Indonesian fried rice recipe (nasi goreng)

Nasi goreng with corned beef and sambal is easy to prepare, and yet so rich in flavor! Nasi goreng cooks in one wok and is ready within minutes, which is great for busy days.  It is packed with sweet and savory flavors, like kecap manis, and I’m sure you’ll cook this Indonesian fried rice recipe over and over again.

My granny was born in Indonesia and cooked the most amazing meals. She was the one who introduced me to everything that Indonesian kitchen has to offer, like my green beans in Indonesian coconut sauce. I still see us sitting together at her home – eating Indonesian food and just talking…

Together with my mother we also used to visit an annual Indonesian festival called ‘Pasar Malam’. It’s a meeting place for everything related to Indonesia and Indonesian culture. But mainly you just eat Indonesian food and listen to Indonesian music, at least that is what we did 🙂

I have always loved to order Nasi goreng at Pasar Malam, and my Nasi goreng with canned corned beef and sambal tastes absolutely the same, if not better!

Nasi goreng is a popular Indonesian street food that can be enjoyed at any time of the day. It’s often served with a fried egg on top and slices of fresh vegetables as accompaniments. Simple, yet so tasty!

The fried rice is made with day-old rice, because rice kept in the fridge rids the grains of moisture and results in a more firm and dry rice. So a perfect dish to cook when you have some rice left from the day before!

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indonesian fried rice recipe (nasi goreng)

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Nasi goreng with corned beef and sambal is easy to prepare, and yet so rich in flavor! Nasi goreng cooks in one wok and is ready within minutes, which is great for busy days. It is packed with sweet and savory flavors, like kecap manis, and I’m sure you’ll cook this Indonesian fried rice recipe over and over again. Servings: 4-5.

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Ingredients

• 1 onion, finely diced
• 3 garlic cloves, minced
• 1 leek (or red capsicum), finely chopped
• 750 gr overnight rice (equals about 300 gr dried rice)
• 250 gr canned corned beef
• 2 tbsp kecap manis (see link in note)*
• 2 tbsp tomato ketchup
• ¾ tsp of terasi/belacan/shrimp paste or powder
• 2 tsp sambal of choice, i used ‘ brandal’ (sambal is an Indonesian chili sauce)
• 1 tsp ginger powder
• 2 tsp gula djawa (Indonesian palm sugar)
• 1 tsp soy sauce
• 2 Maggi Seasoning cubes
• Handful of fresh leaf celery (optional)

Instructions

1. Break the overnight/leftover rice using the back of a spoon so that grains don't clump together.
2. Heat oil over medium/high heat in a big wok. Add the onion and garlic and cook until translucent, do not let them brown.
3. Add the leek or capsicum to the wok and cook until softened.
4. Then, add the corned beef, mash it and mix it all up together.
5. Add all the ingredients, with an exception of rice, to the wok and cook until aromatic, for about 1 minute, while stirring.
6. Add the rice into the wok and stir well with the flavoring paste. Make sure that the paste is well blended with rice.
7. Dish out, and serve immediately.

Notes

* This would be a good kecap manis to use.

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I’m Jeanette, the blogger behind Lazy Home Cook.
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