Yeo’s Nasi Goreng Paste is a convenient shortcut to authentic Indonesian-style fried rice, a fragrant dish of wok-charred rice tossed with a sweet-savory chili paste, typically served with a fried egg. This recipe uses the paste as the flavor base, letting you get a deeply satisfying meal on the table in under 30 minutes. It works because the paste already balances the heat, sweetness, and umami, so you only need to focus on getting the rice texture right.
Ingredients
- 4 cups (740 g) cooked and cooled jasmine rice (day-old is best)
- 3 tbsp (45 ml) vegetable oil, divided
- 2 large eggs, beaten
- 1 small onion, finely chopped (about 1/2 cup / 75 g)
- 2 cloves garlic, minced
- 1/2 cup (75 g) frozen peas and carrots, thawed
- 1/2 cup (75 g) cooked small shrimp (optional)
- 3 tbsp (45 g) Yeo’s Nasi Goreng Paste (adjust to taste)
- 1 tbsp (15 ml) soy sauce (optional, for extra saltiness)
- 1/2 tsp (2 g) salt, or to taste
- 1/4 tsp (1 g) white pepper (optional)
- For serving: 4 fried eggs, sliced cucumber, tomato wedges, and crispy fried shallots
Instructions
- If using day-old rice, break up any clumps with your fingers. If using fresh rice, spread it on a baking sheet to cool and dry for 10 minutes.
- Heat 1 tbsp (15 ml) of oil in a large wok or nonstick skillet over medium-high heat. Add the beaten eggs and scramble until just set, about 1 minute. Remove from the wok and set aside.
- Add the remaining 2 tbsp (30 ml) oil to the same wok. Add the onion and garlic, and stir-fry until fragrant and translucent, about 2 minutes.
- Add the peas and carrots (and shrimp, if using) and stir-fry for 2 minutes until heated through.
- Add the Yeo’s Nasi Goreng Paste and stir-fry for 1 minute until the oil turns reddish and the paste is fragrant.
- Add the rice, breaking up any clumps with a spatula. Toss and stir-fry for 3-4 minutes, ensuring the rice is evenly coated with the paste. The rice should be hot and slightly charred in spots.
- Return the scrambled eggs to the wok. Add soy sauce (if using), salt, and white pepper (if using). Toss everything together for another minute.
- Serve immediately, topped with a fried egg, cucumber slices, tomato wedges, and crispy shallots.
Tips
- Use cold, dry rice: Freshly cooked rice is too moist and will become mushy. Day-old rice that has been refrigerated is ideal. If using fresh, spread it out on a tray and let it air-dry for 10-15 minutes.
- High heat is key: A hot wok or skillet gives the rice a smoky “wok hei” flavor. Don’t overcrowd the pan; cook in batches if needed.
- Adjust the paste: Yeo’s Nasi Goreng Paste has a moderate heat level. Start with 2 tablespoons for a milder version, and add more to taste. You can also add a dash of sambal oelek or chili flakes for extra heat.
- Substitutions: No Yeo’s paste? Use 2 tablespoons of sambal oelek mixed with 1 teaspoon of brown sugar and 1 teaspoon of fish sauce. This will be less sweet, so you might add a pinch of sugar.
Serving Suggestions
Nasi goreng is traditionally served with a fried egg on top (sunny-side-up or over-easy), along with fresh cucumber slices and tomato wedges to cut the richness. Add a side of prawn crackers (krupuk) and a wedge of lime to squeeze over everything. For a heartier meal, serve with satay skewers or grilled chicken.
Variations
- Chicken Nasi Goreng: Add 1 cup (150 g) of diced cooked chicken breast along with the vegetables in step 4.
- Vegetarian: Omit the shrimp and use 1/2 cup (75 g) of firm tofu, cubed and pan-fried until golden, in place of the shrimp. Use soy sauce instead of fish sauce if you’re using it.
- Spicy Seafood: Add 1/2 cup (75 g) of squid rings or mussels along with the shrimp. Cook until the squid is opaque and just cooked through, about 2 minutes.
- Extra Veggie: Add shredded cabbage, bean sprouts, or chopped green beans in step 4. Stir-fry until just tender-crisp.
Storage and Reheating
Refrigerate leftover nasi goreng in an airtight container within 2 hours of cooking. It will keep for 3-4 days. To reheat, place it in a hot wok or skillet with a splash of water or oil over medium-high heat, stirring frequently until piping hot (165°F / 74°C). You can also microwave it in 30-second intervals, stirring in between, but the wok method yields better texture.
Frequently Asked Questions
Can I use brown rice instead of white? Yes, brown rice works well, but it will have a chewier texture and a nuttier flavor. Make sure it’s cooked and cooled thoroughly before stir-frying.
Is Yeo’s Nasi Goreng Paste very spicy? It has a mild to moderate heat level, more savory-sweet than fiery. If you’re sensitive to spice, start with 2 tablespoons and taste before adding more.
Can I make this without a wok? Absolutely. A large nonstick skillet or a cast-iron pan works just as well. The key is to get it hot before adding the rice.
What if I don’t have day-old rice? Cook the rice, spread it on a baking sheet, and refrigerate it uncovered for 15-20 minutes to dry it out. Or, use a rice cooker and let the rice sit for 10 minutes after cooking, then fluff and proceed.
Can I freeze nasi goreng? Yes, you can freeze it in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat in a hot pan. The texture will be slightly softer, but it’s still delicious.
Is the paste gluten-free? Yeo’s Nasi Goreng Paste contains soy sauce, which typically contains wheat. Check the label; if you need gluten-free, look for a tamari-based substitute or use a gluten-free soy sauce in the recipe.
Related
- Rasgulla Recipe Without Maida (Soft & Spongy)
- Quick Indian Vegetarian Dhokla Recipe
- Rasgulla Calories Per 100g & Full Recipe
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