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Active Time
40 min
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Total Time
9 1D2 hr
Nasi Goreng
Chicken, shrimp, and fried rice combine in this traditional version of the classic Indonesian one-dish meal, made intense and spicy with fish sauce and plenty of chiles. On the side, cucumber slices cool things down, hard-boiled eggs provide a neutral foil, and shrimp crackers add crunch.
Ingredients
Makes 4 to 6 servings
Special Equipment
Preparation
Step 1
Rinse rice in a large sieve and drain well. Bring rice, water, and 1 1/2 cups chicken broth to a full rolling boil in a 4-quart heavy saucepan. Cover pan, then reduce heat to very low and cook until liquid is absorbed and rice is tender, about 15 minutes. Remove pan from heat and let rice stand, covered, 5 minutes. Gently fluff with a fork, then transfer to a large shallow bowl or a large shallow baking pan and cool to room temperature, about 30 minutes. Chill rice, covered, 8 to 12 hours.
Step 2
Heat 1 quart of oil in a 4-quart pot over high heat until thermometer registers 375°F. Gently drop 2 krupuk into oil, then fry until they float to the surface, curl up, and expand, about 20 seconds. Turn krupuk over and fry until pale golden, about 10 seconds, then transfer with a slotted spoon to paper towels to drain. Fry remaining krupuk in 3 batches in same manner, transferring to paper towels to drain, then cool and break into pieces.
Step 3
Break up rice into individual grains with your fingers.
Step 4
Heat remaining 3 tablespoons oil in wok over high heat until hot but not smoking, then add shallots and stir-fry 1 minute. Add garlic and stir-fry 30 seconds. Add chicken and stir-fry until outside is no longer pink, about 2 minutes. Add shrimp, chiles, and salt and stir-fry until shrimp are just cooked through, 2 to 3 minutes. Add remaining 1/4 cup broth with ketjap manis and rice and stir-fry until rice is heated through, about 2 minutes. Remove wok from heat and stir in fish sauce and scallions until combined well.
Step 5
Serve nasi goreng on a platter with krupuk, cucumber slices, and hard-boiled eggs.
Step 6
*Available at adrianascaravan.com.
Krupuk can be fried 1 day ahead and cooled completely, then kept in an airtight container at room temperature.
Leave a Review
Reviews (8)
Back to Topnasi goreng is the delicious dish that i ever eat, usually nasi goreng is sell at warung, or town square. here you can see full recipes of nasi goreng , indonesiancuisinerecipes(dot)cf
indonesiancuisine03
singapore
11/9/2016
The ratio of meat to rice is very high, so I would have added more rice. I also chopped some green/red/yellow peppers to add some more colour. I have a feeling that this dish will be even better tomorrow and the day after.
ballparks
Vancouver, Canada
1/1/2015
use one night old rice, not the brand new cooked rice. it's much better. the kecap manis is a must ingredient. you can use any kind of meat, veg, seafood. if you can't find the chili, just use chili sauce or paste. be creative. there is no an exact recipe for this one. personalize it. cheers!!! :)
merry_kwa
bandung, indonesia
9/16/2010
The flavor profile of this recipe is not quite right. I was born and raised in Indonesia on Java. There are as many nasi goreng interpretations as there are chicken soup versions in the U.S. That being said, the flavors of this were just off. There is WAY too much meat. Cooking the rice in chicken broth made it taste weird. The white rice needs to balance the other flavors. Also, all other nasi goreng recipes I have include tomato ketchup and I've never used fish sauce. I made this as written and won't make it that way again. My advice is start with well cooked white rice. Skip the fish sauce, add 1 tsp. tomato ketchup, and fry the shallots until they turn golden brown. Also add some shredded cabbage and shredded carrot. Use half as much meat. The kecap manis is a key ingredient. It won't taste the same with any substitution; but the best one would be plain japanese soy sauce. If you do that, cut the salt down.
Anonymous
Virginia
7/27/2010
This is the first time we tried this recipe, and we couldn't find the ketjap manis or the Thai chilis - but we substituted, and it tasted great anyway! We're going to keep shopping for the right ingredients and keep aiming at the full experience of these flavors.
PeachtreeCorners
Atlanta, GA
4/12/2010
I like this just fine (would give it 3 forks), but gave it four because my husband really, really likes it. He begs me to make it, which I don't often do because I hate slicing all of those shallots. When I do make it, I use much less meat than is called for, since my husband likes it that way. If it seems too bland, try adding sriracha.
halfbakedcake
Durham, NC
4/5/2010
It has a fairly balanced flavor but it didn't wow me. A little plain for my taste.
Anonymous
Portland, OR
2/2/2006
This is just like the kind of Nasi served for breakfast at most Singapore hotels - basic, but flavorful.
corpdeity
Cincinnati
1/7/2006
