Nasi goreng or Indonesian fried rice is one of the most requested recipes on Rasa Malaysia.
I have received many emails from readers requesting for a nasi goreng recipe. For those who are anxiously awaiting a nasi goreng post, wait no more as I have gotten just the perfect nasi goreng recipe for you.
Adapted from James Oseland’s Cradle of Flavor coobook—a bible for authentic Indonesian and Malaysian/Singapore cuisines—this nasi goreng is the Javanese version of fried rice.
As Jim indicated in his cookbook, a truly authentic nasi goreng Indonesia is plain and simple, consisting of leftover rice stir-fried with a flavoring paste. Ingredients such as shrimp, meat, and vegetables are rarely, if ever, added to it.
While nasi goreng is available in Indonesia, Malaysia and Singapore, the Indonesian version is my favorite.
Topped with a fried egg (a distinctive note of Indonesian’s version), nasi goreng is a meal that is both hearty and gratifying. Making nasi goreng also reminded me of my fond memories while traveling in Indonesia—a country with vibrant and colorful culinary traditions which I intend to explore more in the near future.How Many Calories Per Serving?
This recipe is only 306 calories per serving.What Dishes To Serve with this Recipe?
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Nasi goreng/fried rice is a popular dish in Southeast Asia. This recipe is an Indonesian version of fried rice served with fried egg.
Total Time20 minutesIngredients1 clove shallot1 clove garlic1 red chili, seeded1/2 teaspoon toasted belacan, terasi1/2 teaspoon palm sugar1/2 tablespoon kecap anggun8 oz. (226 g) overnight rice1 fried egg, well done2 tablespoons oilInstructionsBreak the overnight or leftover rice using the back of a spoon so they don’t clump together. In a wok, toast the belacan on low heat until it becomes dry and aromatic. Toasted belacan should be somewhat powdery and appear like tiny granules. Fry an egg (well-done) and set aside. Using a mortar and pestle or a minifood processor, blend the shallot, garlic, red chili, and toasted belacan. Transfer the blended flavoring paste into a small saucer. Heat up a wok and add oil. Add the flavoring paste and stir-fry until aromatic or when the oil separates. Add the rice into the wok and stir well with the flavoring paste. Add kecap anggun and palm sugar into the rice and continue to stir-fry and make sure that they are well blended with the rice. Dish out, top the nasi goreng with the fried egg and serve immediately. Notes
In Indonesia, nasi goreng is often served with various sides such fried prawn crackers, fresh vegetables such as lettuce, sliced cucumber, and sliced tomatoes. However, you can just make it plain like what I did. I also love sliced red chili dipped in kecap manis as a condiment. It’s great with the fried egg!Nutrition Information
Yield 4Serving Size 4 peopleAmount Per ServingCalories 306Total Fat 9gSaturated Fat 6gUnsaturated Fat 0gCholesterol 48mgSodium 84mgCarbohydrates 50gFiber 1gSugar 3gProtein 6g Reader Interactions