Nasi Goreng is Indonesia’s iconic fried rice—a fragrant, savory, and slightly sweet dish that’s beloved across the archipelago. The name literally means “fried rice,” but this is no ordinary fried rice. It gets its signature flavor from kecap manis (sweet soy sauce), terasi (shrimp paste), and a aromatic paste of garlic, shallots, and chilies.
Topped with a crispy-edged fried egg and served with fresh cucumber and tomato, it’s a complete meal that’s satisfying, flavorful, and ready in under 20 minutes. Perfect for using up leftover rice, it’s a staple of Indonesian street food and home cooking alike.
Ingredients
For the Nasi Goreng:
- 4 cups cold, day-old jasmine rice
- 3 tablespoons vegetable oil or peanut oil, divided
- 2 shallots, roughly chopped
- 2 cloves garlic
- 1-2 red chilies (bird’s eye or Thai), seeded (adjust to heat preference)
- 1 teaspoon terasi (shrimp paste) or 1 tablespoon fish sauce
- 8 oz (225g) chicken breast or shrimp, cut into small pieces (optional)
- 3 tablespoons kecap manis (sweet soy sauce)
- 1 tablespoon soy sauce (regular)
- 1 teaspoon sugar (optional)
- ½ teaspoon white pepper
- 2 green onions, sliced
For Serving:
- 2-4 fried eggs (1 per serving)
- Cucumber slices
- Tomato wedges
- Fried shallots (store-bought or homemade)
- Lime wedges
Instructions
1. Prepare the Rice: If using freshly cooked rice, spread it on a baking sheet and refrigerate for at least 30 minutes. Break up any clumps with your fingers before cooking.
2. Make the Spice Paste: In a mortar and pestle or small food processor, combine the shallots, garlic, and chilies. Pound or blend into a coarse paste. If using terasi, add it to the paste.
3. Cook the Protein (Optional): Heat a large wok or skillet over medium-high heat. Add 1 tablespoon of oil. Add the chicken or shrimp and cook until browned and cooked through, about 3 to 4 minutes. Remove and set aside.
4. Stir-Fry the Spice Paste: Add the remaining 2 tablespoons of oil to the wok. Add the spice paste and stir-fry for 1 to 2 minutes until fragrant and the shallots are translucent.
5. Add the Rice: Add the cold rice to the wok, breaking up any remaining clumps with your spatula. Stir-fry for 2 to 3 minutes until the rice is heated through and evenly coated with the paste.
6. Season the Rice: Add the kecap manis, soy sauce, sugar (if using), and white pepper. Stir-fry for another 2 minutes until the rice is evenly colored and glossy. If using cooked protein, return it to the wok and toss to combine. Add the green onions and stir-fry for 30 seconds.
7. Fry the Eggs: While the rice cooks, heat a separate nonstick skillet over medium heat. Fry the eggs sunny-side up until the whites are set and the yolks are runny, about 2 to 3 minutes.
8. Serve: Divide the nasi goreng among plates. Top each with a fried egg. Garnish with cucumber slices, tomato wedges, fried shallots, and lime wedges. Serve immediately.
This Nasi Goreng brings the vibrant flavors of Indonesian street food to your kitchen—savory, sweet, and utterly satisfying.
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