Indonesian Rice
Transport your taste buds to a bustling Indonesian kitchen with this flavorful Indonesian Rice recipe, a quintessential take on Nasi Goreng! Made with day-old jasmine rice for the perfect fried texture, this dish combines the aromatic trio of shallots, garlic, and red chili for an irresistible burst of fragrance. Sweet soy sauce (kecap manis) adds a signature hint of caramelized sweetness, perfectly balanced with soy sauce, savory chicken, and a colorful medley of peas and carrots. Customize it with a sunny-side-up egg and crunchy fried shallots for garnish, and serve alongside fresh cucumber and tomato slices for a refreshing contrast. Ready in just 30 minutes, this easy, one-wok recipe is a true celebration of Indonesian street food, perfect for busy weeknights or when you're craving something exotically delicious.
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Recipe Information
Ingredients
- 4 cups cooked jasmine rice (cold, preferably day-old)
- 3 medium shallots (finely chopped)
- 4 garlic cloves (minced)
- 1 red chili (finely sliced, or to taste)
- 2 tablespoons vegetable oil
- 1 cup chicken breast (thinly sliced, optional)
- 1 cup frozen peas and carrots mix
- 2 tablespoons sweet soy sauce (kecap manis)
- 1 tablespoon soy sauce
- 0.5 teaspoon salt
- 0.25 teaspoon ground white pepper
- 4 fried egg (sunny-side up, optional, for topping)
- 1 serving sliced cucumber and tomato (for garnish)
- 2 tablespoons fried shallots (for garnish, optional)
Instructions
Prepare and measure out all the ingredients. Ensure the jasmine rice is cold and clumped, as it fries better than freshly cooked rice.
In a wok or large skillet, heat the vegetable oil over medium heat.
Add the chopped shallots, minced garlic, and red chili slices to the hot oil. Stir-fry for 1-2 minutes until fragrant.
If using chicken, add the thinly sliced chicken breast to the wok and cook until it turns golden and is fully cooked, about 3-4 minutes.
Add the frozen peas and carrots mix. Stir-fry for another 2 minutes until the vegetables are heated through.
Push the chicken and vegetables to one side of the wok. Add the cold rice to the center of the wok and break up any clumps with the back of a spoon or spatula.
Pour the sweet soy sauce (kecap manis) and soy sauce over the rice. Mix everything together thoroughly, ensuring the rice is evenly coated.
Season with salt and ground white pepper, adjusting to taste, and continue stir-frying for another 3-4 minutes until the rice is heated through and slightly crispy.
Serve the Nasi Goreng hot, topped with a fried egg if desired. Garnish with cucumber slices, tomato slices, and fried shallots if available.
Enjoy your authentic Indonesian Fried Rice with its savory and slightly sweet flavor!
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 737 mg | 32% | |
| Total Carbohydrate | 95.0 g | 35% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 8.2 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 103 mg | 8% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 602 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
