Nasi Goreng Gila (literally “Crazy Fried Rice”) is a vibrant, flavorful variation of Indonesia’s famous fried rice. It earned its “crazy” moniker not because it’s hard to make, but because of the sheer amount of ingredients—and often extreme spiciness—packed into the dish, making it a wildly addictive street food favorite, especially after midnight.
Why It Went Viral
Unlike traditional Nasi Goreng that relies mainly on sweet soy sauce (kecap manis), Nasi Goreng Gila is known for its:
- Protein Overload: It features a mix of meats like chicken, meatballs (bakso), sausages, and often offal.
- Wet and Spicy Texture: It uses a spicier chili paste and is often cooked until slightly wetter than typical fried rice, giving it a rich, saucy coating.
- Late-Night Craving: Its strong, complex flavors make it the go-to supper for urbanites across Jakarta.
Recipe: Nasi Goreng Gila
This recipe focuses on the intense flavor and the mixed-protein topping.
Ingredients:
- 2 cups cold cooked white rice (day-old rice works best)
- 100g chicken breast, diced
- 5 meatballs (bakso), sliced
- 3 sausages, sliced
- 1 egg
- 1 cup chopped mustard greens (sawi)
Bumbu Halus (Spice Paste):
- 4 shallots
- 3 cloves garlic
- 5-10 red bird’s eye chilies (cabai rawit), or adjust for heat
- 1 teaspoon shrimp paste (terasi), optional but recommended
- 1/2 teaspoon white pepper
Seasoning:
- 1 tablespoon sweet soy sauce (kecap manis)
- 1 teaspoon soy sauce
- 1/2 teaspoon chicken powder (optional)
- Salt to taste
- Cooking oil
Instructions:
- Prepare the Paste: Grind or blend the Bumbu Halus ingredients until smooth.
- Sauté: Heat 2 tablespoons of oil in a wok. Sauté the spice paste until fragrant and cooked through (about 2 minutes).
- Cook Protein: Push the paste to the side, then add the diced chicken. Cook until it changes color. Add the sliced meatballs and sausages.
- Add Egg: Push everything to the side and scramble the egg in the open space. Stir to combine with the meat and spices.
- Fry the Rice: Add the cold rice and the chopped mustard greens. Stir well to mix the rice evenly with the paste and proteins.
- Season: Pour in the kecap manis and soy sauce. Add chicken powder and salt. Stir vigorously for 2-3 minutes until the rice is piping hot and slightly moist.
- Serve: Serve immediately, topped with crispy fried shallots (bawang goreng) and cucumber slices.