Nasi Goreng

Name: Nasi Goreng
Total time: 25 min
Yield: 4
Ingredients: 3 cup rice, long grain (cooked, day-old, cold, clumps broken); 3 unit shallots (peeled); 3 clove garlic (peeled); 2 unit red thai chilies (stemmed); 1 tsp shrimp paste (toasted); 3 tbsp peanut oil; 5 oz chicken thigh (diced small); 2 tbsp kecap manis; 1 tsp soy sauce; ½ tsp salt; 2 unit eggs; 2 unit scallion (sliced thin)

Noodles & Rice · Southeast Asian

12 ingredients · 25 minutes · 4 servings

Cook Now

747kcal23g protein17.2g fat121.7g carbs~$1.29/ serving*

Contains egg, peanut, soy, shellfish · usually contains gluten

Restrictions

Containsegg · peanut · soy · shellfishIt is in an ingredient you cannot leave out.

Usually containsgluten (soy sauce → Tamari)The usual version has it. One without it exists — it is the one named here.

Diets

No porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

3 cup	rice, long grain (cooked, day-old, cold, clumps broken)
3 unit	shallots (peeled)
3 clove	garlic (peeled)
2 unit	red thai chilies (stemmed)
1 tsp	shrimp paste (toasted)
3 tbsp	peanut oil
5 oz	chicken thigh (diced small)
2 tbsp	kecap manis
1 tsp	soy sauce
½ tsp	salt
2 unit	eggs
2 unit	scallion (sliced thin)

Optional

Not counted above. The dish works without them.

4 oz	shrimp (peeled)
1 unit	cucumber (sliced)
1 unit	tomato (wedged)
2 tbsp	shallots (fried until crisp)
1 unit	lime (wedges)
1 tsp	sugar (palm, if kecap manis is thin)

Steps

Prep3 min
rice straight from the refrigerator
- rice
day-old rice raked apart with wet fingers until no clump is bigger than a pea — overnight chilling retrogrades the surface starch and drives off free moisture, so each grain fries dry and separate; fresh rice carries a film of water and gelatinized starch that turns to glue the moment it hits the pan, and no amount of extra heat undoes it
Mince5 min
pounded to a coarse wet paste
shallots + garlic + chilies + toasted shrimp paste = bumbu, worked in a mortar rather than a processor so the cells crush and weep instead of being cut clean
Saute4 min
medium, oil shimmering
peanut oil + bumbu, stirred constantly until the paste darkens by a shade, the oil separates around the edge and the raw allium smell turns sweet — this is the whole flavor of the dish, and it cannot be built later
Fry3 min
high
+ diced chicken (+ shrimp), spread and left to color before stirring, until just cooked through and coated in paste
Fry4 min
highest heat the burner gives, rice in one layer
+ cold rice, pressed flat against the pan for 30 seconds at a time then tossed — you want to hear a dry crackle, not a hiss; a hiss means water is boiling off and the grains are steaming each other
Season2 min
high, tossing
+ kecap manis + soy sauce + salt, drizzled around the hot rim of the pan so the sugars in the kecap caramelize on metal instead of pooling and stewing the rice; toss until every grain is mahogany, then + scallion off the heat
Fry3 min
medium-high, separate pan, shallow oil
eggs cracked into hot oil, basted until the whites are lace-edged and the yolk is still loose = telur mata sapi; lay one on each plate of rice with cucumber, tomato and crisp fried shallots — the running yolk is the sauce