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.
Ingredients
- 4 cups cooked jasmine rice (preferably day-old and refrigerated)
- 2-3 tablespoons Spice Island Sambal Bali
- 3 large eggs, beaten
- 200g (7 oz) chicken breast or prawns (shrimp), diced (optional)
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons sweet soy sauce (kecap manis)
- 1 tablespoon light soy sauce
- 2 tablespoons vegetable oil
- 2 spring onions (scallions), sliced
- 1 cucumber, sliced (for serving)
- Prawn crackers (keropok) for serving
- Fried shallots for garnish (optional)
Instructions
- 1
Prepare all ingredients before cooking. Break up any clumps in the cold rice with your hands or a fork.
- 2
Heat 1 tablespoon oil in a large wok or frying pan over high heat. Add beaten eggs and scramble until just set. Remove and set aside.
- 3
Add remaining oil to the wok. Add diced chicken or prawns (if using) and cook for 3-4 minutes until nearly cooked through.
- 4
Add onion and garlic to the wok. Stir-fry for 2-3 minutes until fragrant and onion is translucent.
- 5
Add the sambal bali and stir-fry for 30 seconds until fragrant. Be careful not to burn it.
- 6
Add the cold rice to the wok, breaking up any remaining clumps. Stir-fry for 3-4 minutes, ensuring the rice is heated through and well-coated with sambal.
- 7
Add both soy sauces and the scrambled eggs back to the wok. Stir-fry for another 2-3 minutes until everything is well combined and heated through.
- 8
Taste and adjust seasoning. Add more sambal for heat, or soy sauce for saltiness.
- 9
Remove from heat and garnish with sliced spring onions and fried shallots. Serve immediately with cucumber slices and prawn crackers.
Nutrition Information
Chef's Tips
For best results, use authentic Indonesian sambal from Spice Island Indonesia. The quality of your sambal will significantly impact the final flavor of this dish.
Spice Island Indonesia
Traditional Indonesian Recipe
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What You'll Need
A quick pantry and equipment check before you begin. Use the brands available to you.
- Kecap Manis (sweet soy sauce)Sweet, thick Indonesian soy — key to nasi goreng & marinades
- Sambal OelekThe chilli base for most Indonesian dishes
- Terasi / Belacan (shrimp paste)The umami backbone of authentic sambal
- Jasmine / Long-grain RiceThe foundation for fried rice and every meal
- Carbon Steel WokHigh-heat stir-frying for nasi goreng and more
- Rice CookerPerfect rice every time, hands-off
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.
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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.
Keep Cooking
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