Quick Nasi Goreng Stir-Fry Using Store-Bought Sauce
How to Make Authentic Southeast Asian Fried Rice: Nasi Goreng Recipe
Enjoy a taste of Southeast Asia right at home with this incredibly easy Nasi Goreng fried rice, made using a convenient store-bought sauce! Nasi Goreng is a quintessential Indonesian dish, featuring a flavorful stir-fry of rice with various vegetables, shrimp, and meat. Its distinctive spicy and sweet sambal sauce is particularly captivating, and it’s a flavor so appealing that many find it unforgettable after tasting it in Bali. If gathering individual ingredients feels daunting, a single packet of pre-made Nasi Goreng sauce can effortlessly transform your kitchen into an Indonesian eatery. We start by gently sautéing scallions to create fragrant scallion oil, then add plump shrimp and a colorful medley of vegetables. Cooled, day-old rice is introduced and tossed to perfection. Finally, a packet of Nasi Goreng sauce is stirred in, followed by a quick high-heat stir-fry with crunchy bean sprouts for the ultimate finishing touch. For an extra layer of indulgence, consider topping it with a perfectly fried sunny-side-up egg.
Essential Ingredients- 1 packet store-bought Nasi Goreng sauce (for 1 serving)
- 1 bowl cooked rice (preferably day-old or cooled)
- 6-7 shrimp (thawed if frozen)
- 2 Tbsp chopped scallions
- 1/4 onion, finely chopped
- 1 handful bean sprouts
Cooking Instructions
Step 1
Prepare one bowl of cooked rice and let it cool completely. Day-old rice works best for fried rice, or you can spread freshly cooked rice on a plate to cool. Achieving a fluffy, separated grain texture is key! For the sauce, we’ll be using one packet of store-bought Chung Jung One Nasi Goreng sauce. Feel free to use any vegetables you have on hand, but onions, scallions, and bean sprouts are highly recommended. I’ve also added a little bell pepper and paprika that I had in my fridge. If you like, a sunny-side-up fried egg on top makes this dish even more delightful.
Step 2
If using frozen shrimp, thaw them by soaking them in cool water for a short while. They thaw quickly, so a light rinse under running water and patting them dry is all that’s needed.
Step 3
Bean sprouts are a crucial ingredient for adding a delightful crunch to your fried rice. Adding about a handful will significantly enhance the texture and overall flavor of the dish. In my opinion, crisp bean sprouts are the perfect finishing touch for any fried rice!
Step 4
Here’s our star ingredient: the Chung Jung One Nasi Goreng sauce. This sauce is a convenient shortcut to enjoying authentic Southeast Asian flavors at home. With this single packet, you can create a delicious Nasi Goreng without the fuss of preparing multiple seasonings. (This is a personal purchase!) While the packaging might suggest just preparing rice, that’s only part of the story – you’ll need other ingredients to make a truly satisfying Nasi Goreng.
Step 5
Nasi Goreng sauce packets usually come in pairs, with one packet serving one person. Use the entire packet for the indicated portion size.
Step 6
Finely chop about 2 tablespoons of scallions. Prepare roughly 1/4 of an onion, finely chopped.
Step 7
Dice the onion into small pieces for easy cooking. Finely chop the scallions, and then give them a quick extra mince to release more flavor.
Step 8
Bell peppers and paprika are optional, but I’ve added about 1/4 of each, finely chopped, as I had them available. They add vibrant color and an enjoyable texture to the fried rice. Feel free to use any leftover vegetables from your fridge to make a ‘clean-out-the-fridge’ fried rice!
Step 9
Before stir-frying, thoroughly pat the thawed shrimp dry with paper towels. Excess moisture can cause dangerous splattering when the shrimp hit the hot oil.
Step 10
Heat a generous amount of cooking oil in a large wok or skillet over medium-low heat. Add the chopped scallions and sauté until fragrant, creating a flavorful scallion oil. This step significantly enhances the overall aroma and taste of the fried rice.
Step 11
Once the scallion oil is fragrant, add the finely chopped onion and sauté for about 1 minute until it becomes translucent.
Step 12
Add the dried shrimp to the pan and stir-fry them. Cook until the shrimp turn pink and are almost cooked through.
Step 13
When the shrimp are nearly done, add the chopped bell pepper and paprika. Stir-fry for another minute until all the vegetables are tender-crisp.
Step 14
Add the pre-cooled bowl of rice to the pan. If the rice is clumped together, break it up with your spatula.
Step 15
Gently press down on the rice with your spatula and spread it out evenly in the pan. This helps to separate the grains and mix them thoroughly with the other ingredients.
Step 16
Once the rice and ingredients are well combined and heated through, tear open the Nasi Goreng sauce packet and pour it evenly over the contents of the pan.
Step 17
Stir vigorously with your spatula, ensuring the sauce is evenly distributed and coats every grain of rice and ingredient. Continue stir-frying until everything is well mixed and heated through.
Step 18
The final key step is to add the bean sprouts and stir-fry quickly over high heat. Adding them at the very end preserves their crisp texture and prevents them from releasing too much water. Stir-fry for just 30 seconds to 1 minute, until the sprouts are slightly wilted but still crunchy. Remove from heat immediately and serve. Enjoy your delicious Nasi Goreng with its perfectly crisp bean sprouts!
