Make Incredible Nasi Goreng in Just 15 Minutes

Sometimes the simplest food is the best—take nasi goreng as an example. One of the national dishes of Indonesia, this simple fried rice is also popular in Malaysia and Singapore. Though chicken, shrimp, or other ingredients can be mixed in, it's typically served plain, for breakfast, with nothing more than a fried egg on top.

But just because there's not a lot of stuff in the rice doesn't mean it's bland or boring. Quite the opposite. The rice is quickly fried in a base of garlic, chilies, and sugar, then tossed with soy sauce. The whole thing takes only minutes to cook, but each bite is full of deep, umami-rich flavor, permeated by a pleasant heat that doesn't overpower.

While the recipe traditionally calls for shrimp paste and kecap manis (sweetened soy sauce), we've adapted it to make it much easier to create in an American kitchen. Italian anchovy paste makes a worthwhile substitute for shrimp paste as it's similarly packed with umami. And while the flavor is subtle and not at all fishy, you can omit it if you'd like. Similarly, we've swapped the kecap manis for a mixture of soy sauce and molasses to replicate the thick, sweet texture and flavor.

Fried rice is popular the world over as a fast and delicious way to use up leftover rice, but what if there's no cooked rice in your fridge? Minute® Ready to Serve Rice to the rescue! Straight out of the convenient, BPA-free container, this rice provides the ideal texture for making the ultimate fried rice: dry, with distinct grains, producing a chewy yet tender fried rice. Plus, you don't need an extra pot (or a rice cooker) to make it. Use the jasmine, basmati, or long-grain white rice variety in this recipe for equally tasty results.

Once you stock your pantry with the right ingredients—including Minute® Ready to Serve Rice—this Indonesian staple will be at your fingertips, any time of day.

Nasi Goreng

Active Time: 15 minutes
Total Time: 15 minutes
Yield: Serves 2
Special Equipment: Wok

Notes: Nasi goreng traditionally calls for palm sugar, but we used brown sugar here, as it's widely available; feel free to substitute palm sugar if you can find it.

Ingredients

1/2 teaspoon anchovy paste
1/2 teaspoon vegetable oil
1 red chili, seeded and finely chopped
2 cloves garlic, minced
1 teaspoon (4g) dark brown sugar (see note above)
1 recipe Crispy Fried Eggs (makes 2 eggs), for topping rice
2 Minute® Ready to Serve Rice cups (white, basmati, or jasmine)
2 teaspoons soy sauce
2 teaspoons molasses

Directions

1. In a small bowl, thoroughly mix together anchovy paste, vegetable oil, chili, garlic, and brown sugar. Set aside.
2. Prepare Crispy Fried Eggs according to recipe. Transfer to a paper towel–lined plate while you prepare the rice.
3. Heat wok over medium heat; add chili/garlic mixture and saute for 30 seconds. Add rice to wok, straight from the cups (do not microwave), crumbling any clumps. Stir until rice is well coated. Add soy sauce and molasses, stir again, and remove from heat.
4. Divide between 2 bowls or plates and top each with a fried egg. Serve right away.