Nasi goreng, Indonesia’s iconic fried rice, is a savory, slightly sweet dish typically made with cooked rice, sweet soy sauce (kecap manis), shallots, garlic, and chili, often topped with a fried egg. It’s a fantastic way to use leftover rice, and its flavor-packed profile makes it a weeknight favorite. This recipe focuses on a classic version, and we’ll break down the calorie count for a typical serving so you know exactly what’s on your plate.
Ingredients
- 3 cups (600 g) cooked and cooled jasmine or long-grain rice (preferably day-old)
- 2 tbsp (30 ml) vegetable oil or neutral oil
- 4 shallots, finely chopped (about 1/2 cup / 80 g)
- 3 cloves garlic, minced
- 1 red chili (like bird’s eye or jalapeño), thinly sliced (adjust to taste)
- 2 large eggs, lightly beaten
- 2 tbsp (30 ml) kecap manis (sweet soy sauce), plus more to taste
- 1 tbsp (15 ml) regular soy sauce
- 1 tsp (5 g) shrimp paste (terasi) or 1/2 tsp fish sauce (optional, see tips)
- 1/2 tsp salt, or to taste
- 1/4 tsp ground white pepper
- 2 green onions, thinly sliced, for garnish
- 4 fried eggs (for serving, optional)
- 1 cucumber, sliced, and 2 tomatoes, wedged, for serving (optional)
Instructions
- If using day-old rice, break up any clumps with your fingers or a fork. If using freshly cooked rice, spread it on a baking sheet to cool and dry for about 10 minutes.
- Heat the oil in a large wok or nonstick skillet over medium-high heat. Add the shallots, garlic, and chili. Stir-fry until fragrant and the shallots are translucent, about 2 minutes.
- If using shrimp paste, add it now and mash it into the aromatics with a spatula. Cook for 30 seconds until aromatic.
- Push the aromatics to one side of the wok. Pour the beaten eggs into the empty side. Scramble them until just set, about 1 minute, then mix them with the aromatics.
- Add the rice to the wok. Use a spatula to break up any remaining clumps. Stir-fry for 3-4 minutes, letting the rice toast slightly and get a bit of char in spots.
- Drizzle the kecap manis and soy sauce over the rice. Add salt and white pepper. Toss everything together until the rice is evenly coated and the color is uniform. Cook for another 2 minutes.
- Turn off the heat. Stir in the green onions. Taste and adjust seasoning with more kecap manis or salt if needed.
- Serve immediately, each portion topped with a fried egg if desired, with cucumber and tomato on the side.
Tips
- Use cold, day-old rice: Freshly cooked rice is too moist and will turn mushy. Spread freshly cooked rice on a tray and refrigerate uncovered for 30 minutes to dry it out if you don’t have leftovers.
- High heat is key: Don’t overcrowd the wok. Cook in batches if necessary. The high heat gives the rice a smoky flavor (wok hei) and prevents steaming.
- Shrimp paste substitute: If you can’t find shrimp paste (terasi), use 1/2 teaspoon fish sauce added with the soy sauces, or simply omit it. The dish will be less savory and slightly less complex, but still delicious.
- Adjust the sweetness: Kecap manis is quite sweet. If you prefer less sweetness, use 1 tablespoon kecap manis and 1 tablespoon regular soy sauce, then add a pinch of sugar if needed.
Serving Suggestions
Nasi goreng is a complete meal on its own, especially with the fried egg on top. For a more substantial spread, serve it with satay skewers, fried chicken, or a side of pickled vegetables (acar). A simple clear soup, like chicken broth with bok choy, also pairs well. The cucumber and tomato slices provide a fresh, cooling contrast to the rich, savory rice.
Variations
- Nasi Goreng Ayam: Add 1 cup (150 g) of diced cooked chicken breast along with the rice. Cook until heated through.
- Nasi Goreng Seafood: Add 1/2 cup (75 g) of small shrimp and 1/2 cup (75 g) of squid rings after the eggs are set. Cook for 2-3 minutes until the shrimp are pink and the squid is opaque.
- Vegetarian Nasi Goreng: Omit the shrimp paste and add 1 cup (150 g) of mixed vegetables (peas, carrots, corn) with the rice. Use a vegetarian oyster sauce or mushroom powder for extra umami.
- Spicy Nasi Goreng: Add 1-2 more chilies or a teaspoon of sambal oelek with the aromatics for extra heat.
Storage and Reheating
Refrigerate leftover nasi goreng in an airtight container within 2 hours of cooking. It will keep for up to 3 days. To reheat, spread it in a hot skillet with a splash of water or oil over medium-high heat, stirring frequently until piping hot, about 3-4 minutes. You can also microwave it in 30-second bursts, stirring in between, until hot. Leftovers should be reheated to 165°F (74°C) before eating. The texture is best when reheated in a pan, as the microwave can make it slightly soggy.
Frequently Asked Questions
How many calories are in this nasi goreng?
A typical serving of this recipe (about 1.5 cups of cooked rice plus toppings) contains approximately 450-550 calories. The exact number depends on the amount of oil, eggs, and the specific brand of kecap manis you use. The fried egg adds about 70-90 calories.
Can I make nasi goreng with brown rice?
Yes, absolutely. Brown rice works well, though it will have a chewier texture and a nuttier flavor. You may need to add a little extra kecap manis or a splash of water to help it moisten, as brown rice tends to be drier.
What is kecap manis and can I substitute it?
Kecap manis is a thick, sweet soy sauce with a molasses-like consistency. It’s essential for the authentic flavor. If you can’t find it, you can make a substitute by mixing 2 tablespoons of regular soy sauce with 1 tablespoon of brown sugar (or palm sugar) until dissolved. This won’t be as thick, but it will provide a similar sweet-savory balance.
Why is my nasi goreng mushy?
The most common cause is using freshly cooked, hot rice. The excess moisture steams the rice instead of frying it. Always use cold, day-old rice, or dry freshly cooked rice on a baking sheet before frying. Also, avoid overcrowding the pan, which traps steam.
Is nasi goreng gluten-free?
Not always. Regular soy sauce and kecap manis typically contain wheat. To make it gluten-free, use tamari or a certified gluten-free soy sauce, and check that your kecap manis is gluten-free (some brands are, but many are not). The rest of the ingredients are naturally gluten-free.
Can I add other proteins?
Definitely. This recipe is very adaptable. You can add cooked beef, pork, or tofu. If you add raw meat, cook it thoroughly in the wok before adding the rice, ensuring it reaches its safe minimum internal temperature (e.g., 160°F/71°C for ground meat, 145°F/63°C for whole cuts).
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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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