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In a large deep frying pan, heat the oil over medium heat Recipe

In a large deep frying pan, heat the oil over medium heat Recipe
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4.9 from 63 reviews

Beef Nasi Goreng is a classic Indonesian fried rice dish featuring extra lean ground beef, aromatic vegetables, and punchy flavors from shrimp paste, sambal oelek, and a well-balanced soy-based sauce. Served with a fried egg, fresh cucumber, and tomatoes, it’s a comforting, protein-packed meal that’s deeply savory with subtle sweetness and a hint of spice.

Ingredients

For the Rice

  • 180g (1 cup) uncooked white rice

For the Beef and Vegetables

  • 450g (1 lb) extra lean ground beef (mince, 5% fat)
  • 1 small onion, finely diced
  • 1 small red pepper, finely diced
  • 2 cloves garlic, crushed
  • 2 teaspoons shrimp paste (or fish sauce)
  • 2 teaspoons sambal oelek (or 1 red chilli, deseeded and finely chopped)
  • 1 tablespoon tomato paste (puree)
  • 2 tablespoons dark soy sauce
  • 2 tablespoons light soy sauce
  • 1.5 tablespoons maple syrup (or honey)
  • Pinch of black pepper
  • 2 teaspoons oil
  • 4 spring onions, finely chopped

For Serving

  • 4 large eggs
  • 4 baby cucumbers, sliced
  • 4 medium tomatoes or 16 cherry tomatoes, quartered

Instructions

  1. Prepare the Rice: Cook the rice the night before. In a saucepan, add the uncooked rice and 480ml water. Bring to a boil, then reduce to a simmer until most of the liquid is absorbed. Cover with a lid, turn off the heat, and let the rice sit for 12 minutes to finish cooking gently, ensuring perfectly fluffy grains. Cool the rice, then refrigerate overnight. This results in firm, non-sticky rice essential for fried rice dishes.
  2. Sauté Aromatics: In a large, deep frying pan, heat the oil over medium heat. Add the finely diced onion and crushed garlic, and sauté until soft and fragrant—about 2-3 minutes.
  3. Cook Beef and Vegetables: Add the ground beef and red pepper to the pan. Cook, stirring and breaking up the beef with a wooden spoon, until browned and cooked through.
  4. Build Flavor: Stir in the sambal oelek (or chilli), shrimp paste (or fish sauce), tomato paste, both soy sauces, maple syrup (or honey), and a pinch of black pepper. Mix thoroughly so the beef is glossy and coated in the savory, slightly sweet sauce.
  5. Combine Rice and Beef Mixture: Remove the chilled rice from the fridge and break up any clumps. Lightly spray with low-calorie spray if desired. Add the rice to the pan with the beef, stirring constantly until the grains are coated evenly and well combined with the sauce.
  6. Finish and Garnish: Stir in the chopped spring onions, reserving a small handful for garnish if you like. Taste and adjust seasoning if needed.
  7. Fry Eggs: In a separate pan, fry the eggs to your preferred doneness (sunny-side up is most traditional for nasi goreng).
  8. Serve: Divide the nasi goreng among plates, topping each portion with a fried egg. Serve alongside sliced cucumber and tomatoes for freshness. Dig in while hot!

Notes

  • Nutritional information is provided per serving—see below for complete details.
  • This dish is dairy free and high in protein.
  • For extra freshness, add a handful of coriander (cilantro) or a few slices of red chilli for more heat.
  • Chilled, day-old rice is essential for proper texture; freshly cooked rice results in sticky fried rice.
  • Customize vegetables with green beans, carrots, or peas if desired.
  • Use official nutrition calculators for specific diet programs for the most accurate values.

Find it online: https://marthatasty.com/beef-nasi-goreng-indonesian-fried-rice/