IndonesianMainEasy

Red Rice Nasi Goreng

Name: Red Rice Nasi Goreng
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 3 cups Agriko red rice, cooked and cooled; 3 tablespoons organic coconut oil; 3 cloves garlic, minced; 1 medium red onion, thinly sliced; 1 cup mixed vegetables (carrots, peas, bell peppers), diced; 2 tablespoons organic soy sauce; 1 tablespoon sambal oelek or chili paste; 2 eggs; 2 stalks green onions, chopped; 1 lime, cut into wedges

Prep 15 mins

Cook 20 mins

Total 35 mins

Serves 4

Ingredients

3 cups Agriko red rice, cooked and cooled
3 tablespoons organic coconut oil
3 cloves garlic, minced
1 medium red onion, thinly sliced
1 cup mixed vegetables (carrots, peas, bell peppers), diced
2 tablespoons organic soy sauce
1 tablespoon sambal oelek or chili paste
2 eggs
2 stalks green onions, chopped
1 lime, cut into wedges

Instructions

If starting from raw Agriko red rice, cook according to package directions (approximately 2 cups water to 1 cup rice, 30-35 minutes). Spread cooked rice on a plate to cool completely—this prevents clumping during frying.
Heat coconut oil in a large wok or skillet over medium-high heat. Add minced garlic and sliced red onion, stirring constantly for 1-2 minutes until fragrant.
Add diced mixed vegetables and stir-fry for 3-4 minutes until slightly softened. Create a well in the center and crack eggs directly into it; scramble until cooked, then fold into vegetables.
Add the cooled Agriko red rice to the wok, breaking up any clumps with a spatula. Toss continuously for 3-4 minutes until rice is heated through and lightly coated with oil.
Drizzle organic soy sauce and sambal oelek over the rice, folding gently to distribute evenly throughout. Taste and adjust seasoning as needed.
Transfer to serving bowls and garnish with fresh green onions. Serve immediately with lime wedges on the side for brightness and a squeeze of fresh citrus flavor.

Chef's Tip

Day-old or room-temperature Agriko red rice works best for nasi goreng—warm or freshly cooked rice tends to clump. If your rice is hot, spread it on a tray for 15-20 minutes before stir-frying for the perfect texture.