What makes Nasi Goreng unique from other fried rice dishes is its use of Ketjap Manis, a sweet Indonesian soy sauce.
By Kimberly Killebrew
As noted in the recipe, use as many or as little of the hot chile seeds as you desire. Just be careful – they pack a punch!
- 1½ cups long-grain white rice
- 3 cups chicken broth
- 3 tablespoons olive or vegetable oil
- 2 cups shallots or onions, thinly sliced
- 2 cloves garlic, minced
- 1 lb skinless boneless chicken breast, cut into ½-inch pieces
- 1 lb medium shrimp, peeled and deveined
- 2-3 fresh hot red chiles, use or discard seeds according to desired hotness
- 1 teaspoon salt
- ¼ cup chicken broth
- 3-4 tablespoons ketjap manis (Indonesian Sweet Soy Sauce, see recipe below)
- 1 tablespoon Asian fish sauce
- 4 green onions, sliced
- 4 fried eggs to serve with the rice (optional)
- ¼ cup dark brown sugar, packed
- ¼ cup water
- ¼ cup soy sauce
- 1 tbs dark molasses
- ¼ tsp grated fresh ginger
- 1 tsp black pepper, freshly ground
- Bring the rice and chicken broth to a boil in a saucepan. Reduce the heat to low, cover, and cook for 15 minutes or until the rice is done and the moisture is absorbed. Fluff the rice with a fork and spread the rice out on a baking sheet. Let it cool and then transfer it to the refrigerator to sit overnight, uncovered. The next day, break up the rice with your fingers to separate the grains.
- Heat the oil in wok or heavy skillet over high heat until hot. Add the onions and stir-fry for 1 minute. Add the garlic and stir-fry for another 30 seconds. Add chicken and stir-fry until cooked, about 3-4 minutes. Add the shrimp, red chiles, and salt and stir-fry for another 3 minutes, or until shrimp are cooked. Be careful not to overcook the shrimp or they will be tough. Add the cold rice, ¼ cup chicken broth, 3 tablespoons of ketjap manis, and fish sauce. Continue to toss until the rice is heated through. Add more ketjap manis according to to taste. Add the green onions and toss to combine. Serve immediately with a fried egg placed on top of each serving (optional).
- In a small saucepan over medium-high heat, combine the sugar and water and simmer until the sugar is dissolved. Increase to a rapid boil and boil until the sauce reaches a temperature on a candy thermometer of 200 degrees F, about 5 minutes. Add the remaining ingredients and simmer for another 2 minutes. Makes about 1 cup and will keep in the refrigerator Yields approximately 1 cup. Will keep in the refrigerator for at least a month.
Raised in Western Europe, widely traveled, and currently residing near Seattle with her husband and children, Kimberly loves preparing and experimenting with a large range of flavors and cuisines. This is reflected in her food blog, The Daring Gourmet, where she invites all to “tour the world through your taste buds.” Passionate cook, recipe developer and photo enthusiast, her culinary repertoire includes everything from gourmet to simple comfort food, and, as she puts it, “simply downright good eats.”