Nasi Goreng Recipe

Rinse the basmati rice under cold water until the water runs mostly clear to remove excess starch.

Combine rinsed rice, 2.5 cups water, 0.5 tsp salt and 1 tbs neutral oil in a medium saucepan. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover and simmer for 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, 10 minutes.

Spread the cooked rice on a baking sheet or large plate to cool and dry slightly (this helps achieve separate grains for frying). Ideally refrigerate for 30 minutes if time allows.

While rice cooks, wash and prep vegetables: core and thinly slice bell peppers into 1/4-inch strips (about 2 cups total).

Trim ends and cut zucchini into half-moons about 1/4-inch thick (about 1 cup).

Peel and julienne or thinly slice carrots (about 1 cup).

Peel, seed (if desired) and thinly slice cucumber into matchsticks for garnish (about 1/2 cup). Toss cucumber with a tiny pinch of salt and set aside to draw out water; pat dry before serving.

Mince garlic and thinly slice the white parts of the scallions separately from the green tops (reserve greens for finishing).

If using eggs, beat lightly with a pinch of salt and pepper and set aside.

In a small bowl, whisk together 1 tbs sesame oil, 2 tbs soy sauce, 1 tsp fish sauce, 2 tbs kimchi sauce (or chopped kimchi with its juices), 1 tsp brown sugar, 1/2 tsp black pepper and optional chili (1 tsp). Taste and adjust balance: add more soy for saltiness, more kimchi for tang/spice, or a little water if too intense.

Heat a large wok or heavy skillet over high heat until very hot. Add 2 tbs neutral oil and swirl to coat.

Add minced garlic and the white parts of the scallions; stir-fry 20–30 seconds until fragrant but not browned.

Add carrots and stir-fry 1–2 minutes, then add bell peppers and zucchini and continue to stir-fry 2–3 minutes until vegetables are crisp-tender. Work quickly so they remain slightly crisp.

Push vegetables to the side of the pan. If using eggs: add a small splash of oil if needed, pour in beaten eggs and scramble quickly until just set, then mix with the vegetables.

Add the cooled basmati rice to the wok, breaking up any clumps with the back of a spatula. Stir everything together and stir-fry 1–2 minutes to heat the rice through.

Pour the prepared sauce evenly over the rice and vegetables. Toss vigorously for 1–2 minutes until rice is evenly coated, sauce is heated and any bits sticking to the pan loosen. Taste and adjust seasoning with extra soy sauce, fish sauce or a pinch more sugar if needed.

Drizzle remaining sesame oil (if desired) and toss once more. Remove from heat.

Divide nasi goreng among 4 to 6 plates. Garnish with sliced cucumber, green tops of scallions, and a sprinkle of chili flakes if desired.

If serving eggs on top: fry eggs sunny-side-up in a small skillet until whites are set but yolks still runny, and place one on each serving.

Serve immediately while hot. Offer extra soy sauce, kimchi sauce or chili on the side for guests to adjust heat and saltiness.