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Nasi Goreng (Indonesian Fried Rice)

Shruthi
Cold cooked rice is stir-fried over high heat for the best texture.Garlic, shallots, and chilies create a fragrant Indonesian flavor base.Kecap manis gives the fried rice its signature sweetness and dark color.Chicken, shrimp, and eggs make the dish hearty and satisfying.A little shrimp paste adds traditional savory depth when desired.Serve with a fried egg, cucumber, tomato, sambal, and crispy shallots.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Main Course
Cuisine Indonesian
Servings 4
Calories 700 kcal

Ingredients
  

For the Fried Rice

  • 4 cups cooked and chilled white rice, preferably day-old
  • 2 tablespoons vegetable oil
  • 4 shallots, finely sliced
  • 4 garlic cloves, finely minced
  • 2–3 red chilies, finely sliced
  • 2 large eggs
  • 200 g boneless chicken thighs or breast, diced
  • 150 g peeled shrimp, optional
  • 1 cup shredded cabbage
  • ½ cup sliced carrots
  • ½ cup green onions, sliced
  • 2 tablespoons Indonesian sweet soy sauce (kecap manis)
  • 1 tablespoon regular soy sauce
  • 1 tablespoon oyster sauce, optional
  • ½ teaspoon white pepper
  • ½ teaspoon salt, or to taste

For the Spice Paste

  • 3 shallots
  • 3 garlic cloves
  • 2 red chilies
  • 1 small red chili, optional for extra heat
  • 1 teaspoon shrimp paste (terasi), optional
  • ½ teaspoon ground coriander
  • 1 teaspoon vegetable oil

For Serving

  • 4 fried eggs
  • Tomato wedges
  • Crispy fried shallots
  • Fresh green onions
  • Sambal
  • Lime wedges

Instructions
 

Prepare the Rice

  • Use completely cooled cooked rice for the best results.
    If cooking fresh rice, spread it onto a large tray and allow it to cool completely. Refrigerate it for several hours or overnight.
    Break apart any large clumps with your fingers or a fork before stir-frying.
    Cold rice separates easily and produces a much better fried-rice texture.

Prepare the Spice Paste

  • Place the shallots, garlic, red chilies, shrimp paste if using, coriander, and vegetable oil into a food processor.
    Blend until a coarse or smooth paste forms.
    A mortar and pestle can also be used for a more traditional preparation.

Prepare the Chicken and Shrimp

  • Cut the chicken into small, evenly sized pieces.
    Pat the shrimp dry with paper towels.
    Season the chicken and shrimp lightly with a little salt and white pepper.
    Set aside.

Prepare the Seasoning Mixture

  • In a small bowl, combine the kecap manis, regular soy sauce, tamarind paste, and oyster sauce if using.
    Mix well.
    Having the seasoning ready before cooking makes the stir-frying process much easier.

Scramble the Eggs

  • Heat a large wok or wide skillet over medium-high heat.
    Add about 1 teaspoon of oil.
    Crack in two eggs and scramble them lightly.
    Cook until just set but still soft.
    Transfer the eggs to a plate and roughly chop them.
    Repeat with the remaining eggs if desired, or reserve two eggs for frying later.

Fry the Aromatics

  • Add another small amount of oil to the wok if necessary.
    Add the prepared spice paste.
    Stir-fry over medium-high heat for approximately 2–4 minutes.
    The mixture should become fragrant and slightly darker.
    This step is important because it develops the deep savory aroma of the nasi goreng.

Add the Fresh Vegetables

  • Add the sliced cabbage, carrots, and green onions.
    Stir-fry for approximately 1–2 minutes.
    Keep the vegetables slightly crisp rather than cooking them until completely soft.

Add the Cold Rice

  • Add the chilled cooked rice to the wok.
    Increase the heat to high.
    Use a wok spatula to break apart the rice and toss it with the aromatic mixture.
    Stir-fry for approximately 3–4 minutes.
    Every grain should become coated with the spice mixture.

Add the Seasonings

  • Pour the kecap manis mixture around the sides of the hot wok.
    This allows the sauce to caramelize slightly before mixing into the rice.
    Toss everything together.
    The rice should gradually become golden-brown to deep brown and fragrant.

Return the Chicken and Shrimp

  • Add the cooked chicken and shrimp back into the wok.
    Add the scrambled egg.
    Toss everything together over high heat.
    Cook for another 1–2 minutes.
    Taste and adjust the salt, kecap manis, chilies, or tamarind according to preference.

Fry the Eggs

  • In a separate frying pan, heat a small amount of oil over medium-high heat.
    Crack in the remaining eggs.
    Cook until the whites are set and the edges become crispy.
    For a traditional presentation, keep the yolks slightly runny if desired.

Serve

  • Divide the nasi goreng between four plates.
    Place a fried egg on top of each serving.
    Garnish with cucumber slices, tomato wedges, crispy fried shallots, green onions, and a lime wedge.
    Serve immediately with sambal and shrimp crackers.

Notes

  • Use cold rice: Day-old refrigerated rice gives the best texture because the grains are firmer and less sticky.
  • Use a wide wok: A large cooking surface allows the rice to fry rather than steam.
  • Kecap manis matters: Indonesian sweet soy sauce provides the characteristic dark color and sweet-savory flavor.
  • Do not overcrowd the wok: If making a large batch, cook in smaller portions for better browning.
  • Keep the heat high: High heat helps develop the characteristic fried and slightly smoky flavor.
  • Shrimp paste is optional: It provides traditional savory depth but can be omitted for a milder or vegetarian-friendly version.
  • Adjust the spice level: Increase or decrease the chilies according to your preference.
  • Serve immediately: Nasi goreng tastes best when served hot directly from the wokk.
Keyword Chicken Nasi Goreng, Fried Rice Recipe, Indonesian Fried Rice, Indonesian Rice Recipe, Nasi Goreng, Nasi Goreng Recipe