Indonesian Street Food 🇮🇩 NASI GORENG RECIPE - Fried Rice!! | Street Food at Home Ep. 3

kecap manis

🥗Healthier: low-sodium soy sauce

💰Cheaper: regular soy sauce + sugar

Low-sodium soy sauce reduces salt intake while maintaining flavor.

fried shallots

🥗Healthier: baked shallots

💰Cheaper: onions

Baked shallots are lower in fat, while onions add sweetness.

chicken

🥗Healthier: tofu

💰Cheaper: tempeh

Tofu is a plant-based protein that is often more affordable.

shrimp

🥗Healthier: chicken

💰Cheaper: canned tuna

Canned tuna offers a budget-friendly protein alternative.

Chop and mix all the ingredients for the pickle. Adjust vinegar, sugar, and salt to taste. Let it sit, and the juices will start to come.

Peel the shallots, and slice finely. Mix in a bowl with salt, and massage as much of the shallot juice out as possible. They will fry more crispy the drier they are. Deep fry in oil for a few minutes until golden brown and crispy.

If you have emping or shrimp chips, quickly deep fry them.

Add some oil to your wok, heat, and fry a couple of eggs - set aside to drain.

For the nasi goreng, start with the fresh sambal. Pound chilies, garlic, shallots, and salt until coarse and the oils come out.

Add about 2-3 tbsp oil to your wok and wait for it to heat. Begin by frying the sambal curry paste you just pounded - fry until fragrant. Then add your stink beans and mix and fry for about a minute.

Crack in an egg on the side, let it sizzle for a few seconds before scrambling it, and mixing it into the sambal mixture. When the egg is scrambled, add in your rice. Mix continuously on medium heat, making sure you really break apart each grain of rice.

Season with soy sauce and kecap manis, and some pepper. Stir fry until each grain of rice is individual and coated in the soy sauces.

Serve on a plate, fried egg on top, crackers on the side, cucumber and tomato for garnish, and pickle on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens