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Indonesian Nasi Goreng

Nasi Goreng is stronger and spicier compared to Chinese fried rice with the addition of kecap manis and other spices. It can be eaten at any time of the day and many Indonesians eat it for breakfast. It is also a popular choice for late night supper served by street vendors.
Author: Pavani
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Prep Time: 20 mins
Cook Time: 45 mins
Course: Breakfast, Main Course
Cuisine: indonesian
Servings: 4 Servings


For the Spice Paste:

  • 1 Medium Tomato, chopped
  • 1 tsp Coriander seeds
  • 3~4 Garlic cloves, minced
  • 3 Red Chilies, minced
  • 2 tbsp Slivered Almonds

For the Rice:

  • 2 tbsp Oil
  • 4~5 Shallots, chopped
  • 2 Garlic cloves, finely minced
  • 1 Fresh red chili, minced
  • 1 Large Carrot, peeled and cut into matchsticks
  • 10~12 French Beans, finely chopped
  • 4 Baby Bok Choy, chopped
  • 1 cup Cabbage, finely shredded
  • 3 cups Cooked Rice
  • 2 tbsp Kecap Manis or 2 tbsp regular soy sauce with 2 tsp palm sugar or jaggery
  • To taste Salt & Pepper

For Garnish:

  • 5~6 Spring Onions, chopped
  • As needed Fried Shallots
  • 4 Fried eggs
  • 1 Cucumber, thinly sliced
  • As needed Fried Cashews


Make the Spice Paste:

  • Grind all the ingredients for the spice paste in a mortar and pestle or in a blender.

Make the Rice:

  • Heat 2tbsp oil in a large saute pan or wok on medium-high heat. Add the shallots, garlic and red chilies; cook for 2~3 minutes.
  • Stir in the ground spice paste and fry for a few minutes until it doesn’t smell raw anymore.
  • Add the carrots, green beans, cabbage and bok choy; fry till the veggies are crisp tender, about 3~5 minutes.
  • Add the cooked rice, kecap manis, salt & pepper. Mix well until everything is nicely incorporated and the rice is heated through.
  • Garnish with spring onions, fried cashews, fried shallots and serve with fried egg and sliced cucumbers.
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