Nasi Goreng

Why You’ll Love This Recipe

Nasi Goreng is fast, filling, and packed with flavor. It’s a great way to use leftover rice and can be customized with whatever vegetables or proteins you have on hand. Unlike typical fried rice, Nasi Goreng is flavored with kecap manis (sweet soy sauce), giving it a signature taste that’s sweet, salty, and smoky all at once. Perfect for breakfast, lunch, or dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

day-old cooked white rice
eggs
shallots or onion, finely chopped
garlic, minced
chili (fresh or paste, optional for heat)
kecap manis (Indonesian sweet soy sauce)
soy sauce
vegetable oil
salt
black pepper
green onions (optional, for garnish)
fried shallots or crispy onions (optional, for topping)
cucumber and tomato slices (for serving)

Optional proteins:
chicken, shrimp, tofu, or tempeh (cooked and chopped)

Directions

1. Heat oil in a large wok or skillet over medium heat. Add shallots and sauté until soft.
2. Add garlic and chili, cooking for another minute until fragrant.
3. Push the aromatics to the side of the pan. Crack in the eggs and scramble until just cooked.
4. Add the rice, breaking up clumps with a spatula. Stir-fry for 3–4 minutes to heat through.
5. Stir in kecap manis and soy sauce. Mix well to coat the rice evenly.
6. Add your choice of protein and cook until heated through.
7. Season with salt and pepper to taste.
8. Serve hot, topped with a fried egg, green onions, and crispy shallots. Garnish with cucumber and tomato slices on the side.

Servings and timing

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

• Vegetarian: Skip meat and add vegetables like carrots, peas, or green beans.
• Spicy Version: Add sambal oelek or extra chili paste.
• No Kecap Manis? Mix soy sauce with a little brown sugar or molasses.
• Seafood Twist: Use shrimp or squid for a classic coastal version.
• Peanut Topping: Sprinkle with chopped peanuts for crunch and richness.

Storage/Reheating

Store leftover Nasi Goreng in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or microwave with a splash of water to loosen the rice. Fried eggs are best made fresh when serving.

FAQs

What does “Nasi Goreng” mean?

“Nasi Goreng” means “fried rice” in Indonesian and Malay.

Can I use freshly cooked rice?

Day-old rice works best because it’s drier and won’t get mushy. If using fresh rice, cool it first in the fridge.

What is kecap manis?

It’s a thick, sweet Indonesian soy sauce with a molasses-like texture and flavor.

Can I make it without eggs?

Yes, just skip the eggs or replace with tofu scramble for a vegan option.

Is Nasi Goreng spicy?

It can be! The heat level depends on how much chili or sambal you use.

Can I use other vegetables?

Yes, bell peppers, cabbage, and snap peas all work well.

What makes Nasi Goreng different from other fried rice?

Its use of kecap manis and deeper, smokier flavor sets it apart.

What kind of rice is best?

Long-grain white rice or jasmine rice works well for the right texture.

Can I make it vegan?

Absolutely—use tofu or tempeh and skip animal-based toppings.

What goes well with Nasi Goreng?

Fried egg, pickles, prawn crackers, and fresh veggies like cucumber and tomato slices.

Conclusion

Nasi Goreng is Indonesia’s answer to comfort food—quick, flavorful, and endlessly versatile. With its deep savory taste, customizable ingredients, and signature fried egg topping, it’s a go-to dish for any meal of the day. Try it once, and it might just become your favorite way to use leftover rice.

Nasi Goreng

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Nasi Goreng is Indonesia’s signature fried rice dish made with sweet soy sauce (kecap manis), garlic, chili, and leftover rice. It’s bold, savory, slightly sweet, and often served with a fried egg and fresh vegetable garnishes.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stir-fry
• Cuisine: Indonesian

Ingredients

• 4 cups day-old cooked white rice
• 2 eggs
• 2 shallots or 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1–2 fresh chilies or 1 tbsp chili paste (optional)
• 2 tbsp kecap manis (sweet soy sauce)
• 1 tbsp soy sauce
• 2 tbsp vegetable oil
• Salt and black pepper, to taste
• 2 green onions, chopped (optional)
• Fried shallots or crispy onions (optional)
• Cucumber and tomato slices, for serving
• Optional proteins: 1 cup cooked chicken, shrimp, tofu, or tempeh, chopped

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Instructions

1. Heat oil in a large wok or skillet over medium heat. Sauté the chopped shallots/onion until soft, about 2–3 minutes.
2. Add minced garlic and chili, cooking for another minute until fragrant.
3. Push the aromatics to one side of the pan. Crack the eggs into the pan and scramble until just set.
4. Add the cold rice, breaking up any clumps with a spatula. Stir-fry for 3–4 minutes until evenly heated.
5. Stir in kecap manis and soy sauce. Mix well to evenly coat the rice.
6. Add your choice of protein and cook until heated through. Season with salt and pepper to taste.
7. Serve hot, topped with a fried egg, green onions, and crispy shallots. Garnish with cucumber and tomato slices on the side.

Notes

• If you don’t have kecap manis, combine soy sauce with a little brown sugar or molasses.
• Use day-old rice for the best texture—it’s less sticky than freshly cooked rice.
• Customize with vegetables like carrots, peas, bell peppers, or cabbage.

Nutrition

• Serving Size: 1 bowl
• Calories: 380
• Sugar: 6g
• Sodium: 750mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 52g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 90mg