Indonesian-style fried rice made from diced pork, cooked rice, finely chopped carrot and spring onion fried in a homemade sweet and spicy sauce. Serve your Nasi Goreng with a fried egg, crispy shallots, chilli oil and prawn crackers.
If you've been lucky enough to visit Indonesia, you've no doubt tried some amazing Nasi Goreng. This Pork Nasi Goreng is my take on this popular fried rice dish. It is slightly simpler and uses pantry staples in place of the traditional kecap manis and Indonesian shrimp paste.
- Pork: I chose to use pork for this recipe. You could either used pre-diced pork from the supermarket, or use pork chops or strips that you cut yourself. Feel free to swap the pork for chicken if you prefer.
- Rice: For this type of recipe, I recommend a long grain rice like Jasmine or Basmati.
- Sauces: This recipe typically calls for kecap manis and Indonesian shrimp paste. As these are not readily available, I've created a toned-down version using more basic pantry staples.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
In a small jug, whisk together the sauce ingredients then set aside. Place a large frying pan over a medium-high heat and add the oil. Add the pork and brown on all sides.
Reduce the heat then add the carrot and crushed garlic to the pan. Cook while stirring for 5 minutes.
Add the cooked rice to the pan and fry for a few minutes. Add the sauce and spring onion and mix everything together.
Turn the heat off and place a lid on the pan while you cook the eggs. Place a second frying pan over a medium heat and fry an egg per serving.
Serve fried rice immediately with optional toppings of a fried egg, prawn crackers, fried shallots, extra spring onions and chilli oil.
Use the prawn crackers to scoop up the rice.
After you've cooked your rice, either in a rice cooker or on the stove top, I recommend drying it out. The best way to do this is to lay it out on a baking tray, separating the rice as you go. I usually do this about an hour before cooking the rest of the recipe.
Yes of course! This is the perfect recipe to use leftover rice in. Simply break it up a little bit with your hands before adding it to the frying pan.
Shrimp (or prawn) crackers can be bought pre-made, or in their raw form from most Asian specialty stores. If you buy the raw version, they need to be cooked in a pot of hot oil.
The cooked rice can be made at least an hour before, or up to one day before cooking. As soon as the cooked rice has cooled to room temperature, it needs to be refrigerated until ready to use.
Store any leftover Nasi Goreng in an airtight container in the fridge for up to two days. Reheat until piping hot.
While this rice dish tastes delicious on its own, it really is elevated to the next level with the yummy toppings! Large shrimp/prawn crackers and perfect for scooping up the rice to eat with your hands.
For a bit of variety, I served my rice in a dome. I firmly packed a small bowl with rice, placed a plate on top, then flipped it over and removed the bowl. Then I added the egg on top. You don't have to do this step, it's totally optional!
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- ¼ cup soy sauce
- 1 Tbsp fish sauce
- 1 tsp crushed chilli
- 1 Tbsp brown sugar
- 2 Tbsp sweet chilli sauce
- 1 tsp oil
- 400g pork, diced
- 1 carrot, finely diced
- 1 clove garlic, crushed
- 4 cups cooked rice
- 1 spring onion, finely sliced
- Fried eggs
- Prawn crackers
- Fried shallots
- Chilli oil
- In a small jug, whisk together the sauce ingredients then set aside.
- Place a large frying pan over a medium-high heat and add the oil. Add the pork and brown on all sides.
- Reduce the heat then add the carrot and crushed garlic to the pan. Cook while stirring for 5 minutes.
- Add the cooked rice to the pan and fry for a few minutes. Add the sauce and spring onion and mix everything together.
- Turn the heat off and place a lid on the pan while you cook the eggs.
- Place a second frying pan over a medium heat and fry an egg per serving.
- Serve fried rice immediately with optional toppings of a fried egg, prawn crackers, fried shallots, extra spring onions and chilli oil.
This is the perfect recipe to use day-old rice in. You could also make fresh rice earlier in the day. The trick to drying the rice out is to spread it on a baking tray up to 1 hour before cooking.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 718Total Fat: 31gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 161mgSodium: 1889mgCarbohydrates: 62gFiber: 2gSugar: 6gProtein: 44g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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