Making Indonesian Fried Rice

Making Nasi Goreng (Indonesian Fried Rice) is incredibly easy and quick if you have the right ingredients. The key is using Kecap Manis for its caramelized sweetness and Terasi (shrimp paste) for its distinctive umami depth.

Main Ingredients Rice: Use 3-4 cups of chilled white rice (yesterday's rice is ideal so it doesn't get mushy when fried). Fine/Aromatic Seasonings: 3 cloves of garlic, finely chopped. 2-3 shallots or 1 small onion, chopped. 1-2 red chilies (adjust to your spice level). 1 tsp terasi (optional, but highly recommended for an authentic taste). Sauce: 2-3 tbsp Kecap Manis. 1 tbsp soy sauce or fish sauce. Protein & Vegetables: Diced chicken, shrimp, egg (scrambled or sunny-side up), and vegetables like cabbage or carrots. Toppings: Sliced ​​cucumber, tomato, crackers, and fried onions.

Cooking Steps Sauté Seasoning: Heat oil in a wok or skillet over high heat. Sauté garlic, shallots, and chilies until fragrant. Cook Protein: Add chicken or shrimp and cook until browned and cooked through. Fried Rice: Add cold rice to the wok. Press down on the rice to separate the grains. Seasoning: Add sweet soy sauce, shrimp paste, and soy sauce. Stir continuously for 2-3 minutes until the rice is evenly coated with the sauce and begins to caramelize slightly (this is the secret to the flavor!). To Finish: Add vegetables or spring onions at the last minute. Taste and add salt if needed. Serving: Transfer to a plate, top with a sunny-side-up egg, then serve with sliced ​​cucumber, tomato, and a sprinkle of fried onions.

Want to know how to make Acar (pickled cucumber and carrot) to accompany your fried rice?