Nasi Goreng: Traditional Popular Indonesian Fried Rice. Heat oil in a large skillet or wok over high heat. For the Spice Paste: Add half the shallots to a mortar and grind with pestle until a coarse purée forms. Add remaining shallots, followed by garlic, chile, and terasi (if using), grinding with pestle until each ingredient is mostly incorporated before adding the next.

Using a mandolin or sharp knife, peel and slice the shallots very thinly. In a pan over medium heat, heat enough oil to cover the shallots. Immediately remove from heat with a slotted spoon and drain on paper towels. You can have Nasi Goreng: Traditional Popular Indonesian Fried Rice using 0 ingredients and 0 steps. Here is how you cook it.

Ingredients of Nasi Goreng: Traditional Popular Indonesian Fried Rice

Bring water and rice to a boil in a saucepan over high heat. Heat a large nonstick skillet over medium heat. This essential recipe was adapted from rasamalaysia.com and can serve as a base for any other type of nasi goreng. This version suggests placing a well-done fried egg on top of the rice, although it is quite common to top the rice with an omelet as well.

Nasi Goreng: Traditional Popular Indonesian Fried Rice instructions

Rinse the rice until the water runs clear. Bring the rice to a boil in an uncovered saucepan over a medium heat. Once it boils, turn the heat down low and place a lid on the saucepan, tilting it to let the steam escape. Allow to cook until the water has been absorbed. Mix all the ingredients thoroughly, and separate the clumpy bits of rice until all the grains are completely separated.