I got addicted to Nasi Goreng during my recent trip to Borobudur, Indonesia. I wanted to ask the chef to teach me how to cook it but it was a holiday for him (Eid Al-Fitr) so I just decided to check some online recipes and wing it. This recipe is very near the taste of the version I ate (for like 4 times in a span of 3 days!)
“Nasi Goreng” literally means fried rice. This is traditionally a complete meal by itself, often served with krupuk (fish crackers), fried egg and vegetables. This is popular in Indonesia, Malaysia, Singapore and apparently, in the Netherlands. The Javanese version is sweeter – which I prefer and Kecap Manis is used to achieve this distinct taste.
- 1/4 cup chicken broth
- 2 tbsp kecap manis
- 1 tsp brown sugar (or to taste)
- 3 eggs, beaten
- 4 tbsp olive oil, separated
- 1 cup thinly sliced onions
- 1 tbsp garlic, finely chopped
- 300g boneless chicken breast, cut into 3/4 inch pieces
- 300g medium shrimp in shell, peeled and deveined
- 2-3 fresh Thai red chilies, minced
- 1 1/4 teaspoon salt
- 3 cups cooked rice (refrigerated for 8 hours to overnight)
- 4 tbsp green onions, thinly sliced
- Mix 1/4 cup broth with kecap manis and sugar. Set aside. Note: Sugar is optional if you want a sweeter mix. Most recipes just use kecap manis.
- Heat 1 tablespoon oil in wok. Fry the scrambled eggs. Set aside to cool. Once cool, cut into strips.
- On the same wok, heat the remaining 3 tablespoons of oil. Add the onions and stir fry for 1 minute until translucent. Add the garlic and fry for 30 seconds. Add chicken and stir fry until outside is no longer pink, about 2 minutes. Add shrimp, red chilies and salt and fry until shrimps are just cooked through around 2 minutes.
- Add the kecap manis mixture and rice to the wok. Stir fry for about two minutes until rice is heated through.
- Remove from wok and garnish with green onions and scrambled eggs.
- Serve on plates with krupuk (fish crackers), sliced cucumber, tomatoes and fried egg. Enjoy!