Nasi Goreng (Indonesian Fried Rice) Recipe

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Warm & Familiar Nasi Goreng (Indonesian Fried Rice) Recipe

There’s something about the comforting sizzle of a wok and the irresistible aroma of spices that just pulls me in every time I make Nasi Goreng. This Indonesian fried rice recipe is one of those dishes that feels like a warm hug on a plate—rich, savory, with a hint of sweetness that keeps you coming back for more.

Whether you’re craving a quick weeknight dinner or an adventurous weekend project, this Nasi Goreng (Indonesian Fried Rice) Recipe strikes a perfect balance between authenticity and simplicity. I love when the rice grains stay separated but soak up that beautiful sweet glaze of kecap manis, giving each bite a luscious, velvety coating.

As you stir the aromatic paste sizzling in the wok, the fragrant steam begins to fill your kitchen, a gentle promise of layers of flavor to come. And when you top it all off with a crispy-edged fried egg, it really feels like you’ve created something special together, doesn’t it?

Ingredient Breakdown

• Cooked White Rice (day-old): Using day-old rice keeps it crisp-edged and fluffy rather than mushy. Fresh rice works if cooled completely.
• Soy Sauce: Adds umami depth and saltiness; adjust to taste—too much can overpower the sweetness.
• Boneless Skinless Chicken Thighs: Juicy and tender; try tofu or shrimp for different textures and flavors.
• Shallots: Brings a sweet, subtle onion flavor; onions are a fine substitute but less delicate.
• Garlic Cloves: Fresh garlic lends a fragrant warmth that’s essential in the aromatic paste.
• Red Chili: Gives the dish a zing; bird’s eye chilies amp up the heat, or leave it out if you prefer mild.
• Indonesian Shrimp Paste: A punch of savory umami—fish sauce works if you can’t find terasi.
• Kecap Manis: Sweet soy sauce is key to authentic flavor, balancing salty and sweet notes perfectly.
• Eggs (for frying): Adds richness and a velvety yolk that melts into the rice.
• Garnishes: Green onion, tomatoes, cucumber, fried shallots, lime wedges, shrimp chips, and sambal oelek add texture and fresh brightness.

Before You Start

Getting your mise en place organized here will make a big difference. Chop your shallots, garlic, and chili, and measure out the kecap manis and soy sauce before firing up the wok. Since the rice should be dry and a little firm, cold leftover rice from the fridge is ideal—if you’re using fresh, cool it thoroughly. This prep reduces stress and keeps cooking smooth and fun.

How to Make Nasi Goreng (Indonesian Fried Rice) Recipe

1. Marinate the chicken: Toss boneless skinless chicken thighs with kecap manis in a bowl. Let it sit for at least 15 minutes to soak up that sweet soy goodness, which tenderizes and builds flavor before cooking.
2. Prepare the aromatic paste: Using a mortar and pestle or food processor, grind shallots, garlic, red chili, and Indonesian shrimp paste together. Aim for a smooth, velvety paste—this is the flavor heart of your dish.
3. Sauté the aromatics: Heat a tablespoon of oil in your wok over medium heat. Add the aromatic paste and cook, stirring, for 1-2 minutes until it releases a fragrant, spicy steam that fills your kitchen and promises deliciousness.
4. Cook the chicken: Add your marinated chicken to the wok, stirring often. Cook until the pieces turn lightly golden and are almost cooked through—this usually takes 4-5 minutes. You’ll want tender, flavorful bites without drying out the chicken.
5. Add the rice and seasonings: Break up the day-old rice with your hands before adding to the wok. Pour in extra kecap manis and soy sauce. Toss everything together until the rice is evenly coated and heated through, about 3-4 minutes. You’ll notice how each grain is glossy and well-flavored.

6. Plate and garnish: Spoon the Nasi Goreng onto plates and top each with a fried egg, crispy at the edges but with a soft, runny yolk that melts into the rice. Add fresh garnishes like sliced tomatoes, crunchy cucumber, fried shallots, green onion, lime wedges, shrimp chips, and a dollop of sambal oelek for spicy heat. These add fresh textures and layers of brightness that elevate the entire dish.

Flavor Variations for Nasi Goreng (Indonesian Fried Rice) Recipe

• Vegetarian/Tofu twist: Swap chicken for pan-seared tofu cubes, marinated in soy and sesame oil for an umami-packed variation that still keeps that velvety texture.
• Seafood delight: Add shrimp or prawns late in the cooking to keep them tender and juicy, giving a fresh oceanic note that pairs beautifully with the sweet soy sauce.
• Sweet pineapple: Toss in small pineapple chunks at the end for a tropical sweetness that balances savory heat.
• Extra spice: Boost your chili count or add a spoonful of sambal oelek directly into the rice during cooking for a fiery kick—perfect for heat lovers.
• Crunch time: Sprinkle toasted peanuts or cashews on top to add a pleasing crunch against the soft rice and runny egg yolk.
• Herbal notes: Fresh Thai basil or cilantro stirred in just before plating brightens and refreshes the dish, giving it a unique, aromatic edge.

Storage, Freezer & Reheat Tips

• Refrigerate: Store leftovers in an airtight container for up to 3 days—flavors actually deepen overnight, but rice texture softens slightly.
• Freeze: Freeze portions without the fried egg for up to 2 months. Freeze in flat layers for quicker thawing.
• Reheating: Reheat gently in a wok or nonstick pan with a splash of water or oil to revive moisture and avoid dryness. Microwave on medium heat, stirring midway, also works well.
• Egg topping: For leftovers, fry a fresh egg just before serving to restore that luscious richness.

Nasi Goreng (Indonesian Fried Rice) Recipe FAQs

• Can I use freshly cooked rice? Yes, but it should be cooled completely and ideally refrigerated briefly to prevent clumping and mushiness.
• What if I don’t have kecap manis? Mix regular soy sauce with a bit of brown sugar or honey as a quick substitute, but the characteristic sweetness might be milder.
• Is shrimp paste necessary? It adds signature depth, but if unavailable, fish sauce can work as an alternative, or omit for milder flavor.
• How spicy is this dish? The heat level depends on your chili choice; omit or reduce chili for a family-friendly version, or try bird’s eye chilies for real fire.
• Can I make Nasi Goreng vegetarian? Absolutely! Replace chicken with tofu or extra vegetables and omit shrimp paste for a delicious vegetarian-friendly meal.

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