Ingredients

  • Serves 2-4 people
  • Fried Rice:

    400 g cooked white rice

  • 50 g chicken thigh, cut into 1½ cm cubes

  • 2 eggs, beaten

  • 15 g fried onions

  • 50 g basil leaves

  • 60 ml cooking oil

  • Ground Spices:

    10 g garlic

  • 20 g shallots

  • 50 g big red chilli

  • 30 g red cayenne pepper

  • 3 g shrimp paste

  • 25 g galangal

  • Seasoning:

    3 g salt

  • 8 g sugar

  • 15 g chicken powder

  • Pickles:

    20 g cauliflower

  • 16 g carrots, cut oblique into ½ cm thick and 3 cm long

  • 16 g cucumber, cut oblique into ½ cm thick and 3 cm long

  • 16 g shallots, halved

  • 15 g green cayenne pepper 

  • 15 g red cayenne pepper 

  • 30 g sugar

  • 50 ml water

  • To complement:

    1 fried egg

  • crackers

Nasi Goreng Sunda (Sundanese Fried Rice)
Recipe Courtesy of
Darmawan

Nasi Goreng Sunda (Sundanese Fried Rice)

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Nasi Goreng Sunda has a distinct taste as compared to most variations of fried rice. This fried rice from Sunda, West Java uses the unique aromatic galangal as one of the basic ingredients. A complete and delicious meal that can be enjoyed at any time of day.
  • Easy
  • 30 min
  • 20 min
  • 15 min
  • 3 steps
  • 26 Ingredients
  • Easy
  • 3 steps
  • 26 Ingredients
  • 30 min
  • 20 min
  • 15 min

Directions

  1. Fry aromatics

    • Blend garlic, shallots, big red chili, red cayenne pepper, shrimp paste and galangal.  Saute the blended puree in oil over medium heat until the spices are cooked and the oil separates from the paste.

    Fry aromatics


  2. Making Sundanese fried rice

    • Add the chicken thigh. Stir well and saute until the chicken is cooked.

    • Add the beaten eggs, stir.

    • Add the white rice and stir until well combined.

    • Add the basil leaves then stir again to mix evenly. 

    Chicken thigh can be replaced with seafood or meat.

    Using refrigerated leftover rice yields the best texture for fried rice.

    Making Sundanese fried rice


  3. Making pickle

    • Boil sugar and water until the sugar dissolves. Set aside.

    • Prepare a bowl and put in the rest of the ingredients.

    • Pour the sugar water into the bowl.

    • Add salt and vinegar and mix well.  Set aside.



Plate and Serve!

  • Transfer the fried rice to a serving plate.

  • Add the pickle, crackers and top off with fried egg.

  • Garnish with fried onions and serve hot.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • Fried Rice:

      400 g cooked white rice

    • 50 g chicken thigh, cut into 1½ cm cubes

    • 2 eggs, beaten

    • 15 g fried onions

    • 50 g basil leaves

    • 60 ml cooking oil

    • Ground Spices:

      10 g garlic

    • 20 g shallots

    • 50 g big red chilli

    • 30 g red cayenne pepper

    • 3 g shrimp paste

    • 25 g galangal

    • Seasoning:

      3 g salt

    • 8 g sugar

    • 15 g chicken powder

    • Pickles:

      20 g cauliflower

    • 16 g carrots, cut oblique into ½ cm thick and 3 cm long

    • 16 g cucumber, cut oblique into ½ cm thick and 3 cm long

    • 16 g shallots, halved

    • 15 g green cayenne pepper 

    • 15 g red cayenne pepper 

    • 30 g sugar

    • 50 ml water

    • To complement:

      1 fried egg

    • crackers

    Nutrition
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