What Is Nasi Goreng
Nasi goreng, which literally translates to “fried rice,” is Indonesia’s gift to fried rice lovers worldwide! It’s a quick and easy meal, prepared by stir-frying day-old steamed rice with a medley of aromatics, chicken, egg, and vegetables. However, the true magic of this fried rice is the combination of sweet soy sauce, shrimp paste, fish sauce, and ketchup used to season the dish, resulting in a delightful fusion of sweet and savory flavors with a gentle kick of heat! But don’t let the list of ingredients discourage you! The beauty of this nasi goreng recipe lies in the fact that you can easily find everything you need at your local Asian market or a well-stocked grocery store. Plus once you’ve stocked your kitchen with these Asian staples, you can try some of my other amazing recipes like Pad Thai and Meatball Banh Mi Bowls!
Cooked Rice: Day-old rice works best. But long grain rice, jasmine rice, basmati rice, or even brown rice will all work. Vegetable Oil: Needed for stir-frying. Any neutral oil will do the trick. Garlic and Onion: This aromatic duo adds depth. In a pinch, you can use garlic powder and onion powder, but fresh is always best. Red Chili Peppers: These fiery peppers bring a touch of heat. Adjust the quantity or choose milder peppers like red bell peppers for a gentler kick. Shrimp Paste: A secret weapon for umami lovers! But if you’re not a fan, you can substitute it with fish sauce or soy sauce. Sweet Soy Sauce: Also called kecap manis, it’s a type of Indonesian sweet soy sauce. If needed, you can make a DIY version by combining soy sauce with brown sugar and molasses. Fish Sauce: Adds an addictively good salty component to the rice. If you prefer a vegetarian option, use soy sauce or tamari. Ketchup: Gives the fried rice a hint of tanginess. Chicken: I used boneless skinless chicken breast, but you could also use boneless skinless chicken thighs. Mixed Vegetables: Carrots, green beans, and peas add vibrant color and texture. I used frozen mixed veggies, so use what you have. Eggs: A classic addition to fried rice, eggs add even more protein and texture. Green Onions: Used to garnish the dish with a pop of color and add a layer of mild onion flavor. Salt and Pepper: These staples season the final dish and enhance all the flavors.
Don’t let its exotic name intimidate you! This classic Indonesian fried rice is as easy to make as it is delicious! As long as you prepare all your ingredients before you start, it will turn out perfectly! Begin by heating the vegetable oil over high heat in a large wok or frying pan. Next, add the minced garlic and chopped onion and stir-fry for about 1 to 2 minutes until they become fragrant and slightly brown. Then add the red chillies and shrimp paste to the wok. Then stir-fry the mixture for another 1 to 2 minutes. Now, it’s time to add the diced chicken to the wok! You need to cook it until it’s no longer pink. Then add the rice and stir fry it with the other ingredients for 5 to 7 minutes or until it’s slightly brown and heated through. To cook the eggs, first you need to create a space in the wok by pushing the rice mixture to one side. Next, pour the beaten eggs into the empty space and scramble them until they are fully cooked. Then mix the cooked eggs into the rice mixture. Now, taste the dish, and season it with salt and black pepper. Then garnish it with fresh chopped green onions and it’s ready! People often serve nasi goreng with fresh cucumber, tomatoes, and a side of sambal oelek chili paste.
Storage
If you find yourself with leftovers, you can easily store them in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. When you’re ready, simply microwave the nasi goreng or warm it up in a skillet on the stovetop. If frozen, just allow it to thaw overnight in the refrigerator before reheating
