Nasi Goreng

Nasi Goreng

Get ready to tantalize your taste buds with our unique twist on Nasi Goreng, the national dish of Indonesia. Experience the flavours of fried rice topped with a fried egg with a distinct smoky aroma, which was inspired by lunch after a very wet walk around Exeter. With dark caramelized rice as the base and no defined recipe, this is our take on the dish.

Nasi Goreng can be served as a side dish or as a main dish with grilled chicken, prawns, pork, beef or tofu.

As with all fried rice recipes, this works best with rice that has been cooked the day before and left to chill in the fridge so the grains dry and harden.

Cooking surfaces

Wok

BBQ Temperature

200°C

Ingredients

For the rice

  • 2 tbsp oil
  • 2 cloves garlic, finely chopped
  • 1 onion, finely chopped
  • 1/2 to 1 red chilli, finely chopped
  • 3 cups cooked white rice (1 cup uncooked rice), ideally cooked the previous day
  • 1 to 2 tbsp kecap manis (sweet soy sauce)
  • 1 tbsp light soy sauce, optional to taste
  • 2 tsp shrimp paste, optional

For the spicy sauce

  • 1 tbsp banana ketchup
  • 1 tbsp sriracha sauce

For garnish

  • 1 fried egg per portion
  • 1 spring onion, finely sliced
  • Fried shallots, optional
  • Lime wedges

Equipment

  • Big Green Egg Wok and EGGspander basket
School of Wok - Wok Spatula

New Field

Method

  1. Cook your rice and place on a baking tray to cool in your fridge.  It’s best to leave it overnight. You can cook it on your hob as opposed to in the Egg.
  2. Setup your Egg for a direct cook with the EGGspander basket. You need your Egg to be around 200°C.
  3. Place your wok inside your Egg and allow it to warm up for a minute or 2.
  4. Add the oil, it should start to smoke quite quickly.
  5. Now add the garlic and chilli and stir fry until it starts to colour. I stir using a metal wok spatula as I broke the bamboo ones that the wok came with.
  6. Add the onion and stir-fry for 1 minute.
  7. Now add the rice, the kecap manis and shrimp paste, if using and keep it moving while it heats through. You’re looking for the rice grains to start to caramelise.
  8. Stirring regularly until the rice is steaming hot, use your Thermapen to check the temperature rises above 74°C.
  9. Taste the rice and add soy sauce, if required.
  10. To make the side sauce, mix equal quantities of the banana ketchup and sriracha sauce together in a small bowl.
  11. Serve the rice in a bowl, add a fried egg and sprinkle with spring onion and fried shallots, if using and a spoonful of the spicy sauce.
  12. Add chilli oil/sauce and seasoning if you want it to zhuzh it up.

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