One of the amazing recipes my dad taught me to cook, Nasi Goreng - or Indonesian Fried Rice - is a dish he cooked many times as I was growing up. Inspired by the years he spent in Singapore, he really picked up a taste for Malaysian, Indonesian and Singaporean flavours.It took a bit of time for me to love those flavours too (I preferred crispy pancakes or fish fingers over some of his spicier recipes when I was a kid), but now have a deep affection (and many cravings) for every recipe he made. This Indonesian Fried Rice is one of those amazing bowl recipes that you can carry over to the sofa and devour on film night - no need for a takeaway.
Add shrimp paste, garlic and chilli into the wok with a little oil, then add in fish sauce, brown sugar, tamarind paste, tomato puree and soy sauce.Stir together and cook for a minute, then add cooled boiled rice and heat through, stirring often. Move the rice to a side of the pan. Add an egg in and scramble it, then mix it all in with the rice.Add spring onions, salt, and the crispy onions to the rice and mix well.
Meanwhile, fry the eggs in another pan, until sides are crisp and the yolk is runny.
Divide the rice into four bowls, top each with a fried egg, and serve. I love to serve mine with some homemade sweet chilli sauce.
Watch how to make it
Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos). Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
