This homemade fried rice isn’t just a side dish. It’s the main event, and it’s easy to make.
Recipe: https://www.joshuaweissman.com/recipes/best-spicy-fried-rice-recipe-nasi-goreng
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33 Comments
Uncle Roger is gonna be on this like MSG on…. well really any asian food.
Hod do I cook this on a electric stove without a wok? Is that even possible to properly stir fry something?
Prep veggies on board first then prep meat on the same board
Love this channel ❤❤❤
as indonesian, that galangal, shrimp paste, and kecap manis(sweet soy sauce) are the blueprint of the best fried rice in this universe. chinese fried rice and our fried rice are totally Different DNA. Different logic. Different flavor architecture. in my indonesian tongue, chinese fried rice tastes bland
Was so invested in the veg cutting that I forgot this was a fried rice tutorial
Calling Nasi Goreng a spicy rice dish is a stretch
Can you substitute the shrimp paste with anchovy paste? I can’t eat shrimp 🙁
Nasi goreng!!!! 🎉 🇮🇩
OHHH UNCLE JOSHUA WHY YOU USE FRENCH SHALLOT INSTEAD OF ASIAN SHALLOT!!!! ALSO GRATER NO GOOD FOR GALANGAL….USE MORTAR AND PESTLE! loll
How did I guess it’s Nasi Goreng! 😂 I learned this from Reynold Poernomo about 3 years ago and make it at home already 😋
He also shows you have to make sambal at home and adds it to the fried rice during cooking for more flavour and the rice looks darker – delicious! 😋
Finally a chef that adds raw garlic at the end instead of stir frying with the other veggies! Raw garlic is way better although both is even better but garlic still needs less sautéing time than onion
Finally came out with a nasi goreng video let's go!
Ok, dit is serieus GOEIE SHIT!
One thing though: the terasi needs a strong warning. It will make your kitchen smell like DEATH. The taste is amazing though.
ONE MORE TIP: if you want a different style: boil the chicken in some water with a bay leaf and some salt/bullion cube until just done. Remove, cool and shred. Use that as the chicken, thank me later.
Oh my god how much oil you used in this dish!
I dont cook, but I love these videos.
Josh thanks for the knife skills lesson- always appreciated!
There are thousands recipe for Nasi Goreng, but if you want get the Nasi Goreng like you buy from "Abang Nasi Goreng" here is the tip :
– Use fried Garlic and Candlenut paste for the "bumbu"
– Scramble the egg on your wok
– Put the "bumbu" + sambal terasi + white part of the green onion
– Put The rice, kecap manis, soy sauce, fish sauce
– Put the your favorite protein (usually Chicken, Chicken liver, Chicken gizzard)
– Stir stri stir
– Plate your Nasi Goreng don't forget to add fried Shallot, Kerupuk, and pickled cucumber+shallot+chilli
– Enjoy your Nasi Goreng
I'm surprised he didn't cook the egg in chili oil. Still looks awsome.
This is how we do it in Indonesia
My husband is a huge fan of spicy food, so I'm definitely making this for him!
Josh is a good chief. I’m sure uncle Roger would agree. And it’s literally his national dish. He can have a say. Josh could have called this spicy fried rice but he called it nasi goreng. He knows what he’s doing. No one at this level moved absent thought.
Imagine you put hours of cooking and filming and years of experience into a rice cooking video, you do the very best you can and in the end.. it turns out.. you made bananas 09:22
too many kecap manis, 1 tsp should be enough
"not terribly spicy" says the guy who challenged multiple countries to cause him pain via spice, took many of them straight to the neck and asked for more.
So happy to see these videos again!! Loved your early videos so so much and happy to see recipes that I am dying to try again. This looks amazing!
Josh…your stove is lame. Get an open burner residential stove.
Nasi Goreng is amazing, I eat it at least three times per month. In this video, I would suggest to make an acar of the vegetables, I find the acidity really improves the entire dish to another level and it balances well with the spice.
You can use fresh rice. Just cook it with slightly less water than needed and the longer you let it sit on the 'warm' setting, the better.
having both of your channels now makes the experience of watching your content perfect again. I enjoy the super high effort traveling videos with lots of tasting and exploring stuff, but what made me fell in love with the channel were the recipes. Now we have best of both worlds which is just perfect!!
The final part with adding the different soys and such in a hurry:
To avoid sauce error (like oops now I have 1 dl of soy in the rice), prep the sauce, measured, in a glass. This means you can taste the sauce before and adjust. Then you can just add the sauce at the right moment, removing stress.
is this how they make fry rice in SE Asia? because this is not how you make it in China or Japan.
Hermano mio, you got to pay more attention to the pronunciation… Love everything you do, but "Glongle" ain't how you say it. Ga-lan-gal. Also, for me, I'd rather spend 3 minutes putting an edge back on my knife than figuring out how to put the edge back on a microplane… Unless you have a trick for sharpening microplanes? That would be awesome….. Keep it coming!