This authentic Indonesian fried rice combines sweet soy sauce, chili paste, and aromatic spices for a deeply flavorful one-pan meal that's perfect for using leftover rice.
Recipe Details
Ingredients
- 600g day-old cooked jasmine rice, cooled
- 60ml vegetable oil
- 3 medium shallots, thinly sliced
- 4 cloves garlic cloves, minced
- 2-3 pieces fresh red chilies, finely chopped (adjust to taste)
- 45ml kecap manis (sweet soy sauce)
- 15ml sambal oelek or chili paste
- 15ml fish sauce
- 2 large eggs, beaten
- 200g boneless chicken breast, diced small
- 150g cooked prawns, peeled
- 3 stalks spring onions, chopped
- 1 medium cucumber, sliced for serving
- 1 medium tomato, cut into wedges
- 1 piece lime, cut into wedges
- 30g crispy fried shallots for garnish
Instructions
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Heat 2 tablespoons of 60ml vegetable oil in a large wok or heavy-based pan over high heat. Add the diced 200g boneless chicken breast and stir-fry for 3-4 minutes until cooked through and lightly golden. Remove and set aside.
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Add the remaining 60ml vegetable oil to the wok. Add 3 medium shallots and stir-fry for 2 minutes until fragrant and starting to turn golden. Add 4 cloves garlic cloves and 2-3 pieces fresh red chilies, cook for another 30 seconds.
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Push the aromatics to one side of the wok and pour in the beaten 2 large eggs. Scramble the eggs quickly, then mix them through with the shallot mixture.
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Add the 600g day-old cooked jasmine rice to the wok, breaking up any clumps with a wooden spoon. Stir-fry for 2-3 minutes, tossing constantly to coat the rice with the aromatic oil.
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Add 45ml kecap manis (sweet soy sauce), 15ml sambal oelek or chili paste, and 15ml fish sauce. Toss everything together for 2 minutes until the rice is evenly coated and heated through. The rice should have a beautiful caramel color from the sweet soy sauce.
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Return the cooked chicken to the wok along with the 150g cooked prawns. Stir-fry for another minute to heat through. Add most of the 3 stalks spring onions, reserving some for garnish.
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Taste and adjust seasoning with more kecap manis for sweetness or sambal oelek for heat. Remove from heat and transfer to serving plates.
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Garnish with remaining 3 stalks spring onions, 30g crispy fried shallots for garnish, and serve immediately with 1 medium cucumber slices, 1 medium tomato wedges, and 1 piece lime wedges on the side.
Tips
Rice Success: Day-old rice works best as it's drier and won't become mushy. Spread freshly cooked rice on a tray and refrigerate for at least 2 hours if you need to use it the same day.
Heat Control: Keep the heat high throughout cooking to achieve the characteristic "wok hei" (breath of the wok) flavor. The rice should sizzle and pop in the pan.
Kecap Manis Substitute: If you can't find kecap manis, mix 3 tablespoons dark soy sauce with 2 tablespoons brown sugar and 1 tablespoon molasses.
Protein Variations: Traditional nasi goreng often uses leftover roast chicken or char siu pork. You can also make it vegetarian by omitting meat and adding extra vegetables like bean sprouts or green beans.
Spice Level: Adjust the chilies and sambal oelek to your preference. Indonesian cuisine tends to be quite spicy, but start mild and add more heat as desired.
Storage: Best served immediately, but leftovers keep in the fridge for 2 days. Reheat in a hot wok with a splash of oil to restore the texture.