Nasi goreng is Indonesia’s beloved fried rice, a fragrant stir-fry of cooked rice with sweet soy sauce (kecap manis), shallots, garlic, and chili, typically topped with a fried egg. It works because the smoky “wok hei” flavor from high-heat frying combines with the caramelized sweetness of kecap manis, creating a deeply savory and slightly sweet dish that comes together in minutes. This recipe delivers that classic taste at home, using ingredients that are easy to find.
Ingredients
- 4 cups (720 g) cooked jasmine or long-grain rice, preferably day-old and cold
- 3 tablespoons (45 ml) vegetable oil, divided
- 2 large eggs, lightly beaten
- 4 shallots, finely chopped (about 1/2 cup / 80 g)
- 3 cloves garlic, minced
- 1 red bird’s eye chili, thinly sliced (optional, for heat)
- 2 tablespoons (30 ml) kecap manis (sweet soy sauce)
- 1 tablespoon (15 ml) regular soy sauce
- 1 teaspoon (5 g) shrimp paste (terasi), optional but traditional
- 1/2 teaspoon (2.5 g) ground white pepper
- 1/2 cup (75 g) frozen peas and carrots, thawed (optional)
- 2 green onions, sliced, for garnish
- Fried eggs, for serving (one per person)
- Fried shallots, for garnish (optional)
- Cucumber slices and tomato wedges, for serving
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 for 10 minutes, or refrigerate for 20 minutes, to dry it out slightly.
- Heat 1 tablespoon (15 ml) of oil in a large wok or nonstick skillet over medium-high heat. Add 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 chili (if using). Stir-fry until fragrant and the shallots are translucent, about 2 minutes.
- If using shrimp paste, add it now and mash it into the aromatics with the back of a spoon. Cook for 30 seconds until fragrant.
- Add the rice to the wok. Break up any remaining clumps with a spatula. Stir-fry for 2-3 minutes, tossing constantly, until the rice is heated through and starts to sizzle.
- Drizzle the kecap manis and regular soy sauce over the rice. Add the white pepper and the peas and carrots (if using). Toss everything together to coat the rice evenly. Cook for another 2 minutes, letting the rice get slightly crispy in spots.
- Return the scrambled eggs to the wok and toss to combine. Cook for 1 minute more.
- Remove from heat. Taste and adjust seasoning with more soy sauce or kecap manis if needed.
- Serve immediately, topped with a fried egg, sliced green onions, fried shallots, and cucumber and tomato on the side.
Tips
- Use cold, day-old rice: Freshly cooked rice is too moist and sticky, resulting in mushy fried rice. Spread fresh rice on a tray and refrigerate uncovered for 1 hour to dry it out.
- High heat is essential: A screaming-hot wok or pan creates the smoky flavor and prevents the rice from steaming. Don’t overcrowd the pan; if your wok is small, cook the rice in two batches.
- Kecap manis substitute: If you can’t find kecap manis, mix 2 tablespoons (30 ml) dark soy sauce with 1 tablespoon (15 ml) brown sugar or molasses. This will change the flavor slightly but still give a sweet, dark finish.
- Don’t skip the shrimp paste: Terasi adds an umami depth that is characteristic of nasi goreng. If you can’t find it, you can omit it, but the dish will be less complex. It’s often labeled as “belacan” in Malaysian stores.
Serving Suggestions
Nasi goreng is traditionally served with a fried egg on top (sunny-side up or over-easy), fresh cucumber slices, and tomato wedges. Add a side of prawn crackers (krupuk) for crunch, and a dollop of sambal oelek if you like extra heat. It’s a complete meal on its own, but also pairs well with satay skewers or grilled chicken.
Variations
- Chicken Nasi Goreng: Add 1 cup (150 g) diced cooked chicken breast or thigh along with the rice in step 5.
- Seafood Nasi Goreng: Add 1/2 cup (100 g) cooked shrimp or crab meat in the last 2 minutes of cooking.
- Vegetarian Nasi Goreng: Omit the shrimp paste and add 1/2 cup (75 g) extra vegetables like bell pepper or green beans. Use a vegetarian oyster sauce or just increase the soy sauce.
- Spicy Nasi Goreng: Add 1-2 more bird’s eye chilies or 1 tablespoon (15 g) sambal oelek with the aromatics for a fiery kick.
Storage and Reheating
Refrigerate any leftover nasi goreng in an airtight container within 2 hours of cooking. It will keep for up to 3 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 heated through (to an internal temperature of 165°F / 74°C). You can also microwave it in 1-minute intervals, stirring in between. Avoid reheating more than once, as the rice can become dry and lose its texture.
Frequently Asked Questions
Can I use regular soy sauce instead of kecap manis? Yes, but the dish will be less sweet and darker. Add 1 teaspoon (5 g) of brown sugar to the rice along with the soy sauce to mimic the sweetness of kecap manis.
What if I don’t have a wok? A large nonstick skillet or cast-iron pan works fine. The key is to use high heat and not overcrowd the pan, so the rice fries rather than steams.
Is shrimp paste necessary? No, but it adds a distinct umami flavor that many consider essential to authentic nasi goreng. If you’re allergic or don’t have it, simply omit it; the dish will still be tasty, just less complex.
Can I make nasi goreng with brown rice? Yes, brown rice works well. It’s a bit chewier, so adjust cooking time by 1-2 minutes. Use slightly less soy sauce as brown rice has a nuttier flavor.
Why is my fried rice mushy? The most common reason is using freshly cooked rice that hasn’t been cooled and dried. Also, avoid adding too much soy sauce at once; you can always add more, but you can’t take it out.
Can I freeze nasi goreng? Yes, you can freeze it in an airtight container for up to 2 months. Thaw overnight in the refrigerator, then reheat in a hot skillet until piping hot (165°F / 74°C).
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