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Restaurants›TRenD Bar & Kitchen›Nasi Goreng Recipe

Nasi Goreng Recipe

Name: TRenD Bar & Kitchens NASI GORENG Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 4 cups long-grain jasmine rice (cooked and cooled, preferably day-old); 0.5 cups water (for cooking rice, if needed); 2 tbs neutral oil (for frying rice); 3 pcs shallots, thinly sliced; 4 pcs garlic cloves, minced; 2 pcs red bird's eye chilies or red chili, sliced (optional, adjust heat); 3 pcs spring onions (scallions), white and green separated, thinly sliced; 0.5 cups carrot, small dice (optional); 0.5 cups frozen peas; 3 tbs kecap manis (sweet Indonesian soy sauce); 1 tbs regular soy sauce; 0.5 tsp shrimp paste (terasi), toasted and very finely mashed (optional); 0.5 tsp tamari or fish sauce (optional, for umami); 0.25 tsp ground white pepper; 0.25 tsp salt; 8 pcs shrimp, peeled and deveined; 1 cup chicken thigh, small dice, cooked; 1 cup firm tofu, cubed and pan-fried (alternative to meat); 4 pcs eggs (for frying sunny-side up); 0.5 cups cucumber, thinly sliced; 1 pcs tomato, sliced; 2 tbs fried shallots (bawang goreng); 2 pcs lime wedges; 2 tbs fresh cilantro or kaffir lime leaves (optional)

Inspired by TRenD Bar & Kitchen

Time40m

Serves4

Make Nasi Goreng Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Rice & Base

4 cups long-grain jasmine rice (cooked and cooled, preferably day-old)

1/2 cups water (for cooking rice, if needed)

2 tbs neutral oil (for frying rice)

Aromatics & Veg

3 pcs shallots, thinly sliced

4 pcs Garlic cloves, minced

2 pcs red bird's eye chilies or red chili, sliced (optional, adjust heat)

3 pcs spring onions (scallions), white and green separated, thinly sliced

1/2 cups carrot, small dice (optional)

1/2 cups frozen peas

Sauces & Seasonings

3 tbs kecap manis (sweet Indonesian soy sauce)

1 tbs regular soy sauce

1/2 tsp shrimp paste (terasi), toasted and very finely mashed (optional)

1/2 tsp tamari or fish sauce (optional, for umami)

1/4 tsp ground white pepper

1/4 tsp Celtic sea salt

Protein (choose one or combine)

8 pcs Shrimp, peeled and deveined

1 cup chicken thigh, small dice, cooked

1 cup firm tofu, cubed and pan-fried (alternative to meat)

Finishes & Garnish

4 pcs eggs (for frying sunny-side up)

1/2 cups cucumber, thinly sliced

1 pcs tomato, sliced

2 tbs fried shallots (bawang goreng)

2 pcs Lime wedges

2 tbs fresh cilantro or kaffir lime leaves (optional)

Method

Rice & Base

Prepare rice (if not already cooked)

If you don't have day-old rice, rinse 2 cups uncooked jasmine rice until water runs clear and cook with 2.5 cups water in a rice cooker. Spread cooked rice on a tray to cool and refrigerate for at least 2 hours or ideally overnight. For this recipe use 4 cups cooked, chilled rice. If rice is clumped, break up with a fork before frying.

Heat 2 tablespoons neutral oil in a large wok or heavy skillet over medium-high heat until shimmering. Keep the oil hot but not smoking.

Aromatics & Veg

Add sliced shallots to the hot oil and stir-fry until softened and lightly golden, about 1.5–2 minutes.

Add minced garlic and sliced chilies; stir constantly for 30–45 seconds until fragrant but not burnt.

Add carrot and the white parts of the spring onions; stir-fry 1–2 minutes until carrots begin to soften.

Stir in peas and cook 30–45 seconds until heated through.

Protein

Push the aromatics and vegetables to one side of the wok. Add a small splash of oil if the pan is dry. Add shrimp (or cooked chicken/tofu) in a single layer and sear 1–2 minutes per side until cooked through (shrimp turn pink). If using raw chicken, ensure it is cooked through; if using tofu, turn to brown on all sides. Combine with the aromatics when done.

Sauces & Seasonings

Reduce heat to medium. Add the cooked chilled rice to the wok in sections, breaking up any clumps with a spatula. Toss rice with aromatics and protein so it is evenly distributed.

Pour in kecap manis and soy sauce, then sprinkle toasted shrimp paste (if using), tamari/fish sauce (if using), white pepper and salt. Stir-fry briskly, tossing continuously to coat each grain, about 3–5 minutes. Taste and adjust seasoning: add more kecap manis for sweetness/darker color, more soy for saltiness, or a pinch more salt/pepper.

Add the green parts of the spring onions, toss for 30 seconds, then remove from heat.

Finishes & Garnish

In a separate nonstick skillet, heat 1 tablespoon oil over medium. Fry eggs sunny-side up or to your liking; season lightly with salt and white pepper.

Divide the nasi goreng among four plates. Top each portion with a fried egg. Garnish with sliced cucumber, tomato, fried shallots, cilantro or kaffir lime leaves, and a lime wedge. Serve immediately.