Nasi Goreng: Addictive Indonesian Fried Rice You’ll Crave
The Irresistibly Spicy and Delicious Indonesian Fried Rice ‘Nasi Goreng’ Recipe You Won’t Forget
My family loves fried rice, so this time, I decided to make Nasi Goreng, an Indonesian fried rice that’s ranked as the world’s second most popular dish! I first tasted it when I lived in Singapore and was so captivated by its flavor that I would actively seek it out. Nasi Goreng is a fascinating fried rice where the taste can vary significantly depending on the ingredients and sauces used. Personally, I find it most delicious when made with anchovies and sambal sauce. Sambal sauce has a texture similar to Korean stir-fried chili paste but is enhanced with various spices, creating a unique and highly addictive flavor profile. This distinctive taste is what makes it so unforgettable! Southeast Asian fried rice is often prepared with a milder seasoning, intended to be mixed with a side of soy sauce mixture for a more complete flavor. This soy sauce mixture, made simply with bird’s eye chilies (or similar hot peppers) and soy sauce, dramatically elevates the dish when combined. It feels like it’s been a while since I last made this. My youngest son even exclaimed that if he were to die, he’d want to die eating this Nasi Goreng – he loved it that much! I was truly surprised. This Indonesian fried rice, Nasi Goreng, is so wonderfully memorable and surprisingly easy to make at home. Give it a try! Wishing you a vibrant day! ♡
Main Ingredients- 3 servings of fluffy, cooked Southeast Asian rice (e.g., Jasmine or Basmati)
- 1 handful of small dried anchovies
- 1-2 eggs (for fried egg topping, adjust to preference)
- 1-2 bird’s eye chilies (or similar hot peppers like Serrano, adjust for heat)
Seasoning Ingredients- 9 Tbsp grapeseed oil (use generously for coating the rice)
- 2 Tbsp sambal oelek (or your preferred sambal sauce, adjust to taste)
- 1 Tbsp minced garlic
Soy Sauce Mixture- 2 Tbsp Thai soy sauce (or regular soy sauce)
- 1/2 tsp minced bird’s eye chili (optional, for extra spice)
- 1/2 tsp sugar (optional, for a touch of sweetness)
- 9 Tbsp grapeseed oil (use generously for coating the rice)
- 2 Tbsp sambal oelek (or your preferred sambal sauce, adjust to taste)
- 1 Tbsp minced garlic
Soy Sauce Mixture- 2 Tbsp Thai soy sauce (or regular soy sauce)
- 1/2 tsp minced bird’s eye chili (optional, for extra spice)
- 1/2 tsp sugar (optional, for a touch of sweetness)
Cooking Instructions
Step 1
First, prepare the rice. Use a Southeast Asian rice variety like Jasmine or Basmati, and cook it with slightly less water than usual to achieve a fluffy, separated grain. Using freshly cooked, warm rice is ideal for stir-frying as it prevents clumping.
Step 2
Heat a large, deep skillet or wok over medium-high heat. Add a generous amount of grapeseed oil, about 9 tablespoons.
Step 3
Once the oil is hot, add the cooked rice in batches (about 3 portions). Stir-fry, ensuring each grain is coated with oil. Avoid overcrowding the pan, as this will prevent the rice from frying properly and may cause it to steam instead.
Step 4
As the rice becomes fluffy and coated with oil, add the dried anchovies, minced garlic, and sambal oelek in sequence. Stir-fry everything together thoroughly until the anchovies are crisp, the garlic is fragrant, and the sambal sauce is well incorporated into the rice. Adjust the seasoning with sambal sauce to your liking. If you prefer it spicier, you can add finely chopped bird’s eye chilies at this stage.
Step 5
While the rice is frying, prepare the fried egg. In a separate small pan, heat a little oil and fry the egg(s) to your preference, aiming for a soft, runny yolk. This adds richness and flavor when mixed with the rice.
Step 6
Spoon the flavorful Nasi Goreng onto a serving plate. Gently place the prepared sunny-side-up or soft-boiled egg on top.
Step 7
Serve the Nasi Goreng immediately at the table and enjoy! For a refreshing contrast, consider serving with slices of fresh cucumber or tomato on the side.
