My Version of Nasi Goreng Indonesian Fried Rice
Discover a bold and flavorful twist on an Indonesian classic with "My Version of Nasi Goreng Indonesian Fried Rice." This dish captures the essence of traditional Nasi Goreng while adding a versatile, customizable flair. Fragrant shallots, garlic, and a touch of red chili infuse the wok-seared rice with a rich aroma, while sweet soy sauce (kecap manis) and oyster sauce deliver a perfect balance of umami and sweetness. Choose your protein—whether it’s tender chicken, succulent shrimp, or crispy tofu—for a personalized touch. Stir-fried with scrambled egg, green onions, and a drizzle of sesame oil, this dish is finished with vibrant garnishes of cucumber slices, lime wedges, and optional crispy fried shallots. Ready in just 30 minutes, this quick and satisfying recipe is a go-to for easy weeknight dinners or an indulgent weekend treat. Perfect for fans of Indonesian cuisine and fried rice enthusiasts alike!
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Ingredients
- 4 cups cooked white rice
- 200 grams chicken breast (or shrimp/tofu)
- 3 small shallots
- 3 large garlic cloves
- 1 small red chili (optional, for heat)
- 2 tablespoons soy sauce
- 3 tablespoons sweet soy sauce (kecap manis)
- 1 tablespoon oyster sauce
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 2 large egg
- 2 stalks green onion
- 6 pieces cucumber slices (for garnish)
- 2 tablespoons fried shallots (optional, for topping)
- 2 pieces lime wedges (for garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Directions
Step 1
Prepare all ingredients: mince the shallots, garlic, and red chili, if using. Slice the green onions thinly. Cube the chicken (or prepare your chosen protein) into bite-sized pieces.
Step 2
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and cook until browned and fully cooked through, about 4-5 minutes. Remove and set aside.
Step 3
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the minced shallots, garlic, and chili and stir-fry for 1-2 minutes until fragrant.
Step 4
Add the cooked rice to the wok, breaking up any clumps with a spatula or spoon. Stir well to coat the rice evenly with the aromatics.
Step 5
Push the rice to one side of the wok, creating an empty space. Drizzle the sesame oil into the empty space and crack in the eggs. Let the eggs cook for 30 seconds, then scramble them lightly. Once they are mostly cooked, fold them into the rice.
Step 6
Pour the soy sauce, sweet soy sauce, and oyster sauce over the rice. Add the cooked chicken (or your protein of choice) back to the wok. Stir everything well until the rice is evenly coated and heated through, about 2-3 minutes.
Step 7
Season with salt and pepper to taste. Toss in the sliced green onion and give it one final stir.
Step 8
Serve the Nasi Goreng on plates, garnished with cucumber slices, lime wedges, and fried shallots if desired.
Nutrition Facts
| Serving size | (1357.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2021.1 |
| Total Fat 68.9g | 0% |
| Saturated Fat 13.4g | 0% |
| Polyunsaturated Fat 27.1g | |
| Cholesterol 609.0mg | 0% |
| Sodium 5903.4mg | 0% |
| Total Carbohydrate 245.9g | 0% |
| Dietary Fiber 8.5g | 0% |
| Total Sugars 33.8g | |
| Protein 103.2g | 0% |
| Vitamin D 133.5IU | 0% |
| Calcium 295.2mg | 0% |
| Iron 14.6mg | 0% |
| Potassium 1799.9mg | 0% |
Source of Calories