Nasi Goreng Recipe (Indonesian Fried Rice)

Nasi goreng is Indonesia’s beloved fried rice dish, characterized by its smoky, savory flavor and signature sweet-savory kecap manis (sweet soy sauce). It’s a fantastic way to use leftover rice, and the combination of shallots, garlic, and a touch of terasi (shrimp paste) creates a deeply aromatic and satisfying meal that comes together in minutes. This recipe delivers a truly authentic version that’s better than takeout.

Ingredients

4 cups (800 g) cold, cooked jasmine rice (day-old is best)
3 tbsp (45 ml) neutral oil (like canola or peanut)
3 shallots, finely chopped (about 1/2 cup / 75 g)
3 cloves garlic, minced
2 red bird’s eye chilies, thinly sliced (adjust to taste)
1 tsp (5 g) terasi (shrimp paste) – see Tips for substitute
2 large eggs, beaten
3 tbsp (45 ml) kecap manis (sweet soy sauce)
1 tbsp (15 ml) regular soy sauce
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)
For garnish: 2 fried eggs, sliced cucumber, tomato wedges, fried shallots, and a lime wedge

Instructions

Prep the rice: If using fresh rice, spread it on a baking sheet and let it cool completely, or better yet, refrigerate it uncovered for at least 1 hour (or overnight). This dries the grains, preventing mushy fried rice.
Make the spice base: In a small food processor or with a mortar and pestle, grind the shallots, garlic, chilies, and terasi into a coarse paste. If you don’t have a processor, just chop very finely.
Cook the eggs: Heat 1 tbsp (15 ml) of oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble them until just set. Remove from the wok and set aside.
Fry the spice paste: Add the remaining 2 tbsp (30 ml) of oil to the wok. Add the spice paste and cook, stirring constantly, until fragrant and the raw smell of the paste is gone, about 2-3 minutes. The paste should darken slightly.
Add the rice: Increase the heat to high. Add the cold rice to the wok, breaking up any clumps with a spatula. Toss and stir-fry for 2-3 minutes until the rice is heated through and well-coated with the spice paste.
Season: Add the kecap manis, soy sauce, and white pepper. Stir-fry for another 2 minutes, ensuring the rice is evenly colored. If using chicken or shrimp, add them now and cook until heated through.
Finish: Return the scrambled eggs to the wok and toss everything together. Taste and adjust seasoning with a little salt or extra soy sauce if needed.
Serve: Immediately plate the nasi goreng. Top each serving with a fried egg, cucumber slices, tomato, fried shallots, and a squeeze of lime juice.

Tips

Use day-old rice: Freshly cooked rice is too moist and will turn sticky. Spread fresh rice on a tray and refrigerate uncovered for at least 1 hour to dry it out. This is the single most important step for great fried rice.
High heat is essential: Cook over high heat to get that smoky “wok hei” flavor. Don’t overcrowd the pan; cook in batches if your wok is small.
Substitute for terasi: If you can’t find shrimp paste, you can omit it or add 1/2 teaspoon of fish sauce along with the soy sauces. The flavor will be slightly less complex but still delicious.
Don’t add too much kecap manis: It’s sweet, so start with 2 tablespoons and add more to taste. You can always add, but you can’t take away.

Serving Suggestions

Nasi goreng is traditionally served 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 contrast to the rich rice. A sprinkle of crispy fried shallots (bawang goreng) and a lime wedge for squeezing over the top complete the experience. It’s also great with a side of prawn crackers (krupuk).

Variations

Nasi Goreng Ayam (Chicken): Add diced cooked chicken breast or thigh along with the rice.
Nasi Goreng Seafood: Use a mix of shrimp, squid, and fish. Cook the seafood briefly before adding the rice to avoid overcooking.
Nasi Goreng Vegetarian: Omit the shrimp paste and add extra vegetables like carrots, peas, and bell peppers. Use a vegetarian oyster sauce or mushroom powder for extra umami.
Nasi Goreng Spesial: Top with a fried egg, satay skewers, and a side of acar (pickled vegetables) for a more elaborate meal.

Storage and Reheating

Store leftover nasi goreng in an airtight container in the refrigerator 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 frequently until piping hot. You can also microwave it in 1-minute intervals, stirring in between. For best results, reheat only the amount you plan to eat, as reheating rice multiple times can increase the risk of foodborne illness. Always ensure the rice is steaming hot (165°F / 74°C) throughout before serving.

Frequently Asked Questions

Can I use fresh rice? Yes, but it must be cooled completely and preferably dried out. Spread it on a baking sheet and refrigerate uncovered for at least 1 hour. The drier the rice, the better the texture.

What is kecap manis and where can I find it? Kecap manis is a thick, sweet soy sauce with a molasses-like consistency. It’s available in most Asian grocery stores or online. If you can’t find it, you can make a substitute by combining 3 parts regular soy sauce with 1 part brown sugar, heated until the sugar dissolves.

Is shrimp paste essential? Shrimp paste (terasi) gives nasi goreng its distinctive savory, umami flavor. It’s not essential, but highly recommended. If you omit it, the dish will be less complex. You can also use a pinch of fish sauce as a substitute.

Can I make this without a wok? Absolutely. A large, heavy-bottomed skillet (like cast iron) works well. Just make sure it’s hot enough before adding the rice.

Why is my fried rice mushy? The most common reason is using freshly cooked, warm rice. The excess moisture steams the rice instead of frying it. Always use cold, day-old rice. Also, avoid overcrowding the pan.

Can I add other proteins? Yes, nasi goreng is very versatile. Try adding sliced sausage, leftover roast pork, or even tofu. Just make sure any added protein is fully cooked before adding it to the 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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