Prawn Nasi Goreng: Easy Indonesian Fried Rice

Prawn nasi goreng is Indonesia’s beloved fried rice, brought to life with sweet, savory kecap manis, aromatic shallots, and plump prawns. It’s a complete one-pan meal that comes together faster than takeout delivery, making it perfect for busy weeknights. The key is using cold, day-old rice so each grain stays separate and gets deliciously charred in the hot wok.

Ingredients

3 cups (600 g) cooked jasmine or long-grain rice, preferably day-old and cold
12 oz (340 g) raw prawns, peeled and deveined
3 tbsp (45 ml) vegetable oil, divided
4 shallots, finely chopped (about ¾ cup / 110 g)
3 cloves garlic, minced
1 red bird’s eye chili, finely sliced (optional, for heat)
2 large eggs, lightly beaten
3 tbsp (45 ml) kecap manis (sweet soy sauce)
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) fish sauce (optional)
½ tsp salt, or to taste
¼ tsp white pepper
2 green onions, sliced, for garnish
2 tbsp (30 g) crispy fried shallots, for garnish (optional)
Lime wedges, for serving

Instructions

If using fresh rice, spread it on a tray and let it cool completely, then refrigerate for at least 1 hour (or use day-old rice). Cold rice fries better and prevents mushiness.
Pat the prawns dry with paper towels. Heat 1 tbsp (15 ml) of oil in a wok or large skillet over high heat until shimmering. Add the prawns in a single layer and cook for 1–2 minutes per side, until they turn pink and opaque. The safe minimum internal temperature for shrimp is 145°F (63°C) per USDA FSIS guidelines. Remove to a plate and set aside.
Reduce heat to medium-high and add the remaining 2 tbsp (30 ml) oil. Add the shallots, garlic, and chili (if using). Stir-fry for 2–3 minutes until fragrant and shallots are translucent.
Push the aromatics to one side of the wok. Pour the beaten eggs into the empty side and scramble them quickly until just set, about 30 seconds.
Add the cold rice to the wok. Break up any clumps with a spatula. Stir-fry for 2–3 minutes, tossing constantly, until the rice is heated through and slightly charred in spots.
Add the kecap manis, soy sauce, fish sauce (if using), salt, and white pepper. Toss to coat the rice evenly. Cook for another 1–2 minutes.
Return the cooked prawns to the wok and toss everything together for 1 minute, until the prawns are heated through.
Remove from heat. Garnish with green onions and crispy fried shallots. Serve immediately with lime wedges on the side.

Tips

Use cold, day-old rice: Freshly cooked rice is too moist and will turn sticky. Spread fresh rice on a tray and refrigerate uncovered for at least 1 hour to dry it out.
High heat is key: A screaming-hot wok gives the rice that smoky, charred flavor (wok hei). If your pan isn’t large enough, cook in batches to avoid overcrowding.
Substitute for kecap manis: Mix 2 tbsp (30 ml) dark soy sauce with 1 tbsp (15 ml) brown sugar or molasses. This will be slightly less sweet but still workable.
Don’t overcook the prawns: They cook in minutes; overcooking makes them rubbery. Remove them from the wok as soon as they turn pink.

Serving Suggestions

Serve prawn nasi goreng as a main dish with traditional accompaniments: a fried egg on top (sunny-side up or over-easy), sliced cucumber and tomato, and a side of acar (pickled vegetables). For a fuller meal, add satay skewers or a bowl of clear chicken broth. A squeeze of lime and extra sliced chili on the side brighten the flavors.

Variations

Chicken or beef: Replace prawns with diced chicken breast or beef sirloin, cooked through to 165°F (74°C) for chicken or 145°F (63°C) for beef with a 3-minute rest.
Vegetarian: Omit prawns and fish sauce; add extra vegetables like carrots, peas, and bell peppers. Use soy sauce or mushroom sauce instead.
Spicy: Add 1–2 extra chilies or a teaspoon of sambal oelek for more heat.
Seafood mix: Use a combination of prawns, squid, and mussels for a seafood feast.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator within 2 hours of cooking. They will keep for up to 3 days. To reheat, place in a hot wok or skillet with a splash of water or oil over medium-high heat, stirring until piping hot (165°F / 74°C). Alternatively, microwave in 30-second bursts, stirring in between, until heated through. Do not freeze, as the rice texture will become mushy.

Frequently Asked Questions

Can I use frozen prawns? Yes, thaw them overnight in the refrigerator or under cold running water. Pat dry before cooking to ensure they sear properly.

What if I don’t have kecap manis? As mentioned in Tips, mix dark soy sauce with brown sugar. The flavor will be close but slightly less complex.

Can I make this with brown rice? Yes, brown rice works well, but it will be chewier and less sticky. Ensure it’s cold before frying.

Is nasi goreng very spicy? Traditionally it’s mildly spicy. The heat comes from fresh chilies or sambal. Adjust to your taste by adding more or less chili.

Why is my rice mushy? Usually because the rice was too warm or wet when added. Always use cold, day-old rice and high heat.

Can I add other vegetables? Absolutely. Try shredded cabbage, green beans, or corn. Add them after the aromatics and before the rice, cooking until tender.

More recipes to cook

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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