Slow Cooker Pork Carnitas Recipe: Crispy, Juicy Mexican Pork

-
Image
Slow cooker pork carnitas is the easiest path to the best tacos of your life: a pork shoulder rubbed with cumin and oregano, slow-cooked in orange and lime juice until it falls apart, then crisped in a hot pan until the edges turn golden and crackly. Juicy inside, crispy outside — that contrast is the whole point. The slow cooker does the hard work. Eight hours on low turns a tough shoulder meltingly tender, and the citrus in the cooking liquid keeps the pork bright instead of heavy. The real magic happens at the end: shred the pork, spread it in a screaming-hot skillet with a splash of its own cooking liquid, and let it sit undisturbed until the edges char. Do not skip that step — crisping is what makes carnitas carnitas. Crispy edges, juicy center — carnitas night done right. Recipe Info Prep time: 15 minutes Cook time: 8 hours (slow cooker, low) Total time: 8 hours 30 minutes Servings: 8 Calories: ~520 kcal per serving Pork, citrus and spice — carnitas starts h...
Post a Comment

Authentic Indonesian Nasi Goreng Recipe: Easy Chicken Fried Rice with Sweet Soy Sauce

-

Nasi goreng — Indonesia's beloved fried rice — is arguably the country's most famous dish, and for good reason. Smoky, slightly sweet, deeply savory, and topped with a golden fried egg, this authentic Indonesian nasi goreng recipe shows you exactly how to make real chicken fried rice at home with kecap manis (sweet soy sauce), just like street vendors across Indonesia. Ready in 30 minutes!

Authentic Indonesian nasi goreng recipe with fried egg and prawn crackers
Authentic nasi goreng: smoky chicken fried rice with a sunny-side-up egg and crispy prawn crackers.


Recipe Info

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Servings: 4 people
  • Calories: approx. 520 kcal per serving
  • Cuisine: Indonesian | Course: Main dish

Why This Nasi Goreng Recipe Works

The secret of great nasi goreng is kecap manis — Indonesia's thick, sweet soy sauce that caramelizes in a hot wok and gives the rice its signature color and flavor. The second secret is day-old, cold rice: chilled grains stay separate and fry beautifully instead of turning mushy. Master these two, and your fried rice will taste like it came straight from a Jakarta street stall.




Ingredients

Nasi goreng ingredients: rice, kecap manis sweet soy sauce, garlic, shallots, chilies and eggs
Simple ingredients, big flavor — kecap manis is the star of authentic nasi goreng.


For the spice paste (bumbu)

  • 5 shallots, peeled
  • 4 garlic cloves
  • 2–3 red chilies (adjust to taste), deseeded for less heat
  • 1 tsp shrimp paste (terasi), toasted — optional but authentic

For the fried rice

  • 600 g (4 cups) day-old cooked jasmine rice, cold from the fridge
  • 250 g (9 oz) chicken breast or thigh, cut into small cubes
  • 3 tbsp neutral cooking oil
  • 2 tbsp kecap manis (sweet soy sauce), plus more to taste
  • 1 tbsp regular soy sauce
  • 1 cup shredded cabbage, diced carrot, or frozen peas
  • 2 spring onions, thinly sliced
  • Salt and white pepper to taste

To serve

  • 4 eggs, fried sunny-side-up
  • Prawn crackers (kerupuk udang)
  • Cucumber and tomato slices
  • Crispy fried shallots (bawang goreng)

Step-by-Step Instructions

How to make nasi goreng: stir-frying chicken fried rice in a wok
High heat and constant tossing give nasi goreng its signature smoky flavor.


  1. Make the spice paste. Blend or pound the shallots, garlic, chilies, and shrimp paste into a coarse paste. A mortar and pestle gives the most authentic result, but a small food processor works fine.
  2. Fry the paste. Heat the oil in a wok or large frying pan over medium-high heat. Fry the spice paste for 2–3 minutes, stirring constantly, until fragrant and slightly darkened. This step is crucial — raw paste tastes harsh.
  3. Cook the chicken. Add the chicken cubes and stir-fry for 3–4 minutes until cooked through and lightly golden at the edges.
  4. Add the rice. Tip in the cold rice, breaking up any clumps with your spatula. Toss everything together for 2 minutes so every grain is coated in the spice paste.
  5. Season. Pour the kecap manis and soy sauce around the edges of the wok (it caramelizes better on the hot surface). Toss for another 2–3 minutes on high heat until the rice is evenly browned, glossy, and smells smoky. Season with salt and white pepper.
  6. Add vegetables. Stir in the cabbage/carrot/peas and spring onions. Cook 1 more minute — the vegetables should stay slightly crisp.
  7. Serve. Divide among 4 plates. Top each with a fried egg, a handful of prawn crackers, cucumber and tomato slices, and a sprinkle of crispy shallots. Serve immediately with sambal on the side for heat lovers.

