Sambal Fried Rice (Nasi Goreng)
Indonesia's beloved national dish - the perfect way to transform everyday leftover rice into something spectacular with the authentic heat and complex flavours of sambal.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 cups cooked jasmine rice (preferably day-old and refrigerated)
- 2-3 tablespoons Spice Island Sambal Bali
- 3 large eggs, beaten
- 200g chicken breast or prawns, diced (optional)
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons sweet soy sauce (kecap manis)
- 1 tablespoon light soy sauce
- 2 tablespoons vegetable oil
- 2 spring onions, sliced
- 1 cucumber, sliced (for serving)
- Prawn crackers (keropok) for serving
- Fried shallots for garnish (optional)
Instructions
- 1
Prepare all ingredients before cooking. Break up any clumps in the cold rice with your hands or a fork.
- 2
Heat 1 tablespoon oil in a large wok or frying pan over high heat. Add beaten eggs and scramble until just set. Remove and set aside.
- 3
Add remaining oil to the wok. Add diced chicken or prawns (if using) and cook for 3-4 minutes until nearly cooked through.
- 4
Add onion and garlic to the wok. Stir-fry for 2-3 minutes until fragrant and onion is translucent.
- 5
Add the sambal bali and stir-fry for 30 seconds until fragrant. Be careful not to burn it.
- 6
Add the cold rice to the wok, breaking up any remaining clumps. Stir-fry for 3-4 minutes, ensuring the rice is heated through and well-coated with sambal.
- 7
Add both soy sauces and the scrambled eggs back to the wok. Stir-fry for another 2-3 minutes until everything is well combined and heated through.
- 8
Taste and adjust seasoning. Add more sambal for heat, or soy sauce for saltiness.
- 9
Remove from heat and garnish with sliced spring onions and fried shallots. Serve immediately with cucumber slices and prawn crackers.