nasi goreng

Classic Nasi Goreng

By cdass  ,

July 28, 2019

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This Indonesian version of fried rice topped with a sunny side-up is filling, sumptuous and full of flavour. Try making this simple recipe at home!


Watch the video guide below:

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 4 servings


4 shallots

2 red chillies, seeded

4 cloves garlic

½ tsp toasted belacan (Terasi)

1 tbsp light soy sauce

4 cups overnight/leftover rice

1 tbsp kecap manis (sweet soy sauce)

1 tbsp fish sauce

3 tbsps oil

20 medium sized prawns, shelled and deveined

4 sunny side eggs

Sliced cucumbers

Deep fried keropok

Sliced tomatoes


1Break the overnight/leftover rice using the back of a spoon so they don’t clump together.

2In a wok, toast the belacan on low heat until it becomes dry and aromatic. Toasted belacan should be somewhat powdery and appear like tiny granules.

3Using a mortar and pestle or a mini food processor, blend the shallot, garlic, red chili, and toasted belacan. Transfer the blended flavouring paste into a small saucer.

4Heat up a wok and add oil.

5Add the flavouring paste and stir-fry until aromatic or when the oil separates.

6Add the prawns and fry until they are starting to turn pink.

7Add the rice into the wok and stir well with the flavouring paste.

8Add kecap manis, soy sauce and fish sauce into the rice.

9Continue to stir-fry and make sure that they are well blended with the rice.

10Dish out, top the nasi goreng with the sunny-side egg, keropok, tomatoes and cucumber. Serve immediately.