Imagine this: it's a calm evening, and you're curled up with a steamy and savory bowl of nasi goreng, a traditional fried rice dish that is full of flavor, nutrients, and culture. If you're interested in the customs and history of Indonesia, then it's time to try the cuisine!
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What Is Nasi Goreng?
Nasi goreng translates to "fried rice" and is one of Indonesia's national dishes. It's rich in flavor, containing an assortment of ingredients that blend together to create a symphony of tastes.
Nasi goreng is primarily precooked rice, and it also contains meat and veggies. However, you should not use freshly cooked rice for nasi goreng, which is often wet and soft. Instead, you should use day-old or leftover rice that is firm and dry.
Our recipe is a unique take on nasi goreng in that it calls for kecombrang.
Kecombrang, or Etlingera elatior, is an exotic, leafy plant that has recently become more and more popular in Southeast Asian food. It's very fragrant and very similar to lemongrass in taste and texture (so you can substitute it with lemongrass if you can't find any kecombrang.)
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What Do You Eat With Nasi Goreng?
A key component of nasi goreng is a sunny-side-up fried egg, which sits neatly atop this fried rice dish. It just wouldn't be the same without this protein-rich addition (which hints at the custom of eating nasi goreng for breakfast.)
Nasi goreng pairs perfectly with other Indonesian dishes, such as gado gado, sambal goreng tempeh, or beef rendang.
However, the best way to truly enjoy and savor your nasi goreng is with a delicious and refreshing beverage. We recommend whipping up a beautiful glass of jamu (here's a quick and tasty recipe for jamu concentrate.)
Nasi Goreng Kecombrang (Torch Ginger Fried Rice) Recipe
Prep time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Yield: 4 servings
Ingredients
- 2 cups day-old rice
- 1 cup diced chicken (or shrimp)
- 5 shallots, roughly chopped
- 3 garlic cloves, roughly chopped
- 5 bird's eye chilies, sliced
- 1 stalk kecombrang (or lemongrass)
- 5 lime leaves, stalk removed and thinly sliced
- 2 tbsp anchovies (or 1 tbsp fish sauce or 1 tbsp terasi)
- 1/2 tbsp dark soy sauce (optional)
- 4 tbsp vegetable oil
- salt and pepper, to taste
- 1 egg, sunny-side-up (for serving)
Directions
- Preheat a large wok or large frying pan.
- Add your vegetable oil to the preheated wok.
- After the oil is heated, add your garlic, shallots, chilies, and kecombrang, stirring constantly. Toss well until it's mixed well and fragrant.
- Add your chicken. When it's halfway cooked, add the day-old rice. Mix well.
- Add the salt, pepper, anchovies or fish sauce, dark soy sauce, and lime leaves. Mix well.
- Stir fry over medium heat until the chicken is cooked, stirring occasionally.
- Serve while hot, and top with your fried egg! (A runny fried egg is a true mark of authentic nasi goreng.)
Tips & Notes
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Use leftover rice: Use leftover rice that is dry and firm rather than freshly cooked rice that would be wet and soft. Fresh rice will cause your Indonesian fried rice to become sticky and clumpy.
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Swap chicken for shrimp: Nasi goreng is typically served with meat, most often chicken, but you can use shrimp if you want a seafood-style dish.
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Use fish sauce: Many nasi goreng recipes call for fish sauce. This recipe calls for anchovies, but you can instead use fish sauce or balacan (a fermented shrimp paste).
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Spruce up your Indonesian fried rice: Feel free to make this recipe your own! You can add spring onions, kecap manis, green beans, fresh cucumbers, snap peas, red chili, or green onions for more flavor, substance, and nutrition.
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Add sweeteners or toppings: You can also serve your nasi goreng with sauces or sweeteners, such as maple syrup, sweet chili sauce, Indonesian sweet soy sauce, or brown sugar. Popular toppings include prawn crackers, sesame oil, fried shallots, or green onions.
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Storage: Store your nasi goreng in an airtight container in the fridge.
The Bottom Line
This recipe is an authentic and unique take on nasi goreng (Indonesian fried rice), complete with kecombrang and fish sauce. If you like this recipe and want more traditional Indonesian food, take a peek at the award-winning cookbook Jamu Lifestyle.
This book, penned by Metta Murdaya, the founder of the Indonesian-inspired skincare brand JUARA, features recipes, stories, and rituals that you can use to improve your wellness routine and quality of life.
Keep Reading: Indonesian Food: 7 Traditional Dishes You Should Try
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People Also Ask
What is nasi goreng made of?
Nasi goreng is made from pre-cooked rice, vegetables, spices, sauces, and usually meat or seafood. You can serve nasi goreng with a fried egg.
What is the difference between nasi goreng and fried rice?
In essence, nasi goreng is the Indonesian version of fried rice. What makes nasi goreng different from fried rice is that it is usually made with kecap manis, sweet soy sauce, and/or shrimp paste.
What is so special about nasi goreng?
It's delicious! Nasi goreng has a smokey, earthy taste, thanks to the kecap manis, sweet soy sauce, or shrimp paste in the dish. This is what gives the dish a strong, rich flavor.
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