Adam’s Corner Nasi Goreng Black Pepper is a bold, smoky Indonesian fried rice dish that gets its character from a generous hit of coarsely cracked black pepper, sweet soy sauce (kecap manis), and a savory base of shallots, garlic, and shrimp paste. It’s a street-food-style meal that comes together in one wok in about 30 minutes, making it perfect for a weeknight dinner that tastes like it came from a hawker stall. The key is using day-old rice and cooking over high heat to get those slightly charred, chewy grains that soak up the spicy, salty-sweet sauce.
Ingredients
- 4 cups (720 g) cooked jasmine rice, preferably day-old and cold
- 3 tbsp (45 ml) vegetable oil or neutral oil
- 4 shallots, finely chopped (about ¾ cup / 110 g)
- 4 cloves garlic, minced
- 2 red bird’s eye chilies, thinly sliced (optional, for heat)
- 1 tsp (5 g) terasi (shrimp paste), or 1 tbsp fish sauce as substitute
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) soy sauce
- 2 tsp (4 g) coarsely ground black pepper, plus more for serving
- 2 large eggs, lightly beaten
- 1 cucumber, sliced, for serving
- 2 tomatoes, cut into wedges, for serving
- Fried shallots, for garnish (optional)
Instructions
- If using fresh rice, spread it on a tray and let it cool completely, or refrigerate for at least 2 hours. Day-old rice is drier and fries better.
- Heat a wok or large skillet over high heat until smoking. Add the oil and swirl to coat.
- Add the shallots, garlic, and chilies (if using). Stir-fry for 1–2 minutes until fragrant and lightly golden.
- Add the shrimp paste (or fish sauce) and stir for 30 seconds to bloom its aroma.
- Push the aromatics to one side of the wok. Pour the beaten eggs into the empty side and scramble them quickly until just set, about 30 seconds.
- Add the cold rice to the wok. Break up any clumps with a spatula and toss everything together.
- Add the kecap manis, soy sauce, and black pepper. Stir-fry vigorously for 3–4 minutes, letting the rice hit the hot surface to get slightly charred spots.
- Season with salt if needed (kecap manis and soy are already salty).
- Remove from heat and divide among plates. Top with cucumber, tomato, and fried shallots. Serve with extra black pepper on the side.
Tips
- Use cold, day-old rice: Freshly cooked rice is too moist and will turn mushy. Spread it on a tray and refrigerate uncovered for at least 2 hours, or up to overnight.
- Substitute shrimp paste: If you can’t find terasi, use 1 tablespoon of fish sauce added with the soy sauces. It won’t be identical but adds a similar umami depth.
- Adjust heat: Bird’s eye chilies are very spicy. For a milder version, remove the seeds or use a milder red chili like Fresno.
- Don’t over-stir: Let the rice sit in the wok for a few seconds between tosses to develop that smoky, charred flavor.
Serving Suggestions
Serve the nasi goreng as a main dish with a fried egg on top (sunnyside up or over easy) for extra richness. Add a side of pickled vegetables or a simple cucumber salad to cut through the pepper heat. For a more substantial meal, pair with satay skewers or fried chicken.
Variations
- Chicken or Shrimp: Add 1 cup (150 g) of diced cooked chicken or peeled shrimp during step 5, cooking until heated through before adding the rice.
- Vegetarian: Omit the shrimp paste and add 1 tablespoon of soy sauce plus 1 teaspoon of mushroom powder or a splash of vegetable broth for umami.
- Extra Black Pepper: For a real pepper punch, use 1 tablespoon (6 g) of cracked pepper and add a pinch of white pepper as well.
- Add veggies: Toss in shredded cabbage, carrots, or green beans with the aromatics for added texture and nutrition.
Storage and Reheating
Refrigerate leftover nasi goreng in an airtight container for up to 4 days. To reheat, use a wok or skillet over medium-high heat with a splash of water or oil, stirring until hot and slightly crispy again. Alternatively, microwave in 30-second bursts, stirring in between. Do not leave at room temperature for more than 2 hours.
Frequently Asked Questions
Can I use brown rice? Yes, but brown rice is chewier and less sticky, so the texture will be different. Use cold, cooked brown rice and increase the oil slightly to prevent sticking.
Is shrimp paste essential? It adds a distinctive savory funk that’s traditional, but you can skip it or use fish sauce. The dish will still be delicious, just less complex.
What if I don’t have kecap manis? Mix 2 tablespoons of dark soy sauce with 1 tablespoon of brown sugar or molasses as a quick substitute. It won’t be as thick, but it will add the needed sweetness.
Can I make it ahead for a party? Yes, you can cook it up to 2 days ahead and reheat in a wok. The flavor actually deepens overnight. Just add a little water or oil when reheating to refresh the texture.
Why is my rice mushy? This usually happens because the rice is too fresh or wet. Make sure the rice is cold and dry, and don’t add too much sauce at once. Cook over high heat to evaporate excess moisture.
Is this dish very spicy? The black pepper gives a warm, pungent heat, not a fiery one. The chilies add extra heat, so adjust the amount to your preference. For a mild version, omit the chilies entirely.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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