Rice Dishes

Authentic Nasi Goreng Recipe: Singaporean Fried Rice

A comforting plate of Singaporean Nasi Goreng is defined by its smoky 'wok hei' and the deep umami of fermented shrimp paste. This home-style version uses a fresh hand-pounded rempah and is served with a signature crispy fried egg and crunchy ikan bilis for the perfect texture.

Prep: 15 min
Cook: 20 min
Serves: 4
Level: Medium
Per serving: 520 kcal

Ingredients

4 cups Long-grain white rice, cooked and chilled overnight
5 pieces Small shallots (for rempah)
3 pieces Garlic cloves (for rempah)
2 pieces Red finger chilies (for rempah)
2 pieces Bird's eye chilies (cili padi)
1 tsp Belacan (shrimp paste), toasted
150 g Chicken thigh, thinly sliced
8 pieces Small prawns, peeled and deveined
2 tbsp Kecap manis (Indonesian sweet soy sauce)
1 tbsp Light soy sauce
0.25 cup Dried anchovies (ikan bilis)
4 pieces Large eggs
4 tbsp Vegetable oil

Method

Prepare the rempah (spice paste) by pounding the shallots, garlic, red chilies, bird's eye chilies, and toasted belacan in a mortar and pestle until a slightly coarse paste forms.
Heat 2 tablespoons of oil in a wok over medium heat. Fry the ikan bilis until crispy and golden brown. Remove and drain on paper towels.
In the same oil, fry the eggs sunny-side up (telur mata kerbau) until the edges are crispy but the yolk is still runny. Remove and set aside.
Add the remaining oil to the wok and turn the heat to high. Add the prepared rempah and stir-fry for 3-4 minutes until fragrant and the oil begins to separate (pecah minyak).
Toss in the chicken slices and prawns, stir-frying until the chicken is cooked through and the prawns turn pink.
Add the chilled rice into the wok. Use the spatula to break up any clumps. Stir-fry vigorously to coat every grain of rice with the rempah.
Pour the kecap manis and light soy sauce over the rice. Continue stir-frying on high heat for another 3-5 minutes, allowing the rice to caramelize slightly and develop 'wok hei'.
Divide the rice into four plates. Top each with a fried egg and a sprinkle of crispy ikan bilis. Serve with fresh cucumber slices and tomato on the side.

Notes

Always use overnight rice that has been refrigerated; fresh rice is too moist and will turn mushy when fried.

Toasting the belacan in a dry pan for a minute before pounding releases a much deeper, authentic aroma.

If you don't have a mortar and pestle, a small food processor works, but try not to over-process it into a watery liquid.

For extra heat, leave the seeds in the bird's eye chilies.

Questions

Can I make Nasi Goreng without belacan?

While belacan provides the signature umami funk of Singaporean Nasi Goreng, you can substitute it with a tablespoon of fish sauce or dried shrimp, though the flavor profile will change.

Why is my fried rice sticking to the wok?

This usually happens if the wok isn't hot enough or if the rice is too fresh and wet. Ensure the wok is smoking hot before adding the oil and rice.

What is the best type of rice to use?

Long-grain jasmine rice is the standard for Singaporean home cooking as the grains remain distinct and firm.

Is Nasi Goreng supposed to be very sweet?

Singaporean style is generally more savory and spicy than the Indonesian version, which uses more kecap manis. Adjust the sweet soy sauce to your preference.