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Fried Rice

(Nasi Goreng)

From Charmaine Solomon, The Complete Asian Cookbook

Serves: 6-8


  • 3 eggs
  • salt and pepper
  • oil for frying
  • 8 oz. raw shrimp, shelled
  • 1 lb. pork or lean beef steak, cut into thin strips
  • 2 medium onions, chopped roughly
  • 2 cloves garlic
  • 1/2 tsp. dried shrimp paste
  • 4 c. cold cooked rice
  • 6 scallions, thinly sliced
  • 2 tbs. soy sauce
  • 3 tbs. onion flakes
  • 1 cucumber, thinly sliced


  1. Beat eggs with salt and papper. Heat frying pan, add small amount of oil, and make an omelette with half the beaten eggs. Repeat. When cool, roll up omelettes and cut into thin strips.
  2. Put chopped onions, garlic, and shrimp paste into a food processor or blender, and blend to a paste. (If shrimp paste is hard, dissolve it in a little hot water before adding.)
  3. Heat 3 tbs. oil in a large frying pan. Add shrimp and meat, and fry, stirring constantly, until cooked. Add 2 tbs. more oil, and stir in the rice and scallions, tossing and mixing until hot. Sprinkle with soy sauce and mix.
  4. Turn rice out onto a serving platter. Garnish with omelette strips, fried onion flakes and cucumber.


    • Most of the times I have had Nasi Goreng in restaurants, it is served with a single fried egg (easy over) on top. I've also seen it with other garnishes, particularly dried anchovies and fresh chiles.

    Keywords: Indonesian, Rice.