Nasi Goreng
It's evening, warm air, a small warung by the roadside. The wok sizzles, the sweet and savory aroma of kecap manis, ginger, and garlic rises. The first spoonful? Grainy rice, slightly smoky, lime on the tongue—that's exactly how your nasi goreng should taste.
Time: Preparation approx. 25 min
Preparation approx. 15 min
Quantity: 4 servings
Ingredients
-
Rice & Oil
- 300 g basmati rice, preferably from the day before
- 1 tbsp peanut oil (for the rice) + oil for frying (sesame/sunflower/peanut oil)
-
Vegetables & Flavors
- 3 carrots
- 1 onion
- 1 bunch of spring onions
- 150 g mung bean sprouts (alternatively frozen peas)
- 100 g green beans (runner/princess beans)
- 1 red chili pepper or 2 tsp sambal oelek
- 2 cloves of garlic
- 1 1 tsp Rasa Ginger ground
- 1 tsp ground rasa turmeric
- 1 tsp cumin
-
Seasoning & Finish
- 2 tsp Kecap Manis (sweet soy sauce)
- 4 tsp soy sauce
- 1 lime
- Coriander to taste (alternatively flat-leaf parsley)
- salt, pepper
- Peanuts (optional, for topping)
-
Protein (optional, according to your appetite)
- 2 chicken breast fillets or tofu/tempeh
- 4 eggs (fried or scrambled)
How to do it step by step
- Prepare rice
Loosen cooked, cold rice with 1 tablespoon of peanut oil. (This makes it crispier and less sticky.)
- Cutting like in a warung
Finely chop the onion. Halve, deseed, and finely chop the chili. Grate the garlic and fresh ginger. Finely slice the carrots and slice the spring onions. Halve the beans and blanch for 2-3 minutes until al dente. Rinse the sprouts.
- Fry protein (optional)
Heat a wok or large frying pan over high heat. Add a little oil. Cut the chicken (or tofu/tempeh) into bite-sized pieces, season with salt, and remove.
- Build up flavors
Add a little more oil if needed. Briefly roast the onion, chili, garlic, and ginger until fragrant. Then sprinkle in the turmeric and cumin and roast for 10-15 seconds.
- Rice & vegetables in
Add the rice and stir until it's very hot and lightly browned. Fold in the carrots, beans, and sprouts.
- Indonesian taste
Deglaze with soy sauce and kecap manis, and continue cooking in the wok until everything is shiny and fragrant. Add the protein back in. Season with salt, pepper, and lime juice. Briefly stir in the spring onions.
- Topping & Eggs
Prepare eggs fried or scrambled. Serve nasi goreng in bowls, topped with coriander, chopped peanuts, and egg. Add lime wedges for a final kick of freshness.
So that you taste like in Indonesia
- Cold rice is a must – freshly cooked rice becomes mushy.
- High heat and short times produce the light wok roasting aroma.
- Sweet and salty balance: Balance kecap manis (sweet) + soy sauce (salty) + lime (fresh) – taste it!
Historical origins – short & sweet
Nasi goreng literally means "fried rice." The dish originated as a clever way to use leftovers: Leftover rice was stir-fried briefly and hot in a wok the next day – hygienic, quick, and delicious. Its roots lie in the Chinese wok technique; in Indonesia, it acquired its own character with kecap manis, chili, garlic, and local spices. Today, nasi goreng is a street food classic and, in many regions of Indonesia, a little different – but always: your plate full of well-being.