{"slug":"nasi-goreng","title":"Nasi Goreng","region":"Indonesia","cuisine":"Indonesian","course":"Rice","protein":"Flexible","dietary":["halal-friendly","vegetarian option"],"allergens":["egg","soy","shellfish when using terasi"],"tags":["weeknight","halal optional","15-minute"],"culture":{"code":"ID","regionLabel":"Indonesia","tasteProfile":"Sweet soy gloss, wok smoke, shallot, chilli, and savoury terasi depth.","culturalCue":"Everyday rice rescue: breakfast, street stall, home dinner, and late-night plate.","dataCue":"Useful for agentic pantry matching because rice, egg, kecap, and aromatics are easy to substitute."},"promise":"Get separate grains and kecap gloss instead of sticky rice.","difficulty":"Beginner","prep":"15 min","cook":"12 min","total":"27 min","servings":"2 servings","spice":2,"bumbuBase":"shallot, garlic, chilli, terasi or mushroom umami","verification":{"status":"editorial-review","kitchenTested":false,"decisiveVisualsReal":false,"namedTester":null,"testDate":null,"indexableDiagnosticEvidence":false,"missing":["continuous real cook","not-ready/ready/too-far photographs","named tester","independent second test"]},"ingredients":[{"id":"rice","name":{"en":"day-old rice","id":"nasi sisa semalam"},"role":"dry grains that fry instead of clump","group":"pantry","amount":"3 cups cooked","source":{"indonesia":"home rice cooker","australia":"jasmine rice cooked the night before"},"warning":"Fresh hot rice steams and turns gluey."},{"id":"shallot-nasi","name":{"en":"shallots","id":"bawang merah"},"role":"sweet aromatic base for the wok","group":"fresh","amount":"60 g","source":{"indonesia":"pasar or supermarket","australia":"Asian grocer or supermarket shallots"}},{"id":"garlic-nasi","name":{"en":"garlic","id":"bawang putih"},"role":"savoury aromatic that should smell sweet before rice goes in","group":"fresh","amount":"15 g","source":{"indonesia":"pasar or supermarket","australia":"any supermarket"}},{"id":"chilli-nasi","name":{"en":"red chilli","id":"cabai merah"},"role":"fresh heat in the aromatic base","group":"fresh","amount":"1 chilli","source":{"indonesia":"pasar chilli stall","australia":"Asian grocer or supermarket long red chilli"},"swap":"omit for mild rice and serve sambal separately"},{"id":"kecap","name":{"en":"kecap manis","id":"kecap manis"},"role":"sweet soy glaze and colour","group":"sauce","amount":"2 tbsp","source":{"indonesia":"warung, supermarket","australia":"Asian aisle or Indonesian grocer"},"swap":"dark soy plus palm sugar in an emergency"},{"id":"egg","name":{"en":"egg","id":"telur"},"role":"rich topping and breakfast cue","group":"chilled","amount":"2 eggs","source":{"indonesia":"pasar or supermarket","australia":"any supermarket"}},{"id":"terasi","name":{"en":"shrimp paste","id":"terasi"},"role":"deep savoury aroma","group":"sauce","amount":"1 tsp","source":{"indonesia":"pasar, supermarket sachet","australia":"Asian grocer, belacan block"},"swap":"miso plus soy for vegetarian depth"},{"id":"oil-nasi","name":{"en":"neutral oil","id":"minyak netral"},"role":"lets the rice fry instead of steam","group":"pantry","amount":"2 tbsp","source":{"indonesia":"warung or supermarket","australia":"any supermarket"}},{"id":"pepper-nasi","name":{"en":"white pepper","id":"merica putih"},"role":"clean pepper heat at the finish","group":"spices","amount":"0.5 tsp","source":{"indonesia":"warung, pasar spice stall, supermarket","australia":"Asian grocer or supermarket spice aisle"}},{"id":"cucumber-nasi","name":{"en":"cucumber","id":"timun"},"role":"cool crunch beside the hot rice","group":"garnish","amount":"1 cucumber","source":{"indonesia":"pasar or supermarket","australia":"any supermarket"}}],"method":[{"title":"Break