Nasi Goreng (Indonesian Fried Rice)

Nov 14, 2022

By Esther Boateng

Nasi Goreng is an Indonesian rice dish made with a small quantity of vegetables, some seasoning, and a protein of your choice, such as chicken. If you’re a dab hand at making risotto, you’ll find this recipe a breeze; the other good news is that you only need a few simple ingredients.

There’s one ingredient that might be less familiar: shrimp paste. This ingredient was tricky for me to get hold of at my local grocery. Generally, if I don’t have a particular ingredient at hand, I’ll use a substitute; in this case it was anchovy paste, which is a great choice.

While there are no hard and fast rules when it comes to this type of dish, there is one general rule of thumb; use cold rice to get the best results. This means pre-cook your rice and let it cool, or freeze it if you have time and use it later.

If you use warm, freshly cooked rice, you might end up with sticky fried rice, which isn’t altogether a bad thing, but it’s not Nasi Goreng. I like to sprout my rice the night before, cook it in the morning, put it in the fridge, let it cool, and use it to make this recipe in the evening. This recipe tastes good with a fried egg or on its own.

Nasi Goreng (Indonesian Fried Rice)

Rated 5.0 stars by 1 users

Image of Nasi Goreng (Indonesian Fried Rice)

Ingredients

1/2 cup cooked Dr. Cowan’s Garden Carolina Gold Rice (per person)
1 tsp. chili pepper, chopped
1 small red or white onion, diced
4 garlic cloves, crushed or pressed
1 1/2 Tbsp. Dr. Cowan’s Garden A2/A2 Ghee
150g sliced chicken or ground beef
Dr. Cowan’s Garden Organic Pepper Salt to taste
1/4 tsp. Dr Cowan’s Garden Organic Threefold Blend Powder (Spicy)
1 tsp. Dr. Cowan’s Garden Organic High-Protein Leaf Powder
1/2 tsp. Dr. Cowan’s Garden Organic Turmeric Powder
4-6 Tbsp. coconut aminos
1 tsp. shrimp paste or anchovy paste
1 tsp. garlic powder (optional)
1/2 cup of filtered water (optional)

View Cart (0) Checkout

Directions

Cook rice according to package instructions and store in the fridge for a few hours or until completely cooled.
Chop a tsp of chili pepper.
Peel and chop the onion and garlic or use a garlic press.
Add butter to a heated pan and add the chili and garlic. Sauté for a few seconds.
Add onions and cook until tender.
Add chicken and cook until it mostly turns white, or if you’re using ground beef, cook until no longer pink throughout. Stir constantly.
Add pepper Salt, Threefold Spicy, High-Protein Leaf, Turmeric, coconut aminos, and shrimp paste or anchovy paste, and any other seasoning such as garlic powder and stir for a few minutes.
Cook until all ingredients are well combined, adding a small amount of water if necessary to prevent sticking.
Add the cooked rice and stir until the rice is well combined into the mixture and heated throughout. Serve with a fried egg, or as is.

Leave a comment

More from: Main Dishes

Back to Recipes