“It is no wonder that Indonesians eat nasi goreng for breakfast, lunch, and dinner,” says Lara Lee, the author of Coconut and Sambal: Recipes from My Indonesian Kitchen. Leftover rice is transformed into an umami-laden fried rice topped with a crispy fried egg and a side of crunchy kerupuk (savory prawn crackers that stimulate the appetite). Named as one of Indonesia’s national dishes and described by some as the world’s greatest comfort food, nasi goreng is often seasoned with a combination of light soy, the fermented sweet soy sauce kecap manis, chiles, turmeric, and white pepper. Lee’s version is a feast of texture and flavor, adding the fresh citrusy zing of the lemongrass and makrut lime to the sambal matah, a beloved condiment eaten all over the island of Bali. (If you want to make it vegan, simply omit the fried egg.)
Recipe information
Yield
2–4 servings
Ingredients
Sambal Matah
4
2
2
2
1
1
Nasi Goreng
3
½
2
1
¼
1
3
2
4
1
½
2
1
Preparation
Sambal Matah
Step 1
Place shallots in a small bowl and sprinkle with a generous pinch of salt. Let sit at least 15 minutes. This will take the raw edge off them.
Step 2
Mix makrut lime zest and juice, makrut lime leaves, lemongrass, chiles, ginger, and garlic in a small bowl to combine. Add shallots and add palm sugar to taste. Taste and season with more salt and/or lime juice if needed. Drizzle with oil; set aside.
Nasi Goreng
Step 3
Heat 2 Tbsp. oil in a large wok or skillet over medium. Add leek and shallots and cook, stirring, until just softened, about 5 minutes. Add chile and turmeric and cook, stirring, 2 minutes, then add bok choy and cook, stirring, 1 minute.
Step 4
Add rice to pan and cook, breaking up any clumps with a wooden spoon and stirring to combine well, until rice is warmed through. Add kecap manis, soy sauce, tomato purée, and vinegar and stir well to combine, then stir in sambal matah. Remove fried rice from heat and season with salt and pepper.
Step 5
Meanwhile, heat remaining 1 Tbsp. oil in a large nonstick skillet over medium. Crack eggs into pan and cook until whites are partially cooked, 2–3 minutes. Tilt pan and spoon hot oil over egg whites until fully cooked (I like my yolk runny, but cook yours to your liking). Season with salt.
Step 6
Divide fried rice between plates and top with fried shallots, scallion and a fried eggs. Serve with crackers if desired.
Step 7
Recipe excerpted with permission from Coconut & Sambal, by Lara Lee (Bloomsbury Publishing). Copyright © 2020.
Leave a Review
Reviews (24)
Back to TopThis recipe is so simple and wonderful! I didn't have lemongrass or scallions and subbed lime for the lime leaves and red onion for shallots (blasphemous, I know, but trying times here) and made it anyway! It was delicious, quick, and flavorful.
Anonymous
Minneapolis
10/15/2020
Hlp
Anonymous
10/16/2020
What a great weeknight treat, can't wait to try!
Anonymous
Brooklyn, NY
10/16/2020
It's perfect. It's so delicious. I used carrot and spinach instead of bok choy
Anonymous
Indonesia
11/8/2020
Way too hot for us! Flavors were good, but not a keeper for me. I don't like my mouth and lips to feel scorched!
Anonymous
Philadelphia, PA
1/11/2021
This was... weirdly sweet? It might be my fault - I couldn't find kecap manis so I made my own based on a recipe I found (soy sauce + brown sugar). That plus the sugar in the sambal matah just made for a sticky, almost candy-like concoction that is not the nasi goreng I am used to. The chiles were basically raw and VERY spicy. If I made it again, I would cut way down on the sugar and chiles. All in all, not really for me. My husband said he liked it though, so I guess it's a wash?
Anonymous
Los Angeles
1/26/2021
Is the rice already cooked before adding to the recipe?
Jeff
7/13/2021