Why This Recipe Works Using either freshly cooked or day-old rice results in fried rice that separates nicely into individual grains, without clumping shrimp paste adds a potent dose of sweetness of kecap manis balances out the dish's many salty and savory elements. Nasi goreng is essentially Indonesia's take on fried rice. In addition to kecap manis, the country's ubiquitous sweet soy sauce, terasi Indonesian shrimp paste is what sets nasi goreng apart from other fried-rice variations you'll see in other countries. Terasi is an umami bomb that pervades both your kitchen and your senses. If you can't find it easily, feel free to substitute another Southeast Asian shrimp paste, or omit it—you’ll be making what my mom calls nasi goreng cina, or Chinese fried rice, which is the version she made for us when I was growing up. Click Play to Learn How to Make Nasi Goreng June 2019 Nasi Goreng Indonesian Fried Rice Nasi goreng, Indonesia's version of fried rice, gets a sweet-savory profile from kecap manis and a big hit of umami from shrimp paste. For the Spice Paste 2 small shallots 2 ounces; 55g, roughly chopped 3 medium cloves garlic 1 large fresh green chile, such as Fresno or Holland, stemmed and seeded, or 1 teaspoon sambal oelek, such as Huy Fong see note 1/2 teaspoon terasi Indonesian shrimp paste, optional see note For the Nasi Goreng 4 cups cold cooked jasmine rice 21 ounces; 600g or other medium- to long-grain rice see note 2 tablespoons 30ml neutral oil, such as canola or sunflower oil 2 tablespoons 30ml kecap manis see note, plus more for drizzling 2 teaspoons 10ml soy sauce Kosher salt Ground white pepper To Serve 2 large fried eggs, cooked sunny-side up or over easy Sliced cucumbers optional Sliced tomatoes optional Fried shallots optional For the Spice Paste Add half the shallots to a mortar and grind with pestle until a coarse purée forms. Add remaining shallots, followed by garlic, chile, and terasi if using, grinding with pestle until each ingredient is mostly incorporated before adding the next. The final paste should resemble thick oatmeal in texture. Alternatively, combine all spice paste ingredients in a small food processor and process until they form a paste. Serious Eats / Qi Ai For the Nasi Goreng If using day-old rice, transfer rice to a bowl and break rice up with your hands into individual grains. Serious Eats / Qi Ai Heat oil in a large wok or skillet over high heat until shimmering. Add spice paste and cook, stirring constantly and scraping bottom of wok or pan to prevent paste from burning, until a pungent smell permeates your kitchen and paste turns a few shades darker, 2 to 3 minutes. Reduce heat to medium at any time if paste appears to be browning too quickly. Serious Eats / Qi Ai Add rice to wok and stir to coat with spice paste. Add kecap manis and soy sauce. Stir and cook until rice is evenly colored and hot throughout. Season with salt and white pepper. Serious Eats / Qi Ai Divide rice between two plates and top each plate of rice with a fried egg. Garnish with cucumber and tomato slices and shower with fried shallots, if you like. Serve immediately with kecap manis alongside for drizzling. Serious Eats / Qi Ai Special Equipment Mortar and pestle, large wok or skillet Notes Terasi is an Indonesian shrimp paste that can be found in well-stocked Asian markets or online. We recommend purchasing handy single-serving packets. If you can't find terasi, you may substitute belacan Malaysian or Singaporean shrimp paste or Thai shrimp paste, or simply omit it altogether. Sambal oelek is an Indonesian chile paste, traditionally made with nothing more than hot red chiles and salt. You can find it at Asian markets or in the "international" aisle of some supermarkets. Kecap manis is Indonesian sweet soy sauce, typically made by combining soy sauce with palm sugar. We recommend Cap Bango kecap manis, but you may also find ABC and Conimex brands available online or in Asian markets. For more information, read our kecap manis explainer. For best results, use rice that has been refrigerated for at least 12 hours and up to 3 days. If using freshly cooked rice, spread rice on a tray and allow to cool for 5 minutes before using. Read More 10 Fried Rice Recipes for Inspired Weeknight Meals Indonesian Cuisine Guides