Description
A fragrant and flavorful Indonesian fried rice dish made with leftover rice, sweet soy sauce, shrimp, chicken, and a perfect fried egg on top. It’s quick, satisfying, and packed with bold savory flavors.
Ingredients
Scale
- 4 cups cooked white rice (cold and day-old)
- 4 cloves garlic, minced
- 3 small shallots, thinly sliced
- 2 red chilies, thinly sliced
- 3 tablespoons kecap manis (sweet soy sauce)
- 1 tablespoon soy sauce
- 100g shrimp, peeled and deveined
- 100g chicken breast, diced
- 2 eggs, beaten (plus 2 more for frying on top)
- 2 stalks green onions, sliced
- 1/2 cucumber, sliced
- 1 tomato, cut into wedges
- 2 tablespoons fried shallots
Instructions
- Preheat your wok or large skillet over high heat until very hot.
- Mix soy sauce and kecap manis in a small bowl. Beat 2 eggs and season lightly.
- Add oil to the hot wok and sauté garlic, shallots, and chilies until fragrant.
- Add chicken and shrimp. Stir-fry until fully cooked. Push to the side and scramble the beaten eggs, then combine everything.
- Add cold rice and break it up with the spatula. Pour in the sauce and toss to coat evenly.
- Add green onions, toss one last time. In a separate pan, fry the remaining eggs until yolks are still runny.
- Plate the rice, top with a fried egg, and serve with cucumber, tomato, and fried shallots.
Notes
- Always use cold, day-old rice for the best texture.
- Adjust spice level by adding or omitting chilies.
- Use tofu instead of meat for a vegetarian version.
- Reheat leftovers in a hot skillet to bring back texture.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 8g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 180mg
Keywords: nasi goreng, Indonesian fried rice, leftover rice recipe, spicy fried rice, sweet soy sauce rice