up cold rice","time":"3 min","detail":"Separate day-old rice with your fingers so no cold clumps hit the wok.","cue":"Loose grains before cooking.","mistake":"Fresh hot rice steams and turns sticky.","ingredientIds":["rice"]},{"title":"Cook aromatics","time":"3 min","detail":"Heat 1 tablespoon oil and fry shallot, garlic, chilli, and terasi or vegetarian umami until fragrant. Reserve the remaining oil for the eggs.","cue":"Small bubbles and sweet shallot smell.","mistake":"Burnt garlic makes the whole wok bitter.","ingredientIds":["shallot-nasi","garlic-nasi","chilli-nasi","terasi","oil-nasi"]},{"title":"Fry rice hot","time":"4 min","detail":"Add rice and toss until every grain is hot before sauce goes in.","cue":"Rice jumps freely and white clumps disappear.","mistake":"Sauce added too early cools the pan.","ingredientIds":[]},{"title":"Glaze with kecap","time":"2 min","detail":"Drizzle kecap around the edge, add white pepper, toss, and stop when grains are lacquered.","cue":"Dark glossy patches, no sauce pool.","mistake":"Too much kecap turns the dish sweet and wet.","ingredientIds":["kecap","pepper-nasi"]},{"title":"Finish with egg","time":"3 min","detail":"Fry the eggs in the reserved 1 tablespoon oil. Top each portion with an egg and serve sliced cucumber beside the hot rice.","cue":"Crisp-edged egg and separate rice.","mistake":"Covering the plate traps steam and softens the rice.","ingredientIds":["egg","cucumber-nasi"]}],"visuals":{"header":{"src":"/generated/ai/headers/nasi-goreng.jpg","alt":"Nasi Goreng finished-dish reference","role":"finished-dish reference","evidenceStatus":"prototype-placeholder"},"sequence":[{"shotId":"nasi-goreng-step-1","position":1,"src":"/generated/ai/method-steps/nasi-goreng-1-break-up-cold-rice.jpg","alt":"Nasi Goreng: Break up cold rice","evidenceStatus":"prototype-placeholder","title":"Break up cold rice","cookDuration":"3 min","action":"Separate day-old rice with your fingers so no cold clumps hit the wok.","visualCue":"Loose grains before cooking.","avoid":"Fresh hot rice steams and turns sticky.","suggestedClipSeconds":6,"framing":"close instructional cooking frame"},{"shotId":"nasi-goreng-step-2","position":2,"src":"/generated/ai/method-steps/nasi-goreng-2-cook-aromatics.jpg","alt":"Nasi Goreng: Cook aromatics","evidenceStatus":"prototype-placeholder","title":"Cook aromatics","cookDuration":"3 min","action":"Heat 1 tablespoon oil and fry shallot, garlic, chilli, and terasi or vegetarian umami until fragrant. Reserve the remaining oil for the eggs.","visualCue":"Small bubbles and sweet shallot smell.","avoid":"Burnt garlic makes the whole wok bitter.","suggestedClipSeconds":6,"framing":"close instructional cooking frame"},{"shotId":"nasi-goreng-step-3","position":3,"src":"/generated/ai/method-steps/nasi-goreng-3-fry-rice-hot.jpg","alt":"Nasi Goreng: Fry rice hot","evidenceStatus":"prototype-placeholder","title":"Fry rice hot","cookDuration":"4 min","action":"Add rice and toss until every grain is hot before sauce goes in.","visualCue":"Rice jumps freely and white clumps disappear.","avoid":"Sauce added too early cools the pan.","suggestedClipSeconds":6,"framing":"close instructional cooking frame"},{"shotId":"nasi-goreng-step-4","position":4,"src":"/generated/ai/method-steps/nasi-goreng-4-glaze-with-kecap.jpg","alt":"Nasi Goreng: Glaze with kecap","evidenceStatus":"prototype-placeholder","title":"Glaze with kecap","cookDuration":"2 min","action":"Drizzle kecap around the edge, add white pepper, toss, and stop when grains are lacquered.","visualCue":"Dark glossy patches, no sauce pool.","avoid":"Too much kecap turns the dish sweet and wet.","suggestedClipSeconds":6,"framing":"close