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Flavorful Indonesian Nasi Goreng Fried Rice Recipe Easy Homemade Smoky Kecap Manis

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A soulful and aromatic Indonesian fried rice featuring smoky, sweet kecap manis sauce, perfect for quick and satisfying meals.

Ingredients

Scale
  • 2 cups cooked jasmine rice (preferably day-old for best texture)
  • 2 tablespoons vegetable oil (or neutral oil like canola)
  • 3 cloves garlic, minced
  • 2 shallots, thinly sliced
  • 1 red chili, sliced (adjust based on your heat preference)
  • 100 grams chicken breast or thigh, diced (optional)
  • 100 grams peeled shrimp (optional)
  • 2 eggs, lightly beaten
  • 2 green onions, chopped
  • 4 tablespoons kecap manis (Indonesian sweet soy sauce)
  • 1 tablespoon soy sauce (regular or low sodium)
  • 1 teaspoon shrimp paste (terasi), toasted
  • 1 teaspoon tamarind paste (optional)
  • 1 teaspoon palm sugar or brown sugar
  • Fried shallots (crispy, store-bought or homemade) for garnish
  • Cucumber slices for garnish
  • Tomato wedges for garnish
  • Fresh cilantro or parsley (optional) for garnish

Instructions

  1. Prepare the sauce: In a small bowl, whisk together 4 tablespoons of kecap manis, 1 tablespoon soy sauce, 1 teaspoon toasted shrimp paste, 1 teaspoon tamarind paste (if using), and 1 teaspoon palm sugar. Set aside. Stir until sugar dissolves. (5 minutes)
  2. Heat the wok: Place your wok or skillet over medium-high heat and add 2 tablespoons of vegetable oil. Wait until the oil shimmers but doesn’t smoke. (2 minutes)
  3. Sauté aromatics: Add minced garlic, sliced shallots, and red chili. Stir-fry until fragrant and golden, about 1-2 minutes. Watch closely so garlic doesn’t burn. (3 minutes)
  4. Cook proteins: Add diced chicken and shrimp if using. Stir-fry until chicken is cooked through and shrimp turns pink, about 3-4 minutes. Remove proteins from wok and set aside to avoid overcooking. (5 minutes)
  5. Cook eggs: Pour beaten eggs into the hot wok, swirling to create a thin omelet. Once set, break into chunks with your spatula. (2 minutes)
  6. Add rice: Toss in the day-old jasmine rice, breaking up any clumps with your spatula. Stir-fry to coat rice evenly with oil and aromatics. (3 minutes)
  7. Combine sauce and ingredients: Pour the smoky kecap manis sauce over the rice. Stir well to distribute color and flavor. Return cooked chicken and shrimp back to the wok, tossing everything together. Add chopped green onions last for freshness. (3 minutes)
  8. Final touches: Taste and adjust seasoning with extra soy sauce or chili if needed. Remove from heat once rice is evenly coated and slightly caramelized on the bottom. (1-2 minutes)
  9. Serve: Plate the nasi goreng garnished with crispy fried shallots, cucumber slices, and tomato wedges. A sprinkle of fresh cilantro or parsley adds a nice touch. Enjoy hot!

Notes

Use day-old jasmine rice for best texture; fresh rice should be cooled and dried before cooking. Toast shrimp paste to mellow aroma and enhance umami. Adjust chili to taste for desired spiciness. For vegetarian version, substitute chicken and shrimp with tofu or tempeh and use mushroom soy sauce or coconut aminos for soy-free. Avoid overcrowding the pan to prevent steaming the rice.

Nutrition

Keywords: nasi goreng, Indonesian fried rice, kecap manis, smoky fried rice, easy fried rice recipe, Indonesian cuisine, quick dinner, sweet soy sauce

Find it online: https://sweetstirring.com/flavorful-indonesian-nasi-goreng-fried-rice-recipe-easy-homemade-smoky-kecap-manis/