Best 6 Indonesian Nasi Goreng Recipes

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Nasi goreng, also known as Indonesian fried rice, is a popular dish that is widely enjoyed in Indonesia and around the world. It is a versatile dish where rice is stir-fried in a seasoned sauce, usually with vegetables, eggs, meat, and sometimes seafood. Nasi goreng is typically served with a fried egg on top and accompanied by a variety of condiments, such as shrimp paste, fried shallots, and cucumber. It is a common dish found in Indonesian restaurants and is also a popular street food, making it an essential part of Indonesian cuisine.

Here are our top 6 tried and tested recipes!

NASI GORENG AYAM (INDONESIAN CHICKEN FRIED RICE)



Nasi Goreng Ayam (Indonesian Chicken Fried Rice) image

Nasi goreng, which translates to "fried rice," is one of Indonesia's best-known dishes, and it's prepared in numerous ways around the world. Like many other fried rice recipes, this version, from the chef Lara Lee's "Coconut & Sambal," blends crunchy vegetables with piquant rice, but the addition of ginger and white pepper offer spice and aroma, while kecap manis, a velvety sauce, adds a slightly sweet balance to the dish. Don't skimp on the fried egg or the fried shallots; both add essential crunch and texture. This is an ideal for a dinner for two.

Provided by Kayla Stewart

Categories     dinner, lunch, weeknight, grains and rice, vegetables, main course, side dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 17

2 boneless, skinless chicken thighs (about 7 ounces total), cut into bite-size cubes
1/4 teaspoon sea salt and a scant 1/8 teaspoon white pepper, plus more as needed
3 tablespoons coconut oil or sunflower oil
2 shallots, preferably Thai, or 1 small banana shallot, peeled and thinly sliced
1 (3-inch) piece fresh galangal (or ginger), peeled and woody stem removed, finely chopped
2 garlic cloves, peeled and thinly sliced
1 cup green beans, chopped
2 scallions, chopped into large chunks
1/4 teaspoon ground turmeric
3 1/2 ounces uncooked jasmine or basmati rice, cooked and cooled (about 3 cups)
2 tablespoons store-bought or homemade kecap manis (see Note for recipe)
2 teaspoons light soy sauce
1 1/2 teaspoons fish sauce
2 large eggs, or duck eggs
1 tablespoon store-bought or homemade crisp fried shallots
1/2 long red chile, such as cayenne, thinly sliced
Prawn crackers, for serving

Steps:

  • In a medium bowl, season the chicken pieces with the salt and white pepper.
  • In a large wok or skillet, heat 1 tablespoon oil over high heat until it melts or shimmers. Fry the chicken, stirring frequently, until cooked through, about 5 minutes. Remove and set aside.
  • Add another 1 tablespoon oil to the pan, then add the shallot, galangal and garlic, and cook over medium-high until fragrant. Add the green beans, scallions and turmeric and cook for 1 minute.
  • Add the cooked rice to the pan, breaking up any clumps with a wooden spoon and stirring until combined and warmed.
  • Return the chicken to the pan. Stir in the kecap manis, light soy sauce, fish sauce, a large pinch of white pepper, and extra salt if needed.
  • Meanwhile, fry the eggs: Place a large nonstick skillet over medium-high heat and add the remaining 1 tablespoon oil. Once shimmering, crack the eggs directly into the oil. Cook for 2 to 3 minutes until the whites are partially cooked. Tilt the pan and spoon the hot oil over the egg whites until they are fully cooked. Season with salt.
  • Divide the fried rice between two serving plates and top with the fried shallots, sliced chile and fried eggs; serve with crackers.

INDONESIAN FRIED RICE (NASI GORENG)



Indonesian Fried Rice (Nasi Goreng) image

When I lived in Holland several years ago, I often indulged in this spicy rice dish. This recipe, from an old newspaper cutting, is the most authentic I have found, and closely matches the wonderful taste sensation I experienced in Holland. More unusual ingredients, such as shrimp paste (also known variously as belacan, balachan, blachan and trassi) can be found in Asian speciality food stores. I must warn you that dried shrimp paste smells rather awful, but the taste in the finished dish is wonderfully aromatic, and essential to the authenticity of Indonesian cuisine. Nasi Goreng can be served as a main dish, as a component of a Dutch/Indonesian 'rijstafel' or as a side dish. It is commonly eaten by Indonesians for breakfast, which you can do also if there is any left from the previous day (doubtful!). Preparation time does not include cooking and cooling the rice.

