Nasi Goreng: Indonesian Fried Rice at Home

Nasi goreng is Indonesia’s savory fried rice, usually made by stir-frying cooked rice with aromatics, vegetables, kecap manis, and a little chili. This approachable version builds flavor in a hot pan and uses cooled rice for distinct, lightly crisp grains; Indonesian households and regions have many variations, so the ingredients can be adapted to taste.

Ingredients

1 1/3 cups (250 g) jasmine or other long-grain rice, rinsed
1 3/4 cups (415 ml) water, for cooking the rice
3 tablespoons (45 ml) neutral oil, divided
3 medium shallots (about 75 g), finely chopped
3 garlic cloves (about 9 g), finely chopped
1 medium carrot (about 100 g), peeled and cut into small dice
1 cup (120 g) frozen peas, thawed
2 tablespoons (30 ml) kecap manis, plus more to taste
1 tablespoon (15 ml) regular soy sauce
1–2 teaspoons (5–10 g) sambal oelek or another Indonesian chili paste, to taste
1/2 teaspoon (2 g) fine salt, plus more to taste
1/4 teaspoon (0.5 g) ground white or black pepper
4 large eggs (about 200 g without shells)
2 scallions (about 30 g), thinly sliced
1 small cucumber (about 200 g), sliced, for serving
1 medium tomato (about 150 g), cut into wedges, for serving
2 tablespoons (10 g) crisp fried shallots, for serving, optional

Instructions

Cook the rice. Rinse the rice in a sieve under cool water until the water runs mostly clear, then drain well. Put it in a saucepan with the measured water and bring to a boil over medium-high heat. Cover, reduce the heat to low, and simmer until the water is absorbed and the rice is tender, about 15 minutes. Remove the pan from the heat and leave it covered for 10 minutes. Fluff the rice gently with a fork.
Cool the rice safely. Spread the hot rice in a thin layer on a clean rimmed baking sheet or wide shallow dish. Refrigerate it uncovered until cool, about 60 minutes; once cool, it can be covered while you finish preparing the other ingredients. Keep the rice refrigerated, and do not leave it at room temperature for more than 2 hours. Chilled rice fries more readily than warm, freshly cooked rice, which tends to clump.
Prepare the sauce and aromatics. While the rice cools, mix the kecap manis, soy sauce, and sambal in a small bowl. Chop the shallots and garlic, dice the carrot, thaw and drain the peas, and slice the scallions. Break up any firm clumps in the cold rice with clean fingers or a fork before you begin frying; avoid mashing the grains.
Cook the eggs. Beat the eggs in a bowl. Heat 1 teaspoon oil in a large wok or wide skillet over medium heat. Add the eggs and gently scramble until set, checking with a food thermometer: egg dishes should reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). Transfer the cooked eggs to a clean plate. If you prefer a fried egg on top, cook each egg until the white and yolk are firm instead.
Stir-fry the vegetables and aromatics. Set the pan over medium-high heat and add 1 tablespoon oil. Add the carrot and stir-fry for 3 minutes, until just tender but still bright. Add the shallots and cook for 1 minute, stirring often. Add the garlic and cook for about 30 seconds, just until fragrant; garlic can turn bitter if it browns deeply. Stir in the peas and cook for another minute.
Fry the rice. Add the remaining oil, then the chilled rice. Spread it across the pan and leave it undisturbed for about 30 seconds at a time before tossing, so some grains can make contact with the hot surface. Stir-fry for 3–4 minutes, breaking apart clumps with the edge of a spatula. If your pan is small, fry in two batches; overcrowding traps steam and makes the rice soft.
Season and finish. Pour the sauce around the edge of the pan and toss until the rice is evenly colored. Add the salt and pepper, then return the cooked eggs to the pan and fold them through. Stir-fry for 1–2 minutes, until the rice is steaming hot throughout. Taste and add a little more kecap manis for sweetness, soy sauce for salt, or sambal for heat. Turn off the heat and fold in most of the scallions.
Serve. Divide the rice among four bowls or plates. Add cucumber and tomato on the side, then finish with the remaining scallions and fried shallots if using. Serve while hot.

Tips

Use the right rice texture. Long-grain rice gives you grains that separate easily, but jasmine rice is a fragrant and widely available choice. Rinsing removes excess surface starch. Measure the water carefully, and avoid stirring the rice while it simmers, which can make it gummy.
Make a practical kecap manis substitute. Indonesian kecap manis is thick, sweet soy sauce with a distinctive caramel-like flavor. If it is unavailable, mix 1 tablespoon (15 ml) soy sauce with 1 tablespoon (12 g) brown sugar for each 2 tablespoons (30 ml) of kecap manis in the recipe. The result is thinner and less complex, so add it gradually and taste before adding extra soy sauce.
Adjust chili without losing balance. Sambal oelek adds heat and a fresh chili flavor. Use less for a mild batch, or leave it out and pass chili sauce at the table. If you substitute a sweeter chili sauce, reduce the kecap manis slightly so the finished rice does not become overly sweet.
Keep the pan hot, but work in batches if needed. A broad wok or skillet lets moisture escape. If you see liquid collecting or the ingredients steaming instead of sizzling, the pan is crowded or not hot enough. Divide the rice and vegetables into batches rather than extending the cooking until everything turns soft.

