Nasi Goreng (Indonesian Fried Rice) Recipe

If you've been to Bali, you've most likely tried Nasi Goreng. It's a staple in Indonesia and a great variation of fried rice. It does have a few ingredients that may be hard to find, like terasi (Indonesian shrimp paste), but if don't worry, you can always substitute for other asian shrimp pastes or just omit. 

We really loved this recipe from Pat at serious eats and decided to share it with The Wood Bowls community since we love making it and serving in our berani bowl.

 

nasi goreng indonesian fried rice

NASI GORENG RECIPE 

Ingredients

For the Spice Paste:
2 small shallots, roughly chopped
3 medium cloves garlic
1 large fresh green chili, such as Fresno or Holland, stemmed and seeded, or 1 teaspoon sambal oelek
1/2 teaspoon terasi (Indonesian shrimp paste), optional 

For the Nasi Goreng:
4 cups cold cooked jasmine rice or other medium- to long-grain rice
2 tablespoons neutral oil, such as canola or sunflower oil
2 tablespoons kecap manis,  plus more for drizzling
2 teaspoons soy sauce
Kosher salt
Ground white pepper

To Serve:
1-2 fried eggs, cooked sunny-side up or over easy
Sliced cucumbers (optional)
Sliced tomatoes (optional)
Fried shallots (optional)
Fried tofu (optional) 

Directions

For the Spice Paste:

  1. Add half the shallots to a mortar and grind with the pestle until a coarse purée forms. Add remaining shallots, followed by garlic, chili, and terasi (if using), grinding with the pestle until each ingredient is mostly incorporated before adding the next. The final paste should resemble thick oatmeal in texture. Alternatively, combine all spice paste ingredients in a small food processor and process until they form a paste.

For the Nasi Goreng:

  1. If using day-old rice, transfer rice to a bowl and break rice up with your hands into individual grains.
  2. Heat oil in a large wok or skillet over high heat until shimmering. Add spice paste and cook, stirring constantly and scraping the bottom of the wok or pan to prevent the paste from burning, until a pungent smell permeates your kitchen and the paste turns a few shades darker, 2 to 3 minutes. Reduce heat to medium at any time if the paste appears to be browning too quickly.
  3. Add rice to the wok and stir to coat with the spice paste. Add kecap manis and soy sauce. Stir and cook until rice is evenly colored and hot throughout. Season with salt and white pepper.
  4. Divide rice between two plates and top each plate of rice with a fried egg and fried tofu (if adding). Garnish with cucumber and tomato slices and shower with fried shallots, if you like. Serve immediately with kecap manis alongside for drizzling.

There you have it! Hope you enjoy this recipe, let us know if you like it and if it takes you back to the rice fields of Bali!

 

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