Nasi Goreng is not just Indonesia’s favorite street food; it’s also the country’s national dish.
But guess what?
You don’t need to wander the streets of Indonesia to get an authentic taste of this amazing fried rice.
You can whip up a delicious Nasi Goreng in the comfort of your own kitchen.
Just make sure you use the right spices and, of course, the right type of rice.
Cold Rice, Never Hot Rice
Before I name the best rice varieties for Nasi Goreng, it’s crucial to note that you must always use cold rice when cooking this iconic dish.
For the best results, I love using day-old rice for fried rice.
But in a pinch, you can simply use rice that’s been sitting in the fridge for at least a couple of hours.
Not using freshly cooked rice is the only way to achieve the ideal texture and flavor integration of Nasi Goreng.
Use this technique for all the rice varieties I’ll mention below.
Top Rice Variety for Nasi Goreng: Jasmine Rice
Jasmine rice, which is very commonly used in Southeast Asian cuisines, is the best rice for Nasi Goreng.
In fact, this is also the best rice variety for the classic fried rice you may have already ordered from Asian restaurants.
Wondering why?
Here are the…
Reasons to Use Jasmine Rice for Nasi Goreng
Texture: Jasmine rice’s soft and slightly sticky texture is ideal for Nasi Goreng, as it adds a pleasant chewiness to the dish. Once this rice rests for at least a day before cooking, it also crisps up nicely on the pan, giving each bite a satisfying crunch.
Aroma: As an aromatic grain, Jasmine rice has an innate floral aroma that further enhances the existing richness and flavors of the ingredients and spices used for Nasi Goreng.
Flavor Absorption: Thanks to its slight stickiness, Jasmine rice is amazing at absorbing the flavors of other Nasi Goreng ingredients. Its mild flavor also ensures that it won’t overpower the dish in any way.
Rice Runner-Ups
As much as possible, I stick to using Jasmine rice for Nasi Goreng.
However, there have been a few occasions when Jasmine rice wasn’t available yet I was still craving the dish.
During those times, I tried using rice alternatives.
Not every rice variety I tested turned out well, but the two rice varieties below proved to be excellent substitutes for Nasi Goreng.
Basmati Rice
Basmati rice might not be sticky like Jasmine rice.
However, as it’s also a long-grain and aromatic white rice, this variety still provides a pleasant texture, a subtle aroma, and excellent flavor absorption to Nasi Goreng.
It’s also a readily available rice variety, which I find very handy.
Long-Grain White Rice
Despite not being an aromatic grain, long-grain white rice, is also a great alternative for Nasi Goreng.
Its grains can still develop those classic crispy bits of the dish.
Plus, if you enjoy fluffy-textured fried rice, you’ll appreciate how well this variety delivers just that.
Cooking Fried Rice The Indonesians’ Way
Fried rice, which is usually a homey dish, can also have street food appeal.
That’s what I realized when I first ate Nasi Goreng.
If you also want to taste the authenticity of this dish, with the soul of the Indonesian streets, you better use the best rice for it.
Street-food Style Nasi Goreng
Give your weeknight dinner a street-food twist with this Nasi Goreng recipe that combines tasty chicken, spicy chilies, and crispy rice for a flavorful, easy-to-make meal.
Ingredients
- 2 tablespoons of vegetable oil
- 2 chicken breasts (diced)
- 3 shallots (finely chopped)
- 3 cloves of garlic (minced)
- 1-2 red chilies (finely chopped)
- 1 tablespoon of shrimp paste (terasi)
- 2 cups of day-old jasmine rice
- 2 tablespoons of sweet soy sauce (kecap manis)
- 1 tablespoon of garlic soy sauce (or regular soy sauce)
- 3 green onions (sliced)
- 2 eggs (fried or poached)
- Sliced cucumbers (optional, for garnish)
- Fried shallots (optional, for garnish)
Instructions
- In a large skillet or wok that’s over medium-high heat, heat 1 tablespoon of vegetable oil.
- Add the diced chicken to the skillet and cook until they’re browned (about 5 to 7 minutes). Remove and set aside.
- Add the remaining tablespoon of oil to the skillet.
- Sauté the aromatics, including the shallots, garlic, and red chilies for about a minute or two.
- Stir in the shrimp paste and cook it for one more minute.
- Add the two cups of day-old rice and stir-fry until some grains begin to crisp up (about 3 to 5 minutes).
- Pour in the sweet soy sauce and garlic soy sauce to season the rice. Mix everything thoroughly.
- Return the cooked chicken to the skillet and mix everything once more.
- Stir in the sliced green onions.
- Fry or poach eggs to your preference for topping.
- Serve the Nasi Goreng topped with eggs. Garnish with sliced cucumbers and fried shallots if desired, or choose any other garnishes that you prefer.
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