Nasi Goreng (Nasi Goreng)

Indonesia's legendary fried rice — wok-tossed rice with chicken, a fiery homemade sambal, sweet soy, and shrimp paste, crowned with crispy fried shallots.

Amount	Ingredient
4 cups	cooked and cooled rice
2	boneless chicken thighs, thinly sliced
2½ tbsp	vegetable oil (for the chicken)
8	Chinese garlic cloves, thinly sliced
1	shallot, finely chopped
3-4	garlic cloves, minced
2½ tsp	fresh galangal, grated
2½ tbsp	homemade sambal (below)
½ tsp	shrimp paste (terasi)
2½ tbsp	kecap manis (sweet soy sauce)
	For the sambal
1	shallot, halved
5	large red chilies
5	Thai red chilies, seeded and coarsely chopped
2	garlic cloves
1	medium tomato, seeded and chopped
1½ tbsp	vegetable oil
1 tsp	sugar
1 tsp	fine sea salt
juice of 1	lime
3-4	kaffir lime leaves, lightly crushed
	For the fried shallots
4-5	shallots, sliced
1½ qt (1.4 L)	vegetable oil (for frying)

Nasi goreng — literally "fried rice" — is Indonesia's national dish, and this version goes all in: a homemade sambal of chilies, shallot, garlic, and tomato, fried shallots for crunch, and a wok-full of rice tossed with chicken, galangal, sweet soy (kecap manis), and a touch of shrimp paste. The sambal is the soul — bright, spicy, and deeply savory. Serve it hot with a fried egg on top if you dare.

Ingredient notes: Day-old cooked rice is ideal — cold grains fry up separate and crisp. Galangal is ginger's bolder cousin; fresh ginger works in a pinch. Kecap manis is sweet soy sauce; mix 2 tbsp soy + 1 tsp molasses if unavailable. Shrimp paste (terasi) adds authentic depth — optional but recommended.

• Wok or large skillet
• Blender (for the sambal)
• Small pot (for the fried shallots)
• Slotted spoon

1. Make the sambal (15 min). Blend the shallot, chilies, garlic, and tomato. Heat oil in a pan, add the blended mixture, sugar, salt, lime juice, and kaffir lime leaves. Cook until reduced, then cool.
2. Fry the shallots (10 min). Slice the shallots and fry in oil starting from cold, stirring, until golden. Drain and salt.
3. Cook the chicken (5 min). In a hot wok, cook the sliced chicken in oil until golden. Set aside.
4. Start the aromatics (2 min). Heat the wok further, add oil, and stir-fry the garlic, shallot, and galangal.
5. Combine (3 min). Add the chicken back with the rice and stir-fry, mixing well.
6. Add the flavor (2 min). Make space in the center of the wok, add the sambal, shrimp paste, and kecap manis. Mix until evenly distributed.
7. Serve (2 min). Serve hot, topped with the crispy fried shallots (and a fried egg, if you like).

• Cold rice is the secret. Day-old rice fries crisp and separate; fresh rice turns mushy.
• The sambal is the soul. Make it fresh — it's the difference between good and great.
• Hot wok, fast hands. Keep everything moving; nothing should sit still.
• Shrimp paste for depth. A tiny amount adds the authentic funk of Indonesian cooking.
• Kecap manis balances the heat. Sweet soy against the chilies is the classic contrast.
• Fried shallots last. They stay crisp only if added at the end.

Mistake	Why It Hurts	The Fix
Fresh rice	Sticky, clumpy fried rice	Use day-old cold rice
Weak sambal	Flat, boring flavor	Make it fresh, don't skimp on chilies
Crowded wok	Steamed, soggy rice	Cook in batches
Shrimp paste overload	Overpowering fishiness	½ tsp is plenty
Sweet soy too early	Burnt, bitter	Add at the end with the sambal
Low heat	Pale, greasy result	Hot wok, high heat

• Fried Egg Topping: A crispy fried egg on top — the classic street version.
• Shrimp Nasi Goreng: Add shrimp with the chicken.
• Vegetarian Version: Skip the chicken and shrimp paste; add extra vegetables.
• Spicier: Add more Thai chilies to the sambal.
• Prawn Cracker: Serve with kerupuk (shrimp crackers).

Storage Method	Details
Refrigerator	Store in an airtight container for up to 3 days.
Freezer	Freeze in portions for up to 2 months.
Reheating	Best in a hot wok with a splash of oil.

Bold and spicy, this pairs with:

• Bintang or light lager — The classic Indonesian pairing.
• Riesling (off-dry) — Sweetness tames the heat.
• Gewürztraminer — Aromatic and rich.
• Iced tea — Refreshing and simple.

Per Serving (about 1½ cups)
Calories	540
Protein	22 g
Fat	22 g
Carbohydrates	64 g
Fiber	3 g

Nutrition values are approximate and will vary with brand choices and substitutions.

What does "nasi goreng" mean?

Literally "fried rice" in Indonesian — the country's national dish.

What is kecap manis?

Sweet soy sauce — thick, dark, and molasses-sweet. Mix 2 tbsp soy sauce with 1 tsp molasses as a substitute.

What is shrimp paste?

Terasi — a fermented shrimp paste that adds deep umami. Optional but authentic; skip for a vegetarian version.

Can I use regular ginger?

Yes — galangal is bolder and more citrusy, but fresh ginger is a fine substitute.

What is the sambal for?

It's the flavor base of the whole dish — a fresh chili-garlic-tomato paste that you make first.

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