Best 6 Indonesian Nasi Goreng Recipes

NASI GORENG AYAM (INDONESIAN CHICKEN FRIED RICE)

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)

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

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.

NASI GORENG (INDONESIAN FRIED RICE)

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.

INDONESIAN FRIED RICE (NASI GORENG)

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.

NASI GORENG ISTIMEWA (FRIED RICE INDONESIAN STYLE)

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.