---
title: Perfect Nasi Goreng
description: Classic Indonesian fried rice featuring fragrant jasmine rice, an aromatic chilli and shrimp paste, kecap manis, and scrambled eggs.
servings: 2
prep time: 25 minutes
cook time: 15 minutes
source: https://www.theguardian.com/food/2019/nov/06/how-to-cook-the-perfect-nasi-goreng-recipe
tags:
  - mains
  - indonesian
  - asian
  - rice
---

= Steamed Jasmine Rice

Rinse @jasmine rice{200%g} until the water runs clear. Put in a #medium saucepan{} with @water{400%ml}.

Stir once, bring to a simmer, then cover tightly with a lid and turn the heat to the lowest setting. Cook undisturbed for ~{15%minutes}.

Take off the heat, place a damp tea towel over the pan, and rest with the lid off for ~{5%minutes}.

Fluff the rice with a fork, spread it over a #baking tray{}, and refrigerate (ideally overnight to dry out).

= Spice Paste (Bumbu)

In a #small blender{} or #mortar and pestle{}, combine roughly chopped @shallots{50%g}, @garlic{1%clove}, deseeded @red chilli{1}, @Indonesian shrimp paste{2%tsp}, and @neutral oil{1%tbsp}.

Pound or blend until a fairly smooth aromatic paste forms.

= Stir-Fry

Heat @neutral oil{2%tbsp} in a #wok{} over high heat. Add crushed @garlic{1%clove} and fry until golden (not browned).

Pour in beaten @eggs{2}. Let cook until half set, then break up with a spatula. Continue frying until the egg is just beginning to brown around the edges.

Tip in the spice paste and stir-fry vigorously for ~{1%minute} until fragrant.

Add the chilled rice by hand, breaking up any clumps as you go. Fry, tossing constantly for ~{2%minutes} until piping hot.

Stir in @kecap manis{2%tbsp}, @soy sauce{2%tsp}, sliced @spring onions{4}, and finely sliced @bird's eye chilli{1}.

Stir-fry for another ~{1%minute}, then taste and adjust seasoning if needed.

Divide between warm plates. Top with crispy fried @eggs{}, sliced @cucumber{}, @crispy shallots{}, and @salted peanuts{}. Serve immediately.