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If you have yet to discover the vibrant and deeply satisfying flavors of Indonesian cuisine, this Nasi Goreng (Indonesian Fried Rice) Recipe is the perfect place to start. Bursting with a lovely balance of sweet, savory, and spicy notes, this iconic dish transforms simple, everyday ingredients like leftover rice, garlic, and chicken into a fragrant feast that’s as hearty as it is comforting. It captures the spirit of Indonesian street food through a simple yet masterful method, making it perfect for busy weeknights or when you want to impress with minimal effort.
Ingredients You’ll Need
Creating an authentic Nasi Goreng starts with humble ingredients that each play a big role in delivering the dish’s trademark flavor, texture, and color. Together, they bring this fried rice to life with layers of sweetness, heat, and umami.
- Oil: Essential for stir-frying, this helps cook the chicken and vegetables evenly while adding a subtle richness.
- Chicken breast: Thinly sliced for quick cooking and a tender bite; other proteins work just as well if you prefer variety.
- Kecap manis (sweet soy sauce): This thick, syrupy sauce is the heart of Nasi Goreng’s signature sweet-savory flavor; don’t skimp here!
- Garlic cloves: Finely chopped to release their aromatic punch early in the cooking process.
- Red chilli: A little heat goes a long way – finely chopped to infuse the dish with just the right spicy kick.
- Onion: A small diced onion adds sweetness and texture to balance the spice.
- Cooked white rice: Day-old and cold is best — it prevents clumping and ensures each grain fries up beautifully.
- Shrimp paste (optional): A traditional umami booster that brings depth and complexity to the dish.
- Eggs: Fried to your liking, they add richness and protein, making the meal complete.
- Green onion: Sliced fresh for a bright, fresh contrast as garnish.
- Tomatoes and cucumbers: Cut into wedges or chunks, they add cooling freshness on the side.
- Fried shallots (optional): Store-bought for convenience, these add a crispy texture and savory crunch on top.
- Lime wedges: For squeezing over just before eating to brighten the flavors.
How to Make Nasi Goreng (Indonesian Fried Rice) Recipe
Step 1: Heat the Oil and Infuse Flavor
Start by heating the oil in a large skillet or wok over high heat. Once the oil is hot, add the finely chopped chilli and garlic, stirring quickly for about 10 seconds. This short sizzle releases their aromatic oils without burning, creating a fragrant base that sets the tone for the entire dish.
Step 2: Cook the Onion
Next, toss in the diced onion and cook for about a minute until it softens and becomes sweet, but still retains a little bite. This step builds a delicate sweetness that balances the fiery chilli.
Step 3: Sear the Chicken
Add the thinly sliced chicken breast to the pan and cook until it mostly turns white. Then, pour in 1 tablespoon of kecap manis and continue cooking for another minute or until the chicken is almost fully cooked and shows hints of caramelization. This caramelization adds incredible depth and a touch of smoky sweetness to each bite.
Step 4: Incorporate the Rice and Sauces
Now it’s time for the star ingredient: the day-old cooked rice. Add it to the pan along with 2 tablespoons of kecap manis and the optional shrimp paste, if you’re using it. Stir constantly for about 2 minutes, allowing the sauce to reduce and the rice grains to caramelize slightly. This step is key because it develops the complex, rich flavors that make Nasi Goreng so addictive.
Step 5: Serve Hot with Tasty Garnishes
Once your rice is perfectly coated and slightly caramelized, transfer it to plates and top with fried eggs cooked just the way you like. Garnish generously with sliced green onions, red chilli slices, and crispy fried shallots for extra texture and visual appeal.
How to Serve Nasi Goreng (Indonesian Fried Rice) Recipe
Garnishes
Fresh green onions and thin red chilli slices add brightness and spice, while fried shallots give a lovely crunch. A squeeze of lime juice wakes up the flavors and adds a zesty finish that balances the sweet and spicy notes beautifully.
Side Dishes
Traditionally, Nasi Goreng is served alongside wedges of fresh tomatoes and cucumbers. Their crispness and coolness act as the perfect palate cleanser, providing relief from the dish’s spiciness and richness.
Creative Ways to Present
For a fun twist, try serving Nasi Goreng in small, neat mounds topped with the fried egg and garnishes for an elegant look. You can also wrap the rice in a thin omelette like a pouch for a party-ready presentation that guests will love.
Make Ahead and Storage
Storing Leftovers
Leftover Nasi Goreng keeps wonderfully in an airtight container in the fridge for up to 3 days. The flavors often deepen overnight, making it an even tastier meal the next day.
