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Finished and plated dish: Nasi Goreng Kampung (Indonesian Fried Rice)
Fotografía del plato terminado: Nasi Goreng Kampung (Indonesian Fried Rice)
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Nasi Goreng Kampung (Indonesian Fried Rice)

Por Álvaro (RecetAI)•Actualizada recientemente
Indonesia
Street Food, Crazy with Chopsticks, In a Jiffy
Traditional
  • 2
    servings
  • 703 kcal/serving
  • medium

Ingredients

Still life with the fresh ingredients needed for the recipe

  • Long-grain white rice (boiled THE DAY BEFORE and kept in the fridge)

    400 g

  • Kecap Manis (Indispensable sweet Indonesian soy sauce)

    3 cucharadas soperas

  • Shrimp paste / Terasi (replaceable by 1 tbsp fish sauce if urgent)

    1 cucharadita

  • Chopped shallots and fresh garlic cloves

    2 Chalotas y 3 dientes de ajo

  • Fresh red chilies (Bird's eye or other hot chili)

    1 a 3 (según el valor)

  • Chicken breast or large shrimp (diced very small)

    150 g

  • Large eggs (2 for the mix, 2 for frying on top)

    4 units

  • High smoke-point vegetable oil (sunflower or peanut, never olive)

    4 cucharadas

  • Crispy fried onions (Bawang Goreng) and fresh cucumber

    Para coronar

  • A handful of cabbage leaves or thinly sliced carrots (optional)

    Al gusto

Utensils needed

    About this recipe

    The absolute triumph of culinary resourcefulness turned into the king of Southeast Asian street food (Warung).

    Unlike a Chinese fried rice, the Indonesian 'Nasi Goreng' is dark, smoky, sweet, and deeply spicy.

    Its black soul doesn't come from traditional soy sauce, but from 'Kecap Manis', a thick syrup of soy and palm sugar that caramelizes aggressively against the fiery metal of the wok.

    The original recipe ('Kampung', village style) requires deliberately old, dry, and cold white rice from the day before; only then can the crystallized starch grains withstand the violent stir-frying without turning into mush.

    Mandatorily crowned with a runny fried egg and a crispy cloud of prawn crackers ('Krupuk'), it's a volcanic explosion in the mouth.

    Instructions

    1
    Step 1

    Step 1

    The Awakening of the Zombie Rice: Take the boiled rice from the day before directly out of the fridge. Using wet hands, crush and break up absolutely all the clumps until every cold, crystallized grain is individual and loose again. A Nasi Goreng made with hot or sticky rice is a complete textural failure.

    You will need:

    400 gLong-grain white rice (boiled THE DAY BEFORE and kept in the fridge)
    2
    Step 2

    Step 2

    The Base Paste (Bumbu): In a stone mortar (or mini processor), mercilessly crush the shallots, garlic cloves, peeled fresh red chilies, and the pungent but magical shrimp paste (Terasi). Pound until you get an aromatic, rough, furious red paste. This is the nuclear power plant of Indonesian culinary flavor.

    You will need:

    2 Chalotas y 3 dientes de ajoChalotas (o cebolla fina) picadas e hilos de ajo fresco1 a 3 (según el valor)Fresh red chilies (Bird's eye or other hot chili)1 cucharaditaShrimp paste / Terasi (replaceable by 1 tbsp fish sauce if urgent)
    3
    Step 3

    Step 3

    The Incessant Wok: Place the wok over direct heat, at the maximum power your stove can offer. Add two tablespoons of oil. Immediately throw in the crushed 'Bumbu' paste. Fry it violently, stirring non-stop for 60 seconds until the oil stains red and the penetrating smell floods everything (raw shrimp paste needs this fiery step).

    You will need:

    2 cucharadasHigh smoke-point vegetable oil (sunflower or peanut, never olive)
    4
    Step 4

    Step 4

    Protein and Steam: Add the very finely diced chicken or shrimp to the hot red paste. Stir-fry quickly for 2 minutes until they change color. Make a well by pushing the mixture to a cooler side of the wok and crack the first two eggs into the bare, incandescent center. Heat them for 5 seconds, smash them into a thousand pieces with the spatula, and scramble everything together.

    You will need:

    150 gChicken breast or large shrimp (diced very small)2 unidadesLarge eggs (2 for the mix, 2 for frying on top)
    5
    Step 5

    Step 5

    The Glacial Attack: Into this infernal and aromatic crater, dump all the meticulously loosened cold rice at once. Use arm strength to press, toss, and rhythmically flip. The initial goal is to completely coat every microscopic block of starch with the fragrant red wok fat, without destroying the grains.
    6
    Step 6

    Step 6

    The Kecap Caramelization: The absolute climax. Pour the 3 tablespoons of Kecap Manis. Important: pour it sliding down the suffocatingly hot burned metal sides of the wok, NOT directly onto the rice. This black syrup will slide down smoking, burning slightly, and caramelizing in seconds. Start tossing like possessed, mixing the dark rice over the brutal flame until it turns from red to a smoky dark brown.

    You will need:

    3 cucharadas soperasKecap Manis (Indispensable sweet Indonesian soy sauce)
    7
    Step 7

    Step 7

    The Jakarta Sun: In a small separate frying pan over super-high heat, pour plenty of oil and fry the remaining two eggs. You want the egg white to have huge broken bubbles and a crispy fried brown edge, but the yolk completely yellow and runny. Remove the black rice wok from the heat and plate it.

    You will need:

    2 unidadesLarge eggs (2 for the mix, 2 for frying on top)
    8
    Step 8

    Step 8

    Street Architecture: Crown those steaming dark mountains with the crispy-edged fried egg. You must rain a good handful of crispy fried shallots over the top. On the edge of the plate, place three fresh, cold slices of crispy cucumber (vital to appease the chili fire). You've just imported the capital of Indonesia to your table. Break the yolk and attack.

    You will need:

    Para coronarCebolla frita crujiente (Bawang Goreng) y Pepino fresco

    Your culinary masterpiece is ready to enjoy!

    Share your version and surprise your guests with art and flavor.

    Celebración cómica y surrealista de Nasi Goreng Kampung (Indonesian Fried Rice), con ingredientes: Long-grain white rice (boiled THE DAY BEFORE and kept in the fridge), Kecap Manis (Indispensable sweet Indonesian soy sauce), Shrimp paste / Terasi (replaceable by 1 tbsp fish sauce if urgent), Chopped shallots and fresh garlic cloves, Fresh red chilies (Bird's eye or other hot chili).

    Composición final humorística de Nasi Goreng Kampung (Indonesian Fried Rice) con Long-grain white rice (boiled THE DAY BEFORE and kept in the fridge), Kecap Manis (Indispensable sweet Indonesian soy sauce), Shrimp paste / Terasi (replaceable by 1 tbsp fish sauce if urgent), Chopped shallots and fresh garlic cloves, Fresh red chilies (Bird's eye or other hot chili)
    Imagen final de la receta Nasi Goreng Kampung (Indonesian Fried Rice), ingredientes: Long-grain white rice (boiled THE DAY BEFORE and kept in the fridge), Kecap Manis (Indispensable sweet Indonesian soy sauce), Shrimp paste / Terasi (replaceable by 1 tbsp fish sauce if urgent), Chopped shallots and fresh garlic cloves, Fresh red chilies (Bird's eye or other hot chili)

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