Nasi goreng butter is a luxurious twist on Indonesia’s beloved fried rice, where fragrant jasmine rice is wok-tossed with a generous knob of butter, sweet soy sauce (kecap manis), and a punchy sambal-based seasoning. The butter adds a rich, nutty depth that complements the savory-sweet glaze, while the classic accompaniments—a fried egg, crispy shallots, and a wedge of lime—make it a complete, satisfying meal. This version is designed for home cooks: it uses accessible ingredients, comes together in under 30 minutes, and delivers the authentic balance of sweet, salty, and spicy that defines great nasi goreng.
Ingredients
- 4 cups (750 g) cooked jasmine rice, preferably day-old and chilled
- 3 tbsp (45 g) unsalted butter, divided
- 2 shallots, finely chopped (about ½ cup / 75 g)
- 3 cloves garlic, minced
- 2 red bird’s eye chilies, finely sliced (adjust to taste)
- 2 tsp (10 g) terasi (shrimp paste) — optional but traditional; substitute 1 tsp fish sauce if needed
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) soy sauce (regular or low-sodium)
- 1 tsp (5 g) sugar
- ½ tsp (2 g) salt, plus more to taste
- 4 large eggs
- 2 tbsp (30 ml) vegetable oil, for frying eggs
- For garnish: 2 tbsp fried shallots, 1 cucumber sliced, 2 limes cut into wedges
Instructions
- If using fresh rice, spread it on a tray and let it cool completely, or refrigerate for at least 1 hour (see Tips). Break up any clumps with your fingers before cooking.
- Heat a wok or large skillet over high heat. Add 2 tablespoons (30 g) of the butter and let it melt until foaming.
- Add the shallots, garlic, and chilies. Stir-fry for 1–2 minutes until fragrant and the shallots are translucent.
- If using terasi, add it now and mash it into the aromatics with a spatula. Cook for 30 seconds until fragrant.
- Add the rice to the wok, breaking up any remaining clumps. Toss and stir-fry for 2–3 minutes, ensuring every grain is coated with the butter and aromatics.
- Pour in the kecap manis, soy sauce, sugar, and salt. Continue stir-frying for another 2–3 minutes until the rice is evenly colored and slightly caramelized. Taste and adjust seasoning if needed.
- Push the rice to one side of the wok. Add the remaining 1 tablespoon (15 g) butter to the empty space. Crack the eggs into the wok (if space allows) or fry them separately in a small pan with the vegetable oil. For the wok method, scramble the eggs briefly, then fold them into the rice. For sunny-side-up eggs, cook them separately until the whites are set and the yolks are still runny (or to your preference).
- If cooking eggs separately, divide the rice among four plates and top each with a fried egg. If using scrambled, mix them in.
- Garnish each plate with fried shallots, cucumber slices, and a lime wedge. Serve immediately.
Tips
- Use day-old rice: Freshly cooked rice is too moist and will turn mushy. Spread hot rice on a baking sheet and refrigerate uncovered for 1–2 hours to dry it out. This mimics the texture of day-old rice.
- High heat is key: A screaming-hot wok gives the rice a smoky char (wok hei) without making it greasy. If your pan isn’t large enough, cook in batches to avoid steaming.
- Substitute terasi: Shrimp paste is pungent but essential for authentic flavor. If you can’t find it, use 1 teaspoon of fish sauce added with the soy sauces, or omit it for a milder, still-delicious version.
- Don’t over-stir: Let the rice sit in the wok for 10–15 seconds between tosses to allow it to crisp up slightly. Over-stirring makes it sticky.
Serving Suggestions
Serve nasi goreng butter as a main dish with a fried egg on top (runny yolk adds richness). Pair it with a side of acar (pickled vegetables) or a simple cucumber and tomato salad. For a more substantial meal, add grilled chicken satay or fried shrimp. A cold glass of iced tea or a light lager complements the spicy-sweet flavors.
Variations
- Chicken Nasi Goreng: Add 1 cup (150 g) diced cooked chicken breast along with the rice. Stir-fry until heated through.
- Vegetarian: Omit the terasi and add 1 cup (150 g) of firm tofu cubes, pan-fried until golden, along with ½ cup (75 g) of frozen peas.
- Seafood: Add ½ cup (75 g) of small shrimp (peeled and deveined) during the last 2 minutes of cooking, until pink and opaque.
- Spicy: Increase the chilies to 4–5, or add 1 teaspoon of sambal oelek with the soy sauces.
Storage and Reheating
Refrigerate leftover nasi goreng in an airtight container within 2 hours of cooking. It will keep for 3–4 days. Reheat in a hot wok or skillet with a splash of water or oil, stirring until steaming hot (165°F / 74°C). Alternatively, microwave in 1-minute intervals, stirring between, until hot. For best texture, avoid reheating more than once. Freeze in a zip-top bag for up to 1 month; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use brown rice or quinoa? Yes, but the texture will be different. Brown rice is chewier and less sticky; quinoa will be lighter. Adjust cooking time accordingly.
What if I don’t have kecap manis? Mix 1 tablespoon of dark soy sauce with 1 teaspoon of brown sugar or molasses. This approximates the sweet, thick flavor.
Is shrimp paste necessary? It’s traditional but not mandatory. If you’re allergic or vegetarian, omit it or use fish sauce. The dish will still be flavorful but less complex.
Can I make this ahead for a party? Yes, cook the rice and prepare all ingredients a day ahead. Stir-fry just before serving. You can also keep the cooked rice warm in a slow cooker on low for up to 2 hours, but quality is best fresh.
Why is my rice mushy? Usually because the rice was too fresh or too wet. Use day-old rice and ensure the wok is very hot. Avoid adding extra liquid.
How do I get the smoky flavor like restaurants? Use a well-seasoned wok and cook over the highest heat your stove allows. If you have a gas burner, tilt the wok to let flames lick the sides. A cast-iron skillet also works well.
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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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