Nasi Goreng Pagi

Nutrition · per serving

Steps

1. 1

   Prep everything before heating the pan: break up any clumps in the cooked cold jasmine rice with your fingers or a spoon, finely slice the shallot and chili, chop the garlic, and separate the spring onion whites from the greens. Cold, dry rice fries better and stays distinct rather than turning mushy.

   300 g cooked cold jasmine rice40 g shallot, finely sliced2 cloves (10 g) garlic cloves, finely chopped1 small (8 g) red chili, finely sliced2 stalks (30 g) spring onion, sliced, whites and greens separated
2. 2

   Heat a wok or large frying pan over medium-high heat until very hot. Add half of the neutral oil, then crack in the eggs. Fry for 45-60 seconds until the whites are set but the yolks are still a little soft, or cook longer if you prefer fully set yolks. Lift out and keep aside.

   20 g neutral oil2 large (100 g without shell) eggs
3. 3

   Add the remaining oil to the hot pan. Stir-fry the shallot, garlic, chili, and spring onion whites for about 1 minute until fragrant and lightly softened; keep them moving so the garlic does not burn. Add the shrimp paste and mash it into the hot oil for 15-20 seconds to toast it and deepen its aroma.

   20 g neutral oil40 g shallot, finely sliced2 cloves (10 g) garlic cloves, finely chopped1 small (8 g) red chili, finely sliced2 stalks (30 g) spring onion, sliced, whites and greens separated5 g shrimp paste (terasi)
4. 4

   Add the rice and use a spatula to press and toss it through the aromatics, breaking up any last lumps. Fry for 2 minutes so the grains heat through and pick up a little colour.

   300 g cooked cold jasmine rice
5. 5

   Drizzle in the kecap manis and light soy sauce, then season with the salt and white pepper. Toss and stir-fry for 1-2 minutes until the rice is evenly coated, glossy, and steaming hot. Taste and adjust with a pinch more salt if needed.

   30 g kecap manis5 g light soy sauce2 g fine salt1 g ground white pepper
6. 6

   Turn off the heat and toss through the spring onion greens for fresh onion aroma. Plate the nasi goreng, top each portion with a fried egg, and serve immediately with sliced cucumber on the side.

   2 stalks (30 g) spring onion, sliced, whites and greens separated2 large (100 g without shell) eggs80 g cucumber, sliced

Origin & History

Nasi goreng is one of Indonesia's most beloved everyday dishes, shaped by the practical habit of transforming leftover rice into a satisfying new meal. Versions for breakfast are especially common, often kept simple but boldly flavoured with aromatics, kecap manis, and a fried egg on top.