Name: Nasi goreng (Indonesian fried rice): ready in 30 minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 tsp belacan shrimp paste (available from select supermarkets or Asian grocers); 4 eschalots, finely diced; 3 cloves garlic, crushed; 1 small red chilli, deseeded, diced; 3 Tbsp vegetable oil; 4 cups cooked Jasmine rice; 1 Tbsp kecap manis; 1 tsp caster sugar; 1 Tbsp chopped coriander leaves; 4 eggs; Green shallots, thinly sliced diagonally, to garnish; Shredded iceberg lettuce, to serve; Diced tomatoes, to serve; Roasted peanuts, to serve

Nasi goreng means ‘fried rice’ in both Indonesian and Malay languages. So it’s not surprising that the most important bit is getting the rice right.

Nasi goreng is typically made with cooked rice that is stir-fried with a combination of ingredients that can include vegetables (like carrots, peas, and green beans), proteins (such as chicken, shrimp, or tofu), aromatics (like garlic, shallots, and chili peppers), and various seasonings and sauces (like kecap manis, a sweet soy sauce). It’s often garnished with a fried egg.

For the very best results, use day-old rice. The shell of the grains harden a little – meaning they don’t stick together, and they can turn perfectly crunchy in the wok.

To change things up, try making your nasi goreng with cooked brown rice for an earthier flavour and extra fibre; or with a mix of black, red and white rices for a dish that is as pretty as it is tasty.

Belacan paste is a pungent, hardened block of fermented shrimp paste, commonly used in Malaysian cooking. The smell has a real kick to it, but it’s always cooked before being added to a recipe. Don’t be tempted to leave it out as it will add a real depth of flavour and authenticity to your dish.

Looking for more easy stir-fry recipes?

What is the difference between fried rice and nasi goreng?

While fried rice and nasi goreng involve cooking rice by frying it with various ingredients, nasi goreng is a specific Indonesian version of fried rice. The main differences lie in the ingredients and flavours. Nasi goreng often includes kecap manis (sweet soy sauce) and other Indonesian seasonings, which give it a unique sweet and savoury taste.

How to make Nasi goreng (Indonesian fried rice)

Ingredients

2 tsp belacan shrimp paste (available from select supermarkets or Asian grocers)

4 eschalots, finely diced

3 cloves garlic, crushed

1 small red chilli, deseeded, diced

3 Tbsp vegetable oil

4 cups cooked Jasmine rice

1 Tbsp kecap manis

1 tsp caster sugar

1 Tbsp chopped coriander leaves

4 eggs

Green shallots, thinly sliced diagonally, to garnish

Shredded iceberg lettuce, to serve

Diced tomatoes, to serve

Roasted peanuts, to serve

Method

Preheat oven to 180°C. Wrap shrimp paste in foil and bake for 10 minutes or until aromatic.

Transfer paste to the bowl of a food processor and add eschalot, garlic and chilli. Process until smooth.

Heat 2 Tbsp of the oil in a wok over a high heat. Add shrimp mixture. Cook for 2 minutes or until aromatic.

Add rice and remaining oil and continue cooking. When rice begins to stick, add kecap manis, sugar and coriander. Remove from heat and set aside.

Heat a large non-stick frying pan over a medium-high heat and fry eggs, sunny-side up, for 2-3 minutes or until whites are set. Divide rice mixture among 4 serving bowls and top each with an egg. Garnish with shallot and serve with lettuce, tomato and peanuts on the side.

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You might also like to make Fast Ed’s veg risotto recipe.

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Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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What is the difference between fried rice and nasi goreng?

How to make Nasi goreng (Indonesian fried rice)

Ingredients

Method

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