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.
Ingredient allergens
Allergen listDocumented presence
-
Soybeans
Kecap manis, Soy sauce
Depends on the product
-
Cereals containing gluten
Kecap manis, Soy sauce
Ingredients without verified allergen data 7
Ingredients without verified allergen data: Cooked cold rice, Small shallots, Garlic, Green chile, Terasi, Canola oil, Eggs.
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.
Ready to continue when: The paste has no large pieces and the rice grains are separated.
- 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.
Ready to continue when: The paste gives off a strong aroma and has darkened slightly without burning.
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.
Ready to continue when: The rice is hot, the grains remain separate and they are evenly colored.
- 04
Fry the eggs
Heat the reserved oil in a pan and fry the eggs separately from the rice.
Ready to continue when: The whites are set and the edges of the eggs look crisp.
- 05
Serve
Divide the nasi goreng among four plates and place one fried egg on each portion. Serve immediately.
Ready to continue when: Each of the four portions of rice has a fried egg on top.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- Nasi Goreng, arroz frito indonesio. – Mi Culinaria miculinaria.wordpress.com/2013/11/22/nasi-goreng-arroz-frito-indonesio/
- Nasi Goreng: El arte del arroz frito y el alma multicultural de Indonesia - Pilgrimaps www.pilgrimaps.com/es/nasi-goreng-el-arte-del-arroz-frito-y-el-alma-multicultural-de-indones…
- Evaluación del papel del licopeno en la tolerancia a los daños por frío durante la conservación refrigerada de frutos de pomelo rojo | INNOTEC doi.org/10.26461/11.06
State: Published after documentary validation; no “Tested” label is shown.