Provided by Daydream

Categories     Long Grain Rice

Time 25m

Yield 6 serving(s)

Number Of Ingredients 17

2 cups uncooked long-grain white rice
2 eggs, beaten
2 teaspoons sesame oil
1/2 teaspoon salt
8 ounces boneless skinless chicken thighs, cut into 1/2 inch strips
6 ounces raw shrimp, peeled
2 tablespoons vegetable oil
2 tablespoons chopped garlic
1 medium onion, finely chopped
2 teaspoons finely chopped fresh gingerroot
1 tablespoon dried shrimp paste
1/2 teaspoon fresh ground black pepper
1 tablespoon chili bean sauce or 1 -2 teaspoon sambal oelek
1 tablespoon oyster sauce
1 tablespoon ketjap manis or 1 tablespoon dark soy sauce
3 tablespoons finely chopped spring onions
1/2 cup fresh cilantro leaves, chopped

Steps:

  • Boil rice in plenty of salted water until cooked.
  • Rinse, drain and spread the rice to cool.
  • Do this at least two hours ahead, or preferably, leave overnight in the fridge.
  • Combine eggs with sesame oil and salt, and put aside (see below).
  • Heat wok or large frying pan over heat until hot.
  • Add oil, and wait until it is very hot and slightly smoking.
  • Add the onions, ginger, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go.
  • Then add chicken and shrimp and stir-fry for a further 2 minutes.
  • Add rice and continue to stir-fry for 3 minutes.
  • Now add the chilli bean sauce or sambal oelek, oyster sauce and ketjap manis/dark soy sauce and continue to stir-fry for 2 minutes.
  • Finally, add egg mixture and continue to stir-fry for another minute.
  • Alternatively make 2 thin omelettes from the egg mixture ahead of time and cut into strips.
  • These can then be used as garnish on the finished dish.
  • Turn onto large serving platter and garnish with the spring onion and fresh cilantro, and serve hot.

INDONESIAN NASI GORENG



Indonesian Nasi Goreng image

This spicy rice mix is a favorite snack in Indonesia. Usually this fried rice is serve with sambal (spicy relish) and prawn crackers.

Provided by purplerose

Categories     World Cuisine Recipes     Asian     Indonesian

Time 50m

Yield 6

Number Of Ingredients 14

12 ounces long grain white rice
3 cups water
salt to taste
2 tablespoons sunflower seed oil
1 pound skinless, boneless chicken breast halves
2 cloves garlic, coarsely chopped
1 fresh red chile pepper, seeded and chopped
1 tablespoon curry paste
1 bunch green onions, thinly sliced
2 tablespoons soy sauce, or more to taste
1 teaspoon sunflower seed oil
2 eggs
2 ounces roasted peanuts, coarsely chopped
¼ cup chopped fresh cilantro

Steps:

  • Bring rice, water, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Heat 2 tablespoons sunflower oil in a wok or skillet over medium-high heat; cook and stir chicken, garlic, and red chile pepper until chicken is golden brown, 5 to 7 minutes. Stir in curry paste until fragrant, about 1 minute. Add cooked rice and green onions, cooking and stirring for 5 minutes more. Season with soy sauce.
  • Push rice mixture to one side of the wok. Heat remaining 1 teaspoon sunflower oil in middle of wok; cook and stir eggs until just set, about 1 minute. Stir rice mixture into eggs. Sprinkle with peanuts and cilantro. Serve immediately.

Nutrition Facts : Calories 429.7 calories, Carbohydrate 51.5 g, Cholesterol 101 mg, Fat 13.8 g, Fiber 2.7 g, Protein 24.3 g, SaturatedFat 2.2 g, Sodium 491.2 mg, Sugar 2.2 g

NASI GORENG (INDONESIAN FRIED RICE)



Nasi Goreng (Indonesian Fried Rice) image

Nasi goreng is basically fried rice for anyone living in a Southeast Asia island. There are so many different types that no one really knows them all (or maybe someone does, but that poor soul has way too much time on his hands). This is the most basic recipe that you can have that still makes something resembling nasi goreng. You can add other ingredients, such as peas, sweet red peppers, shallots, spinach, chicken, shrimp, beef, bean sprouts, or anything else you feel like adding, but you'll have to experiment on your own for those.

Provided by hchristie

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 59m

Yield 2

Number Of Ingredients 10

1 cup uncooked white rice
1 tablespoon vegetable oil
2 eggs, beaten
salt to taste
½ cup onion, chopped
1 teaspoon dried minced garlic
1 teaspoon crushed red pepper
1 tablespoon soy sauce, divided, or to taste
8 grape tomatoes, halved
6 slices cucumber

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Heat oil in a skillet over medium heat. Pour in eggs. Cook, tilting the pan occasionally, until edges are nearly dry, about 3 minutes. Season with salt. Flip and continue cooking until eggs are set, about 2 minutes more. Flip eggs on to a cutting board; roll up like a crepe and slice into strips.
  • Place onion, garlic, and red pepper in the same skillet over medium-high heat. Saute until fragrant, about 4 minutes. Add egg strips, 1 1/2 teaspoons soy sauce, and a pinch of salt. Saute until well combined, about 2 minutes.
  • Mix the rice and remaining soy sauce into the egg mixture. Saute until rice is well coated in sauce, about 3 minutes. Mix in tomatoes. Serve on a plate with cucumbers as garnish.

