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Authentic Nasi Goreng

Classic Indonesian fried rice featuring a signature spice paste and the sweetness of kecap manis.

Medium 15 min prep 15 min cook 30 min total 2 servings 4.9/10
Ready in
30 minutes

Makes 2 servings

About This Recipe

Classic Indonesian fried rice featuring a signature spice paste and the sweetness of kecap manis.

The quintessential Indonesian fried rice dish, balanced with sweet and savory notes.

Ratings

Expert Rating
4.9
95% confidence
Final Score
4.9
90% confidence

Category Scores

9.8
Taste
5.0
Difficulty
9.0
Presentation
6.5
Nutrition
9.5
Value
9.5
Instructions
8.0
Ingredients
10.0
Time Accuracy
9.5
Would Make Again
9.3
Overall

Cooking Timeline

Prep 15 min
Cook 15 min
  1. Step 1
  2. Step 2
  3. Step 3
  4. Step 4
  5. Step 5
  6. Step 6

Ingredients

Base

Spice Paste

Seasoning

Protein

Toppings

Equipment

  • Wok Best for high-heat stir-frying
  • Mortar and pestle For traditional spice paste
  • Spatula For tossing rice

Instructions

  1. 1

    Grind shallots, garlic, and chili into a smooth spice paste.

  2. 2

    Heat oil in a wok, sauté the spice paste until fragrant.

  3. 3

    Add chicken and cook until no longer pink.

  4. 4

    Add rice and stir-fry on high heat, incorporating the paste.

  5. 5

    Pour in kecap manis and shrimp paste, tossing until evenly coated and caramelized.

  6. 6

    Serve hot topped with a fried egg, cucumber slices, and crackers.

Nutrition

Calories 450
Protein 18g
Carbs 68g
Fat 12g
Fiber 2g
Sugar 8g
Sodium 850g
Serving Size 1 plate

Expert Review

Reviewed by FindEdition Kitchen

Verdict

A deeply aromatic and authentic experience of Indonesian street food at home.

Pros

  • Rich umami flavor
  • Fast cooking
  • Versatile

Cons

  • Requires specific ingredients like kecap manis

Overview

The quintessential Indonesian fried rice dish, balanced with sweet and savory notes.

AI Insights

Summary

Classic Indonesian fried rice featuring a signature spice paste and the sweetness of kecap manis.

Tips

  • Use day-old rice for the best texture
  • Don't skip the shrimp paste if you want authentic depth
  • High heat is crucial for the 'wok hei' or charred flavor

Substitutions

  • Chicken → Shrimp or Tofu
  • Kecap manis → Soy sauce mixed with molasses

Storage

Keep in an airtight container in the refrigerator for up to 2 days.

Pairing

Pickled cucumber and carrot (acar) Prawn crackers (kerupuk)

AI Cooking Assistant

Ask questions about this recipe — substitutions, timing, or technique.

Open Cooking Assistant

FAQ

Can I use fresh rice?
It is not recommended; cold, day-old rice is essential to prevent it from becoming mushy.
What is a substitute for kecap manis?
Mix 2 parts soy sauce with 1 part brown sugar.

About the Author

FindEdition Kitchen

Recipe tested and reviewed by the FindEdition culinary team.

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