How To Make Nasi Goreng – A Complete Guide
If you have ever wandered through the bustling streets of Bali or Surabaya, you know that every trip to Bali involves the consumption of aromatic, smoky fried rice. Known worldwide as nasi goreng, this Indonesian fried rice is a staple of street food culture and a comforting home‑cooked meal. Below you will learn the essential steps, ingredients, and tips to create authentic nasi goreng in your own kitchen.
What Makes Nasi Goreng Unique?
The magic of nasi goreng lies in its balance of sweet, salty, and spicy flavors, all built on a base of day‑old rice. Traditional recipes call for a simple bumbu (spice paste) made from shallots, garlic, and chilies, which is then enriched with kecap manis (sweet soy sauce) and a touch of fish sauce. The result is a fragrant dish that can be served any time of day, from breakfast to dinner.
Ingredients – The Building Blocks
Before you start cooking, gather the following ingredients. Using fresh, high‑quality items will give you the best flavor.
- 2 cups cooked rice (preferably refrigerated overnight)
- 2 tablespoons vegetable oil
- 1 medium onion, finely sliced
- 2 cloves garlic, minced
- 2 red chilies, deseeded and finely chopped (adjust to heat preference)
- 1 egg, beaten
- 100 g chicken breast or shrimp, thinly sliced (optional)
- 1 cup mixed vegetables – peas, carrots, and corn
- 2 tablespoons kecap manis (sweet soy sauce)
- 1 teaspoon fish sauce (or soy sauce for a vegetarian version)
- 1 teaspoon ground white pepper
- Fresh cilantro leaves for garnish
- 1 lime, cut into wedges