Tips for Perfect Nasi Goreng

  • Always use cold, day-old rice. Freshly cooked rice is too moist and will steam instead of fry. No leftover rice? Cook rice with slightly less water, spread it on a tray, and chill for at least 1 hour.
  • High heat, don't overcrowd. A ripping-hot wok creates "wok hei" — the smoky char that makes street-style nasi goreng irresistible.
  • No kecap manis? Mix 2 tbsp soy sauce with 1 tbsp brown sugar and a drop of molasses — a close substitute.
  • Protein swaps: Prawns, beef strips, or leftover roast chicken all work. For vegetarian nasi goreng, skip the shrimp paste, use tofu and extra eggs, and check your kecap label.
  • Make it "nasi goreng gila" (crazy fried rice, Jakarta-style): add sliced meatballs, sausages, and a scrambled egg stirred through.

Nutrition Note

One serving (with egg and crackers) provides roughly 520 kcal, 24 g protein, 68 g carbohydrates, and 16 g fat. Values are estimates and vary with ingredients and portion sizes.

Sponsored: see today's deals on recommended kitchen essentials

Frequently Asked Questions

What is the difference between nasi goreng and regular fried rice?

Nasi goreng is defined by kecap manis (sweet soy sauce) and a shallot-chili-shrimp paste base, giving it a sweeter, deeper, smokier flavor than Chinese-style fried rice. The fried egg and prawn crackers on top are classic too.

Can I make nasi goreng without shrimp paste?

Yes. Terasi adds authentic umami depth, but the dish is still delicious without it — many home cooks skip it. Add a teaspoon of fish sauce or extra soy sauce if you want more savoriness.

How do I store and reheat leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat in a hot wok or skillet with a splash of water and a drizzle of kecap manis to refresh the flavor. Fry a fresh egg when serving.

Final Thoughts

Once you master this authentic nasi goreng recipe, you'll have Indonesia's favorite comfort food on speed dial for busy weeknights — one pan, 30 minutes, and ingredients you probably already have. Selamat makan — enjoy your meal!

Did you try this recipe? Tell us in the comments how spicy you made it — and save this page for your next fried-rice night.

Keywords: nasi goreng recipe, Indonesian fried rice, authentic nasi goreng, kecap manis chicken fried rice, easy Indonesian recipes, nasi goreng ingredients, how to make nasi goreng.

Comments

Post a Comment

Popular posts from this blog

Takoyaki Recipe: Crispy Japanese Octopus Balls with Takoyaki Sauce

-
Image
Takoyaki is Osaka's most famous street food: crisp golden balls of dashi batter with a piece of tender octopus tucked inside, brushed with sweet-savoury takoyaki sauce, striped with Japanese mayonnaise and finished with dancing bonito flakes. They are crunchy on the outside, soft and almost custardy in the middle — and dangerously easy to eat by the dozen. You do need a takoyaki pan (the cast-iron pan with round wells), but the batter itself is simple: flour, eggs and dashi whisked smooth, then poured, filled and turned with skewers until every ball is round and golden. Make a batch for friends and let everyone top their own — that is half the fun. Crispy outside, creamy inside — takoyaki, straight from the Osaka street stall. Recipe Info Prep time: 15 minutes Cook time: 25 minutes Total time: 40 minutes Servings: 4 (24 balls) Calories: ~380 kcal per serving Octopus, batter and toppings — everything for a batch of takoyaki. Ingredients 200 g / 1 2/3 cups all-p...
Read more

Chicken Satay (Sate Ayam) Recipe with Homemade Peanut Sauce

-
Image
Few dishes say Indonesia like sate ayam — tender, marinated chicken skewers grilled over charcoal and slathered in a rich, sweet-savory peanut sauce. You'll find satay carts on nearly every street corner in Indonesia, where the smoke from dozens of tiny grills perfumes the evening air. The good news: you can recreate that magic at home with a regular grill, a grill pan, or even your oven's broiler. This chicken satay (sate ayam) recipe gives you juicy, flavorful chicken skewers and a homemade peanut sauce that's miles ahead of anything from a jar. The marinade does the heavy lifting — turmeric, coriander, and sweet soy sauce infuse the chicken with that unmistakable Indonesian flavor. Let's fire up the grill. Chicken satay skewers grilling over charcoal for that authentic smoky flavor. Recipe Info Prep time: 20 minutes (plus 1 hour marinating) Cook time: 12 minutes Total time: 1 hour 32 minutes Servings: 4 (makes about 20 skewers) Calories: ~420 kcal pe...
Read more

Nasi Uduk Recipe: Fragrant Coconut Rice with Classic Side Dishes

-
Image
  Nasi uduk is Jakarta's beloved breakfast — rice simmered in coconut milk with pandan, lemongrass, and salam leaves until every grain is fragrant and rich. But the rice is only half the story: the magic is the spread of classic side dishes around it, from caramelized tempeh to crispy fried anchovies and sambal. This recipe gives you the full experience: perfectly fragrant rice plus four easy side dishes, all timed so everything lands on the table together. Let's cook. Nasi uduk with all the classic side dishes — a full Indonesian feast. Recipe Info Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes Servings: 4 Calories: ~620 kcal per serving (rice + side dishes) Ingredients For the coconut rice: 400 g / 2 cups jasmine rice, rinsed until the water runs clear 400 ml / 1¾ cups coconut milk 200 ml / ¾ cup water 2 pandan leaves, tied in a knot 1 stalk lemongrass, bruised 2 salam leaves (or bay leaves) 1 tsp salt For the side dishes: 4...
Read more