Transform your Shabbat dinner with this traditional Indonesian nasi goreng recipe

Got leftover rice in the fridge? Just a few minutes of stirring in a skillet, and it can be transformed into a tantilizing dish

Michal Levy Alhalel|
Nasi goreng is Indonesian-style fried rice. Its seasoning includes soy sauce, fish sauce and turmeric among others. It is a very popular dish in Indonesia, typically served at the center of the table in servings that include fried eggs in a quantity suitable for the number of diners.
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נאזי גורנג: אורז מוקפץ בסגנון אינדונזי
נאזי גורנג: אורז מוקפץ בסגנון אינדונזי
Nasi goreng
(Photo: Boaz Lavi)
Ingredients (serves 4):
  • 2 small red onions, peeled and thinly sliced (about 2mm thick)
  • 3 tablespoons cornflour
  • 1/2 cup + 6 tablespoons canola oil
  • 400 grams chicken breast, cut into medium cubes
  • 3 garlic cloves, peeled and crushed
  • 1 teaspoon turmeric
  • 2 cups cooked rice
  • 2 tablespoons soy sauce + more if desired
  • 1 tablespoon fish sauce
  • 4 eggs
  • Salt
  1. Place the onion rings in a small bowl, add the cornflour, and mix well.
  2. Heat 1/2 cup of oil in a large skillet or wok (the oil should be relatively deep). Add the onions and fry until golden, about 3 minutes. Transfer to a plate lined with paper towels. Clean the skillet.
  3. In the same skillet, heat 2 tablespoons of oil, add the chicken pieces, and fry over high heat for 4-5 minutes, until golden and cooked through. Transfer to the onion plate.
  4. Heat another 2 tablespoons of oil in the same skillet (no need to clean) and add garlic and turmeric, frying for about a minute. Add the rice and fry for another 3 minutes. Add soy sauce and fish sauce, mix well, and cook for another 2-3 minutes. Add the onion and chicken and fry for an additional 2-3 minutes. Taste, and if necessary, add 1-2 tablespoons more soy sauce.
  5. In a separate skillet, heat the remaining 2 tablespoons of oil. Fry eggs to your preferred level of doneness. Season lightly with salt and remove from heat.
  6. Divide the dish among plates, placing an egg on each. Serve hot.
The dish, without the eggs, can be stored for up to 3 days in the refrigerator.
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