How To Cook Authentic Nasi Goreng Rice

You will need:

  • Palm oil (can be replaced with vegetable oil) – 30 ml
  • Chicken thighs – 50g
  • Ready rice (jasmine or nishiki, but not Indian) – 60g
  • White cabbage – 30g
  • Eggs – 3 pieces (one for frying, the other for serving)
  • Onion (or green onion stalks) – 20g
  • Spinach – 20g
  • Pak choi (Chinese kale) – 30g
  • Chili pepper – 1 pc.
  • lime leaves – a few (for the bambu paste. Optional)
  • Tomato – 1 pc.
  • Carrot – 50g
  • Garlic – 3 heads
  • Small purple onion – 20g
  • Shrimp paste – 15g
  • Sweet soy sauce – 1 tablespoon
  • Raja Rasa – 1 tablespoon (Indonesian sauce)
  • Worcestershire sauce – 1 tbsp
  • Paste for nasi bumbu merah – 50g
  • Oyster sauce – 1 tablespoon
  • Fish sauce – 1 tablespoon

Start by making bumbu merah pasta. This pasta is one of the staples of Indonesian cuisine and is used in many dishes. It can be prepared ahead of time and kept in the fridge.

  1. For bumbu pasta. Remove the seeds from the chili pepper so you don’t get burned by the spiciness. Heat the frying pan, melt the butter. Sauté chili, 3 cloves of garlic, purple onion, 1 tomato (chopped) and shrimp paste in a skillet. Do not chop all the ingredients, because then they will go to the blender. Fry for 2 to 3 minutes over high heat until you smell the aroma and see the brown color.

  2. In a traditional recipe, the fried ingredients must be ground by hand in a mortar. But you can also scroll in a blender. Grind in a blender until smooth.

  3. Send the contents of the blender to a hot frying pan, heat and mix. Add some salt, pepper and add the important ingredient – sweet soy sauce, 1 tablespoon. Heat for about a minute, set aside. Your pasta is ready and can be used for a variety of dishes. It will add a sweet-spicy taste to the dishes.

  4. First cut the required ingredients. Chicken – cubes; carrots – thin straws; onions (or green onions) – thin rings; white cabbage – straws; Pak Choi – tear into large pieces. You can also add spinach.

  5. In a wok (or deep frying pan, although nasi is traditionally cooked in a wok), heat the olive oil, break in the egg, and stir rapidly for a minute until the egg white is fully set, but do not over fry the egg.

  6. Add chicken, stir. Add onions, carrots, herbs. Fry, stirring constantly, for a few minutes.

  7. Add cooked rice. Continue stirring the ingredients vigorously. It is important to add chilled, and not freshly boiled hot. The temperature of the rice you add will affect the taste.

  8. Add spices to rice: oyster sauce, mix. Fish sauce, stir. Worcestershire sauce, stir. Raja Rasa (optional). Add cooked bambu pasta and stir. Taste the rice at this stage. If not salty enough, add a tablespoon of soy sauce. For a richer color, add thick sweet soy sauce.


Pack the cooked rice into a bowl and invert onto a plate. It will turn out a neat rice cake – a traditional Indonesian serving. Rice is scrambled from one egg. Traditional Naxi is served with chicken or beef sate with walnut sauce, shrimp and vegetables.

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