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Nasi Goreng

Indonesian Fried Rice

  •  Start by reducing (low salt) soy sauce with brown sugar to make the Kecap Manis.

    Start by reducing (low salt) soy sauce with brown sugar to make the Kecap Manis.

  •  Start with day old yellow (turmeric) rice. A little butter never hurts.

    Start with day old yellow (turmeric) rice. A little butter never hurts.

  •  Heat up your ingedients. Here ham, chicken and sausage.

    Heat up your ingedients. Here ham, chicken and sausage.

  •  If you are going to add shrimp (recommended), put it in later, so it doesn't over cook.

    If you are going to add shrimp (recommended), put it in later, so it doesn't over cook.

  •  Shallots or onions are a good addition. Kecap Manis and hot sauce to taste.

    Shallots or onions are a good addition. Kecap Manis and hot sauce to taste.

  •  Egg of some sort or another is traditional.

    Egg of some sort or another is traditional.

  •  With large batches one big omelette is the way to go.

    With large batches one big omelette is the way to go.

Almost all rice heavy cuisines have some form of fried rice, as a way to use up left overs. The key to Nasi Goreng is the Kecap Manis (pronounced the same as "catsup", and the origin of the word) - sweetened and reduced soy sauce.

You can buy it, but it is just reduced (low salt) soy sauce with brown sugar (or molasses) to taste. Chicken, sausage, shrimp, crab, whatever you have, they can all go in this versatile rice dish.

Click on the image to see the the step by step gallery.

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