Quick & Easy Nasi Goreng

Nasi Goreng. Delicious rice stir fried in a savory, tangy sauce with aromatics and spam with a crispy fried egg on top. A delicious main dish ready in 30 minutes!

5 from 3 votes

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Asian, South-East Asian

Servings

Calories per serving 1094 kcal

Ingredients

Fried Rice

500 grams cooked jasmine rice day old
170 grams spam diced (or sub with ham, sliced chicken, ground beef or pork)
3 eggs
1 shallot finely sliced
2 cloves garlic minced
3-5 tablespoon vegetable oil or any neutral oil

Stir Fry Sauce:

2 tablespoon Kecap Manis (If you don't have this ingredient, substitute with 2 tablespoon dark soy sauce with 2 tablespoon brown sugar)
1 tablespoon dark soy sauce
2 tablespoon tomato paste
1 teaspoon sesame oil
2 teaspoon brown sugar or cane sugar/palm sugar
1 teaspoon fish sauce or shrimp paste
11 grams tamarind pulp

Toppings:

1 shallot thinly sliced
1 cucumber sliced
2 tomatoes sliced into wedges
1 red chili pepper sliced
2 green onions finely sliced
1 lime sliced into quarters

Instructions

In a small bowl, mix tamarind paste and 2 tablespoon hot boiling water. Mash the paste up until it becomes a thick liquid. Remove and discard the pulp by running it through a fine sieve reserving the concentrate you created.
In another small bowl, combine stir-fry sauce ingredients as listed and add the tamarind concentrate. Set aside.
To make the crispy shallots: In a hot wok or large pan on low-medium heat, add only 2 tablespoon of vegetable oil. Heat oil and then toss in one sliced shallot. Fry until they become browned and crispy on both sides. Remove with a slotted spoon and transfer to a small bowl leaving the remaining oil in the pan.
Raise heat to medium high heat and add in the remaining shallot, spam and garlic. Stir fry for about 3 minutes until spam is slightly browned.
Add in day-old cooked rice and break apart. Stir fry for 1-2 minutes until it begins to steam.
Pour in sauce and give it a good stir fry. Once rice is thoroughly covered in sauce, immediately remove and transfer to a serving plate. Do not overcook. Keep warm by covering it.
Clean wok or pan. On medium-high heat, add remaining vegetable oil. Crack first egg into a bowl and slide the egg into the hot oil to shallow fry until you get crispy edges. The egg yolk should be runny. Repeat this process for remaining eggs. Transfer over fried rice.
Serve fried rice with sliced cucumbers, tomatoes, red chili, green onion, crispy shallots and limes. Enjoy!

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