Nasi goreng translates simply as fried rice, but Indonesia's national dish is nothing like the fried rice from your local takeaway. Two ingredients set it apart: kecap manis, the thick, sweet Indonesian soy sauce that caramelises on the hot rice, and terasi, a fermented shrimp paste that adds a savoury depth you cannot fake.
The other non-negotiable is the fried egg on top, crispy at the edges with a runny yolk. Ours comes out of the wok with proper smoky heat. At home, the trick is day-old rice and a pan hotter than feels sensible.
Ingredients
- 400g cooked jasmine rice, cold and a day old
- 2 tbsp kecap manis, plus extra to serve
- 1 tsp terasi (shrimp paste), or 1 tbsp fish sauce as a fallback
- 150g raw prawns or diced chicken thigh
- 2 shallots, finely chopped
- 3 garlic cloves, finely chopped
- 1-2 red chillies, sliced
- 2 tbsp neutral oil
- 2 eggs, for frying
To serve
- Sliced cucumber and tomato
- Crispy fried shallots
- Prawn crackers
Method
1. Start with the right rice
Break the cold, day-old rice apart with wet hands so there are no clumps. Freshly cooked rice steams instead of frying and turns the dish gluey, so if you only have fresh, spread it on a tray and chill it thoroughly first.
2. Build the flavour base
Heat the oil in a wok over a high heat. Add the shallots, garlic and chilli with the terasi and stir-fry for a minute, crushing the paste into the oil. Add the prawns or chicken and cook for two minutes until nearly done.
3. Fry the rice
Add the rice and toss hard for two minutes so every grain hits the hot metal. Drizzle the kecap manis over and keep tossing as it caramelises, another two minutes, until the rice is glossy, brown and smelling faintly smoky.
4. The fried egg finish
Push the rice to one side or use a separate pan. Fry the eggs in hot oil until the whites are crisp and bubbled at the edges but the yolks still run. Plate the rice, crown each portion with an egg, and serve with cucumber, tomato, fried shallots and prawn crackers.
Tips from the kitchen
- Kecap manis is in most large supermarkets now. Emergency substitute: dark soy simmered with brown sugar until syrupy.
- Do not skip the terasi if you can find it. It smells intense in the jar and tastes essential in the dish.
- Cook in two batches for anything more than two portions. Crowded rice steams, and steamed nasi goreng is just nasi.
Rather we made it for you?
Nasi goreng is on the Aluna mains menu with the wok heat only a commercial kitchen can throw at it. See the full food menu or book a table, Angel.