Nasi Goreng (Indonesian-Style Fried Rice)
By Yvonne RupertiPublished on December 5, 2012
Time
55 minutes
Yield
Serves 4 to 6
Ingredients
Before You Begin
We developed this recipe using our Faux Leftover Rice. If Thai chiles are unavailable, substitute two serranos or two medium jalapeños. Reduce the spiciness of this dish by removing the ribs and seeds from the chiles. This dish progresses very quickly at step 4; it’s imperative that your ingredients are in place by then and ready to go. If desired, serve the rice with sliced cucumbers and tomato wedges.
Instructions
- Pulse chiles, 4 shallots, and garlic in food processor until coarse paste is formed, about fifteen 1-second pulses, scraping down sides of bowl as necessary. Transfer mixture to small bowl and set aside. In second small bowl, stir together brown sugar, molasses, soy sauce, fish sauce, and 1¼ teaspoons salt. Whisk eggs and ¼ teaspoon salt together in medium bowl.
- Thinly slice remaining 3 shallots and place in 12-inch nonstick skillet with oil. Fry over medium heat, stirring constantly, until shallots are golden and crisp, 6 to 10 minutes. Using slotted spoon, transfer shallots to paper towel–lined plate and season with salt to taste. Pour off oil and reserve. Wipe out skillet with paper towels.
- Heat 1 teaspoon reserved oil in now-empty skillet over medium heat until shimmering. Add half of eggs to skillet, gently tilting pan to evenly coat bottom. Cover and cook until bottom of omelet is spotty golden brown and top is just set, about 1½ minutes. Slide omelet onto cutting board and gently roll up into tight log. Using sharp knife, cut log crosswise into 1-inch segments (leaving segments rolled). Repeat with another teaspoon reserved oil and remaining egg.
- Remove rice from refrigerator and break up any large clumps with fingers. Heat 3 tablespoons reserved oil in now-empty skillet over medium heat until just shimmering. Add chile mixture and cook until mixture turns golden, 3 to 5 minutes. Add shrimp, increase heat to medium-high, and cook, stirring constantly, until exterior of shrimp is just opaque, about 2 minutes. Push shrimp to sides of skillet to clear center; stir molasses mixture to recombine and pour into center of skillet. When molasses mixture bubbles, add rice and cook, stirring and folding constantly, until shrimp is cooked, rice is heated through, and mixture is evenly coated, about 3 minutes. Stir in scallions, remove from heat, and transfer to serving platter. Garnish with egg segments, fried shallots, and lime wedges; serve immediately.
Time
55 minutesYield
Serves 4 to 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
For a different take on Indonesian-style nasi goreng, a classic Southeast Asian fried rice dish, we tweaked the cooking process so that we could avoid cooking the rice the day before or waiting until we had leftover rice on hand. To mimic the firmness of leftover rice, we rinsed the raw grains and sautéed them in some oil. We then cooked the rice in less water and let it cool in the refrigerator. All our Indonesian-style fried rice needed was the traditional garnishes: frizzled shallots, cucumbers, tomatoes, and an egg, which we conveniently turned into an omelet to avoid the last-minute work of egg frying.
Before You Begin
We developed this recipe using our Faux Leftover Rice. If Thai chiles are unavailable, substitute two serranos or two medium jalapeños. Reduce the spiciness of this dish by removing the ribs and seeds from the chiles. This dish progresses very quickly at step 4; it’s imperative that your ingredients are in place by then and ready to go. If desired, serve the rice with sliced cucumbers and tomato wedges.
Instructions
- Pulse chiles, 4 shallots, and garlic in food processor until coarse paste is formed, about fifteen 1-second pulses, scraping down sides of bowl as necessary. Transfer mixture to small bowl and set aside. In second small bowl, stir together brown sugar, molasses, soy sauce, fish sauce, and 1¼ teaspoons salt. Whisk eggs and ¼ teaspoon salt together in medium bowl.
- Thinly slice remaining 3 shallots and place in 12-inch nonstick skillet with oil. Fry over medium heat, stirring constantly, until shallots are golden and crisp, 6 to 10 minutes. Using slotted spoon, transfer shallots to paper towel–lined plate and season with salt to taste. Pour off oil and reserve. Wipe out skillet with paper towels.
- Heat 1 teaspoon reserved oil in now-empty skillet over medium heat until shimmering. Add half of eggs to skillet, gently tilting pan to evenly coat bottom. Cover and cook until bottom of omelet is spotty golden brown and top is just set, about 1½ minutes. Slide omelet onto cutting board and gently roll up into tight log. Using sharp knife, cut log crosswise into 1-inch segments (leaving segments rolled). Repeat with another teaspoon reserved oil and remaining egg.
- Remove rice from refrigerator and break up any large clumps with fingers. Heat 3 tablespoons reserved oil in now-empty skillet over medium heat until just shimmering. Add chile mixture and cook until mixture turns golden, 3 to 5 minutes. Add shrimp, increase heat to medium-high, and cook, stirring constantly, until exterior of shrimp is just opaque, about 2 minutes. Push shrimp to sides of skillet to clear center; stir molasses mixture to recombine and pour into center of skillet. When molasses mixture bubbles, add rice and cook, stirring and folding constantly, until shrimp is cooked, rice is heated through, and mixture is evenly coated, about 3 minutes. Stir in scallions, remove from heat, and transfer to serving platter. Garnish with egg segments, fried shallots, and lime wedges; serve immediately.
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