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Nasi Goreng Recipe Easy Indonesian Street Food for Summer Meals

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A quick and easy Indonesian fried rice recipe bursting with sweet, spicy, and smoky flavors, perfect for summer meals and casual gatherings.

Ingredients

Scale
  • 2 cups cooked jasmine rice (preferably day-old for better texture)
  • 2 tablespoons vegetable oil (palm or sunflower oil preferred)
  • 3 cloves garlic, minced
  • 2 shallots, finely chopped
  • 1 red chili, thinly sliced (adjust to taste)
  • 1 tablespoon kecap manis (sweet soy sauce)
  • 1 teaspoon shrimp paste (terasi), optional (can substitute with miso paste)
  • 1 tablespoon soy sauce (light soy sauce works best)
  • 1 teaspoon palm sugar or brown sugar
  • 2 large eggs, beaten
  • 100 grams cooked chicken or shrimp, chopped (optional)
  • 1 cup shredded carrots
  • 1/2 cup chopped green beans or peas (fresh or frozen)
  • Fresh cucumber slices (for garnish)
  • Fried shallots (for garnish)
  • Fresh lime wedges (for garnish)
  • Chopped scallions or fresh cilantro (for garnish)

Instructions

  1. Prepare the rice: Use jasmine rice cooked at least a day before and chilled in the fridge. If fresh, spread on a tray and chill in the freezer for 15-20 minutes.
  2. Mix the sauce: In a small bowl, combine kecap manis, soy sauce, shrimp paste (or miso), and palm sugar. Stir to dissolve the sugar.
  3. Cook the aromatics: Heat 2 tablespoons of oil in a wok over medium-high heat. Add garlic, shallots, and sliced chili. Stir-fry for 1-2 minutes until fragrant but not browned.
  4. Add protein and veggies: Toss in cooked chicken or shrimp if using, stirring to heat through. Add shredded carrots and green beans or peas, cooking for 2-3 minutes until tender-crisp.
  5. Push ingredients aside and scramble eggs: Move mixture to one side of the wok. Pour beaten eggs onto empty side and scramble gently until just set. Mix eggs with other ingredients.
  6. Add rice and sauce: Add chilled rice and pour sauce mixture over. Break up clumps and toss together. Stir-fry for 4-5 minutes until rice is evenly coated and heated through with slight caramelization.
  7. Final touches: Turn off heat and squeeze fresh lime juice over rice. Toss quickly and sprinkle with chopped scallions or cilantro.
  8. Serve: Plate nasi goreng and garnish with cucumber slices and fried shallots. Serve with extra lime wedges.

Notes

Use day-old rice for best texture. If shrimp paste smell is strong, fry briefly in oil before adding aromatics. Keep wok hot but not smoking to avoid burning garlic. Adjust chili to taste or substitute with sweet red pepper for milder flavor. Protein can be swapped with tofu or tempeh for vegetarian version. Leftovers store well up to 3 days refrigerated or up to 1 month frozen.

Nutrition

Keywords: nasi goreng, Indonesian fried rice, street food, summer meals, easy recipe, quick dinner, sweet soy sauce, shrimp paste, vegetarian option

Find it online: https://goldensimmer.com/nasi-goreng-recipe-easy-indonesian-street-food-for-summer-meals/