Nasi Goreng
Nasi goreng is Indonesia most iconic fried rice dish, packed with bold savory flavors from kecap manis and aromatic spices. It is a versatile one-pan meal that can be enjoyed for breakfast, lunch, or dinner.
A smoky and savory Indonesian fried rice topped with a fried egg and crispy shallots.
Nutrition per serving
Ingredients
Base
Sauce
Aromatics
Protein
Cooking
Garnish
Instructions
Prepare the Aromatics
Heat vegetable oil in a wok or large skillet over high heat. Add minced garlic and stir-fry for about 30 seconds until fragrant and lightly golden. Do not let the garlic burn or it will turn bitter.
Fry the Rice
Add the day-old jasmine rice to the wok, breaking up any clumps with a spatula. Stir-fry over high heat for 3 to 4 minutes, pressing the rice against the pan to allow it to develop a slight char and smoky flavor.
Season and Finish
Pour kecap manis over the rice and toss everything together until the rice is evenly coated in a deep mahogany color. Continue stir-frying for another 2 minutes until heated through and fragrant.
Top and Serve
Push the rice to one side of the wok and fry the eggs sunny-side up in the remaining space. Plate the fried rice, top each serving with a fried egg, and garnish generously with crispy fried shallots. Serve immediately.
Substitutions
Common mistakes
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