Nasi goreng is Indonesian fried rice, made by frying day old rice with a pounded shallot and garlic paste, kecap manis (sweet soy sauce), and shrimp paste, then finishing it with a fried egg on top. It's considered close to a national dish, sold everywhere from street carts to five star hotel breakfast buffets, and every region and household has its own version.
The dish grew out of a practical problem: leftover rice, and the instinct in Chinese-Indonesian and Javanese kitchens alike to never waste it. Frying it fresh with aromatics and a splash of sweet soy sauce turned yesterday's rice into today's meal, and the technique spread across the archipelago along regional trade routes until it became the default way Indonesians use up rice at any hour of the day, breakfast included.
What separates a good nasi goreng from a mediocre one is almost never the ingredient list. It's rice texture and wok heat.
What Actually Matters
The rice has to be cold and dry going into the wok, ideally cooked the day before and refrigerated uncovered. Freshly cooked rice is too wet and starchy, and it clumps and steams instead of frying, which means it never picks up the smoky char (called wok hei) that makes fried rice taste like fried rice instead of stir fried mush. If you only have fresh rice, spread it on a tray and let it dry out in the fridge for at least an hour before you cook.
Nasi Goreng Recipe
Serves 4. Prep time: 15 minutes. Cook time: 15 minutes. Total time: 30 minutes.
- 4 cups cold, cooked white rice (day old, refrigerated)
- 3 tablespoons vegetable oil, divided
- 4 shallots, roughly chopped
- 4 garlic cloves, roughly chopped
- 2 red chilies, seeded and roughly chopped (optional)
- 1 teaspoon shrimp paste
- 2 boneless, skinless chicken thighs, diced small (about 8 ounces)
- 3 tablespoons kecap manis (sweet soy sauce)
- 1 tablespoon soy sauce
- 1/2 teaspoon salt, plus more to taste
- 4 large eggs
- 2 green onions, sliced, for garnish
- 1 cucumber, sliced, for serving
- 1 tomato, sliced, for serving
- In a food processor or mortar, pound or pulse the shallots, garlic, chilies, and shrimp paste into a coarse paste.
- Heat 2 tablespoons of oil in a wok or large skillet over medium heat. Add the paste and cook, stirring often, for 8 to 10 minutes, until it darkens and the oil separates out around the edges.
- Add the diced chicken and cook for 5 to 6 minutes, until cooked through.
- Raise the heat to medium high. Add the cold rice, breaking up any clumps with the back of a spatula. Stir fry for 4 to 5 minutes, pressing the rice against the hot wok surface to pick up char.
- Add the kecap manis, soy sauce, and salt. Toss until every grain is coated evenly, about 2 minutes.
- Push the rice to one side of the wok. Add the remaining 1 tablespoon oil and fry the eggs sunny side up, 2 to 3 minutes, until the whites are set and the yolks are still runny.
- Divide the rice among four plates, top each with a fried egg, and garnish with green onion. Serve with sliced cucumber and tomato on the side.
| Nutrition (per serving) | Amount |
|---|---|
| Calories | approximately 420 |
| Protein | approximately 20g |
| Fat | approximately 16g |
| Carbohydrates | approximately 48g |
These values are a calculated estimate based on the ingredients above, not lab-verified nutrition data.
Tips, Variations, and Storage
Swap the chicken for shrimp, diced beef, or leave it out entirely for a vegetarian version, just be sure to check your shrimp paste and kecap manis brands if you need it strictly vegetarian. Leftovers keep in the fridge for up to three days in a sealed container and reheat well in a hot skillet with a splash of water. This dish freezes acceptably for about a month, though the texture softens on reheating.
Frequently Asked Questions
Can I use fresh rice instead of day old rice?
You can, but spread it out on a tray and refrigerate it uncovered for at least an hour first. Warm, freshly cooked rice has too much surface moisture and will turn gummy in the wok.
What is kecap manis and can I substitute it?
Kecap manis is a thick, sweetened Indonesian soy sauce. If you can't find it, mix 3 tablespoons regular soy sauce with 2 tablespoons brown sugar and simmer briefly until slightly syrupy.
Is nasi goreng always spicy?
No. The chilies in this recipe are optional, and plenty of everyday versions in Indonesia are made without them at all.
Can I make this vegetarian?
Yes, omit the chicken and shrimp paste (use a vegetarian fish sauce substitute or omit it) and add extra vegetables like carrots and peas.
Why is my fried rice mushy?
Almost always wet rice or an overcrowded pan. Fry in batches if your wok or skillet is small, and always start with cold, dry rice.
Nasi goreng is a great entry point if you're new to Indonesian cooking. For more, visit the Indonesian recipes hub, or explore mie goreng, a close cousin made with noodles instead of rice.
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I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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