Nasi Goren (Indonesian Fried Rice)
Our Daughter came home from school a few weeks ago and cooked this for us all for dinner. We all loved it so much, that we can’t wait for her to cook it again for us! This is an easy, quick dinner that you can change up to suit your family’s taste buds and dietary requirements. I like to sneak a little bit of extra vege in there too with some grated carrot and zucchini. The recipe calls for chicken breast but you can use any protein, tofu, prawns, beef, pork… whatever you have on hand!
Nasi Goren (Indonesian Fried Rice) – Low FODMAP
- 200g boneless, skinless chicken thighs or breasts
- 1 tbsp oil
- 1 tbsp kecap manis (sweet soy sauce)
- 1.5 tbsp oil
- 2 garlic cloves , finely chopped (use garlic oil for LOW FODMAP)
- 1 tsp red chilli , finely chopped
- 1 onion , small, diced (use shallots for LOW FODMAP)
- 3 cups cooked white rice , day old, cold
- 2 tbsp kecap manis (sweet soy sauce)
- 2 tsp shrimp paste , optional
- GARNISHES/SIDE SERVINGS (OPTIONAL)
- 4 eggs , fried to taste
- 1 green onion , sliced
- Tomatos and cucumbers, cut into wedges/chunks
- Fried shallots , store bought (optional)
- Lime wedges
What to do:
Heat oil in a large frypan or wok over high heat.
Add chilli and garlic, stir for 10 seconds.
Add onion, cook for 1 minute.
Add chicken, cook until it mostly turns white, then add 1 tbsp kecap manis and cook for a further 1 minute or until chicken is mostly cooked through and a bit caramelised.
Add rice, 2 tbsp kecap manis and shrimp paste, if using. Cook, stirring constantly, for 2 minutes until sauce reduces down and rice grains start to caramelise (key for flavour!).
Serve, garnished with garnishes of choice (green onions, red chilli, fried shallots).
Serve as a side for Asian main dishes or as part of a large spread, Asian or not! 🙂
Make it a meal – traditional Indonesian style!: Serve with a fried egg sunny side up (runny yolk!), tomato wedges and slices of cucumber on the side.
1. Kecap Manis (sometimes called Ketjap Manis) is an Indonesian sweet soy sauce that is thicker than other soy sauces. Sometimes just labelled as “sweet soy sauce”. Consistency resembles maple syrup, available in most supermarkets in Australia.
Also easy to make your own! Just combine 1/4 cup ordinary soy sauce (I use Kikkoman) and 1/4 cup brown sugar over medium heat. Bring to a simmer and reduce until it becomes a maple syrup consistency. It will thicken more when it cools.
2. Chilli – I use 2 birds eye or Thai red chillies, adds a mild warmth, doesn’t make it spicy. Adjust to taste. Chilli paste can also be used instead – add it when you add the rice.
3. Day old cooked rice – All types of fried rice are best made using day old cooked rice that has been refrigerated overnight. It dries it out, making it easier to stir fry to evenly coat the grains with the flavourings. TIP: Keep bags of cooked rice in the freezer! Fabulous for fried rice, or even using plain.
4. Shrimp paste – Adds depth of flavour and complexity, but is optional. Traditional dish uses belacan which is dried shrimp blocks, requires crumbling then toasting prior to use. Same flavour achieved with any shrimp paste which you can just dollop in. Any shrimp paste brand/type is fine.
Still tasty WITHOUT shrimp paste. SUB with more kecap manis OR 1 tbsp fish sauce!
5. Fried shallots are slices shallots that have been fried until crunchy. They are a great garnish and add a pop of texture to the dish but are optional because it’s not traditional! Fried shallots can be purchased at most supermarkets in Australia.
6. Make this GLUTEN FREE by making your own kecap manis (Note 1) using Tamari.
7. Storage – as with all fried rice, it keeps great for a day or two in the fridge then I find it gets a bit dry. Salvage it with a sprinkle of water then microwave it – makes it all steamy and moist again! Do the same if you freeze it.