Nasi Goreng

Serving 6 people

30 min


  • canola oil 2 tablespoons peanut or canola oil, divided
  • chile peppers 2 small chile peppers, seeded and diced
  • cooked brown rice 4 cups cooked and cooled brown rice
  • cucumber 1 small cucumber, sliced
  • eggs 3 large eggs, beaten
  • garlic 3 cloves garlic, peeled
  • low sodium soy sauce 2 tablespoons reduced-sodium soy sauce
  • leafy vegetables 2 cups finely chopped or shredded vegetables, such as yellow bell pepper, cabbage and broccoli
  • scallions 2 scallions, thinly sliced
  • shallots 4 small shallots, peeled
  • tomato 1 medium tomato, sliced
  • whole almonds 2 tablespoons whole almonds
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How to make it

  1. Generously coat a wok or large skillet with cooking spray and heat over medium-high heat.
  2. Pour in eggs, reduce heat to medium-low and cook, lifting the edges so uncooked egg flows underneath, until mostly set, 1 to 2 minutes. Slide out of the pan onto a clean cutting board. When cool enough to handle, cut into thin strips.
  3. Place shallots, garlic, almonds and chiles in a food processor. Process to a thick paste.
  4. Heat 1 tablespoon oil in the wok (or pan) over medium-high heat.
  5. Add the paste and cook until fragrant, about 2 minutes.
  6. Transfer to a small bowl.
  7. Heat the remaining 1 tablespoon oil over medium-high heat.
  8. Add vegetables and cook, stirring, until crisp-tender, about 2 minutes.
  9. Add the shallot paste, soy sauce, kecap manis and rice and stir until combined and heated through, about 2 minutes more.
  10. Transfer the Nasi Goreng to a platter. Top with the strips of egg and scallions. Arrange tomato and cucumber slices around the edges.