Indonesian
Smoky Indonesian Nasi Goreng
Indonesian fried rice gets its signature flavor from kecap manis, shrimp paste, garlic, and a hot wok. Using cold rice and finishing with a crispy egg gives you the right chewy, smoky, and rich textures.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbSeafoodQuick WeeknightMeal Prep Friendly
At a Glance
- Time
- 30 mins
- Serves
- 2 generously
- Cost
- Low
- Cuisine
- Indonesian
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Break up the cold rice with your hands so there are no hard clumps. In a small bowl, mix the kecap manis, soy sauce, fish sauce, and brown sugar so the seasoning is ready.
- Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add the chicken and cook for 2 to 4 minutes until browned and just cooked through, then transfer it to a plate.
- Add the remaining oil, then cook the shallots, garlic, and chiles for 1 minute until fragrant. Stir in the shrimp paste and cook for 20 seconds more so it dissolves into the oil.
- Add the rice and press it into the pan, letting it sit for a minute at a time so the grains toast and pick up smoky edges. Return the chicken, pour in the sauce, and toss until the rice is glossy and evenly seasoned.
- Fry the eggs in a separate skillet until the whites are crisp at the edges and the yolks are still runny. Pile the rice into bowls, top with the eggs, scallion, cucumber, tomato, fried shallots, and lime wedges.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Choose tamari over the soy sauce and use a certified gluten-free kecap manis (or mix tamari with palm sugar) — most kecap manis contains wheat. Everything else is naturally dairy-free.