Delicious Indonesian Fried Rice – Nasi Goreng

Ingredients

300g cooked jasmine rice, cooled overnight

½ onion, diced

½ red pepper, diced

2 cloves garlic, finely chopped

2 spring onions, sliced

2 eggs

The Seasoning

1 teaspoon shrimp paste

2 to 3 tablespoons kecap manis

Pinch salt

Pinch black pepper

Drizzle sesame oil

Vegetable oil, for frying

Optional to serve

Fried egg

Sambal

PREPARATION

Method

1. Prepare the wok clock

Arrange diced onion, red pepper, garlic, rice and seasoning around your workstation.

Beat one egg for the rice and reserve the other for frying on top.

COOKING

2. Scramble the egg

Heat the wok over high heat with a little oil. Pour in the beaten egg and scramble quickly. Push to the back of the wok.

3. Stir fry vegetables

Add a little more oil if needed. Add onion and red pepper. Stir fry over high heat until just softened but still crisp. Add garlic and cook briefly.

4. Add the rice

Add the cooled rice and break up any clumps using the back of your spoon. Keep the wok moving to maintain high heat and prevent sticking.

5. Season

Press the shrimp paste into the rice and mix thoroughly. Add kecap manis and continue tossing until the rice is evenly coated and slightly caramelised. Season with salt and black pepper. Finish with a drizzle of sesame oil.

6. Finish

Add spring onions and toss briefly. Remove from heat.

7. Fry the egg

In a separate pan fry the second egg until the base is crispy but the yolk remains soft.

8. Serve

Plate the nasi goreng and top with the fried egg. Add sambal if desired.

School of Wok Tips

• Always use day-old rice for separated, fluffy grains.

• Keep the wok on high heat to prevent steaming the rice.

• Press shrimp paste into the rice to avoid strong clumps.

• Let the egg base crisp fully before removing from the pan.

FAQs

What makes Nasi Goreng different from fried rice?

Shrimp paste and kecap manis give it a deeper, sweeter and more caramelised flavour than standard fried rice.

Can I make this vegetarian?

Yes? Replace shrimp paste with fermented bean paste or omit entirely for a vegetarian version.

Why use day-old rice?

Cold rice is drier and separates easily, preventing the dish from becoming sticky.