Nasi goreng is Indonesia’s iconic fried rice, a fragrant and savory dish made with cooked rice, sweet soy sauce (kecap manis), shallots, garlic, and chili, typically topped with a fried egg. It works because the combination of sweet, salty, and umami flavors creates a deeply satisfying meal that comes together in minutes. This recipe focuses on the essential ingredients and how to use them for an authentic, restaurant-quality result at home.
Ingredients
- 4 cups (740 g) cooked long-grain rice, preferably day-old and cold
- 3 tbsp (45 ml) vegetable oil or neutral oil, divided
- 2 large eggs, lightly beaten
- 6 shallots (about 150 g), finely chopped
- 4 cloves garlic, minced
- 2 red bird’s eye chilies (or 1 red jalapeño), thinly sliced (adjust to taste)
- 1 tsp (5 g) terasi (Indonesian shrimp paste), or 1 tbsp fish sauce as substitute
- 2 tbsp (30 ml) kecap manis (sweet soy sauce), plus more for serving
- 1 tbsp (15 ml) regular soy sauce
- 1 tsp (5 g) ground white pepper
- 1 tsp (5 g) sugar (optional, if kecap manis is not sweet enough)
- Salt to taste
- For garnish: 2 spring onions, sliced; 1 cucumber, sliced; 4 fried eggs (optional)
Instructions
- If using fresh rice, spread it on a baking sheet and let it cool completely, or refrigerate for at least 1 hour. Cold, dry rice fries best and prevents clumping.
- Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble until just set, about 30 seconds. Remove from the wok and set aside.
- Add the remaining 2 tablespoons oil to the wok. Add the shallots, garlic, and chilies. Stir-fry until fragrant and the shallots are translucent, about 2–3 minutes.
- Add the terasi (shrimp paste) and stir-fry for 30 seconds until aromatic. If using fish sauce, add it now.
- Increase heat to high. Add the cold rice, breaking up any clumps with a spatula. Stir-fry for 3–4 minutes, tossing constantly, until the rice is evenly coated and heated through.
- Add the kecap manis, regular soy sauce, white pepper, and sugar (if using). Stir-fry for another 2–3 minutes until the rice is evenly colored and slightly caramelized.
- Return the scrambled eggs to the wok, breaking them into small pieces. Toss to combine. Season with salt to taste.
- Serve immediately, topped with fried eggs, spring onions, and cucumber slices. Drizzle extra kecap manis on top if desired.
Tips
- Use day-old rice: Freshly cooked rice is too moist and will become mushy. Spread fresh rice on a tray and refrigerate uncovered for at least 1 hour, or use leftover rice from the fridge.
- Substitute for terasi: If shrimp paste is unavailable, use 1 tablespoon fish sauce added with the soy sauces. The flavor will be slightly less intense but still delicious.
- High heat is key: Stir-fry over high heat to get the smoky “wok hei” flavor. Don’t overcrowd the pan; cook in batches if necessary.
- Adjust sweetness: Kecap manis varies in sweetness. Taste and add a pinch of sugar if needed, or reduce the amount for a less sweet version.
Serving Suggestions
Nasi goreng is traditionally served with a fried egg on top (sunny-side-up or over-easy), fresh cucumber slices, and a sprinkle of fried shallots. It pairs well with satay skewers, fried chicken, or acar (pickled vegetables). For a complete meal, add a side of prawn crackers (krupuk) and a lime wedge to squeeze over the rice.
Variations
- Nasi Goreng Ayam: Add 1 cup (150 g) diced cooked chicken breast with the rice.
- Nasi Goreng Seafood: Stir in 1 cup (150 g) small shrimp or squid during the last 2 minutes of cooking until just cooked through.
- Vegetarian: Omit the shrimp paste and use 1 tablespoon soy sauce plus 1 teaspoon mushroom powder for umami. Add extra vegetables like carrots, peas, or bell peppers.
- Spicy: Increase the chilies or add a teaspoon of sambal oelek for extra heat.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. Nasi goreng keeps for up to 3–4 days in the fridge. To reheat, stir-fry in a hot wok with a splash of water or oil, or microwave in 1-minute intervals, stirring in between, until piping hot (165°F / 74°C). Do not freeze, as the rice texture will become mushy upon thawing.
Frequently Asked Questions
Can I use fresh rice? Yes, but it must be cooled completely and preferably dried out. Spread it on a tray and refrigerate for at least 1 hour, or even overnight, to remove excess moisture.
What is kecap manis? It is a sweet soy sauce made with palm sugar and soybeans. It is thick, dark, and syrupy. If you cannot find it, mix 2 tablespoons regular soy sauce with 1 tablespoon brown sugar until dissolved.
Is shrimp paste necessary? It is traditional and gives nasi goreng its distinctive savory depth. If you are allergic or vegetarian, you can omit it and add a bit more soy sauce or a splash of fish sauce (if not vegetarian) for saltiness.
Why is my nasi goreng mushy? The rice is too wet. Use day-old rice or dry fresh rice thoroughly. Also, avoid over-stirring and use high heat so the rice fries rather than steams.
Can I make it ahead of time? Yes, you can cook it up to 2 days ahead and reheat in a hot wok. Add a little oil to refresh the texture. The flavor often deepens after a day.
What protein goes well? Chicken, shrimp, beef, or tofu are all great. Cook them separately and add at the end to avoid overcooking.
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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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