Nasi goreng is Indonesia’s beloved fried rice, traditionally made with leftover rice, sweet soy sauce, and a spicy sambal base. This instant version delivers that same savory, slightly sweet, and smoky flavor in under 30 minutes using pantry staples, making it a perfect weeknight dinner or late-night fix.
Ingredients
- 3 cups (540 g) cooked and cooled jasmine or long-grain rice (day-old is best)
- 2 tbsp (30 ml) vegetable oil
- 3 cloves garlic, minced
- 1 shallot, finely chopped
- 1 red chili, thinly sliced (optional, adjust to taste)
- 2 large eggs, lightly beaten
- 2 tbsp (30 ml) sweet soy sauce (kecap manis)
- 1 tbsp (15 ml) regular soy sauce
- 1 tsp (5 g) shrimp paste (terasi) or 1 tsp fish sauce (optional)
- 1/2 tsp (2 g) ground white pepper
- 1/2 cup (75 g) cooked chicken, shredded or diced (optional)
- 1/2 cup (75 g) cooked shrimp, peeled (optional)
- 2 green onions, sliced, for garnish
- Fried shallots, for garnish (optional)
- Lime wedges, for serving
Instructions
- If using leftover rice, break up any clumps with your fingers or a fork. If using freshly cooked rice, spread it on a plate and let it cool for 10 minutes so it dries out slightly.
- Heat the vegetable oil in a large wok or skillet over high heat until shimmering.
- Add the garlic, shallot, and chili (if using). Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
- 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 rice to the wok, spreading it out over the surface. Let it sit undisturbed for 30 seconds to get a slight char, then toss and stir-fry for 2 minutes.
- Add the sweet soy sauce, regular soy sauce, shrimp paste (or fish sauce), and white pepper. Toss everything together until the rice is evenly coated and the color is uniform.
- If using chicken or shrimp, add them now and stir-fry for another 2 minutes until heated through. If using shrimp, make sure it reaches 145°F (63°C) as the safe minimum internal temperature per USDA FSIS.
- Remove from heat. Taste and adjust seasoning with extra soy sauce if needed.
- Serve immediately, topped with green onions, fried shallots, and a squeeze of lime on the side.
Tips
- Use cold, day-old rice: Freshly cooked rice is too moist and will turn mushy. Spread fresh rice on a tray and refrigerate uncovered for 30 minutes if you don’t have leftovers.
- High heat is key: A screaming-hot wok or skillet gives the rice that smoky, charred flavor (wok hei). Don’t overcrowd the pan—cook in batches if needed.
- Kecap manis substitute: If you don’t have sweet soy sauce, mix 1 tbsp (15 ml) dark soy sauce with 1 tbsp (15 ml) brown sugar or molasses. This will be slightly less thick but still sweet.
- Shrimp paste is optional but authentic: It adds umami and a funky depth. If you skip it, add an extra teaspoon of fish sauce or a pinch of dried shrimp powder for a similar effect.
Serving Suggestions
Serve nasi goreng as a complete meal with a fried egg on top (sunny-side-up or over-easy). Add a side of fresh cucumber slices and tomato wedges for a refreshing crunch. For a heartier spread, pair it with satay skewers, fried chicken, or a simple bowl of clear soup like soto ayam.
Variations
- Vegetarian: Omit the shrimp paste and add 1 cup (150 g) of mixed vegetables (carrots, peas, corn) in step 5. Use tofu or tempeh instead of meat.
- Seafood: Add 1/2 cup (75 g) of crabmeat or squid along with the shrimp for a seafood feast.
- Spicy: Increase the chili or add 1 tsp of sambal oelek or gochujang in step 6 for extra heat.
- Pork or beef: Use leftover char siu (barbecue pork) or sliced beef instead of chicken. Cook until the meat reaches 145°F (63°C) for whole cuts, or 160°F (71°C) for ground meat, as per USDA FSIS.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for up to 3 days. To reheat, place the rice in a hot wok with a splash of water or soy sauce, stirring until piping hot (165°F / 74°C). Alternatively, microwave in 30-second bursts, stirring between, until heated through. Do not freeze cooked nasi goreng, as the rice texture will degrade.
Frequently Asked Questions
Can I use brown rice? Yes, but brown rice is firmer and less sticky, so the texture will be slightly different. Cook it a day ahead and dry it out as you would white rice.
What if I don’t have a wok? A large nonstick skillet or cast-iron pan works fine. Just make sure it’s big enough to hold the rice in a single layer without overcrowding.
Is shrimp paste the same as fish sauce? No. Shrimp paste is a concentrated, fermented paste with a stronger, more pungent flavor. Fish sauce is liquid and saltier. You can substitute 1 tsp fish sauce for 1 tsp shrimp paste, but the flavor will be less intense.
Can I make this without eggs? Absolutely. Simply omit the eggs and add an extra tablespoon of oil to prevent sticking. You can also add a splash of water if the rice seems dry.
Why is my rice mushy? This usually happens if the rice is too fresh or too wet. Use day-old rice, and make sure your wok is hot enough to evaporate excess moisture quickly.
Can I add other vegetables? Yes, nasi goreng is very flexible. Add shredded cabbage, bean sprouts, or bell peppers in step 5. Cook harder vegetables like carrots for a minute longer.
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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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