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Discover the irresistible flavors of Chinese-Indonesian style Nasi Goreng, a comforting fried rice dish packed with savory, aromatic goodness. Learn the recipe today!
About the Dish
Nasi goreng is one of Indonesia’s most iconic dishes, known and loved far beyond its home country. It began as a practical way to use up leftover rice so nothing went to waste, and over time it grew into a versatile dish with countless regional variations. One of the most popular versions is the Javanese or kampung-style nasi goreng, which typically relies on shrimp paste (terasi) and chili paste (sambal) for its bold, spicy flavor. Alongside this, a more modern Chinese-Indonesian style emerged, characterized by the use of soy sauce, fish sauce, and oyster sauce as the main sources of savoriness, giving it the aromatic, restaurant-style flavor often found in hawker stalls.
This recipe highlights that Chinese-Indonesian version, savory, slightly sweet from sweet soy sauce, and fragrant thanks to its blend of seasonings, perfect for anyone looking to explore a variation beyond the traditional terasi-based nasi goreng. Nasi goreng itself has even been named one of the most delicious foods in the world by international culinary media, and it’s widely regarded as comfort food for its familiar taste that suits nearly every palate.
Key Ingredients and Their Role
Kecap Manis (Sweet Soy Sauce) — The signature touch of this dish. Kecap manis gives nasi goreng its rich dark color and gentle sweetness, balancing out the savory notes and tying every ingredient together.
Oyster Sauce and Fish Sauce — The umami backbone of this Chinese-Indonesian style nasi goreng. Together, they deliver the deep, savory flavor that sets this version apart from the more traditional terasi-based fried rice.
Garlic Oil — The aromatic foundation of the dish. Made by gently frying minced garlic before the other seasonings go in, it infuses the cooking oil with a bold, fragrant base that carries through every bite.
Ingredients
For the rice:
- 3 servings of cooked white rice
- 2 eggs
- 2 stalks scallions, thinly sliced
- 2 cloves garlic, minced (for garlic oil)
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 3 tablespoons sweet soy sauce
- ½ tablespoon mushroom seasoning (optional)
- 1 teaspoon ground white pepper
- Fried shallots, to taste
- Cooking oil, as needed
For the spice paste:
- 5 shallots
- 3 cloves garlic
- 2 red chilies
Instructions
- Blend or grind the shallots, garlic, and red chilies into a smooth paste.
- Heat oil in a pan and sauté the minced garlic briefly until fragrant and lightly golden to create the garlic oil.
- Add the spice paste and sauté until fragrant and fully cooked.
- Add the eggs and scramble until half-cooked.
- Add the cooked rice, stirring well to combine it evenly with the egg and spices.
- Add the soy sauce, fish sauce, oyster sauce, sweet soy sauce, mushroom seasoning, and pepper. Mix thoroughly until the seasoning is well absorbed and the rice is evenly heated.
- Taste and adjust, adding a pinch of salt if needed.
- Add the sliced scallions and stir briefly until slightly wilted.
- Remove from heat and serve the nasi goreng topped with fried shallots.
Serving Suggestion
Nasi goreng is best enjoyed hot, straight from the pan. For an authentic touch, pair it with a fried egg on top, a few slices of fresh cucumber and tomato, and prawn crackers (kerupuk) on the side. A dollop of sambal is optional for those who enjoy an extra kick of heat.
Taste First, Learn Next
Trying your hand at nasi goreng is more than just cooking, it’s a small step into understanding Indonesian culture through its flavors. If this dish has sparked your curiosity about the Indonesian language and the stories behind its cuisine, Basantara is here to help you go further. Learn Bahasa Indonesia with experienced instructors and discover more about Indonesian culture along the way. Reach out via WhatsApp at +6285213968601 or visit basantara.net to get started.
