Nasi Goreng (Indonesian Fried Rice)


  • 1 tsp. dried shrimp paste
  • 1 tbsp. dark brown sugar
  • 2 shallots, roughly chopped
  • 2 cloves garlic, minced
  • 2 red Holland chiles, stemmed, seeded, and roughly chopped
  • ¼ cup peanut oil
  • 4 eggs
  • Kosher salt, to taste
  • 5 cups cooked white rice
  • 4½ tsp. kecap manis (sweet soy sauce)
  • 2 small cucumbers, halved lengthwise, sliced crosswise diagonally, for serving



  • Place shrimp paste on a piece of foil; fold around to form a packet. Heat a gas or electric burner over medium-high heat; using tongs, hold packet on burner, and cook, turning once, until toasted and fragrant, about 2 minutes; cool. Unwrap and transfer to a small food processor with sugar, shallots, garlic, chiles, and 2 tbsp. water; purée until smooth. Set flavoring paste aside.
  • Heat oil in a 12″ skillet over medium-high heat. Add eggs, season with salt, and cook until yolks are just cooked through and crisp at the edges, about 4 minutes. Using a spoon, transfer to a plate; set aside. Return skillet to medium heat and add flavoring paste; cook, stirring, until fragrant, about 3 minutes. Increase heat to high, add rice, breaking up clumps, and cook, stirring, until heated through, 6 to 8 minutes. Add soy sauce, and cook, stirring, until evenly combined, about 30 seconds more. Season with salt and divide among serving plates; place an egg on top of each serving, and serve with cucumbers on the side.