Spicy Nasi Goreng
Ignite your tastebuds with this Spicy Nasi Goreng, a bold and flavorful take on Indonesia's iconic fried rice. Made with fragrant day-old rice, tender chicken thighs, juicy shrimp, and a fiery medley of shallots, garlic, and red chilies, this dish comes alive with the distinctive, caramel-like sweetness of kecap manis. A touch of soy sauce and fish sauce adds depth, while scrambled eggs and scallions bring texture and freshness. Finished with vibrant garnishes of cucumber, tomato, and crispy fried shallots, this 30-minute meal is a feast for both the eyes and palate. Perfect for spice lovers and quick dinner enthusiasts, this authentic Nasi Goreng recipe promises to transform any weeknight dinner into a culinary adventure.
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Recipe Information
Ingredients
- 4 cups Day-old cooked rice
- 200 grams Chicken thigh, diced
- 150 grams Shrimp, peeled and deveined
- 3 pieces Shallots, finely chopped
- 2 pieces Garlic cloves, minced
- 2 pieces Red chili, finely chopped
- 3 tablespoons Kecap manis (Indonesian sweet soy sauce)
- 2 teaspoons Soy sauce
- 1 teaspoon Fish sauce
- 2 pieces Eggs, beaten
- 3 tablespoons Vegetable oil
- 2 stalks Scallions, chopped
- 1 piece Cucumber, sliced (for garnish)
- 1 piece Tomato, sliced (for garnish)
- 2 tablespoons Fried shallots (optional, for garnish)
Instructions
Prepare all the ingredients beforehand by chopping the shallots, garlic, red chili, and scallions. Dice the chicken thigh and beat the eggs in a small bowl.
Heat one tablespoon of vegetable oil in a large wok or skillet over medium heat. Pour in the beaten eggs and scramble. Once cooked, remove the eggs from the wok and set aside.
Add the remaining two tablespoons of vegetable oil to the wok and increase the heat to medium-high. Add the chopped shallots, garlic, and red chili. Stir-fry for 1-2 minutes until fragrant.
Add the diced chicken thigh and shrimp to the wok. Stir-fry until the chicken is cooked through and the shrimp turn pink, about 3-4 minutes.
Reduce the heat to medium. Add the day-old rice to the wok, breaking up any clumps with a spoon or spatula.
Drizzle the kecap manis, soy sauce, and fish sauce over the rice. Toss well to ensure the sauces evenly coat the rice.
Return the scrambled eggs to the wok and mix them into the fried rice. Add the chopped scallions and stir for another 1-2 minutes.
Taste the nasi goreng and adjust the seasoning if necessary, adding more kecap manis or soy sauce to your preference.
Remove the wok from heat and transfer the Spicy Nasi Goreng to serving plates.
Garnish with cucumber slices, tomato slices, and fried shallots (if using) before serving.
Nutrition Facts
Calories |
2420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.5 g | 107% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 851 mg | 284% | |
| Sodium | 3427 mg | 149% | |
| Total Carbohydrate | 299.3 g | 109% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 35.5 g | ||
| Protein | 120.5 g | 241% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 329 mg | 25% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2294 mg | 49% | |
*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.
