Easy Indonesian Fried Rice Bumbu Nasi Goreng Recipe

Name: Easy Indonesian Fried Rice Bumbu Nasi Goreng
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 1 or more
Ingredients: 2 cups cooked day-old rice; 2 tablespoons peanut oil; Sambal Bajak (optional, to taste); 2 cloves minced garlic; 1/4 cup finely chopped shallots; 2 eggs; 1 tablespoon fish sauce; Raw shrimp (not included in recipe instructions); 1-3 Thai chilies, finely chopped; 2 tablespoons Kokita Nasi Goreng seasoning; 1 tablespoon sweet soy sauce; chopped scallions or cilantro, for garnish (to taste)

Experience the fiery delight of authentic Indonesian fried rice! This recipe, inspired by a beloved Kokita brand seasoning, delivers incredible flavor in just 20 minutes. Unlike its Chinese counterpart, this Nasi Goreng explodes with chili's vibrant heat, complemented by sweet shallots and savory fish sauce. Skip the shrimp paste – the fish sauce provides ample seafood essence. Easily adaptable for vegetarians and vegans, simply swap the egg for fried tofu and fish sauce for soy sauce. Prepare for a flavor adventure that will leave you craving more!

Prep Time 10 mins

Cook Time 20 mins

Calories 327.7 kcal

Protein 14g

Rating 4.7 (3 Reviews)

Easy Indonesian Fried Rice Bumbu Nasi Goreng

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Easy Indonesian Fried Rice Bumbu Nasi Goreng

2 cups cooked day-old rice
2 tablespoons peanut oil
Sambal Bajak (optional, to taste)
2 cloves minced garlic
1/4 cup finely chopped shallots
2 eggs
1 tablespoon fish sauce
Raw shrimp (not included in recipe instructions)
1-3 Thai chilies, finely chopped
2 tablespoons Kokita Nasi Goreng seasoning
1 tablespoon sweet soy sauce
chopped scallions or cilantro, for garnish (to taste)

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How to Make Easy Indonesian Fried Rice Bumbu Nasi Goreng

Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat.
Add 2 cloves of minced garlic and 1/4 cup finely chopped shallots; sauté for 1 minute until fragrant.
Add 1-3 Thai chilies, finely chopped (adjust to your spice preference), and sauté for another 30 seconds.
Crack 2 eggs into the wok and scramble lightly. Remove from wok and set aside.
Add 2 cups of cooked day-old rice to the wok, breaking up any clumps. Stir-fry for 2-3 minutes until heated through.
Stir in 2 tablespoons of Kokita Nasi Goreng seasoning (or your homemade version: see notes below), 1 tablespoon fish sauce (or soy sauce for vegetarian/vegan option), and 1 tablespoon sweet soy sauce.
Continue to stir-fry for 2-3 minutes until the rice is well coated and heated through.
Add the scrambled eggs (or fried tofu) back to the wok and stir to combine.
Garnish with chopped scallions or cilantro and serve immediately. Enjoy!