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Nasi Goreng
Indonesia's iconic fried rice with kecap manis, shrimp paste and a fried egg on top. Using cold, day-old rice and breaking up the clumps before it hits the hot wok keeps the grains separate and properly fried instead of turning into a sticky mass.
Ingredients
Instructions
Fry garlic, shallots and chilli in oil until golden.
Add shrimp paste and cook 1 minute, mashing into the oil.
Add prawns and cook until pink.
Add cold rice, breaking up any clumps, stir-fry over high heat.
Add kecap manis and soy sauce, toss until rice is evenly coated and slightly caramelised.
Divide between plates, fry eggs separately and place on top.
Garnish with spring onions, fried shallots and cucumber slices.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
