weeknight · Easy
Indonesian Nasi Goreng with Crispy Egg
This is the useful kind of leftover-rice dinner: quick, deeply savory, and built for a hot pan. Keep the rice cold and the pan uncrowded; steamed rice trying to fry is just a damp little tragedy.
Major allergens listed: Egg, Crustacean shellfish, Soy, Wheat
Based on the authored ingredients. Check packaged ingredient labels and cross-contact information if allergies matter.
Instructions
- Set up the ingredients. Break up the cold rice with clean hands or a fork. Stir the kecap manis, soy sauce, and white pepper together in a small bowl. Keep all ingredients beside the stove; high-heat frying does not pause politely.
- Fry the eggs. Heat 2 tablespoons oil in a large wok or skillet over medium-high heat until shimmering. Fry the eggs for 4 to 6 minutes, spooning hot oil over the whites if needed, until the edges are crisp and the whites and yolks are set. For a conservative food-safety target, cook eggs to 160°F. Transfer to a plate.
- Cook the Flavor-building ingredients such as onion, garlic, celery, or ginger, usually cooked near the start.. Return the pan to high heat and add the remaining 2 tablespoons oil. Add shallots and cook until lightly golden, 2 to 3 minutes. Add garlic, chile, and shrimp paste; Cook small pieces quickly in a very hot pan while stirring or tossing them. until fragrant, about 30 seconds.
- Fry the rice over high heat. Heat the pan to 400°F, then add the rice and spread it into an even layer. Fry for 4 to 6 minutes, letting it sit for 30 seconds before tossing and pressing out remaining clumps. Repeat until the rice is hot and starting to toast at the edges. Pour in the seasoning mixture and toss vigorously until evenly brown and fragrant.
- Finish and serve. Gently combine ingredients with broad scooping motions so the mixture keeps its texture. in the scallions and cook for 1 to 2 minutes, just until softened. Divide the nasi goreng among four portions and top each with a crispy egg. Serve immediately while the rice still has some fight left in it.
Cold rice matters
Use rice chilled for at least several hours. Freshly cooked rice carries too much moisture and will soften rather than fry.
Food safety
Refrigerate cooked rice within 2 hours of cooking and use it within 3 to 4 days. Reheat the finished rice until steaming hot, and refrigerate leftovers within 2 hours.
Vegetarian option
Replace the shrimp paste with 1 teaspoon white miso or additional soy sauce. The flavor shifts, but dinner remains intact.
Add protein
Stir-fry 8 ounces of diced cooked chicken or firm tofu before the aromatics, then return it to the pan with the rice. Heat chicken to 165°F before serving.
References
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