Indonesian Fried Rice Recipe: Easy Step-by-Step Guide with Photos

Hey everyone! Welcome back to my kitchen! Today, we’re diving headfirst into the vibrant world of Indonesian cuisine with a recipe that’s both incredibly popular and surprisingly simple: Nasi Goreng! This isn’t just any fried rice; it’s Indonesian fried rice, bursting with flavour and a little bit of magic. Even if you’re a complete beginner in the kitchen, I promise you can nail this recipe. Let’s get started!

What is Nasi Goreng?

Before we jump into the recipe, let’s talk a little bit about Nasi Goreng’s cultural significance. In Indonesia, Nasi Goreng is more than just a dish; it’s a national treasure! It’s a beloved breakfast, lunch, or dinner staple, often found on street corners and in fancy restaurants alike. The beauty of Nasi Goreng lies in its adaptability. Every family, every warung (small eatery), has its own secret twist, making each plate a unique culinary experience. We’re going to create a delicious and authentic version today, but feel free to personalize it to your liking later on!

Ingredients You’ll Need:

This recipe serves 2-3 people. You can easily double or triple it depending on your needs.

  • 2 cups cooked rice: Day-old rice works best! It’s drier and will fry up better.
  • 1 tablespoon cooking oil: Vegetable oil or peanut oil are great choices.
  • 1 small onion, finely chopped: The base of so much flavour!
  • 2 cloves garlic, minced: Don’t skip this – it adds a pungent deliciousness.
  • 1-2 red chilies, finely chopped (or to taste): Adjust the amount to your spice preference. Serrano or Thai chilies work well.
  • 1/2 cup mixed vegetables: Peas, carrots, and corn are classic choices. Feel free to use whatever you have on hand! Pre-cooked or frozen is perfectly fine.
  • 1/4 cup kecap manis (sweet soy sauce): This is the key to that signature Indonesian flavour. You can find it in most Asian grocery stores.
  • 2 tablespoons soy sauce (regular): Adds a savoury depth.
  • 1 teaspoon shrimp paste (belacan, optional): This adds a pungent, umami flavour that’s characteristic of many Indonesian dishes. A little goes a long way!
  • 1 egg, lightly beaten: Adds richness and protein.
  • 1/4 cup chicken or prawn (optional): Adds extra protein. You can use leftover cooked meat, too!
  • Garnish: Fried shallots, a lime wedge, and some chopped fresh cilantro or spring onions.

Step-by-Step Instructions:

(Pictures would be inserted here for each step. Imagine vibrant, mouthwatering photos of each stage of the cooking process.)

Step 1: Prep your ingredients: This is crucial for a smooth cooking process. Chop your onion, garlic, and chilies finely. If using pre-cooked vegetables, make sure they’re ready to go. Crack your egg into a small bowl.

Step 2: Sauté the aromatics: Heat the oil in a wok or large frying pan over medium-high heat. Add the onion and garlic and sauté for about a minute until fragrant. Then, add the chilies and stir-fry for another 30 seconds until they slightly soften.

Step 3: Add the shrimp paste (optional): If you’re using shrimp paste, add it now and stir-fry for a minute until fragrant. Be careful not to burn it.

Step 4: Add the rice: Add the cooked rice to the pan and break it up with a spatula. Stir-fry for 2-3 minutes until heated through.

Step 5: Add the kecap manis and soy sauce: Pour in the kecap manis and soy sauce. Stir well to coat the rice evenly. This is where the magic starts happening!

Step 6: Add the vegetables and protein (optional): Add your mixed vegetables and any chicken or prawns you’re using. Stir-fry for another 2-3 minutes until everything is heated through and the vegetables are tender-crisp.

Step 7: Make the egg: Create a small well in the center of the pan. Pour in the beaten egg and let it cook slightly, then use your spatula to scramble it into the rice.

Step 8: Taste and adjust: Give it a taste test and adjust the seasoning if necessary. You might want to add more kecap manis for sweetness, soy sauce for saltiness, or chilies for heat.

Step 9: Garnish and serve: Garnish with fried shallots, a squeeze of lime juice, and some fresh cilantro or spring onions. Serve immediately and enjoy!

Tips and Variations:

  • Day-old rice is key: As mentioned before, day-old rice is drier and will fry up better, preventing a mushy texture.
  • Don’t be afraid to experiment: This is your chance to personalize your Nasi Goreng! Add different vegetables, proteins, or even a splash of fish sauce.
  • Spice level: Adjust the amount of chilies according to your preference. You can also add a pinch of ground pepper for extra heat.
  • Vegetarian/Vegan option: Easily make this recipe vegetarian or vegan by omitting the shrimp paste and chicken/prawns and using vegetable broth instead.
  • Leftover magic: Nasi Goreng is the perfect way to use up leftover rice and vegetables!

I hope you enjoyed this step-by-step guide to making authentic Indonesian Nasi Goreng. It’s a flavour explosion in every bite, and I guarantee it’ll become a new favourite in your household. Let me know in the comments how yours turned out! Don’t forget to share your creations with me on social media using #NasiGorengLove. Happy cooking!

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