Nasi Goreng Merah: Red Spiced Fried Rice
Fried rice with vibrant red color from spicy chili paste.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- 3 cups cold rice
- Red paste: 15 red chilies, 5 shallots, 3 garlic cloves, 2 cm ginger, 1 tsp shrimp paste
- 2 tbsp sweet soy sauce
- Eggs
- Spring onions
👨🍳 Instructions
- Grind red paste ingredients until smooth.
- Stir-fry paste until fragrant.
- Add rice and sweet soy sauce.
- Toss until evenly coated and heated through.
- Serve with fried egg and spring onions.
❓Frequently Asked Questions
What is Nasi Goreng Merah: Red Spiced Fried Rice?
Fried rice with vibrant red color from spicy chili paste.
Where does Nasi Goreng Merah: Red Spiced Fried Rice come from?
Nasi Goreng Merah: Red Spiced Fried Rice originates from Indonesia. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
Is Nasi Goreng Merah: Red Spiced Fried Rice difficult to make?
Nasi Goreng Merah: Red Spiced Fried Rice requires moderate cooking skills. While the steps are clear, some techniques need practice.
How can I adjust the spiciness of Nasi Goreng Merah: Red Spiced Fried Rice?
The spiciness can be easily adjusted by modifying the amount of chili peppers. For milder versions, reduce or omit the bird's eye chilies (cabe rawit).
How do I store leftover Nasi Goreng Merah: Red Spiced Fried Rice?
Store leftover Nasi Goreng Merah: Red Spiced Fried Rice in an airtight container in the refrigerator for up to 4-5 days. The flavors actually improve overnight as the spices continue to meld.
🍽️You Might Also Like
🗺️More from Indonesia
🥘Recipes Using Similar Ingredients
← Previous Recipe
Kue Putu Ayu: Steamed Green Cake with Coconut
Indonesia
Next Recipe →
Es Kacang Hijau: Sweet Mung Bean Ice
Indonesia
Recipe researched by the NusantaraEats Editorial Team
This recipe has been carefully researched, tested, and documented to preserve authentic Indonesian culinary traditions. Sources include traditional cookbooks, regional culinary experts, and cultural heritage references from Indonesia.