instructional cooking frame"},{"shotId":"nasi-goreng-step-5","position":5,"src":"/generated/ai/method-steps/nasi-goreng-5-finish-with-egg.jpg","alt":"Nasi Goreng: Finish with egg","evidenceStatus":"prototype-placeholder","title":"Finish with egg","cookDuration":"3 min","action":"Fry the eggs in the reserved 1 tablespoon oil. Top each portion with an egg and serve sliced cucumber beside the hot rice.","visualCue":"Crisp-edged egg and separate rice.","avoid":"Covering the plate traps steam and softens the rice.","suggestedClipSeconds":6,"framing":"finished plate, 45-degree editorial frame"}],"videoBlueprint":{"version":1,"order":"strict","defaultAspectRatios":["9:16","16:9"],"transition":"clean cut on visible state change","narrationSource":"method.action","cueOverlaySource":"method.visualCue","safetyNote":"Generated media must never override measured temperatures, allergen notes, or the written method."}},"sourcing":{"melbourne":["Prepare the rice at home: cook jasmine rice ahead, cool it promptly, refrigerate it safely, and break up the cold grains before the wok. Day-old rice is not a product to buy from a grocer.","Buy kecap manis and terasi from an Indonesian or broader Asian grocer; check the Indonesian label names rather than searching for leftover rice.","Rice, eggs, cucumber, neutral oil, shallots, garlic, chilli, and white pepper are ordinary supermarket items in Melbourne.","For a vegetarian plate, replace terasi with the listed miso-and-soy path and keep the same dry-rice and hot-wok cues."],"jakarta":["Use rice cooked at home and chilled safely; nasi sisa semalam describes prepared leftover rice, not something to request from a pasar stall.","Pasar stalls are useful for shallots, garlic, chilli, cucumber, and eggs. Warung or supermarkets are the practical route for kecap manis, terasi, oil, and white pepper.","Choose rice that is cold, dry, and easy to separate. If it is still soft or warm, spread it out and chill it before heating the wok.","Keep sambal and extra chilli at the table when households want different heat levels; do not dilute the whole wok after frying."]},"provenance":[{"sourceName":"Bango - Resep Nasi Goreng Spesial","sourceUrl":"https://www.bango.co.id/r/resep-nasi-goreng-spesial.html/242794","sourceType":"recipe-reference","confidence":"medium","method":"Cross-checks kecap manis, egg, cooked rice, aromatics, garnish, and hot stir-fry sequencing.","supports":["kecap manis role","egg finish","fried rice sequencing"],"caveat":"Bumbu Lens narrows the method toward cold-rice separation and terasi depth instead of a fully loaded party version.","status":"external-source","reviewedOn":"2026-07-10"},{"sourceName":"Helito / Wikimedia Commons, CC BY-SA 4.0","sourceUrl":"https://commons.wikimedia.org/wiki/File:Nasi_goreng_indonesia.jpg","sourceType":"visual-source","status":"external-source","confidence":"limited","reviewedOn":"2026-07-10","method":"Used as a finished-dish visual reference only.","supports":["finished-dish appearance","image credit boundary"],"caveat":"A finished-dish image does not validate ingredient quantities, timing, safety, or the method sequence."},{"sourceName":"Bumbu Lens editorial method audit","sourceUrl":null,"sourceType":"internal-audit","status":"internal-review","confidence":"medium","reviewedOn":"2026-07-10","method":"Reviewed Nasi Goreng as an ordered cook flow with visual cues, common mistakes, and recovery notes.","supports":["method sequence","visual checkpoints","mistake and recovery notes"],"caveat":"Use this as editorial guidance; run a tested-kitchen pass before publishing nutrition, safety guarantees, or commercial pack quantities."