Indonesian fried rice (Nasi goreng) is undoubtedly a delicious one pot wonder you can make in a flash. Spiked with the traditional flavors of Indonesian cuisine, this simple fried rice is guaranteed to wow everyone.
Honestly, there’s nothing better than a good fried rice. Quick, easy and delicious, it’s always a cook’s best friend on busy days. Moreover, it’s the best way to feed fussy eaters, too!
Well, this Indonesian fried rice, I must admit, is so good it fits all those categories. Quick. Easy. Delicious. Kid friendly. You see, this is one fried rice recipe you must add to your repertoire.
Do you remember the chicken fried rice and egg fried rice I shared a few months ago. Both are super duper hits at my home and even with my friends. I’m pretty sure this new fried rice will also be a huge hit in your family.
Now that I’m so excited about this fried rice recipe, I just can’t wait to tell you all about this awesome one pot meal.
This classic Indonesian fried rice also called Nasi goreng is totally inspired by South East Asian flavors. As a huge fan of the robust flavors of Indonesian cuisine, I have been wanting to make this for a very long time. The good news is the whole family fell in love with it the very first time I made this fried rice. And it became a regular in my household within a very short time.
A bowl of rice bursting with all kinds of flavors but perfectly balanced. You know, just like beautifully composed music. That’s what I want to call this fried rice.
The big flavors of this Indonesian fried rice come from the very special ingredients used in the recipe. Shrimp paste + kecap manis.
Shrimp paste is actually dried and fermented prawns. It’s a very common ingredient used in South East Asian cuisine. It has a very pungent smell, but once cooked, it delivers a very nice aroma to the dish. Not to mention the depth of flavor it adds to this fried rice. The one and only problem is it’s not available in my local supermarket. So I always get it from the Asian grocery store. But, I’ll tell you, the extra hardwork is worth it. Plus, you can store the paste in the refrigerator in an airtight container, and it’ll last for few months.
Kecap manis or sweet soy sauce is much darker and sweeter compared to regular soy sauce. It’s something I love to add any fried rice. Did you notice the dark color of this fried rice? Well, it comes from the kecap manis.
If you love spicy food, add a teaspoon of sambal oelek (a kind of chili paste) to the fried rice. Alternatively, you can also add chili paste. This ingredient is totally optional, use only when you need a spice kick.
An epic fried rice recipe like this Indonesian fried rice also needs veggies and protein to make it more nutritious. I love the contrasting colors of carrot and corn against the dark- coloured rice. But feel free to add any veggies you like including Chinese cabbage and green peas. For the protein, I chose boneless chicken. However, you can add equal amounts of chicken and prawns for that classic touch.
With so much flavor packed in just one dish, who wouldn’t be excited to have this Indonesian fried rice for dinner?
- 2 cups long grain, jasmine or basmati rice
- 2 tbsp oil (vegetable oil / peanut oil)
- 4 eggs
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 1 tsp shrimp paste
- 400g boneless chicken, cut into thin strips (I used chicken breast)
- 1 cup chopped carrot
- 1 cup frozen corn
- 2 tbsp kecap manis
- Spring onions, to garnish
- Rinse rice in cold running water. Place it in a large saucepan over high heat. Cover with water. Bring to the boil. Reduce heat to medium, and cook for 7-10 mins or until tender. Drain. Spread over a baking tray. Leave to cool. Set aside. If you have time, chill for 2 hours or overnight.
- Heat 1 tbsp oil in a wok over medium heat. Crack in one egg. Season with salt. Cook to your liking, and transfer to a plate. Repeat with the remaining eggs. Set aside.
- Heat 1 tbsp oil in the same wok over high heat. Add onions and garlic. Stir-fry for 2 minutes or until the onions are soft and translucent. Add shrimp paste. Stir-fry for 1 min or until fragrant.
- Add chicken. Cook, stirring, for 4-5 minutes or until cooked through. Add carrot. Stir-fry for 2 minutes or until tender. Add frozen corn. Stir-fry for one minute or until heated through.
- Add rice and stir-fry for 4 minutes or until heated through. Add kecap manis and stir-fry for 1 minute or until heated through.
- Divide rice among four bowls. Top with fried eggs, and garnish with spring onions. Serve with sliced cucumbers and tomatoes.
- You can replace chicken with equal amounts of chicken and shrimp. That is, 200g chicken and 200g shrimp.
- Add more veggies like green peas and Chinese cabbage.
Like this Indonesian fried rice recipe? Then join Nish Kitchen on Facebook, Pinterest or Instagram. Also, check out:
- Chicken Fried Rice – Restaurant Style
- Egg Fried Rice
- Ginger Capsicum Fried Rice
- Pineapple Fried Rice