{"id":32441,"title":"Authentic Nasi Goreng: Indonesian Fried Rice with Vegetables","modified":"2025-05-27T11:06:58+02:00","plain":"Nasi Goreng is roughly the Indonesian version of fried rice. \n\n\n\nIn addition to kecap manis, the ubiquitous sweet soy sauce of the country, terasi (Indonesian shrimp paste) is what distinguishes nasi goreng from other fried rice variants you'll see in other countries.\n\n\n\nTerasi is an umami bomb that permeates both your kitchen and your senses. If you can't find it easily, don't hesitate to replace it with another Southeast Asian shrimp paste, or omit it. As usual, it will still be delicious, but you'll miss a nice nuance of flavor. A good substitute can be sambal oelek. You can also add it to your beef rendang.    \n\n\n\nSometimes, I make a more liquid version of the sauce for my mie goreng recipe, the Indonesian stir-fried noodles\n\n\n\nThe Main Ingredients of Nasi Goreng\n\n\n\nTerasi is an Indonesian shrimp paste that can be found in well-stocked Asian supermarkets. If you can't find terasi, you can substitute it with belacan (Malaysian or Singaporean shrimp paste) or Thai shrimp paste, or simply omit it altogether. \n\n\n\nSambal oelek is an Indonesian chili paste, traditionally prepared with nothing more than red chilies and salt. You can find it in Asian markets or in the \u201cinternational\u201d aisle of some supermarkets. \n\n\n\nKecap manis is an Indonesian sweet soy sauce, typically made by combining soy sauce with palm sugar. For more information, read my article on kecap manis and how to make it yourself. \n\n\n\nA delicious homemade kecap manis\n\n\n\nTips for Successful Nasi Goreng\n\n\n\nFor best results, use rice that has been refrigerated for at least 12 hours and up to 3 days. If using freshly cooked rice, spread the rice on a tray and let it cool for 5 minutes before using. \n\n\n\n\n\n\tAuthentic Nasi Goreng - Indonesian Fried Rice\n\t\t\n\t\tAn authentic Nasi Goreng recipe that will make you (re)visit Bali\t\n\t\n\t\tWokmortar\t\n\t\n\t\tFor the spice paste2 small shallots (coarsely chopped)3 cloves medium garlic cloves1 teaspoon of sambal oelek (or one large green chili, stemmed and seeded)0.5 teaspoon of terasi (Indonesian shrimp paste)For the Nasi Goreng600 g of cooked and cooled jasmine rice (cooked weight)30 ml neutral oil30 ml of kecap manis10 ml light soy sauce1 pinch salt1 pinch white pepperFor serving2 large fried eggs (optional)Cucumber slices (optional)Sliced tomatoes (optional)Fried shallots (optional)\t\n\t\n\t\tFor the spice pastePlace half of the shallots in a mortar and grind with a pestle until a coarse puree forms.Add the remaining shallots, followed by the garlic, chili, and terasi (if using), grinding with a pestle until each ingredient is mostly incorporated before adding the next.The final paste should resemble thick oatmeal. Alternatively, combine all spice paste ingredients in a small food processor and blend until they form a paste. For the Nasi GorengIf using day-old rice, transfer the rice to a bowl and break the rice up with your hands into individual grains.Heat the oil in a large wok or skillet over high heat until shimmering.Add the spice paste and cook, stirring constantly and scraping the bottom of the wok or pan to prevent the paste from burning, until a pungent aroma permeates your kitchen and the paste darkens, 2 to 3 minutes. Reduce heat to medium at any point if the paste seems to be browning too quickly. Add the rice to the wok and stir to coat with the spice paste.Add the kecap manis and soy sauce. Stir and cook until the rice is evenly colored and hot throughout. Season with salt and white pepper.  Divide the rice between two plates and top each plate of rice with a fried egg. Garnish with cucumber and tomato slices and shower with fried shallots, if desired. Serve immediately with kecap manis on the side just in case\t\n\t\n\t\tTerasi is an Indonesian shrimp paste that can be found in well-stocked Asian supermarkets. If you can't find terasi, you can substitute it with belacan (Malaysian or Singaporean shrimp paste) or Thai shrimp paste, or simply omit it altogether. \nSambal oelek is an Indonesian chili paste, traditionally prepared with nothing more than red chilies and salt. You can find it in Asian markets or in the \u201cinternational\u201d aisle of some supermarkets. \nKecap manis is an Indonesian sweet soy sauce, typically made by combining soy sauce with palm sugar. For more information, read my article on kecap manis and how to make it yourself. \nFor best results, use rice that has been refrigerated for at least 12 hours and up to 3 days. If using freshly cooked rice, spread the rice on a tray and let it cool for 5 minutes before using. \n\t\n\t\n\t\tSide dishIndonesianIndonesian fried rice, nasi goreng, vegetable fried riceRiz, Sans sucre, Sauce soja light","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/32441","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=32441"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/32441\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/21446"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=32441"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=32441"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=32441"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}