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Nasi Goreng, Indonesia’s iconic fried rice, a culinary symbol of the nation’s vibrant culture and flavours. Found in street side warungs (food stalls) and upscale restaurants alike, Nasi Goreng embodies the heart of Indonesian cooking: bold, aromatic, and deeply satisfying.
With its smoky, caramelized notes and a hint of spice, this dish has earned its reputation as a beloved comfort food, cherished by locals and visitors alike. Whether enjoyed as a quick meal or a celebratory feast, Nasi Goreng is a testament to Indonesia’s rich culinary heritage.
Want to dive deeper into Indonesian Cuisine? Don’t miss our post on 31 Traditional Indonesian Foods to Try
What Is Nasi Goreng?
Nasi Goreng is fried rice, but it’s far from ordinary. This dish starts with cooked rice, stir fried with a flavourful combination of spices, sweet soy sauce (kecap manis), and a mix of proteins and vegetables.
It’s often crowned with a perfectly fried egg, adding a velvety richness that ties everything together. While recipes vary across regions and personal preferences, the essence of Nasi Goreng remains consistent: a smoky, umami packed dish that’s both filling and irresistible.
Nasi Goreng is a versatile meal that can be enjoyed any time of day. In Indonesia, it’s a popular choice for breakfast, lunch, or dinner, often accompanied by kerupuk (crispy crackers) and sambal (chili paste) for added crunch and heat.
Its adaptability makes it a favourite for home cooks, as it’s a great way to repurpose leftover rice and turn it into something extraordinary.
Ingredients and Taste
The hallmark of Nasi Goreng is its complex flavour, achieved through a few essential ingredients. Cooked rice serves as the canvas, while garlic, shallots, and chili provide a fragrant, spicy base.
Sweet soy sauce lends a rich, caramelized sweetness that balances the savoury notes of the dish. Proteins like chicken, shrimp, or fried tofu add substance, while vegetables such as green onions, cabbage, or carrots contribute colour and texture.
The taste is a harmonious interplay of smoky, sweet, and spicy, with every bite delivering a satisfying depth of flavour. The rice’s slightly charred edges, achieved through high heat stir frying, enhance the dish with a subtle smokiness.
The toppings, whether a fried egg with a runny yolk or a sprinkle of crispy shallots, elevate the overall experience, adding layers of texture and richness.
A Taste of History
Nasi Goreng’s origins are rooted in Indonesia’s long history of trade and cultural exchange. Its concept is thought to have been influenced by Chinese fried rice, adapted to local tastes and ingredients over centuries.
The use of sweet soy sauce and native spices gives it a distinctly Indonesian character, reflecting the country’s knack for taking foreign influences and making them uniquely its own.
Historically, Nasi Goreng was born out of practicality. Leftover rice, which could not be preserved without refrigeration, was stir fried to prevent waste, resulting in a dish that was both economical and delicious. Over time, it transcended its humble beginnings, becoming a national dish celebrated for its flavour and cultural significance.
How to Make Nasi Goreng (Indonesian Fried Rice)
Nasi Goreng is Indonesia’s signature fried rice, rich with savoury depth and a hint of smokiness from the wok. Traditionally made with day-old rice, this dish brings together sweet soy sauce, aromatic shallots, garlic, and fiery chilli, often topped with a fried egg. It’s quick to make yet deeply satisfying, embodying the heart of Indonesian street food. See the recipe card at the bottom for printable directions
Ingredients
- 4 cups cooked white rice (preferably chilled overnight)
- 3 tbsp vegetable oil
- 2 cloves garlic, finely chopped
- 3 shallots, finely sliced
- 1 red chilli, finely chopped (optional for heat)
- 150 g chicken breast, diced (or cooked prawns)
- 2 eggs, lightly beaten
- 3 tbsp kecap manis (Indonesian sweet soy sauce)
- 1 tbsp light soy sauce
- ½ tsp shrimp paste (terasi), toasted
- ½ tsp salt
- ¼ tsp white pepper
- 2 spring onions, sliced
- Fried shallots, for garnish
- Cucumber and tomato slices, for serving
- Fried eggs (one per serving)
Cooking Instructions
Step 1: Prepare the rice
Ensure the rice is fully cooled and separated before cooking. Cold rice prevents clumping and helps achieve the ideal fried texture. If using freshly cooked rice, spread it on a tray and chill for 30 minutes before use.
Step 2: Toast the shrimp paste
In a dry pan over low heat, lightly toast the shrimp paste until aromatic. This step deepens the flavour and removes any raw edge. Set aside to cool slightly.
Step 3: Heat the wok
Add vegetable oil to a large wok over medium-high heat. Allow it to heat until shimmering, ensuring the wok is well-coated for even frying.
