Nasi Goreng | FoodieAtlas

Ingredients

4 cups cooked and cooled jasmine rice
2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece ginger, grated
1-2 green chilies, finely chopped
1 large carrot, finely diced
1 bell pepper, finely diced
1 cup cooked chicken, shredded or diced (optional)
1 cup cooked shrimp (optional)
2 tablespoons soy sauce
2 tablespoons ketjap manis (Indonesian sweet soy sauce) or dark soy sauce
1 tablespoon fish sauce
2 teaspoons ground cumin
2 teaspoons ground coriander
2 eggs, lightly beaten
1/2 cup frozen peas, thawed
2 green onions, chopped
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)

Instructions

Prepare the Rice

Ensure the jasmine rice is cooked and completely cooled before using. This prevents the rice from becoming mushy when fried.

Cook the Aromatics

Heat the vegetable oil in a large wok or skillet over medium-high heat.

Add the finely chopped onion, minced garlic, grated ginger, and chopped green chilies. Saut√© until the onion is translucent and fragrant.

Add Vegetables and Meat

Add the diced carrot and bell pepper to the wok. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.

If using, add the cooked chicken and shrimp to the wok and stir-fry for another 2-3 minutes until heated through.

Flavor the Rice

Stir in the cooked and cooled jasmine rice, breaking up any clumps with a spatula.

Add the soy sauce, ketjap manis (or dark soy sauce), fish sauce, ground cumin, and ground coriander. Mix well to evenly coat the rice and other ingredients.

Cook the Eggs

Push the rice mixture to one side of the wok and pour the beaten eggs into the empty side.

Scramble the eggs until fully cooked, then mix them into the rice.

Add Peas and Green Onions

Stir in the thawed peas and chopped green onions. Cook for another 1-2 minutes until everything is well combined and heated through.

Serve

Transfer the nasi goreng to a serving dish.

Garnish with fresh chopped cilantro and serve with lime wedges.