Main Dishes & Rice
Nasi Cikur (Sundanese Fried Rice with Fresh Kencur)
Prep
10 min
Cook
10 min
Servings
2
Level
Easy
A traditional Sundanese-style fried rice seasoned with fresh kencur (aromatic ginger) — the flavor is unique and super refreshing! Kencur gives it a warm sensation and aroma you won't find in regular fried rice. This is a beloved comfort food for Sundanese people that's rarely found outside West Java.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 400g white rice (cold is better)
- 3 inch pieces fresh kencur (aromatic ginger, peeled)
- 5 shallots
- 3 clove garlic
- 3 red curly chilies
- 1 tsp roasted shrimp paste (terasi)
- 2 tbsp sweet soy sauce (kecap manis)
- 1 tsp salt
- 2 tbsp cooking oil
- 2 stalks scallions, sliced
- To serve: crackers (kerupuk)
- Sliced cucumber
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👩🍳 Instructions
- 1 Grind the kencur, shallots, garlic, chilies, and shrimp paste into a smooth paste
- 2 Heat the oil and sauté the spice paste until fragrant and fully cooked
- 3 Add the rice and mix well with the seasoning paste
- 4 Add the sweet soy sauce and salt
- 5 Keep stirring over high heat for 3-4 minutes until the rice is fully coated with the seasoning
- 6 Add the scallions and stir briefly
- 7 Remove from heat and serve with crackers and sliced cucumber
💡 Tips
• The kencur must be fresh — dried kencur won't give you the same aroma
• Cold rice works better because the grains stay separate and don't turn mushy
• The shrimp paste should be roasted first so its aroma is more fragrant
• Don't use too much sweet soy sauce so the kencur flavor stays dominant
📊 Nutrition Facts / serving
390
Calories (kcal)
8g
Protein
12g
Fat
62g
Carbs
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