Freezing
This fried rice can be frozen, though the texture of the rice may change slightly. If freezing, portion it into freezer-safe containers or bags and consume within one month for best quality.
Reheating
Reheat your Nasi Goreng in a hot skillet or wok with a splash of oil to revive its freshly fried texture. Alternatively, microwave with a damp paper towel over the top to keep it moist, stirring halfway through heating.
FAQs
What is the best type of rice for Nasi Goreng (Indonesian Fried Rice) Recipe?
Day-old cooked white rice is best since it’s drier and less sticky, allowing the grains to fry evenly without clumping.
Can I use other proteins besides chicken?
Absolutely! Shrimp, beef, tofu, or even leftover roast meats work wonderfully in this recipe and add their own unique flavors.
What if I don’t have kecap manis?
You can try mixing regular soy sauce with a bit of brown sugar or molasses to replicate the sweet and thick texture of kecap manis in a pinch.
Is shrimp paste necessary in this dish?
Not at all! While shrimp paste adds authentic depth, the dish is delicious without it. You can omit it if you prefer a milder flavor.
How spicy is this recipe?
You can easily adjust the heat by varying the amount of red chilli you use. If you’re sensitive to spice, reduce or omit it completely.
Final Thoughts
There’s something incredibly satisfying about mastering the art of making Nasi Goreng (Indonesian Fried Rice) Recipe at home. It’s a humble dish that packs serious flavor and can be tailored to suit your tastes or whatever you have in the fridge. I encourage you to dive in and create this vibrant, comforting meal that’s sure to become a beloved staple in your cooking rotation. Happy frying!
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Nasi Goreng (Indonesian Fried Rice) Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indonesian
Description
Nasi Goreng is a classic Indonesian fried rice dish that combines fragrant spices, tender chicken, and sweet soy sauce for a flavorful meal. This recipe uses day-old rice stir-fried with garlic, chili, onion, and kecap manis, then topped with fried eggs and fresh garnishes, creating a perfect balance of sweet, savory, and spicy flavors.
Ingredients
Protein
- 5 oz / 150g chicken breast, thinly sliced (or other protein)
- 4 eggs, fried to taste
Sauces & Oils
- 1 tbsp oil
- 1.5 tbsp oil
- 1 tbsp kecap manis (sweet soy sauce)
- 2 tbsp kecap manis (sweet soy sauce)
- 2 tsp shrimp paste, optional
Vegetables & Aromatics
- 2 garlic cloves, finely chopped
- 1 tsp red chili, finely chopped
- 1 small onion, diced
- 1 green onion, sliced
- Tomatoes and cucumbers, cut into wedges/chunks
- Fried shallots, store-bought, optional
Base
- 3 cups cooked white rice, day-old and cold
Garnishes
- Lime wedges
Instructions
- Heat Oil: Heat 1 tbsp oil in a large skillet or wok over high heat to prepare for stir-frying the aromatics and chicken.
- Add Chili and Garlic: Add finely chopped red chili and garlic to the hot oil, stirring constantly for about 10 seconds to release their fragrance without burning.
- Cook Onion: Add diced onion and cook for 1 minute until it softens and becomes translucent.
- Cook Chicken: Add the thinly sliced chicken breast to the skillet and stir-fry until it mostly turns white. Then add 1 tbsp kecap manis and continue cooking for another minute or until the chicken is nearly cooked through and slightly caramelized for added flavor.
- Add Rice and Flavorings: Add the cold day-old rice along with 2 tbsp kecap manis and shrimp paste if using. Stir constantly for 2 minutes until the sauce reduces and the rice grains start to caramelize, which is key to developing the signature taste of nasi goreng.
- Garnish and Serve: Serve the fried rice hot, garnished with sliced green onions, optional fried shallots, and additional red chili if desired. Accompany with fried eggs on top and fresh tomato and cucumber wedges on the side. Finish with lime wedges for squeezing over the dish.
Notes
- Note 1: Kecap manis is a sweet Indonesian soy sauce that adds a deep caramel flavor to the dish. Regular soy sauce won’t provide the same sweetness.
- Note 2: Adjust the amount of red chili to your preferred level of spiciness or omit if sensitive to heat.
- Note 3: Using day-old cold rice is essential to prevent the rice from turning mushy and to achieve proper caramelization during frying.
- Note 4: Shrimp paste adds umami depth and is optional; you can omit it if allergic or avoid seafood flavors.
