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Nasi Goreng
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How to Cook Nasi Goreng Pinoy Version

Nasi goreng is a flavorful Indonesian fried rice dish, infused with bold spices and often served with a fried egg, grilled meats, and vibrant garnishes.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Beef Recipe
Cuisine: Malaysian/Indonesian
Keyword: Indonesian fried rice, nasi goreng
Servings: 1 serving
Calories: 204kcal
Author: Manny

Ingredients

  • 200 grams beef tenderloin
  • 3 Tbsp. satay peanut sauce see instruction below
  • 1 Tbsp. chopped garlic
  • 1 pc onion chopped
  • 1 pc birds eye chili pepper siling labuyo
  • 30 grams pork cubed
  • 1 cup steamed rice
  • 1 Tbsp. curry powder
  • 1 pc egg fried sunny side up

Ingredients for the satay peanut sauce:

  • 1 tsp. cooking oil
  • 1 pc small red onion chopped
  • 1 clove garlic minced
  • 1 pc birds eye chili pepper siling labuyo, minced
  • 1/4 cup peanut butter
  • 1/2 cup water
  • 1 Tbsp. calamansi juice
  • 1/2 tsp. apple cider vinegar or balsamic vinegar
  • 1/2 tsp. brown sugar

Instructions

How to cook Nasi Goreng:

  • Cut beef tenderloin into strips or barbecue sizes and skewer into bamboo barbecue sticks.
  • Marinate in peanut sauce for about 30 minutes. Grill until done. Set aside.
  • Heat a little cooking oil in a pan and saute garlic until fragrant. Then add the onions and chili pepper until soft.
  • Add pork cubes and stir fry the meat until brown and cooked.
  • Add rice and curry powder and stir cook until rice is evenly coated with curry powder.
  • Serve barbecue with curried rice and topped with fried egg.

How to make satay peanut sauce:

  • Heat oil in a saucepan and saute onion until soft and golden in color.
  • Then add garlic and pepper and saute for about 1 minute.
  • Remove from heat and add the peanut butter and mix to combine.
  • Add water, calamansi juice, vinegar and sugar. Put in a very low heat and simmer for about 3 minutes stirring constantly to avoid burning the sauce.

Notes

Cooking Tips:

Use Day-Old Rice for the Perfect Texture

Freshly cooked rice can be too moist and sticky, making it difficult to achieve the signature fluffy texture of the rice dish. Day-old rice, stored in the fridge, dries out slightly, which helps it absorb flavors better and prevents clumping during frying. If you don’t have leftover rice, spread freshly cooked rice on a tray and let it cool completely before using.

Balance the Heat and Sweetness

It is known for its balance of spicy, savory, and slightly sweet flavors. Adjust the amount of chili peppers based on your spice tolerance, and if you don’t have kecap manis, you can mix soy sauce with a bit of brown sugar as a substitute. Remember, the key is to create a harmony of flavors that complement rather than overpower each other.

Cook Ingredients Separately for Even Cooking

Sautéing garlic, onions, and chili first allows their flavors to bloom before adding other ingredients. Cook the pork cubes thoroughly before mixing them with the rice to ensure they are flavorful and tender. By layering each ingredient and seasoning step-by-step, you’ll achieve a well-rounded dish with distinct flavors in every bite.