Nasi Goreng is the ultimate Indonesian comfort food, featuring cold cooked rice stir-fried with savory spices, protein, and fresh aromatics. This dish balances the sweetness of caramelized onions with the pungent kick of shrimp paste and garlic. The combination of tender prawns and sliced beef creates a hearty meal that is both satisfying and flavorful. It serves as an excellent way to use up leftover rice, transforming it into a vibrant, texturally rich dish. Perfect for a quick weeknight dinner or a casual gathering, this fried rice captures the essence of street-food style cooking with its smoky, savory depth and fresh herb garnish.
Nasi Goreng #2
Description
Nasi Goreng is the ultimate Indonesian comfort food, featuring cold cooked rice stir-fried with savory spices, protein, and fresh aromatics. This dish balances the sweetness of caramelized onions with the pungent kick of shrimp paste and garlic. The combination of tender prawns and sliced beef creates a hearty meal that is both satisfying and flavorful. It serves as an excellent way to use up leftover rice, transforming it into a vibrant, texturally rich dish. Perfect for a quick weeknight dinner or a casual gathering, this fried rice captures the essence of street-food style cooking with its smoky, savory depth and fresh herb garnish.Ingredients
Directions
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Slice the lean beef steak into thin strips and season lightly with salt and pepper.
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Peel and devein the raw prawns if not already done.
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Thinly slice the onions and mince the garlic cloves.
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Slice the cucumber and spring onions thinly for garnish.
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Heat the oil in a large wok or skillet over high heat until shimmering.
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Add the beef strips to the wok and stir-fry until browned and cooked through, about 3-4 minutes.
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Remove the beef from the wok and set aside on a plate.
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In the same wok, add the prawns and cook until they turn pink and opaque, about 2-3 minutes.
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Remove the prawns from the wok and set aside with the beef.
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Reduce heat to medium and add the sliced onions and minced garlic to the wok.
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Saut the onions and garlic until softened and fragrant, about 2 minutes.
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Stir in the dried shrimp paste (trasi) and cook for 30 seconds until aromatic.
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Add the cold cooked rice to the wok, breaking up any clumps with a spatula.
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Stir-fry the rice for 3-4 minutes until heated through and slightly toasted.
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Return the cooked beef and prawns to the wok.
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Add the light soy sauce and onion flakes, tossing everything together to combine evenly.
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Cook for another 1-2 minutes to allow flavors to meld.
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Transfer the nasi goreng to serving plates.
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Garnish with thinly sliced spring onions and cucumber slices.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 58.1kcal
- % Daily Value *
- Total Fat 4.1g7%
- Saturated Fat 1.2g6%
- Cholesterol 139.9mg47%
- Sodium 46.5mg2%
- Total Carbohydrate 0.4g1%
- Dietary Fiber 0.0g0%
- Sugars 0.4g
- Protein 4.9g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use day-old cold rice as it has less moisture and will fry better without becoming mushy.
If you cannot find dried shrimp paste (trasi), you can substitute with a small amount of fermented black beans or omit it, though the flavor will be less traditional.
You can substitute the beef with chicken breast or tofu for a different protein option.
Serve immediately while hot and crispy. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Adjust the amount of soy sauce and salt to taste, as soy sauce varies in saltiness.
