Nasi goreng is Indonesia’s beloved fried rice, a fragrant stir-fry of pre-cooked rice with sweet soy sauce (kecap manis), shallots, garlic, and chili, typically topped with a fried egg. This recipe delivers the authentic, smoky ‘wok hei’ flavor at home using a few key techniques and easily sourced ingredients. It’s a quick, satisfying meal that turns leftover rice into something extraordinary.
Ingredients
- 4 cups (700 g) cooked and cooled jasmine or long-grain rice (preferably day-old)
- 3 tbsp (45 ml) vegetable oil, divided
- 2 eggs, lightly beaten
- 4 shallots, finely chopped (about 1/2 cup / 80 g)
- 4 cloves garlic, minced
- 2 red bird’s eye chilies, thinly sliced (adjust to taste)
- 3 tbsp (45 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) soy sauce (regular or low-sodium)
- 1 tsp (5 g) shrimp paste (terasi), optional but traditional
- 1/2 tsp (3 g) salt, plus more to taste
- 1/4 tsp (1 g) ground white pepper
- For serving: 4 fried eggs, sliced cucumber, tomato, and fried shallots (optional)
Instructions
- If using day-old rice, break up any clumps with your fingers. If using freshly cooked rice, spread it on a baking sheet and let it cool completely, uncovered, for at least 15 minutes (or refrigerate for 30 minutes) to dry the surface.
- Heat 1 tablespoon (15 ml) of oil in a large wok or 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.
- Add the remaining 2 tablespoons (30 ml) of oil to the wok. Add the shallots, garlic, and chilies. If using shrimp paste, add it now. Stir-fry until fragrant and the shallots are translucent, about 2–3 minutes.
- Increase heat to high. Add the rice, breaking up any remaining clumps with a spatula. Stir-fry vigorously for 2–3 minutes, allowing the rice to get slightly charred in spots for that smoky flavor.
- Drizzle the kecap manis and soy sauce over the rice. Add salt and white pepper. Continue stir-frying for another 2–3 minutes, until the rice is evenly coated and heated through.
- Add the scrambled eggs back into the wok, breaking them into smaller pieces and mixing well. Taste and adjust seasoning if needed.
- Serve immediately, topped with a fried egg and garnished with cucumber, tomato, and fried shallots.
Tips
- Use day-old rice: Freshly cooked rice is too moist and will turn mushy. Spread fresh rice on a tray and refrigerate uncovered for 30 minutes to dry it out if you’re in a rush.
- Substitute for kecap manis: Mix 2 tablespoons (30 ml) dark soy sauce with 1 tablespoon (15 ml) brown sugar or molasses. This will be slightly less thick but still gives a similar sweet-savory flavor.
- Shrimp paste (terasi): If you can’t find it, omit it or add 1/2 teaspoon of fish sauce. The flavor will be less complex but still delicious.
- High heat is key: Don’t crowd the wok, and cook in batches if needed. The high heat creates the characteristic smoky ‘wok hei’ flavor.
Serving Suggestions
Nasi goreng is traditionally served with a fried egg on top (sunny-side up or over-easy), along with fresh cucumber slices, tomato wedges, and a sprinkle of fried shallots. It also pairs well with satay skewers, prawn crackers (krupuk), or a side of pickled vegetables (acar).
Variations
- Chicken or Shrimp Nasi Goreng: Add 1 cup (150 g) of diced cooked chicken or peeled shrimp during step 3, cooking until heated through before adding the rice.
- Vegetarian Nasi Goreng: Omit the shrimp paste and add extra vegetables like diced carrots, green beans, or bell peppers. Use vegan oyster sauce or extra soy sauce.
- Spicy Nasi Goreng: Add more chilies or a spoonful of sambal oelek for extra heat.
- Nasi Goreng with Sausage: Slice 2 cooked sausages (like bratwurst or Chinese sausage) and stir-fry them with the shallots for a hearty version.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, stir-fry in a hot wok with a splash of water or oil, or microwave in 30-second bursts, stirring in between, until piping hot (165°F / 74°C). Do not leave nasi goreng at room temperature for more than 2 hours.
Frequently Asked Questions
Can I use brown rice? Yes, but the texture will be chewier and the flavor nuttier. Ensure it’s cooked and cooled properly to avoid stickiness.
What is kecap manis? It’s a sweet, thick soy sauce made with palm sugar and star anise, essential for authentic nasi goreng. It’s available in Asian grocery stores or online.
Can I make nasi goreng without shrimp paste? Absolutely. Shrimp paste adds umami, but you can omit it or use a little fish sauce or oyster sauce instead. The dish will still be tasty.
Why is my nasi goreng mushy? This usually happens when the rice is too wet. Use day-old rice or dry fresh rice thoroughly. Also, don’t over-stir; let it get some contact with the hot pan.
Is nasi goreng gluten-free? Regular soy sauce and kecap manis contain wheat. Use tamari and a gluten-free sweet soy sauce substitute to make it gluten-free.
Can I freeze nasi goreng? Yes, you can freeze it in an airtight container for up to 1 month. Thaw overnight in the fridge and reheat in a hot wok.
Related
- Suji Dhokla Recipe (Instant Rava Dhokla)
- Suji Malpua Recipe: Crispy Semolina Pancakes
- Tamarind Fried Rice: Tangy, Savory, and Easy
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).