Nasi Goreng

Name: Nasi Goreng
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Malaysian
Ingredients: 400g Jasmine Rice, cooked, day-old; 2 Shallots, small, finely sliced; 2 cloves of Garlic, minced; 2 Bird's Eye Chilis, sliced; 1/2 tsp Belacan, toasted; 2 tbsp Kecap Manis (Sweet Soy Sauce); 1 tbsp Light Soy Sauce; 2 tbsp Neutral Oil; 1/4 tsp White Pepper; Some Salt; 2 stalks of Spring Onion, sliced; 2 Large Eggs, fried sunny-side-up; 1/2 Cucumber, sliced; 1 Tomato, medium, cut into wedges; 2 handfuls of Prawn Crackers (Keropok); 2 Calamansi Limes, cut into wedges

Nasi Goreng is Indonesia's smoky, sweet-spicy fried rice — caramelized, savory, and studded with tender scrambled egg and scallions. This version uses a punchy chili-shallot paste and sweet kecap manis for its characteristic color and flavor, finished with crisp cucumber, tomato, prawn crackers and a squeeze of tart calamansi. It's speedy to make and deeply satisfying, perfect for using up leftover rice or turning a few pantry staples into a party of flavors.

Nasi Goreng is Indonesia's smoky, sweet-spicy fried rice — caramelized, savory, and studded with tender scrambled egg and scallion... Show more

Traditional Malaysian Recipe

Health Grade

D · Occasional

Rating

4.5

Time

25 min

Price

2,28 €

Calories

1244 kcal

meal prep

one pot

low sugar

comfort food

Method

Prep the toppings

Rinse the Cucumber, Tomato, Spring Onion, and Calamansi Lime, then pat them dry. Peel and thinly slice the Shallots, mince the Garlic, and slice the Bird's Eye Chili. Cut the cucumber into half-moons, the tomato into wedges, and the calamansi into wedges, then keep everything in separate small bowls so the stir-fry moves quickly.

Stir-fry the rice

Heat most of the Neutral Oil in a large skillet over medium-high heat. Stir-fry the sliced shallots, garlic, Bird's Eye Chili, and Belacan for 1 minute until fragrant and the shallots start to soften. Tip in the Jasmine Rice — day-old rice is ideal — breaking up any clumps with the back of your spoon or spatula, and toss for 2 minutes so the grains heat through and separate. Drizzle in the Kecap Manis and Light Soy Sauce, then sprinkle over the White Pepper and Salt; keep tossing for 1 minute more until the rice looks glossy, evenly colored, and lightly caramelized. Fold in the sliced spring onion, then tip the rice into a bowl and keep it warm.

Fry the eggs

Wipe out the skillet if needed, add the remaining oil, and set it over medium heat. Crack in the Large Eggs and fry them sunny-side-up for 2 to 3 minutes, until the whites are set but the yolks are still soft and glossy. Slide them out gently and keep them ready for plating.

Plate and serve

Spoon the fried rice onto plates or shallow bowls, top each portion with a fried egg, and arrange the cucumber and tomato on the side. Divide the Prawn Crackers between the plates and tuck the calamansi wedges alongside so everyone can squeeze over their own rice.