Surinamese Nasi Goreng (Indonesian Fried Rice)

  • Prep Time - 15 minutes
  • Cooking Time - 15 minutes
  • Servings: 4
  • Country: Suriname
Dark fried rice (Nasi Goreng) with chicken, served with a sunny-side-up egg and fresh cucumber.

Nasi Goreng ('fried rice') is one of the most typical dishes of Suriname, brought here by Javanese immigrants. The key ingredient is cold, cooked rice (ideally from the previous day), which keeps the rice separate and prevents sticking.

The Surinamese version is richly flavored with dark sauces and combines various meats and vegetables. It is traditionally served with a sunny-side-up egg (Telur Ceplok) and pickled vegetables (Atjar Tjampoer).

Ingredients

I. Base

  • 500 g Rice, cooked and cooled (ideally Basmati or Jasmine)
  • 300 g Chicken breast or thighs, diced
  • 200 g Vegetables (e.g., leek, onion, carrot, cabbage)
  • 4 pcs Eggs (for sunny-side-up)

II. Surinamese Spices and Sauces

  • 1 pc Onion, chopped
  • 3 cloves Garlic, minced
  • 3 tbsp Ketjap Manis (Sweet Soy Sauce)
  • 1 tbsp Ketjap Asin (Salty Soy Sauce)
  • 0.5 tsp Trassi (Shrimp Paste), optional, for authentic flavor
  • 1 pc Maggi Cube (bouillon), crushed
  • 1 tsp Galangal (Laos) or Ginger, grated

III. For Frying and Serving

  • 1 sufficient amount Oil (sunflower)
  • 1 for garnish Atjar Tjampoer (pickled vegetables) or pickled cucumber

Instructions

Step 1: Preparing the Rice and Meat

The rice must be cooked and completely cooled to prevent sticking.

Cut the chicken into small cubes and marinate it for 15 minutes in 1 tbsp of Ketjap Manis, salt, and black pepper.

Step 2: Sautéing Spices and Meat

Heat the oil in a Wok or large deep pan.

Sauté the onion, garlic, galangal (or ginger), and if using Trassi, add the paste (just a pinch) and fry until the aroma is released into the oil.

Add the marinated chicken and fry until tender.

Step 3: Frying the Rice

Add the chopped vegetables and fry for 2-3 minutes.

Add the cold rice, the crushed Maggi cube, the remaining 2 tbsp of Ketjap Manis, and 1 tbsp of Ketjap Asin. Mix everything thoroughly so the rice evenly absorbs the dark sauces and spices. Stir-fry for 5-7 minutes over high heat.

Step 4: Serving

Meanwhile, fry 4 sunny-side-up eggs (Telur Ceplok) in a separate pan.

Serve the Nasi Goreng and top each portion with a fried egg. Garnish with Atjar Tjampoer or pickled cucumber and chili.