Yummy Nasi Goreng

Yummy nasi goreng is the Indonesian fried rice that anchors the breakfast tables of Jakarta, Bali, and beyond. Translation: ‘fried rice,' but that undersells it. This is a layered street food classic that brings together pork, chicken, shrimp, and chilies into a single dish topped with a sliced thin omelette.

The rice prep is the unsung hero. Cooking and rinsing twice is what gives those distinct, separate grains. Skip the rinse and the rice clumps together when fried, turning the dish into porridge. Even better is using day-old rice from the fridge if you’ve got it. The cooler grains are drier and fry up cleaner.

The protein triple-stack (pork, chicken, shrimp) is what marks this as a more elaborate version. Each one cooks at a different rate, so the directions hit them in stages: pork and chicken first to fully cook, then shrimp added later just to heat through since it comes already cooked.

The rolled omelette finish is a signature Southeast Asian technique. A thin egg pancake gets cooked solo, rolled up, then sliced into ribbons that drape across the top of the rice. The omelette ribbons add a soft contrast to the chewy rice.

Serve with shrimp crackers (krupuk) on the side for that essential crunch.

Pro Tips

• Use leftover cold rice if possible. Freshly cooked rice steams in the pan and turns mushy.
• Heat your skillet hot before adding rice. A cool pan results in soggy fried rice.
• Don’t crowd the wok. Stir-fry in batches if you must, or use a wide skillet that holds everything in a single layer.
• Add a tablespoon of kecap manis (sweet soy sauce) for an even more authentic Indonesian flavor.

Variations

• Swap pork for diced beef or skip the meat entirely and double the shrimp.
• Top with a fried egg (sunny-side-up) instead of the rolled omelette for a more rustic presentation.
• Add ½ cup frozen peas and a julienned carrot for a vegetable-heavier version.