Serving Suggestions

Serve nasi goreng as a complete weeknight meal with the cucumber and tomato already listed in the recipe. Their cool, crisp texture is a refreshing contrast to the savory, warmly seasoned rice. A few lime wedges, if available, offer a bright squeeze at the table, while extra sambal lets each person choose their own level of heat.

For a more substantial Indonesian-style spread, serve it alongside a simple vegetable dish, such as quickly sautéed greens, or a bowl of clear soup. Crispy fried shallots are a useful finishing touch for crunch, but the rice is satisfying without them. If you add another main dish, serve modest portions of each so the meal remains balanced and the rice stays the centerpiece.

Variations

Nasi goreng varies from cook to cook, and this recipe is a flexible home-style version rather than a claim to represent every regional preparation. For a vegetable-forward batch, replace the peas with an equal quantity of finely chopped green beans, cabbage, or corn. Cut vegetables small and add firmer ones early enough to cook through without losing all their texture.

To make it more filling, fold in cooked chicken, beef, shrimp, or firm tofu. Cook any meat or seafood separately before adding it to the rice, and follow safe cooking temperatures: poultry should reach 165°F (74°C), ground meat 160°F (71°C), whole cuts of beef, pork, veal, or lamb 145°F (63°C) with a 3-minute rest, and fish 145°F (63°C), measured with a food thermometer. Use leftover cooked protein only if it has been refrigerated promptly and handled safely.

For a meat-free variation, the recipe as written is vegetarian if the sambal and fried shallots you choose contain no animal ingredients. To make it vegan, leave out the eggs and add 8 ounces (225 g) crumbled firm tofu, browned in the pan before the vegetables. For a milder flavor, use less sambal; for more heat, serve extra at the table rather than making the whole pan too spicy for some diners.

Storage and Reheating

Because cooked rice needs careful handling, refrigerate leftovers within 2 hours of cooking or serving. Transfer the rice to shallow airtight containers so it cools quickly, and keep it refrigerated at 40°F (4°C) or below. Eat refrigerated leftovers within 3–4 days. Do not leave cooked rice sitting out overnight, and discard it if it has been at room temperature longer than 2 hours.

Reheat only the portion you plan to eat. Warm it in a skillet over medium heat with a teaspoon of water or oil, stirring until steaming hot, or microwave it in a covered microwave-safe dish, stirring halfway through. Reheated leftovers should reach 165°F (74°C); check the center with a food thermometer. Avoid reheating the same portion repeatedly. For longer storage, freeze cooled rice in airtight, portion-sized containers for up to 2 months for best texture, thaw it in the refrigerator, and reheat it to 165°F (74°C).

Frequently Asked Questions

Can I use leftover rice instead of cooking rice for this recipe?
Yes. Use about 4 cups (600 g) plain cooked rice in place of the dry rice and water. It should be cold and separate, ideally cooked the day before and refrigerated promptly. Skip the rice-cooking and cooling steps, then proceed with preparing the sauce and frying. Do not use rice that has been left at room temperature for an extended period.

Why is my nasi goreng mushy?
Warm or wet rice, too much sauce, and an overcrowded pan are common causes. Cool the rice in a thin layer, drain thawed peas, and let the wok or skillet get hot before adding ingredients. If you have more rice than fits in one loose layer, fry it in batches so excess moisture can evaporate.

What is kecap manis, and can I leave it out?
Kecap manis is Indonesian sweet soy sauce: thicker and sweeter than ordinary soy sauce. It contributes both color and a rounded sweet-savory flavor. The brown-sugar-and-soy substitute in the tips is convenient, though less nuanced. Ordinary soy sauce alone will make the dish saltier and less sweet, so start with less and adjust carefully.

Is nasi goreng spicy?
It can be, but the heat depends on the cook and the chili paste. This recipe uses a modest range of sambal, and you can start with 1 teaspoon or omit it. Put extra sambal on the table for people who want more heat, which is easier than trying to cool down an overly spicy pan.

Can I make the rice ahead?
Yes. Cook it, spread it in a shallow layer, and refrigerate it promptly; once cool, cover it and use it within 3–4 days. Cold rice is convenient for stir-frying. Keep cooked rice refrigerated rather than leaving it on the counter, and reheat finished leftovers to 165°F (74°C).

Can I cook nasi goreng without a wok?
Yes. A large, heavy skillet works well; choose the widest one you have so the rice can fry instead of steam. If the pan is too small to hold the rice in a loose layer, cook the recipe in batches. A wok is helpful for tossing, but it is not essential to make flavorful fried rice.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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