Indonesian Style Fried Rice (Nasi Goreng)

A quick stir fry is a pretty good standard recipe for any kitchen, but in a galley kitchen, when you want something quick to use up extra ingredients in your small fridge, it’s an absolute must have. This recipe is a different spin on fried rice to try if you are tired of your old stand by. Indonesian Style Fried Rice is sweeter than a standard Chinese fried rice and with the additional spices, it has a different pleasant taste.

The main reason for the different flavour is the use of a special kind of sauce called “Kecap Manis”. This can be found in many major grocery stores in the International aisle or near the regular soya sauce. The alternative, if you aren’t near any grocery stores or if you can’t find it, is to make your own. This is a simple process that I’ve shown in the recipe below. Once you’ve made it, put it in a jar and store it for the next time. It is great used in a marinade or as a glaze on tofu or chicken.

One of the keys to making any type of fried rice is to use day old rice. If you are making rice as a side for any other meal, make extra for the next day, put it in the fridge overnight and use it for your fried rice. It cooks much better, giving you a firm rice that won’t stick together or turn mushy. If you don’t have any leftover, you can make rice and put it on a sheet pan to dry and cool for a couple of hours before frying.

Here, I have added a choice of a sunny side egg on top or an egg pancake mixed in. You can try it with either, or you can have it with both. Once you’ve broken into the sunny side up egg with your fork or chopsticks, allow it to flow over the rice, adding a lovely rich egg flavour as you mix it in.

I’ve provided this recipe with Chicken as an added protein. You can cook the chicken as directed or use leftover chicken and add it at the end of the process. It also works very well with sautéed shrimp or tofu. Remember, that it’s up to you to make a recipe your own. Never feel that you need to follow every detail of a recipe. If you don’t like something, don’t put it in. The taste will be yours and you will enjoy it more.

Indonesian Style Fried Rice (Nasi Goreng)

Recipe by KatherineCourse: Main, LunchCuisine: IndonesianDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

A quick sweet flavoured Fried rice with Indonesian spices.

Ingredients

  • 2 cups of cooked rice

  • 2 eggs, beaten (for egg pancakes)

  • 2 eggs, cooked sunny side up

  • 2 T vegetable oil

  • 1/2 onion, chopped

  • 1 clove garlic, minced

  • 1/4 tsp red chile flakes, or more to taste

  • 1/2 pound skinless, boneless chicken breasts, cut into thin strips (or use leftover chicken adding at the end)

  • 1/2 tsp ground coriander

  • 1/2 tsp ground cumin

  • 2 T sweet soy sauce (or Indonesian kecap manis) (Recipe below)

  • 2 green onions, sliced

  • Sweet Soy Sauce (Kecap Manis)
  • 1 cup soy sauce

  • 1 1/4 cup brown sugar

  • 1 tablespoon molasses, optional

  • 3 cloves garlic, peeled and halved

  • 2 inch piece fresh ginger, peeled and quartered or 2 T chopped ginger or 1/4 tsp dried ginger

  • 2 whole cloves

Directions

  • Heat a large nonstick skillet over medium heat. Spray with nonstick cooking spray. Pour eggs into hot skillet. Cook until the eggs begin to set, about 1 minute. Flip omelet and cook until fully set, about 30 seconds. Slice omelet into 1/2 inch strips.
  • Heat the vegetable oil in same skillet over high heat. Stir in the onion, garlic, and chile pepper. Cook, stirring, until onion is soft, 3 to 5 minutes. Stir in the chicken, coriander, and cumin, mixing well. Cook and stir for about 5 minutes.
  • Mix in the cooked rice, sweet soy sauce, and omelet strips; cook until chicken is no longer pink in the center, 3 to 5 minutes.
  • If desired (and I would recommend), put fried rice into a bowl and put one fried egg on top of each serving
  • Sweet Soy Sauce
  • Add all sauce ingredients to a small pot and bring to a boil. Reduce heat and simmer for 10-15 minutes, until sauce has thickened.
  • Allow to cool completely. Remove any large spices and put in a sealable jar or container. Makes about 1 cup.
 

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