Indonesian Nasi Goreng with Kecap Manis, Shrimp Paste, Fried Egg, Crispy Shallots and Prawn Crackers

Make the bumbu paste: if using terasi, wrap the shrimp paste in foil and dry-toast it in a dry pan for 1 minute per side until fragrant and slightly darkened — this transforms raw shrimp paste from pungent to deeply savory. Combine toasted terasi, shallots, garlic, and chilies in a mortar. Pound to a rough paste — or blend with the briefest pulse; the paste should have texture, not be completely smooth.

Ingredients

• For the nasi goreng paste (bumbu):
• 4 shallots, roughly chopped
• 3 garlic cloves
• 2-3 red bird's eye chilies (or 1 large red chili for milder heat)
• 1 tsp terasi (Indonesian shrimp paste) — this is the non-negotiable umami base; if you must substitute, use Thai shrimp paste or 1 anchovy fillet, but the result will be different
• For the fried rice:
• 400g (2.5 cups) cold leftover cooked long-grain or jasmine rice — ideally day-old and refrigerated (fresh warm rice is too moist and clumps; cold rice fries dry and separate)
• 200g (7 oz) small shrimp, peeled and deveined (or substitute chicken, pork, or omit for vegetarian)
• 3 tbsp kecap manis (Indonesian sweet soy sauce — thick, dark, and sweet with palm sugar; do not substitute regular soy sauce)
• 1 tbsp light soy sauce
• 1/2 tsp white pepper
• 2 tbsp neutral oil
• For the fried egg (telur mata sapi — 'cow's eye egg'):
• 2 eggs
• 1 tbsp oil
• For garnish and serving:
• 4 shallots, thinly sliced and fried until golden-crispy (bawang goreng) — or use store-bought
• 3-4 prawn crackers (krupuk udang) — deep-fried in hot oil for 5 seconds until puffed
• 2 tbsp sliced fresh scallions
• 2-3 slices cucumber and tomato (the cool, fresh accompaniment is traditional)
• Sambal oelek or sambal terasi on the side (essential — nasi goreng without sambal is incomplete)

Instructions

1. Make the bumbu paste: if using terasi, wrap the shrimp paste in foil and dry-toast it in a dry pan for 1 minute per side until fragrant and slightly darkened — this transforms raw shrimp paste from pungent to deeply savory. Combine toasted terasi, shallots, garlic, and chilies in a mortar. Pound to a rough paste — or blend with the briefest pulse; the paste should have texture, not be completely smooth.
2. Fry the prawn crackers: heat 3cm of oil to 200°C (390°F) in a small saucepan. Drop in raw krupuk — they will expand dramatically and turn white-opaque within 5 seconds. Remove immediately with a slotted spoon and drain. They must be cooked in very hot oil or they absorb oil and turn greasy instead of puffing. Set aside.
3. Prepare the cold rice: break apart any large clumps of cold rice with your hands before frying. Each grain should be separate. Cold rice from the refrigerator works because the starch has retrograded, making the surface drier and allowing the wok heat to create the characteristic dry, slightly smoky fried texture.
4. Fry the paste: heat 2 tbsp oil in a wok or large heavy pan over the highest possible heat. Add the bumbu paste. Fry, stirring constantly, for 2-3 minutes until the paste darkens, the raw smell transforms to deeply fragrant, and the oil separates from the paste. The paste must be fully cooked — raw paste produces an acrid, sharp flavor instead of the mellow, deeply umami foundation.
5. Add protein: add shrimp to the wok. Toss for 1-2 minutes until just cooked through. Push to the side.
6. Add rice: add the cold rice all at once. Using a spatula, press and fold the rice into the paste — every grain should pick up the dark bumbu. Add kecap manis and light soy sauce. Stir-fry vigorously on maximum heat, pressing the rice against the hot wok surface to create the light smokiness called 'wok hei'. The rice should turn a deep amber-brown from the kecap manis. Season with white pepper. This frying stage takes only 3-4 minutes — speed is essential.
7. Fry the eggs: in a separate small pan, heat oil over high heat. Crack eggs in. Fry without disturbing until the whites are fully set and golden-crispy at the edges but the yolk remains runny. The crispy, lacy white edges are the mark of a proper telur mata sapi.
8. Serve: mound nasi goreng on two plates. Top each with a fried egg. Scatter bawang goreng (crispy shallots) over the rice and egg. Arrange prawn crackers, sliced scallions, cucumber, and tomato alongside. Serve sambal in a small dish. Nasi goreng — literally 'fried rice' — is Indonesia's national dish, eaten at every meal from breakfast through midnight. It was voted the world's second most popular food in a CNN poll. Its genius lies in transforming leftovers into something deeply satisfying through the alchemy of terasi, kecap manis, and high heat.