Nasi Goreng (Indonesian Sweet Soy Sauce Shrimp Fried Rice)
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Kecap manis, Indonesia's thick sweet soy sauce, coats each grain of cold rice in a glossy brown layer.
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Shrimp paste and sambal are fried first until the oil turns red, and the rice tastes salty and hot as well as sweet. On top goes a fried egg with crisp edges and a soft yolk.
Ingredients
Instructions
- 1
Break up 2 bowls of cold cooked rice with your fingers or a spatula before heating the wok.
Measure 2 tablespoons of kecap manis nearby so it can go in quickly once the rice is hot.
- 2
Heat 2 tablespoons of oil in a wok over high heat until it shimmers.
Add 3 sliced shallots and 2 minced garlic cloves, then stir constantly for about 30 seconds so they turn golden without scorching.
- 3
Add 1 teaspoon of shrimp paste and 1 tablespoon of sambal to the aromatic oil.
Stir-fry over high heat until the paste loosens, the oil turns red, and the raw shrimp-paste smell softens.
- 4
Add 100g of shrimp and stir-fry for about 1 minute, just until the outside turns pink and opaque.
Do not cook them much longer, because they will toughen while the rice finishes.
- 5
Add the loosened 2 bowls of rice and 2 tablespoons of kecap manis.
Stir-fry for about 2 minutes, cutting through clumps with the spatula until every grain looks glossy and dark brown.
- 6
Taste the rice and add a small extra splash of kecap manis only if it needs more seasoning.
Fry 2 eggs separately with crisp edges and runny yolks, then place them on the hot rice and serve.
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