Indonesian Fried Rice
Submitted by golfer100
Indonesian nasi goreng (fried rice) with shrimp, chicken, and barbecued pork, built on a shrimp paste and chili spice paste with tamarind and kecap manis. Authentic Southeast Asian flavor.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minNasi goreng is Indonesia’s national dish: a deeply savory fried rice that sits at the intersection of Chinese stir-fry and Malay spice cookery. This version goes all-in on authenticity with tamarind water, kecap manis, shrimp paste, and a fresh chili-shallot spice paste built from scratch.
The spice paste (bumbu) is the heart of every nasi goreng. Pounded or processed shallots, garlic, Serrano chiles, shrimp paste, and turmeric go into hot oil first and fry until fragrant. This step unlocks flavor that can’t be achieved by throwing raw aromatics into a stir-fry later.
Kecap manis is the non-negotiable ingredient. This sweet Indonesian soy sauce, thickened with palm sugar, is what gives authentic nasi goreng its characteristic dark color and sweet-salty-funky flavor. Dark soy sauce plus a teaspoon of brown sugar is the best substitute if you can’t find it, but seek out the real stuff.
Cold, day-old cooked rice is essential. Freshly cooked rice steams and clumps together in the wok; refrigerated rice separates into individual grains that fry crisp. If you only have fresh rice, spread it on a baking sheet and chill for 30 minutes first.
Tamarind water adds a sour note that balances the sweet kecap manis. Soaking and straining the tamarind pulp takes 5 minutes and delivers flavor that bottled tamarind paste can’t match.
The multi-protein load (shrimp, cooked chicken, and barbecued pork) is traditional. Indonesian cooks use what’s on hand, and it makes every bite different.
Chef Tips
- Get the wok smoking hot before adding oil. Low heat turns fried rice into sticky rice pudding; high heat delivers the signature wok hei smoky flavor.
- Break up rice clumps with the back of a spatula, not by stirring. Pressing down and flipping separates grains without mushing them.
- Add the tamarind water and sauces only when the rice is fully heated and separated. Sauce on clumped rice creates pockets of over-wet and dry.
- Arrange cucumber slices around the plate edge as directed. They cool the palate between spicy bites and add crunch.
Variations
- Use tofu and vegetables only for a vegetarian nasi goreng; omit the shrimp paste or swap for miso.
- Add a fried egg on top of each serving for a truly traditional Indonesian presentation.
- Stir in 1 tablespoon sambal oelek or extra chiles for fire-breathing heat.
Ingredients
Directions
COVER TAMARIND PULP with ½ cup of boiling water. With the back of a fork, mash the fibers and seeds. When dissolved, strain, and reserve ⅓ cup of tamarind water.
In a food processor or mortar, process or pound the shallots, garlic, chiles, shrimp paste, turmeric and salt into as smooth a paste as possible.
Set a wok or skillet over medium-high heat. When hot, add the oil and spice paste; gently brown.
Turn heat to high and add the shrimp; stir-fry until they turn bright orange, about 30 seconds.
Remove and set aside. Add bell peppers, peas and cabbage; stir-fry until vegetables are cooked but still crisp, about 1½ minutes.
Add rice; stir-fry together, breaking up the lumps of rice.
When the rice grains are separated, add tamarind water, ketjap manis, light soy sauce, green onions, chicken, barbecued pork and reserved shrimp; mix together.
Check for seasonings. Transfer to a serving plate, garnish with coriander and arrange the cucumbers around the edge.
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