Sambal Fried Rice Recipe | Authentic Indonesian Nasi Goreng
Sambal Fried Rice (Nasi Goreng)
Indonesia's beloved national dish - the perfect way to transform everyday leftover rice into something spectacular with the authentic heat and complex flavours of sambal.
Spice Island Indonesia
Traditional Indonesian Recipe
Authentic Sambal Fried Rice (Nasi Goreng)
Follow this step-by-step visual guide to create Indonesia's national dish with authentic sambal heat and flavor.
Equipment Needed
Traditional round-bottomed cooking vessel ideal for stir-frying
Essential for stirring and tossing ingredients without scratching the wok
For dicing ingredients and slicing garnishes
Safe surface for food preparation
Helpful for breaking up rice clumps
Ingredients
Preferably refrigerated overnight for best texture
Authentic Indonesian chili paste with aromatic spices
For protein and traditional texture
Optional protein addition
Finely diced for aromatic base
Minced fresh for best flavor
Essential for authentic Indonesian flavor
For saltiness and umami
For high-heat cooking
Step-by-Step Instructions
Prepare ingredients
Heat oil in a large wok or frying pan over medium-high heat. Gather all ingredients and have them ready - this dish cooks quickly.
Cook aromatics
Add minced garlic and cook for 30 seconds until fragrant. Add sambal and stir for another 30 seconds to release the flavors.
Add rice
Add the cold, day-old rice to the wok. Break up any clumps and stir-fry for 3-4 minutes until heated through and slightly crispy.
Season the rice
Add soy sauce, fish sauce (if using), and a pinch of salt. Stir well to coat all the rice evenly with the seasonings.
Create egg well
Push rice to one side of the wok. Add beaten eggs to the empty space and scramble them, then mix into the rice.
Add vegetables
Add frozen peas and carrots (if using). Stir-fry for 2-3 minutes until vegetables are heated through.
Final seasoning
Taste and adjust seasoning with more sambal, soy sauce, or salt as needed. The rice should be well-coated and flavorful.
Garnish and serve
Remove from heat. Garnish with sliced green onions, cucumber slices, and fried shallots. Serve immediately while hot.
Interactive Cooking Guide
Follow along step-by-step with time estimates and chef's tips
Heat oil in a large wok or frying pan over medium-high heat. Gather all ingredients and have them ready - this dish cooks quickly.
Equipment needed:
Chef's Tip:
Mise en place (everything in place) is crucial for stir-frying. Have all ingredients prepped and ready before you start cooking.
Add minced garlic and cook for 30 seconds until fragrant. Add sambal and stir for another 30 seconds to release the flavors.
Equipment needed:
Chef's Tip:
The garlic should sizzle immediately. If it doesn't, your oil isn't hot enough.
Important:
Don't let the garlic burn - it will turn bitter. Reduce heat if needed.
Add the cold, day-old rice to the wok. Break up any clumps and stir-fry for 3-4 minutes until heated through and slightly crispy.
Equipment needed:
Chef's Tip:
Day-old rice is essential - fresh rice will become mushy. Break up clumps with your spoon before adding to prevent sticking.
Add soy sauce, fish sauce (if using), and a pinch of salt. Stir well to coat all the rice evenly with the seasonings.
Equipment needed:
Chef's Tip:
Start with less seasoning - you can always add more. The sambal already provides salt and flavor.
Push rice to one side of the wok. Add beaten eggs to the empty space and scramble them, then mix into the rice.
Equipment needed:
Chef's Tip:
This technique keeps the eggs fluffy and prevents them from becoming rubbery. Scramble quickly over high heat.
Add frozen peas and carrots (if using). Stir-fry for 2-3 minutes until vegetables are heated through.
Equipment needed:
Chef's Tip:
Frozen vegetables work great for fried rice. They add color and nutrition without making the dish watery.
Taste and adjust seasoning with more sambal, soy sauce, or salt as needed. The rice should be well-coated and flavorful.
Equipment needed:
Chef's Tip:
This is your chance to perfect the flavor. Each grain of rice should be coated with sauce and have a balanced taste.
Remove from heat. Garnish with sliced green onions, cucumber slices, and fried shallots. Serve immediately while hot.
Equipment needed:
Chef's Tip:
The contrast of cool cucumber with hot rice is traditional. Serve immediately for the best texture and temperature.
🛒 Perfect Ingredients for This Recipe
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📚 Learn More About Indonesian Cuisine
The History of the Spice Islands: Where Your Sambal Comes From
Discover the volcanic islands that created the perfect conditions for the world's most flavorful chilies
Ultimate Guide to Indonesian Sambal
Everything you need to know about Indonesia's most beloved condiment and how to use it
About This Recipe
Nasi Goreng is Indonesia's national dish and one of the most beloved fried rice recipes in the world. This version uses authentic Sambal Bali to create the perfect balance of heat, sweetness, and aromatic spices that make this dish so special.
The key to great nasi goreng is using day-old rice and cooking over high heat. The sambal not only provides heat but also acts as the flavor base that ties all the ingredients together. Unlike Chinese fried rice, Indonesian nasi goreng has a distinctive sweet-spicy profile that comes from the combination of sambal and sweet soy sauce.
Chef's Tips for Perfect Nasi Goreng
Rice Preparation
- • Use jasmine rice for the best texture and flavor
- • Cook rice the day before and refrigerate overnight
- • Break up clumps before adding to the wok
- • Never use freshly cooked warm rice
Cooking Technique
- • Keep the heat high throughout cooking
- • Have all ingredients prepped before starting
- • Don't overcrowd the wok
- • Taste and adjust seasoning at the end
Traditional Serving Style
In Indonesia, nasi goreng is traditionally served with fresh cucumber slices, prawn crackers (keropok), and sometimes a fried egg on top. The cool cucumber provides a refreshing contrast to the spicy rice, while the prawn crackers add a satisfying crunch.
For an authentic presentation, serve the nasi goreng on a banana leaf or in a traditional Indonesian plate, garnished with fried shallots and fresh herbs like cilantro or Thai basil.