Nasi goreng is Indonesia’s beloved fried rice, a fragrant stir-fry of rice, sweet soy sauce, and aromatic spices, typically topped with a fried egg. This version comes with a fiery, tangy sambal-style sauce that cuts through the richness and adds a serious kick. It’s a weeknight hero that comes together in under 30 minutes, using mostly pantry staples, and delivers deep, savory-sweet flavor with a customizable heat level.
Ingredients
- 4 cups (720 g) cooked and cooled jasmine or long-grain rice (day-old is best)
- 3 tbsp (45 ml) vegetable oil, divided
- 2 large eggs, lightly beaten
- 2 shallots, finely chopped (about 1/2 cup / 80 g)
- 3 cloves garlic, minced
- 1 red bird’s eye chili, thinly sliced (optional, for extra heat)
- 2 tsp (10 ml) terasi (shrimp paste) or 1 tsp fish sauce (see Tips)
- 2 tbsp (30 ml) sweet soy sauce (kecap manis)
- 1 tbsp (15 ml) regular soy sauce
- 1 tsp (5 g) sugar
- 1/2 tsp (2.5 g) ground white pepper
- 2 green onions, sliced, for garnish
- Fried shallots, for garnish (optional)
- Cucumber slices and lime wedges, for serving
For the spicy sauce:
- 5 red bird’s eye chilies (or 2 red jalapeños for milder heat)
- 3 cloves garlic
- 1 shallot
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) sugar
- 1/2 tsp (2.5 g) salt
Instructions
- Make the spicy sauce: In a small food processor or mortar, combine the chilies, garlic, shallot, and salt. Pulse or pound into a coarse paste. Heat the oil in a small skillet over medium heat and sauté the paste for 2–3 minutes until fragrant. Remove from heat and stir in the lime juice and sugar. Set aside.
- Prepare the rice: If using freshly cooked rice, spread it on a tray and let it cool for 10 minutes, or use day-old rice straight from the fridge. Break up any clumps with your hands.
- Scramble the eggs: Heat 1 tbsp (15 ml) of oil in a wok or large skillet over medium-high heat. Pour in the beaten eggs and scramble until just set, about 1 minute. Transfer to a plate and set aside.
- Stir-fry the aromatics: Add the remaining 2 tbsp (30 ml) oil to the same wok. Sauté the shallots, garlic, and sliced chili (if using) for 1–2 minutes until soft and fragrant. Add the terasi or fish sauce and stir for 30 seconds.
- Add the rice: Increase heat to high. Add the rice, breaking up any lumps with a spatula. Stir-fry for 2–3 minutes until the rice is heated through and slightly charred in spots.
- Season: Add the sweet soy sauce, regular soy sauce, sugar, and white pepper. Toss well to coat every grain. Cook for another 2 minutes.
- Finish: Return the scrambled eggs to the wok, breaking them into small pieces. Stir to combine and heat through. Taste and adjust seasoning—add more soy sauce or sugar if needed.
- Serve: Divide the nasi goreng among four plates. Top each with a spoonful of the spicy sauce, a sprinkle of green onions and fried shallots, and a few cucumber slices. Serve with lime wedges on the side.
Tips
- Rice matters: Use rice that is at least a day old, or freshly cooked rice that has been cooled and dried for 10–15 minutes. Fresh, warm rice is too moist and will turn mushy.
- Shrimp paste substitute: Terasi (shrimp paste) is pungent and savory. If you can’t find it, substitute 1 tsp fish sauce or 1/2 tsp anchovy paste. This will change the flavor slightly—fish sauce is more liquid and less concentrated, so adjust the amount to taste.
- Control the heat: The sauce is fiery. For a milder version, remove the seeds from the chilies or use fewer. You can also serve the sauce on the side so everyone can add their own.
- Don’t overcrowd the wok: If your pan is small, cook the rice in two batches. Overcrowding causes steaming instead of frying, resulting in sticky rice.
Serving Suggestions
Nasi goreng is traditionally served with a fried egg on top—crispy edges and a runny yolk are ideal. Add a side of fresh cucumber and tomato slices, and a few prawn crackers (krupuk) for crunch. For a heartier meal, serve with satay skewers or a simple grilled chicken thigh.
Variations
- Chicken or Shrimp Nasi Goreng: Add 1 cup (150 g) of diced cooked chicken or small shrimp in step 4, before adding the rice, and stir-fry until cooked through.
- Vegetarian: Omit the shrimp paste and use soy sauce or a splash of mushroom broth for umami. Add extra vegetables like carrots, peas, or bell peppers.
- Spicy Sauce Variations: Add a spoonful of sambal oelek or a pinch of shrimp paste to the sauce for extra depth. For a sweeter sauce, add a little ketchup or tomato paste.
Storage and Reheating
Leftover nasi goreng can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a hot wok or skillet with a splash of water or oil until piping hot, or microwave in 1-minute intervals, stirring in between. The spicy sauce can be refrigerated for up to 1 week. Freeze the rice mixture for up to 3 months, but note that the texture may become slightly softer upon reheating.
Frequently Asked Questions
Can I use brown rice? Yes, brown rice works, but it will have a chewier texture and a nuttier flavor. Cook it a bit drier than usual and let it cool completely before frying.
What is kecap manis, and can I substitute it? Kecap manis is a sweet, thick soy sauce from Indonesia. If you can’t find it, mix 2 tbsp regular soy sauce with 1 tbsp brown sugar and a pinch of molasses. This will approximate the sweetness and thickness.
Is there a way to make this without shrimp paste? Yes, you can omit it entirely or use a pinch of miso paste for umami. The flavor will be less complex, but still delicious.
Why is my rice sticking to the pan? Your pan may not be hot enough, or the rice might be too moist. Make sure the oil is shimmering before adding the rice, and use a non-stick or well-seasoned wok.
Can I make the spicy sauce ahead of time? Absolutely. The sauce keeps well in the fridge for up to a week. Just bring it to room temperature before serving.
Is this dish very spicy? The sauce is spicy, but you can control the heat by adjusting the chilies. Start with fewer chilies and taste as you go. The nasi goreng itself is mildly sweet and savory.
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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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