Indonesian nasi goreng with fried egg
Cold rice stir-fried with shallot, garlic, chili, terasi, kecap manis and soy sauce; served with a fried egg.
This Indonesian version pairs the sweetness of kecap manis with chili and terasi. It is made with cooked, cold rice and topped with a fried egg. Nasi goreng has regional variations and can include different proteins; this version keeps it simple with egg.
Method
- 01
Make the paste
Blend the shallots, garlic, green chili and terasi into a smooth paste. If the rice has been refrigerated since the previous day, gently separate it into grains before cooking.
- 02
Cook the aromatics
Heat the oil in a wok or large skillet, reserving some for the eggs. Add the paste and cook, stirring, for 2–3 minutes. If it browns too quickly, reduce the heat to medium.
3 min - 03
Stir-fry the rice
Add the cold rice to the pan and stir to coat it with the paste. Add the kecap manis and soy sauce, then keep stirring until the rice is hot and evenly colored.
- 04
Fry the eggs
Heat the reserved oil in a pan and fry the eggs separately from the rice.
- 05
Serve
Divide the nasi goreng among four plates and place one fried egg on each portion. Serve immediately.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.