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The Hirshon Surinamese Fried Rice - Nasi Goreng

The Hirshon Surinamese Fried Rice – Nasi Goreng

  • Total Time: 0 hours


Units Scale
  • 3 cups uncooked rice (500 grams)
  • 1 Nigerian Maggi stock cube
  • 1 Tbsp. kecap manis sweet soy sauce
  • 1 clove garlic, peeled and smashed
  • ***
  • Chicken:
  • 1 pound chicken breast fillet
  • 1 clove garlic
  • 1 piece ginger (about the size of a thumb)
  • 1 Tbsp. kecap manis sweet soy sauce
  • 1 Nigerian Maggi cube
  • 1 sprig flat leaf parsley
  • 1 1/2 Tbsp. butter
  • 1 cup water (more or less as needed)
  • ***
  • Frying Nasi:
  • 3 tsp. vegetable oil
  • 1 onion – finely chopped
  • 1 tsp. Surinamese shrimp paste (trassi)
  • 2 cloves garlic – crushed
  • 1 tsp. peeled ginger – finely chopped
  • 1/2 tsp. kencur powder (optional but recommended)
  • 1 stalk lemon grass, bruised
  • 1 tsp. galangal (laos) – finely chopped (optional but recommended)
  • salt to taste
  • 2 Tbsp. kecap manis sweet soy sauce
  • 3 Tbsp. kecap asin soy sauce
  • 1 Tbsp. tomato paste
  • 1 good-sized handful celery leaves – finely chopped
  • 1/2 cup frozen peas
  • 1/2 cup lap cheong (Chinese sausage) – finely chopped
  • 1 Tbsp. brown sugar mixed with 1/2 tsp. Chinese five spice
  • goodly pinch of freshly-ground white pepper
  • ***
  • Side dishes (optional but recommended):
  • 5 eggs – made into a fried omelet and cut into strips
  • fried plantains
  • pickles


  1. Prepare the rice as instructed on the packet but include the stock cube, kecap, garlic and ginger. When the rice is done, remove the garlic. Refrigerate it overnight so the rice dries out a bit and it becomes easier to handle.
  2. For the Chicken – add all the ingredients (except water) to a pan with a thick bottom. Add the water till the chicken is just covered, add more or less of of the water as needed depending on your pan.
  3. Bring the water to a boil and cook the chicken on a medium heat until done.
  4. Take the chicken out of the pan and leave the chicken to cool. Once cooled pull apart the chicken with two forks to get finely thin strips of chicken fillet.
  5. Boil down the leftover broth of the chicken until it starts to thicken, add the pulled chicken strips and mix until all the moisture is absorbed.
  6. Frying the Nasi – add oil to a skillet or hot pan and heat it up.
  7. Add onion and fry until it starts to become translucent. Add the shrimp paste and press it to break down and stir with the onions.
  8. Add garlic and finely-chopped ginger and stir fry.
  9. Add bruised lemon grass and stir fry.
  10. Add chicken and stir fry.
  11. Add galangal and kencur and stir fry.
  12. Add rice and peas and stir fry.
  13. Add asin and manis, tomato paste and brown sugar and stir fry until all is thoroughly combined and has a nice light reddish-brown color. Remove the big pieces of lemongrass. Finish with white pepper to taste.
  14. Sprinkle with finely-chopped celery leaves.
  15. Serve with side dishes of your choice.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes