Nasi Goreng (Indonesian Fried Rice)

Indonesia • National Dish • Main Course

Nasi Goreng (Indonesian Fried Rice)

Nasi goreng is fried rice with swagger. The rice turns dark and glossy from kecap manis, while garlic, shallot, chili and a little shrimp paste build the unmistakable savory base.

Servings4
Prep Time15 min
Cook Time12 min
DifficultyEasy
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Instructions

  1. Break up the cold rice with your hands or a fork so the grains separate easily. Set aside.
  2. Heat 1 tbsp oil in a wok or large frying pan over high heat. Add the chicken and stir-fry until just cooked and lightly browned, about 3 to 4 minutes. Transfer to a plate.
  3. Lower the heat to medium-high. Add the remaining 2 tbsp oil, then cook the shallots, garlic and chili for about 1 minute until fragrant. Crumble in the shrimp paste, if using, and cook for 20 seconds more.
  4. Push the aromatics to one side. Crack in the 2 eggs and scramble until softly set.
  5. Add the rice and toss well to coat. Return the chicken to the pan. Add the kecap manis, soy sauce, fish sauce, white pepper and salt. Stir-fry for 2 to 3 minutes, pressing and tossing until the rice is evenly browned and a little caramelized in spots.
  6. Stir in the green onions. Taste and add a little more salt or kecap manis if needed.
  7. Fry the serving eggs in a little oil until the whites are set and the yolks are still runny.
  8. Spoon the nasi goreng onto plates. Top each serving with a fried egg and serve with cucumber, tomato, prawn crackers, fried shallots and sambal, if using.

Cultural Context

Nasi goreng is one of Indonesia’s best-known dishes and a true everyday staple, sold from home kitchens, warungs and street carts across the country. What sets it apart from many other fried rice styles is kecap manis, the thick sweet soy sauce that gives the rice its dark color and caramelized edges. Many versions also use shrimp paste, chili and a fried egg, with cucumber and tomato on the side to freshen the plate. Like many beloved comfort foods, it also began as a smart way to turn leftover rice into something far more exciting.

Fun Fact

Indonesia’s tourism authorities have repeatedly highlighted nasi goreng as one of the country’s signature national dishes, right alongside heavyweights like rendang and sate. Not bad for a dish that started with leftover rice and a hot pan.

Cook’s Tip

Use leftover roast chicken instead of fresh chicken and add it with the rice.
No shrimp paste? Leave it out. The dish will still work, though it loses some depth.
For a meat-free version, swap in 200 g firm tofu or tempeh.
Cold rice matters. Fresh hot rice turns soft and sticky instead of frying cleanly.
If you cannot find kecap manis, simmer soy sauce with a little brown sugar until syrupy and cool before using.

Trivia

The thing that most clearly separates nasi goreng from many other fried rice dishes is kecap manis, the thick, sweet soy sauce that darkens and lightly caramelizes the rice.

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