Nasi goreng is Indonesian fried rice, typically made by stir-frying cooked rice with aromatics, kecap manis, and savory seasonings, then serving it with an egg and fresh garnishes. Home and regional versions vary, but this approachable version uses everyday vegetables and a short ingredient list for a quick, satisfying meal.
Ingredients
- 4 cups (600 g) cold, cooked rice, preferably long-grain
- 4 large eggs (about 200 g without shells)
- 2 tablespoons (30 ml) neutral cooking oil, divided
- 2 medium shallots (about 60 g), finely chopped
- 3 garlic cloves (about 9 g), finely chopped
- 1 small red chili (about 5 g), thinly sliced, or 1/4 teaspoon (1 g) red pepper flakes
- 1 medium carrot (about 75 g), diced into small pieces
- 2 cups (140 g) finely shredded green cabbage
- 3 tablespoons (45 ml) kecap manis, Indonesian sweet soy sauce
- 1 tablespoon (15 ml) regular soy sauce
- 1/2 teaspoon (2 g) terasi, Indonesian fermented shrimp paste, optional
- 3 scallions (about 30 g), thinly sliced, white and green parts separated
- 1/4 teaspoon (1.5 g) fine salt, plus more to taste
- 1/8 teaspoon (0.3 g) ground white or black pepper
- 1/2 cucumber (about 150 g), thinly sliced, for serving
- 1 small tomato (about 100 g), cut into wedges, for serving
- 1 lime (about 60 g), cut into wedges, for serving
Instructions
- Prepare the ingredients (15 minutes). Use rice that has already been cooked, chilled, and kept refrigerated. Break up any compacted clumps with clean fingers or a fork, and remove any hard, dried pieces. Chop the shallots, garlic, chili, carrot, cabbage, and scallions before heating the pan; stir-frying moves quickly. In a small bowl, mix the kecap manis and soy sauce. If using terasi, mash it into the sauce so it distributes evenly. Keep the cucumber, tomato, and lime aside for serving.
- Cook the eggs (3 minutes). Heat a large wok or wide skillet over medium-high heat and add 1 teaspoon of the oil from the measured amount. Beat the eggs with a pinch of the salt, pour them into the pan, and gently scramble until set. Check the thickest part with a food thermometer: USDA FSIS safe minimum temperature for egg dishes is 160°F (71°C). Transfer the eggs to a clean plate and break them into bite-size pieces.
- Soften the aromatics (2 minutes). Add the remaining oil to the hot pan. Stir in the shallots, garlic, chili, and the white parts of the scallions. Cook, stirring often, until fragrant and softened but not browned. If the garlic starts to darken quickly, lower the heat; burnt garlic can make the whole batch taste bitter.
- Cook the vegetables (3 minutes). Add the carrot and cabbage, then sprinkle in the remaining salt and pepper. Stir-fry until the vegetables are hot and the cabbage has softened slightly but still has some bite. Keep the ingredients moving across the pan rather than letting them sit in a pile.
- Fry the rice (4 minutes). Add the cold rice and use a spatula to separate clumps while turning it through the vegetables. Spread the rice across the pan for short intervals, then toss and stir so it heats evenly without scorching. If your pan is small and crowded, work in two batches; overcrowding traps steam and makes the rice soft instead of lightly fried.
- Season the rice (2 minutes). Pour the kecap manis and soy sauce mixture around the hot pan, then toss thoroughly to coat the rice. Continue stirring until the sauce is evenly distributed and the rice is steaming hot. Taste a spoonful and adjust with a little salt or extra kecap manis if needed. Kecap manis is sweet as well as salty, so add any extra gradually.
- Finish and serve (1 minute). Return the cooked eggs to the pan with the green parts of the scallions. Toss until everything is hot, then turn off the heat. Serve promptly with cucumber, tomato, and lime wedges alongside; squeeze lime over each portion just before eating.
Tips
- Start with chilled rice. Refrigerated rice is drier and less likely to clump than freshly cooked rice, which helps it fry instead of steam. Separate the grains gently before adding them. If the rice is in large, stubborn blocks, break them up before they go into the pan rather than crushing them while frying.
- Look for kecap manis in an Asian grocery store. This thick, sweet Indonesian soy sauce gives nasi goreng much of its characteristic dark color and sweet-savory flavor. If it is unavailable, mix 2 tablespoons (30 ml) regular soy sauce with 1 tablespoon (15 ml) brown sugar or palm sugar and simmer briefly until syrupy; the substitute is thinner and less complex, so add it carefully.
- Adjust the heat to your taste. A small fresh chili gives gentle warmth, while a larger or hotter chili can make the dish quite spicy. Remove the seeds for less heat, or leave the chili out for a mild version. Chili flakes work in a pinch, though they do not have the fresh, slightly fruity flavor of fresh chili.