Step 4: Sauté the aromatics
Add the shallots, garlic, and chilli. Stir-fry for 1–2 minutes until fragrant and lightly golden. Keep the ingredients moving to avoid burning.
Step 5: Add the protein
Stir in the diced chicken or prawns, cooking until just done. If using chicken, ensure it is cooked through before proceeding. Push the ingredients to one side of the wok.
Step 6: Cook the eggs
Pour the beaten eggs into the empty side of the wok. Allow them to set slightly, then scramble gently until nearly cooked. Combine with the rest of the ingredients.
Step 7: Add the rice
Increase the heat to high and add the rice. Stir-fry briskly, pressing down with the back of your spatula to break up any clumps. Ensure the grains are coated evenly with the oil and aromatics.
Step 8: Season and flavour
Add kecap manis, light soy sauce, toasted shrimp paste, salt, and white pepper. Mix well to ensure each grain is coated with the dark, glossy sauce. Adjust the seasoning if needed.
Step 9: Add spring onions
Stir through the sliced spring onions just before finishing to keep their freshness and subtle crunch. Continue stir-frying for another minute to combine flavours.
Step 10: Serve and garnish
Serve hot, topped with a fried egg on each portion. Garnish with fried shallots and slices of cucumber and tomato. Nasi Goreng pairs beautifully with prawn crackers and a squeeze of lime.
Variations and Substitutions
- Kecap Manis substitute: Mix 2 tbsp soy sauce with 1 tbsp brown sugar or molasses and simmer until syrupy.
- Protein alternatives: Use tofu or tempeh for a vegetarian version.
- Shrimp paste substitute: Use a small amount of fish sauce for similar umami flavour.
- Rice type: Jasmine rice or medium-grain white rice works best when slightly dry.
Cooking Tips for Perfect Nasi Goreng
- Always use day-old rice for the best texture and separation.
- Keep the wok hot but not smoking; this helps achieve the signature “wok hei” aroma.
- Add kecap manis towards the end to prevent sticking or burning.
- Avoid overcrowding the wok; cook in batches if necessary.
- Garnish right before serving to maintain freshness and crunch.
Indonesian Nasi Goreng (Fried Rice)
Equipment
- Wok or large frying pan
- Spatula or wooden spoon
- Knife and cutting board
- Small bowls for prep
Ingredients
- 4 cups cooked white rice preferably chilled overnight
- 3 tbsp vegetable oil
- 2 cloves garlic finely chopped
- 3 shallots finely sliced
- 1 red chilli finely chopped (optional for heat)
- 150 g chicken breast diced (or cooked prawns)
- 2 eggs lightly beaten
- 3 tbsp kecap manis Indonesian sweet soy sauce
- 1 tbsp light soy sauce
- ½ tsp shrimp paste terasi, toasted
- ½ tsp salt
- ¼ tsp white pepper
- 2 spring onions sliced
- Fried shallots for garnish
- Cucumber and tomato slices for serving
- Fried eggs one per serving
Instructions
- Ensure the rice is fully cooled and separated before cooking. Cold rice prevents clumping and helps achieve the ideal fried texture. If using freshly cooked rice, spread it on a tray and chill for 30 minutes before use.
- In a dry pan over low heat, lightly toast the shrimp paste until aromatic. This step deepens the flavour and removes any raw edge. Set aside to cool slightly.
- Add vegetable oil to a large wok over medium-high heat. Allow it to heat until shimmering, ensuring the wok is well-coated for even frying.
- Add the shallots, garlic, and chilli. Stir-fry for 1–2 minutes until fragrant and lightly golden. Keep the ingredients moving to avoid burning.
- Stir in the diced chicken or prawns, cooking until just done. If using chicken, ensure it is cooked through before proceeding. Push the ingredients to one side of the wok.
- Pour the beaten eggs into the empty side of the wok. Allow them to set slightly, then scramble gently until nearly cooked. Combine with the rest of the ingredients.
- Increase the heat to high and add the rice. Stir-fry briskly, pressing down with the back of your spatula to break up any clumps. Ensure the grains are coated evenly with the oil and aromatics.
- Add kecap manis, light soy sauce, toasted shrimp paste, salt, and white pepper. Mix well to ensure each grain is coated with the dark, glossy sauce. Adjust the seasoning if needed.
- Stir through the sliced spring onions just before finishing to keep their freshness and subtle crunch. Continue stir-frying for another minute to combine flavours.
- Serve hot, topped with a fried egg on each portion. Garnish with fried shallots and slices of cucumber and tomato. Nasi Goreng pairs beautifully with prawn crackers and a squeeze of lime.
