Gluten Free Nasi Goreng

Total time40 min

Prep time20 min

Cook time20 min

4.9

(10)

This smoky, savory Indonesian fried rice is the kind of weeknight dinner that feels like a restaurant meal — deeply fragrant from shrimp paste and aromatics, with crispy-edged rice and a perfectly fried egg on top. The secret is day-old cold jasmine rice, which holds up beautifully in a screaming-hot wok and develops those irresistible golden, slightly crunchy bits that make fried rice so satisfying. Traditional soy sauce is swapped out for tamari here, and the kecap manis gets a label-check reminder right in the ingredient list, so you're not left guessing at the grocery store. Those two small swaps are really all it takes — the rest of the dish is naturally built on rice, eggs, chicken thighs, and fresh aromatics that need no substitutions at all. Shallots, garlic, and red chilies go into the wok first, building a bold, caramelized base before the chicken and eggs even hit the pan. Serves four, and it comes together fast enough that you'll want to have everything prepped and ready before the heat goes on. Sliced cucumber, tomato, and crispy fried shallots on the side turn it into a full spread that looks as good as it tastes.

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Ingredients

4 servings

4 cups cooked jasmine rice, day-old and cold
3 tbsp tamari
1 tbsp kecap manis (sweet soy sauce — verify gluten free label)
1 tsp shrimp paste (terasi/belacan)
3 tbsp neutral oil, divided
4 shallots, thinly sliced
4 cloves garlic, minced
2 red chilies (such as fresno or long red), thinly sliced
8 oz boneless, skinless chicken thighs, cut into ½-inch pieces
2 large eggs, for the fried rice
2 stalks green onion (scallion), thinly sliced
½ tsp white pepper
½ tsp salt, or to taste

For serving

4 large eggs, for frying
1 tbsp neutral oil, for frying eggs
sliced cucumber, for serving (optional)
sliced tomato, for serving (optional)
fried shallots, for serving (optional)

Instructions

1
In a small bowl, stir together the tamari, kecap manis, and shrimp paste until the shrimp paste is fully dissolved into the sauce. Set aside.
2
Heat 2 tbsp of the neutral oil in a large wok or 12-inch skillet over high heat until shimmering and just beginning to smoke. Add the shallots and cook, stirring frequently, until softened and golden at the edges, about 3–4 minutes.

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