Nasi Goreng Indonesia
Nasi Goreng Indonesia
Ingredients
For the Nasi Goreng
- 3 garlic, cloves, minced
- 1 egg
- 3 cups cooked rice
- 4 slices fish cake, thinly sliced
- 4 prawns, large, peeled and deveined
- 1 handful squid, fresh, cleaned and sliced
- 1 tablespoon light soy sauce
- 2 tablespoons kecap manis, (sweet soy sauce)
- 1 teaspoon dark caramel sauce
- 1 tablespoon sambal, adjust to taste
- 1 large pinch YumYum or MSG
- 1 bird's eye chili, finely sliced
- 1 spring onion, thinly sliced
- 2 tablespoons fried garlic
- 1 splash oil, as needed for cooking
For Serving
- 1 cucumber, sliced
- 1 tomato, sliced
- 1 fried egg, per serving
Instructions
- 1
Heat a wok over high heat and add a splash of oil. Add the minced garlic and stir-fry until fragrant, about 1 minute.
⏱️ 2 min
- 2
Crack in the egg and scramble it quickly, breaking it into small pieces as it cooks, about 1 minute.
⏱️ 2 min
- 3
Add the cooked rice to the wok and toss thoroughly, breaking up any clumps and ensuring it’s well-coated in the egg and garlic mixture, about 2-3 minutes.
⏱️ 3 min
- 4
Add the fish cake, prawns, and squid. Toss everything together and stir-fry until the seafood is cooked through, about 3-4 minutes.
⏱️ 4 min
- 5
Mix in the light soy sauce, kecap manis, dark caramel sauce, sambal, and YumYum or MSG. Stir well to evenly coat the rice and proteins with the sauce, about 2 minutes.
⏱️ 2 min
- 6
Toss in the bird’s eye chili and sliced spring onion. Stir-fry briefly to combine, about 1 minute.
⏱️ 1 min
- 7
Sprinkle the fried garlic over the rice and give it one final toss, about 1 minute.
⏱️ 1 min
- 8
Serve hot, garnished with sliced cucumber and tomato, and top with a freshly fried egg.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Nasi Goreng Indonesia
For the Nasi Goreng
- 3 garlic, cloves, minced
- 1 egg
- 3 cups cooked rice
- 4 slices fish cake, thinly sliced
- 4 prawns, large, peeled and deveined
- 1 handful squid, fresh, cleaned and sliced
- 1 tablespoon light soy sauce
- 2 tablespoons kecap manis, (sweet soy sauce)
- 1 teaspoon dark caramel sauce
- 1 tablespoon sambal, adjust to taste
- 1 large pinch YumYum or MSG
- 1 bird's eye chili, finely sliced
- 1 spring onion, thinly sliced
- 2 tablespoons fried garlic
- 1 splash oil, as needed for cooking
For Serving
- 1 cucumber, sliced
- 1 tomato, sliced
- 1 fried egg, per serving
Instructions
- 1
Heat a wok over high heat and add a splash of oil. Add the minced garlic and stir-fry until fragrant, about 1 minute.
⏱️ 2 min - 2
Crack in the egg and scramble it quickly, breaking it into small pieces as it cooks, about 1 minute.
⏱️ 2 min - 3
Add the cooked rice to the wok and toss thoroughly, breaking up any clumps and ensuring it’s well-coated in the egg and garlic mixture, about 2-3 minutes.
⏱️ 3 min - 4
Add the fish cake, prawns, and squid. Toss everything together and stir-fry until the seafood is cooked through, about 3-4 minutes.
⏱️ 4 min - 5
Mix in the light soy sauce, kecap manis, dark caramel sauce, sambal, and YumYum or MSG. Stir well to evenly coat the rice and proteins with the sauce, about 2 minutes.
⏱️ 2 min - 6
Toss in the bird’s eye chili and sliced spring onion. Stir-fry briefly to combine, about 1 minute.
⏱️ 1 min - 7
Sprinkle the fried garlic over the rice and give it one final toss, about 1 minute.
⏱️ 1 min - 8
Serve hot, garnished with sliced cucumber and tomato, and top with a freshly fried egg.
⏱️ 1 min