Ingredients
- 3 cups (600g) cooked jasmine rice, chilled
- 2 tablespoons (30 ml) oil
- 2 eggs
- 2 tablespoons (30 ml) sweet soy sauce (kecap manis)
- 1 tablespoon (15 ml) light soy sauce
- 1 small shallot, finely chopped
- 1 tablespoon chopped scallions (green onions)
For the Spice Paste
- 3 garlic cloves
- 1 red chili
- 1 teaspoon belacan
Optional Garnishes
- Cucumber slices
- Sambal
Equipment
- Measuring Cups and Spoons
- Mini food processor or blender
- Wok
- Wok spatula
- Knife
- Chopping board
Method
- Blend the garlic, red chili and belacan into a rough paste.
- Heat 1 tablespoon of the oil in a wok over high heat. Fry the eggs to your preferred doneness, then transfer them to a plate.
- Add the remaining tablespoon of oil to the wok. Add the spice paste and cook until fragrant, then add the shallot and cook until it begins to soften.
- Add the cold rice. Break up any clumps with the spatula and stir-fry until the grains separate.
- Add the kecap manis and light soy sauce. Continue stir-frying until the rice is evenly coated and piping hot.
- Stir in the scallions. Divide the rice between plates, add the fried eggs and serve with cucumber slices and sambal if liked.
Notes
- Cold cooked rice works best because its surface has less moisture than freshly cooked rice. If you need to cook the rice on the same day, spread it on a tray to release steam and refrigerate it promptly before frying. Cool cooked rice promptly and refrigerate it within 2 hours.
- Store leftover nasi goreng for up to 3 days from the date the rice was originally cooked. Reheat leftovers to 165°F (74°C).
- Fry the rice in 2 batches if you're using a small pan. You want it to fry, not steam.