- Keep the pan hot, but do not burn the sauce. A wide skillet or wok gives moisture room to escape. If the sauce begins sticking, lower the heat slightly and keep tossing; a splash of water can loosen browned bits, but too much will soften the rice. Taste before adding more soy sauce because both sauces are salty.
Serving Suggestions
Serve nasi goreng as a complete weeknight meal with the cucumber, tomato, and lime already prepared. The cool, crisp vegetables offer a fresh contrast to the richly seasoned rice, while lime brightens the sweet and savory sauce. For a more substantial plate, add a bowl of clear vegetable soup or a simple side of steamed greens. Put extra sliced chili or chili sauce on the table so each person can choose their own heat level.
For a more traditional-style spread, serve the rice with a fried egg on top, crunchy prawn crackers, or acar-style quick-pickled vegetables. Those extras are optional; the scrambled egg in this recipe keeps the dish straightforward and makes each serving easy to portion. If adding crackers or pickles, serve them separately so the crackers stay crisp and the pickle brine does not make the rice wet.
Variations
Make it vegetarian. Leave out the terasi, which is fermented shrimp paste. For a deeper savory note, stir 1 teaspoon (5 g) white or brown miso into the sauce; it changes the flavor and is not a traditional replacement, but it adds savory depth. Check that your soy sauce and any packaged condiments suit your dietary needs.
Add chicken or prawns. Cook bite-size chicken pieces in the pan first, using a little of the measured oil, and remove them before cooking the eggs and vegetables. Return the chicken with the egg at the end. Check chicken with a food thermometer and cook it to the USDA FSIS safe minimum internal temperature of 165°F (74°C). For prawns, cook them separately until opaque and check that they reach 145°F (63°C), the USDA FSIS safe minimum for fish and seafood; avoid leaving them in the pan while the rice fries, as they can become tough.
Use other vegetables. Finely chopped green beans, bell pepper, or a handful of peas can replace some or all of the carrot and cabbage. Cut firm vegetables small so they cook in the same short time. Watery vegetables, such as zucchini, can release moisture; use a modest amount and fry them until that moisture has evaporated before adding the rice.
Make it milder or sweeter. Omit the chili for a family-friendly mild batch, or offer fresh chili at the table. If you like a sweeter, darker rice, add kecap manis a teaspoon at a time rather than pouring in a large extra amount. Too much sauce can make the rice sticky and overwhelm the aromatics.
Storage and Reheating
Move leftover nasi goreng into shallow containers and refrigerate it within 2 hours of cooking. Cooked rice should not sit at room temperature for an extended period. Properly refrigerated leftovers keep for 3 to 4 days. If you will not eat them within that period, freeze portions promptly in airtight freezer containers; for best texture, use them within about 1 to 2 months.
Reheat only the portion you plan to eat, either in a skillet over medium heat with a teaspoon of water or in the microwave, stirring partway through. Heat leftovers to 165°F (74°C), checking with a food thermometer. The rice should be steaming hot throughout, not just warm at the edges. Avoid repeatedly cooling and reheating the same batch; portioning leftovers before storage makes it easier to reheat only what you need.
Frequently Asked Questions
Can I make nasi goreng with freshly cooked rice?
Yes, but fresh rice is usually moist and can turn soft in the pan. If that is what you have, spread it in a shallow layer so it cools quickly, then refrigerate it promptly and use it once chilled. Keep cooked rice out of the room-temperature danger zone for no more than 2 hours, and do not leave it cooling on the counter for an extended period. Cold rice from a previous meal is convenient as long as it was cooled and stored safely.
What can I use instead of kecap manis?
A quick substitute is regular soy sauce combined with brown sugar or palm sugar, as noted in the tips. It will be thinner and less rounded than kecap manis, so start with a small amount and taste before adding more. Ordinary soy sauce by itself is not a close flavor match because it lacks the sweet, syrupy quality that helps season and color the rice.
Is terasi essential?
No. Terasi adds a pronounced fermented, savory flavor, but this recipe works without it. Leave it out for a milder dish, or use a small amount of miso for a different savory note. If you use terasi, keep in mind that it contains shrimp and is not suitable for a vegetarian version.
Can I make the rice less spicy?
Yes. Remove the chili seeds, use only a small piece of chili, or leave it out entirely. You can also serve sliced chili separately, which lets everyone season their own plate. The chili adds heat rather than being necessary for the sweet-savory character of the dish.
How do I stop the rice from getting mushy?
Use cold, relatively dry rice, break up clumps before cooking, and use a wide, hot pan. Fry in batches if the pan is crowded, since a pile of rice releases steam and softens rather than browns lightly. Add the sauces near the end and toss just long enough to coat and heat the grains.
Can I prepare any parts ahead?
Yes. Chop the vegetables and scallions and mix the sauces earlier in the day, keeping them covered in the refrigerator. You can also use safely stored cooked rice prepared ahead. For the best texture, fry the rice shortly before serving; the final stir-fry is quick, and the fresh garnishes are crispest when added at the table.
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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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