Nasi Goreng Istimewa (Fried Rice Indonesian Style)
Updated Jan. 31, 2023
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons peanut oil
- 6shallots, cut into ¼-inch dice
- 1red serrano chili, minced with seeds
- ½cup fresh carrots, cut into ¼-inch dice
- 6extra large shrimps, shelled, deveined, washed, dried and cut into quarters
- ¼teaspoon salt
- 2teaspoons light soy sauce
- 1tablespoon ketchup
- 3cups cooked extra-long-grain rice, or jasmine-white-scented rice
- ¾cup cooked beef (rare roast beef is preferred), cut into ½-inch dice
- 4eggs
Nutritional analysis per serving (4 servings)
887 calories; 27 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 8 grams polyunsaturated fat; 134 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 25 grams protein; 446 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a wok over high heat for 30 seconds. Add three tablespoons of the peanut oil. When a wisp of white smoke appears, add the shallots and stir-fry for one minute. Add the chili and carrots, and cook for another minute. Add the shrimps and stir for 30 seconds. Add the salt, soy sauce and ketchup and stir all ingredients together thoroughly.
- Step 2
Add the cooked rice to the wok and combine well. If the heat is too high, lower it to medium. Keep stirring until all the ingredients are mixed and the rice is hot, about two to three minutes. Add the beef and stir together, cooking for two more minutes. Turn off the heat and transfer the rice mixture to a heated platter.
- Step 3
In a large frying pan, place the three remaining tablespoons of peanut oil and fry the four eggs, sunnyside up. When done, place them atop the rice, one egg per serving.
Private Notes
Comments
When the recipe calls for 'ketchup' it means kecap manis/asin... which is a soy based sweet/salty sauce, not tomato ketchup. Just wanted to make that clear to all the cooks out there :)
The nasi goreng I remember from Indonesia was fried in coconut oil. Saw little beef: it's quite resource-intensive to raise, and 5 million Indonesians are Hindu. Ayam (chicken) and fish are most popular; easy to raise locally, acceptable to Muslims, Christians, and Buddhists/Hindus who aren't vegetarian. Dark meat more often goat/mutton/buffalo. Nasi goreng is a heavy, substantial dish; the krupuk (shrimp chips) traditionally served with it serve to add crunch and lightness more than protein.
When the recipe calls for 'ketchup' it means kecap manis/asin... which is a soy based sweet/salty sauce, not tomato ketchup. Just wanted to make that clear to all the cooks out there :)
Yes, kecap manis and asin (sweet and salty) is used. Although, curiously, in some restaurants in Indonesia tomato kechup is also added turning the fried rice red.
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