Fried Rice 3 Ways: Nasi Goreng, Khao Pad Goong, and Sinangag
ID: a714ea44...
Chef Andy shares three classic Southeast Asian fried rice recipes: Indonesia's rich and spicy Nasi Goreng, Thailand's fresh and savory Khao Pad Goong with prawns, and the Philippines' comforting, garlic-heavy Sinangag served with fried Spam and egg.
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🍳 Cooking Flow
Prepare and cool jasmine rice in the fridge overnight to ensure dry, separate grains. → For Nasi Goreng: Sauté shallots, garlic, and chilies, cook chicken with shrimp paste and sambal, then toss with rice and sweet soy sauce, serving with a fried egg. → For Khao Pad Goong: Stir-fry prawns with garlic, shallots, and greens, scramble eggs in the wok, add rice, season with oyster sauce and fish sauce, and serve with Prik Nam Pla. → For Sinangag: Gently fry a large amount of garlic until golden, set some aside, toss rice in the garlic oil, season with soy sauce and butter, and serve with fried Spam and egg.
Cooking Steps
Brief Cooking Order
Prepare and cool jasmine rice in the fridge overnight to ensure dry, separate grains. → For Nasi Goreng: Sauté shallots, garlic, and chilies, cook chicken with shrimp paste and sambal, then toss with rice and sweet soy sauce, serving with a fried egg. → For Khao Pad Goong: Stir-fry prawns with garlic, shallots, and greens, scramble eggs in the wok, add rice, season with oyster sauce and fish sauce, and serve with Prik Nam Pla. → For Sinangag: Gently fry a large amount of garlic until golden, set some aside, toss rice in the garlic oil, season with soy sauce and butter, and serve with fried Spam and egg.
Introduction
Chef Andy shares three classic Southeast Asian fried rice recipes: Indonesia's rich and spicy Nasi Goreng, Thailand's fresh and savory Khao Pad Goong with prawns, and the Philippines' comforting, garlic-heavy Sinangag served with fried Spam and egg.
Step 1
Prepare the jasmine rice in a cooker or pot, fluff gently, spread evenly on a tray, and chill in the fridge overnight to dry out.
Step 2
Prepare the Nasi Goreng garnishes by cutting tomatoes into wedges and cucumbers into slices. Slice shallots, chop garlic, and slice chilies.
Step 3
Mix sweet soy sauce (Kecap Manis) and standard soy sauce in a bowl. Slice the chicken thigh into small strips.
Step 4
Heat peanut oil in a wok over high heat. Sauté the sliced shallots, then add chopped garlic and chilies. Toss briefly.
Step 5
Add the sliced chicken thigh to the wok. If it gets dry, add a splash of oil. Let the chicken char slightly, then mix in the shrimp paste and sambal.
Ingredients List
Important Notes
Ensure the rice is completely cold and dried out (preferably overnight) before cooking to prevent it from clumping or sticking to the wok.
When using a domestic stove, control heat by physically lifting and tossing the wok if it gets too hot.
For Sinangag, fry the garlic over medium-low heat to extract the flavor without burning it, which would make it bitter.
A well-seasoned wok should be completely clean after frying rice, meaning no rice grains are stuck to the surface.
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