Nasi goreng, literally fried rice, is Indonesia’s beloved answer to the question of what to do with yesterday’s rice, and the answer involves kecap manis, sambal, high heat and a crispy-edged fried egg on top. Sweet, smoky and gently fiery, it is breakfast, lunch, dinner and midnight food across the archipelago.
The essentials
- Day-old rice: chilled, dry and separated, fresh rice steams into mush
- Kecap manis: the thick, sweet Indonesian soy that gives colour and caramel edges
- Sambal or chilli paste, to taste and courage
- Aromatics: shallots, garlic and, traditionally, a little shrimp paste
- The crown: a fried egg with lacy crispy edges
Wok in five minutes
- Get the wok properly hot: the smoke is the seasoning.
- Fry the pounded shallots, garlic and shrimp paste until fragrant.
- Add chicken, prawns or tofu and sear quickly.
- Tip in the cold rice, breaking clumps, and toss until every grain jumps.
- Sauce with kecap manis and sambal, toss hard for one smoky minute, and plate under the egg.
The garnish is not optional
What makes nasi goreng a meal rather than a side is the plate dressing: cool cucumber and tomato slices, crunchy prawn crackers, fried shallots, and sometimes chicken satay skewers alongside. The contrast game, hot and cool, soft and crackling, sweet and fiery, is the entire Indonesian philosophy of eating on one plate.
Make it a habit
Once the kecap manis lives in your cupboard, nasi goreng becomes the fastest good dinner you know: ten minutes from fridge to plate, endlessly adaptable to whatever protein and vegetables need using. Cook extra rice on purpose tonight, and thank yourself with a smoky wokful tomorrow.
Save this ten-minute favorite, and stir-fry through more world recipes on Plumeo. Daily inspiration at @Plumeoblog.