},{"sourceName":"Bumbu Lens Melbourne/Jakarta sourcing heuristic","sourceUrl":null,"sourceType":"local-sourcing","status":"needs-reverification","confidence":"medium","reviewedOn":"2026-07-10","method":"Mapped ingredient groups to likely Melbourne grocer, supermarket, butcher, pasar, and Jakarta supermarket paths.","supports":["Melbourne sourcing","Jakarta sourcing","volatile availability boundary"],"caveat":"Ingredient availability, price, and store stock change; verify with local grocers before travel, bulk shopping, or holiday cooking."}],"faq":[{"question":"Can I use freshly cooked rice?","answer":"Yes, spread it on a tray and chill uncovered until dry before frying."},{"question":"What replaces terasi?","answer":"Use miso plus soy for a vegetarian version, or skip it and add mushrooms."},{"question":"What is the decisive ready cue for Nasi Goreng?","answer":"Get separate grains and kecap gloss instead of sticky rice. Look for brown lacquer on separate grains: Sauce coats grains in patches of dark shine, not a wet pool."},{"question":"What should I do if Nasi Goreng misses its cue?","answer":"Fresh hot rice steams and turns sticky. Spread the food out, raise heat only after moisture drops, and hold back extra sauce until the pan is frying again."},{"question":"How should I scale Nasi Goreng?","answer":"Scale the measured ingredients with the serving count, then scale the vessel or work in batches. Keep the same visual finish - brown lacquer on separate grains - rather than forcing the original timer."},{"question":"Which substitutions are tested for Nasi Goreng?","answer":"red chilli: omit for mild rice and serve sambal separately; kecap manis: dark soy plus palm sugar in an emergency; shrimp paste: miso plus soy for vegetarian depth"},{"question":"Which Nasi Goreng ingredients should not be swapped casually?","answer":"day-old rice: Fresh hot rice steams and turns gluey."},{"question":"How do I stop Nasi Goreng turning soggy?","answer":"Drain wet components well, keep the pan hot, and add sauce only after the main ingredient is hot. If the pan steams, spread the food out and pause extra sauce."}],"freshness":{"lastReviewed":"2026-07-10","stableFields":["dish identity","method sequence","visual cues","ingredient roles"],"volatileFields":["city availability","price confidence","store-specific sourcing"],"sourcingPolicy":"Use Bumbu Lens city guidance as a shopping route, then verify availability with local grocers before travel or bulk purchasing."},"schemaVersion":"1.0","entity":{"type":"recipe","id":"nasi-goreng"},"publication":{"status":"editorial-review","canonicalIndexable":false},"canonicalUrl":"https://www.bumbulens.com/recipes/nasi-goreng","dataUrl":"https://www.bumbulens.com/recipes/nasi-goreng/data.json","inLanguage":"en-AU","links":{"self":{"href":"https://www.bumbulens.com/recipes/nasi-goreng/data.json","mediaType":"application/json"},"canonical":{"href":"https://www.bumbulens.com/recipes/nasi-goreng","mediaType":"text/html"}},"actions":[{"id":"read_recipe_data","actor":"agent","label":"Read the recipe entity","method":"GET","href":"https://www.bumbulens.com/recipes/nasi-goreng/data.json","mediaType":"application/json"},{"id":"view_recipe","actor":"human","label":"View Nasi Goreng","method":"GET","href":"https://www.bumbulens.com/recipes/nasi-goreng","mediaType":"text/html"},{"id":"start_guided_cook","actor":"human","label":"Start guided cook for Nasi Goreng","method":"GET","href":"https://www.bumbulens.com/cook/nasi-goreng","mediaType":"text/html"},{"id":"build_shopping_list","actor":"human","label":"Build the Nasi Goreng shopping list","method":"GET","href":"https://www.bumbulens.com/recipes/nasi-goreng/shopping","mediaType":"text/html"}]}