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Indonesian Nasi Goreng (Fragrant Wok-Fried Rice with Sweet Kecap Manis, Shallots and Sunny-Side Up Egg)
The national culinary soul of Indonesia: day-old rice wok-tossed over blazing heat with a fragrant bumbu paste of shallots, garlic, and chili, caramelized with sweet kecap manis and crowned with a fried egg.
Prep
15 min
Cook
10 min
Total
25 min
Ingredients
servings
4
- Day-old cooked long-grain rice, chilled and fluffed600 g
- Chicken breast, cut into small strips200 g
- Indonesian sweet soy sauce (kecap manis)3 tbsp
- Shallots, finely minced4 pc
- Garlic cloves, minced3 clove
- Red chilies, finely chopped2 pc
- Light soy sauce1 tbsp
- Vegetable oil3 tbsp
- Fresh eggs for frying4 pc
- Cucumber slices for serving1 pc
Preparation Steps
1
Fry eggs sunny-side up in hot oil until crispy at the edges with runny yolks; reserve on a plate.
3 min timer
2
Heat wok over high heat with 2 tbsp oil. SautƩ shallots, garlic, and chilies for 1 minute, add chicken strips, and stir-fry vigorously for 3 minutes until cooked through.
4 min timer
3
Add chilled rice, break up clumps, and pour over kecap manis and soy sauce. Wok-toss over maximum heat for 3-4 minutes until rice grains are evenly caramelized, smoking, and hot. Serve topped with the fried egg and fresh cucumber slices.
4 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
510
Protein
26g
Carbohydrates
66g
Fat
16g
Allergens
soyaGlutenEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: International Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Heritage Culinary Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
