Nasi goreng, which translates to “fried rice” in Indonesian and Malay, is a beloved street food and home-cooked staple across Indonesia, Malaysia, and Singapore. This version honors the classic Indonesian style with sweet soy sauce (kecap manis), a pungent sambal paste, and a fried egg on top. It works because the combination of day-old rice, high heat, and a bold seasoning paste creates deeply savory, slightly sweet, and smoky flavors in under 30 minutes.
Ingredients
- 4 cups (720 g) cooked long-grain rice, preferably day-old and cold
- 3 tbsp (45 ml) vegetable oil, divided
- 2 large eggs, lightly beaten
- 1 shallot, thinly sliced (about 2 tbsp / 20 g)
- 2 cloves garlic, minced
- 1 red bird’s eye chili, thinly sliced (optional, for heat)
- 1 tsp (5 g) terasi (Indonesian shrimp paste) or 1 tsp fish sauce as substitute
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) regular soy sauce
- 1 tsp (5 g) ground white pepper
- 1 cup (150 g) cooked chicken breast, shredded (or leftover meat)
- 1/2 cup (80 g) frozen peas and carrots, thawed
- 1 cucumber, sliced, for serving
- 1 tomato, cut into wedges, for serving
- Fried shallots (optional, for garnish)
Instructions
- If using day-old rice, break up any clumps with your fingers. If using fresh rice, spread it on a tray and let it cool for 10 minutes to dry out slightly.
- Heat 1 tbsp (15 ml) of oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble until just set, about 1 minute. Remove the eggs to a plate and set aside.
- Add the remaining 2 tbsp (30 ml) oil to the same wok. Add the sliced shallot and cook, stirring, until fragrant and translucent, about 2 minutes. Add the garlic and chili (if using) and cook for 30 seconds more.
- Add the terasi (shrimp paste) and stir it into the aromatics, mashing it with the back of a spoon. Cook for 30 seconds until fragrant.
- Add the shredded chicken and peas and carrots. Stir-fry for 2 minutes until heated through.
- Add the rice to the wok. Use a spatula to break up any remaining clumps and toss everything together. Spread the rice in a single layer and let it sit undisturbed for 30 seconds to develop a slight char (this is the “wok hei” flavor). Then stir-fry for 2 minutes.
- Add the kecap manis, regular soy sauce, and white pepper. Stir-fry for another 2 minutes, ensuring the rice is evenly coated and heated through.
- Return the scrambled eggs to the wok and toss to combine. Cook for 1 minute until everything is hot.
- Taste and adjust seasoning—add more kecap manis for sweetness or soy sauce for saltiness.
- Serve immediately, topped with cucumber slices, tomato wedges, and a sprinkle of fried shallots if desired.
Tips
- Use cold, day-old rice: Freshly cooked rice is too moist and will become mushy. Spread fresh rice on a baking sheet and refrigerate uncovered for 30 minutes if you’re in a hurry.
- High heat is essential: A very hot wok or skillet gives the rice a smoky, slightly charred flavor. Don’t overcrowd the pan—cook in batches if needed.
- Substitute for terasi: If you can’t find shrimp paste, use 1 tsp of fish sauce added with the soy sauces. It won’t have the exact same fermented depth, but it will still be delicious.
- Don’t skip the kecap manis: This sweet soy sauce is the backbone of nasi goreng. If you only have regular soy sauce, add 1 tbsp brown sugar dissolved in 1 tbsp water to mimic the sweetness.
Serving Suggestions
Serve nasi goreng as a complete meal with a fried egg on top (sunny-side up or over-easy) and a side of acar (pickled vegetables) or fresh cucumber and tomato slices. It also pairs well with satay skewers or a simple clear soup like soto ayam. For a traditional touch, serve with prawn crackers (krupuk) on the side.
Variations
- Nasi Goreng Ayam: Add 1 cup of diced cooked chicken breast (instead of shredded) and increase the chicken to 1.5 cups (225 g).
- Nasi Goreng Seafood: Substitute the chicken with 1 cup (150 g) of small shrimp or squid, cooked until pink and opaque (145°F / 63°C for fish). Add them in step 5 and cook for 2 minutes.
- Vegetarian Nasi Goreng: Omit the chicken and shrimp paste. Use 1 tbsp of soy sauce plus 1 tsp of mushroom powder or a pinch of MSG for umami. Add extra vegetables like bell peppers and green beans.
- Spicy Nasi Goreng: Increase the bird’s eye chili to 2-3, or add 1 tsp of sambal oelek with the garlic.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. Nasi goreng keeps for 3-4 days in the fridge. To reheat, place in a hot wok with a splash of water or oil over medium-high heat, stirring until steaming hot (165°F / 74°C). Alternatively, microwave in 30-second bursts, stirring between, until hot. Do not freeze, as the texture of the rice will become mushy upon thawing.
Frequently Asked Questions
What is the origin of nasi goreng? Nasi goreng is believed to have originated in Indonesia, likely influenced by Chinese fried rice techniques brought by traders. It evolved into a distinct dish with the addition of local ingredients like kecap manis and terasi. The exact origins are disputed, but it has been a staple in the archipelago for centuries.
Can I use regular soy sauce instead of kecap manis? Yes, but the dish will be less sweet and more salty. To compensate, add 1 tbsp of brown sugar or palm sugar dissolved in 1 tbsp of water along with the soy sauce.
How do I prevent the rice from being sticky? Use day-old rice that has been refrigerated. If using fresh, spread it on a tray and let it air-dry for 15-20 minutes. Also, avoid stirring too frequently—let it sit in the pan to steam and crisp.
Is shrimp paste essential? No, but it adds a distinct umami depth. If you’re allergic or don’t have it, substitute with fish sauce or omit it entirely. The dish will still be tasty but less complex.
Can I make nasi goreng ahead of time? Yes, you can cook it fully and refrigerate for up to 2 days. Reheat in a wok or microwave. However, the texture is best when freshly made.
What is the best rice to use? Long-grain rice like jasmine or basmati works best because it stays separate and fluffy. Medium-grain rice can become sticky, but it’s acceptable. Avoid glutinous rice.
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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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