Nutrition Facts : Calories 516.2 calories, Carbohydrate 84.5 g, Cholesterol 186 mg, Fat 13 g, Fiber 3.5 g, Protein 15 g, SaturatedFat 2.9 g, Sodium 612.2 mg, Sugar 2.6 g

INDONESIAN FRIED RICE (NASI GORENG)



Indonesian Fried Rice (Nasi Goreng) image

Nasi Goreng, Indonesian fried rice. This dish can be enjoyed by itself or as the basis of a larger meal, for example with a rijsttafel. It is very easy to make and won't take more than 20 minutes to prepare.

Provided by frida

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 3h

Yield 4

Number Of Ingredients 14

1 cup uncooked white rice
2 cups water
cooking spray
3 eggs, beaten
1 tablespoon vegetable oil
1 onion, chopped
1 leek, chopped
1 clove garlic, minced
2 green chile peppers, chopped
½ pound skinless, boneless chicken breasts, cut into thin strips
½ pound peeled and deveined prawns
1 teaspoon ground coriander
1 teaspoon ground cumin
3 tablespoons sweet soy sauce (Indonesian kecap manis)

Steps:

  • Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread onto a baking sheet, and refrigerate 2 hours until cold.
  • Heat a large nonstick skillet over medium heat. Spray with nonstick cooking spray. Pour eggs into hot skillet. Cook until the eggs begin to set, lifting up the edges of the set eggs to allow the uncooked egg to contact the hot pan, about 1 minute. Flip omelet in one piece and cook until fully set, about 30 seconds. Slice omelet into 1/2 inch strips.
  • Heat the vegetable oil in a wok or large frying pan over high heat. Stir in the onion, leek, garlic, and chile peppers. Cook, stirring, until onion is soft, 3 to 5 minutes. Stir in the chicken, prawns, coriander, and cumin, mixing well. Cook and stir for approximately 5 minutes.
  • Mix in the cold rice, sweet soy sauce, and omelet strips; cook until shrimp are bright pink and chicken is no longer pink in the center, 3 to 5 minutes.

Nutrition Facts : Calories 415 calories, Carbohydrate 49.5 g, Cholesterol 258.1 mg, Fat 9.6 g, Fiber 2.6 g, Protein 31.4 g, SaturatedFat 2.3 g, Sodium 872.4 mg, Sugar 5 g

NASI GORENG ISTIMEWA (FRIED RICE INDONESIAN STYLE)



Nasi Goreng Istimewa (Fried Rice Indonesian Style) image

Provided by Eileen Yin-Fei Lo

Categories     dinner, quick, main course

Time 10m

Yield Four servings

Number Of Ingredients 11

6 tablespoons peanut oil
6 shallots, cut into 1/4-inch dice
1 red serrano chili, minced with seeds
1/2 cup fresh carrots, cut into 1/4-inch dice
6 extra large shrimps, shelled, deveined, washed, dried and cut into quarters
1/4 teaspoon salt
2 teaspoons light soy sauce
1 tablespoon ketchup
3 cups cooked extra-long-grain rice, or jasmine-white-scented rice
3/4 cup cooked beef (rare roast beef is preferred), cut into 1/2-inch dice
4 eggs

Steps:

  • Heat a wok over high heat for 30 seconds. Add three tablespoons of the peanut oil. When a wisp of white smoke appears, add the shallots and stir-fry for one minute. Add the chili and carrots, and cook for another minute. Add the shrimps and stir for 30 seconds. Add the salt, soy sauce and ketchup and stir all ingredients together thoroughly.
  • Add the cooked rice to the wok and combine well. If the heat is too high, lower it to medium. Keep stirring until all the ingredients are mixed and the rice is hot, about two to three minutes. Add the beef and stir together, cooking for two more minutes. Turn off the heat and transfer the rice mixture to a heated platter.
  • In a large frying pan, place the three remaining tablespoons of peanut oil and fry the four eggs, sunnyside up. When done, place them atop the rice, one egg per serving.

Nutrition Facts : @context http, Calories 887, UnsaturatedFat 20 grams, Carbohydrate 134 grams, Fat 27 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 446 milligrams, Sugar 9 grams, TransFat 0 grams

Tips:

  • Use day-old rice: This helps prevent your nasi goreng from becoming mushy.
  • Cook your rice properly: Make sure your rice is cooked through but not overcooked. Overcooked rice will become mushy when fried.
  • Use a wok: A wok is the best pan for cooking nasi goreng. It allows you to stir-fry the rice quickly and evenly.
  • Use high heat: Nasi goreng is best cooked over high heat. This helps create the characteristic slightly charred flavor.
  • Don't overcrowd the wok: When stir-frying the rice, don't overcrowd the wok. This will prevent the rice from cooking evenly.
  • Add your ingredients in stages: Don't add all of your ingredients to the wok at once. Add them in stages, starting with the vegetables and then adding the meat and eggs.
  • Season to taste: Nasi goreng should be seasoned to taste. Add soy sauce, kecap manis, and sambal oelek to taste.

Conclusion:

Nasi goreng is a delicious and versatile dish that can be made with a variety of ingredients. With a little practice, you can make nasi goreng that tastes just as good as your favorite takeout. So next time you're looking for a quick and easy meal, give nasi goreng a try. You won't be disappointed!

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