Nasi Goreng

Nutrition · per serving

Steps

1. 1

   Break up the cold rice with your fingers or a spoon so the grains separate easily. Slice the shallot and chilli, chop the garlic, and have the shrimp paste, sauces, prawns, and eggs ready beside the stove; this dish cooks very fast.

   300 g cooked jasmine rice, cold60 g shallot, finely sliced2 cloves (10 g) garlic cloves, finely chopped1 small (10 g) red chilli, finely sliced1 tsp (5 g) shrimp paste (terasi)2 tbsp (30 ml) kecap manis1 tsp (5 ml) light soy sauce120 g raw peeled prawns2 large egg
2. 2

   Heat a wok or large frying pan over high heat until very hot. Add 1 tbsp of the oil, then add the prawns and stir-fry for about 1 minute until just turning pink. Push them to one side, crack in the eggs, and scramble until softly set. Remove both to a plate so the eggs stay tender and the prawns do not overcook.

   2 tbsp (30 ml) neutral oil120 g raw peeled prawns2 large egg
3. 3

   Add the remaining oil to the hot wok. Stir-fry the shallot for 1 minute, then add the garlic, chilli, and shrimp paste. Cook for 30-45 seconds, pressing the shrimp paste into the oil so it dissolves and becomes fragrant rather than raw-smelling.

   2 tbsp (30 ml) neutral oil60 g shallot, finely sliced2 cloves (10 g) garlic cloves, finely chopped1 small (10 g) red chilli, finely sliced1 tsp (5 g) shrimp paste (terasi)
4. 4

   Add the rice and stir-fry over high heat for 2 minutes, breaking up any clumps and coating every grain with the aromatic paste. Add the kecap manis, light soy sauce, salt, and white pepper; toss and fry for 1-2 minutes more until the rice is evenly brown, lightly caramelised in spots, and steaming hot throughout.

   300 g cooked jasmine rice, cold2 tbsp (30 ml) kecap manis1 tsp (5 ml) light soy sauce1/4 tsp fine salt1/4 tsp ground white pepper
5. 5

   Return the prawns and scrambled egg to the wok and toss for 30-60 seconds just until heated through. Taste and adjust with a tiny pinch more salt if needed; the finished nasi goreng should be savoury, slightly sweet, and smoky from the hot pan.

   120 g raw peeled prawns2 large egg
6. 6

   Divide between 2 plates and serve immediately with prawn crackers and sliced cucumber on the side for crunch and freshness.

   20 g prawn crackers80 g cucumber, sliced

Origin & History

Nasi goreng is one of Indonesia's best-known everyday dishes, born from the practical habit of reviving leftover rice with aromatics and seasonings. Its defining sweet-savoury profile often comes from kecap manis, while regional versions may include shrimp paste, chicken, seafood, pickles, or fried egg.