Nasi goreng is Indonesia’s beloved fried rice, a fragrant stir-fry of cooked rice with sweet soy sauce, shallots, garlic, and chili, typically topped with a fried egg. It is a brilliant way to use leftover rice, and the balance of sweet, savory, and spicy flavors makes it a satisfying meal any time of day. This recipe delivers an authentic version that is quick enough for a weeknight dinner.
Ingredients
- 4 cups (720 g) cold, cooked long-grain rice (preferably 1 day old)
- 3 tbsp (45 ml) vegetable oil, divided
- 2 large eggs, lightly beaten
- 4 shallots, finely chopped (about 1/2 cup / 80 g)
- 3 cloves garlic, minced
- 2 red bird’s eye chilies, thinly sliced (adjust to taste)
- 2 tbsp (30 ml) sweet soy sauce (kecap manis)
- 1 tbsp (15 ml) regular soy sauce
- 1 tsp (5 g) shrimp paste (terasi), optional but traditional
- 1/2 tsp (2 g) ground white pepper
- 1/2 cucumber, sliced, for garnish
- 2 tomatoes, cut into wedges, for garnish
- 4 fried eggs (optional, for topping)
- Fried shallots, for garnish (optional)
Instructions
- If using shrimp paste, wrap it in a small piece of foil and toast it in a dry skillet over medium heat for 2 minutes per side, until fragrant. Set aside.
- Heat 1 tablespoon (15 ml) of oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble them until just set, about 1 minute. Transfer to a plate and set aside.
- Add the remaining 2 tablespoons (30 ml) of oil to the wok. Add the shallots, garlic, and chilies. Stir-fry for 2–3 minutes until fragrant and the shallots are translucent.
- Add the toasted shrimp paste (if using) and mash it into the aromatics with a spatula.
- Add the cold rice, breaking up any clumps with your spatula. Stir-fry for 3–4 minutes, tossing constantly, until the rice is heated through and slightly toasted.
- Add the sweet soy sauce, regular soy sauce, and white pepper. Stir-fry for another 2 minutes, ensuring the rice is evenly coated.
- Return the scrambled eggs to the wok and toss to combine. Cook for 1 more minute. Taste and adjust seasoning, adding more soy sauce if needed.
- Serve hot, topped with a fried egg (if using), and garnished with cucumber slices, tomato wedges, and fried shallots.
Tips
- Use cold, day-old rice: Freshly cooked rice is too moist and will turn mushy. Spread freshly cooked rice on a tray to cool and dry for at least 1 hour if you don’t have day-old rice.
- High heat is key: Cook over medium-high to high heat to get that characteristic smoky flavor (wok hei). Avoid overcrowding the pan; cook in batches if necessary.
- Shrimp paste substitute: If you can’t find terasi, you can omit it or add 1/2 teaspoon of fish sauce. The flavor will be less complex but still delicious.
- Adjust spice: Bird’s eye chilies are very hot. For a milder version, use a large red chili or omit the chilies entirely and add a pinch of chili powder at the end.
Serving Suggestions
Serve nasi goreng as a main dish with a fried egg on top (the yolk adds richness). It also pairs well with satay skewers, fried chicken, or a simple side of pickled vegetables (acar). For a complete meal, add a bowl of clear soup like soto ayam on the side.
Variations
- Chicken or Shrimp Nasi Goreng: Add 1 cup (150 g) of diced cooked chicken or 1/2 cup (100 g) of small shrimp along with the aromatics. Cook until heated through before adding the rice.
- Vegetarian Nasi Goreng: Omit the shrimp paste and use a vegetarian oyster sauce or mushroom sauce instead of regular soy sauce. Add extra vegetables like shredded cabbage, carrots, or green beans.
- Spicy Nasi Goreng: Increase the chilies or add a tablespoon of sambal oelek (chili paste) with the aromatics.
- Nasi Goreng Pattaya: Wrap the finished fried rice in a thin omelet and serve with a drizzle of chili sauce.
Storage and Reheating
Refrigerate leftover nasi goreng in an airtight container within 2 hours of cooking. It will keep for up to 3–4 days. To reheat, place it in a hot wok or skillet with a splash of water or oil over medium-high heat, stirring until heated through, about 3–4 minutes. You can also microwave individual portions for 1–2 minutes, but the texture will be softer. Reheated leftovers should reach 165°F (74°C) before eating. Freezing is not recommended as the rice becomes mushy.
Frequently Asked Questions
Can I use fresh rice? Yes, but you must let it cool completely and dry out. Spread it on a baking sheet and refrigerate uncovered for 1–2 hours before frying. This removes excess moisture.
What is kecap manis? Kecap manis is a sweet Indonesian soy sauce with a thick, syrupy consistency. It’s essential for authentic nasi goreng. If you can’t find it, mix 2 tablespoons of regular soy sauce with 1 tablespoon of brown sugar or molasses.
Is shrimp paste necessary? No, but it adds a deep umami flavor that is characteristic of many nasi goreng versions. If you’re allergic or vegetarian, simply omit it or use a pinch of fish sauce (not vegetarian) or a little miso paste.
Why is my nasi goreng mushy? This usually happens when the rice is too wet. Make sure you use cold, day-old rice and don’t add too much liquid. Also, avoid over-stirring; let the rice sit in the pan for a few seconds to get a slight char.
Can I make it ahead for a party? Yes, you can cook the nasi goreng a few hours ahead and reheat it just before serving. Keep it in the refrigerator and reheat in a wok or skillet over high heat. For a buffet, keep it warm in a slow cooker on low for up to 2 hours, but stir occasionally.
What protein goes well with nasi goreng? The most common is a fried egg, but you can also add chicken, shrimp, or even sliced beef. For a traditional touch, serve with satay (grilled skewers) on the side.
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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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