Authentic Nasi Goreng Recipe | Indonesian Fried Rice

Nasi goreng is Indonesia's national dish. Here is how to make it properly with the right rice, wok technique, and toppings.

Nasi goreng literally means "fried rice" in Indonesian, but calling it simply fried rice does not do it justice. This is a dish with layers of flavor - sweet kecap manis, pungent shrimp paste, aromatic garlic and shallots, and the smoky wok char known as wok hei.

The secret starts with the rice. You must use day-old rice that has been refrigerated overnight. Fresh rice is too moist and will turn mushy. Cold rice separates perfectly in the wok and develops that crucial chewy-crispy texture.

Ingredients: 3 cups day-old jasmine rice (cold), 2 eggs, 3 shallots (sliced), 3 garlic cloves (minced), 2 bird's eye chilies (sliced), 1 tablespoon kecap manis (sweet soy sauce), 1 teaspoon shrimp paste, 1 tablespoon vegetable oil, salt and white pepper, garnish: fried shallots, cucumber slices, tomato wedge.

Method: Heat wok until smoking. Add oil, crack in eggs, scramble roughly. Add shallots, garlic, and chili - stir-fry 30 seconds. Add shrimp paste, stir 10 seconds. Add rice, breaking up any clumps. Stir-fry on high heat for 2-3 minutes, pressing rice against the wok for char. Add kecap manis, salt, and pepper. Toss well. Serve with a fried egg on top.

The wok hei - that smoky, slightly charred flavor - only develops over very high heat. If your home stove cannot get hot enough, work in smaller batches and press the rice firmly against the wok surface.