Nasi Goreng Tek-Tek (Indonesian Fried Rice)

A classic Indonesian street food fried rice, traditionally cooked with a rhythmic 'tek-tek' sound from the wok hitting the stove. This recipe captures the authentic flavors and textures of Nasi Goreng Tek-Tek.

Prep Time

15 minutes

Total Time

35 minutes

Calories

557 kcal

Difficulty

Medium

Equipment

0 items

Cost

£1.93/serving

Meal Type:

Lunch•Dinner

Cuisine:

Asian•Chinese

Main Ingredient:

Chicken•Seafood•Shellfish•Eggs•Rice

Cooking Style:

Stir-Fry

Occasion:

Weeknight Dinner

Mood:

Light & Fresh•Spicy

Ingredients

Servings

2cupscooked rice(day-old is best)

£0.60

2tablespoonsvegetable oil

£0.08

2cloves garlic, minced

£0.10

1shallot, minced

£0.25

1red chili, thinly sliced(adjust to taste)

£0.20

1egg, lightly beaten

£0.30

0.5cupshredded chicken or shrimp(optional, can be omitted for vegetarian)

£1.50

2tablespoonssweet soy sauce(kecap manis)

£0.15

1tablespoonsoy sauce

£0.15

1teaspoonshrimp paste , optional(terasi or belacan)

0.5teaspoonground white pepper

£0.03

0.3teaspoonsalt(or to taste)

£0.01

1green onion, chopped, for garnish

£0.20

Fried egg, for serving(optional)

£0.30

Pickled cucumbers and carrots , for serving (optional)(acar)

Krupuk , for serving (optional)(Indonesian crackers)

Total Cost

£3.87

£1.93 per serving

Instructions

1.
Prepare the ingredients: Mince garlic and shallot. Slice chili peppers thinly. Shred cooked chicken or prepare shrimp if using. Have all sauces and spices ready.
2.
Heat a wok or large skillet over medium-high heat. Add vegetable oil.
3.
Scramble the egg: Pour the beaten egg into the hot wok and scramble quickly until cooked through. Remove the egg from the wok and set aside. Chop into bite-sized pieces.
4.
Sauté aromatics: Add minced garlic, shallot, and sliced chili to the wok. Sauté until fragrant and lightly golden, about 1-2 minutes. Be careful not to burn the garlic.
5.
Add protein (optional): If using chicken or shrimp, add it to the wok and cook until heated through and slightly browned.
6.
Add rice and sauces: Add the cooked rice to the wok. Break up any clumps with a spatula. Add sweet soy sauce (kecap manis), soy sauce, shrimp paste (if using), white pepper, and salt. Mix well, ensuring the rice is evenly coated with the sauces.
7.
Stir-fry: Stir-fry the rice vigorously for 5-7 minutes, or until heated through and slightly browned. Keep the rice moving to prevent sticking and to develop the characteristic wok hei (smoky flavor).
8.
Add egg back in: Add the scrambled egg back into the wok and mix well with the rice.
9.
Serve: Garnish with chopped green onion. Serve hot, optionally with a fried egg on top, pickled cucumbers and carrots (acar), and krupuk (Indonesian crackers).

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My Notes

Nutrition Information

Nutrition per serving (250g)

557 kcal / 2333 kJ

Carbs

59g

23% of RDA

Fat

22g

31% of RDA

Protein

29g

58% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

9 g

10% of RDA

Sodium

2588 mg

113% of RDA

Saturated Fat

4 g

20% of RDA

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

Gado-Gado Spring Rolls with Peanut Dipping Sauce

Fresh and vibrant spring rolls inspired by Indonesian Gado-Gado, served with a creamy and spicy peanut dipping sauce.

30 minutes

4 servings

Easy

"These spring rolls offer a lighter, fresher alternative to the fried rice while staying within the Indonesian culinary realm. The peanut sauce echoes the nutty notes sometimes found in nasi goreng, and the fresh vegetables provide a cooling contrast to the spicy rice, preparing the palate nicely."

Dessert

Mango Sticky Rice Spring Rolls with Coconut Drizzle

A light and refreshing dessert inspired by mango sticky rice, perfect after a spicy Nasi Goreng. Crispy spring rolls filled with sweet sticky rice and juicy mango, drizzled with creamy coconut.

30 minutes

4 servings

Easy

"This dessert incorporates the essence of mango sticky rice in a lighter, more refreshing way. The sweetness of the mango and coconut milk provides a soothing counterpoint to the savory and spicy flavors of the Nasi Goreng, while the spring roll wrapper maintains the Asian theme and adds a playful textural element."