cucumber slices
- Fresh tomato slices
- Prawn/ Shrimp crackers
- Crispy fried shallots / bawang goreng
- 2 stalks green onions (finely chopped)
- Sambal kecap pedas (optional )
- Wok
- Skillet
Instructions
- 1
Make the fried eggs to your preference. I like my yolk still runny and the edge is crispy
- 2
Preheat a wok or large pan. Melt the butter. Add shrimp paste (if using) and stir fry for about 1 minute. Add shallots an chili paste (if using) and stir fry for 3 minutes. Add turkey meat and chili (if using). Stir to mix everything. Add the rice, kecap manis and soy sauce, continue to stir until all the rice grains pick up the brownish color from the kecap manis. Have a taste and season with a bit of salt to your taste if needed
- 3
Garnish with the chopped green onion, sprinkle with crispy shallots / bawang goreng. Top with fried eggs. Put few slices of cucumber and tomatoes and some prawn crackers. Serve immediately