Nasi Goreng (Indonesian Fried Rice)

Easy Nasi Goreng Recipe You Can Make at Home

The first time I tried an authentic Nasi Goreng Recipe was at a small street stall in Jakarta, and the smoky aroma alone told me it was something special. My early attempts at home were clumsy. I used freshly cooked rice, which turned mushy instead of giving me the distinct, separated grains. That mistake taught me that the secret to real Nasi goreng is day-old rice, high heat, and a careful balance of sweet, savory, and spicy flavors.

This recipe is for anyone craving a flavor-packed, one-pan meal perfect for weeknight dinners, quick lunches, or when you need to turn leftover rice into something extraordinary.

Difficulty: Easy

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Indonesian

Calories: 350

Ingredients Method Video Notes

Ingredients

  

• 4 cups cooked rice preferably day-old, jasmine or long-grain
• 2 TBSP vegetable oil
• 2 garlic cloves minced
• 2 shallots finely sliced (or ½ onion)
• 2 eggs lightly beaten
• 1 cup chicken shrimp, or tofu (optional protein).
• 2 tbsp Kecap manis Indonesian sweet soy sauce; sub with soy sauce + brown sugar
• 1 tbsp regular soy sauce
• 1 tsp sambal oelek or chili paste adjust to taste
• Salt & pepper to taste
• Garnish: sliced cucumber tomato, fried shallots, lime wedges
• Optional: Fried egg on top sunny-side up, traditional style.

Method

 

1. Prepare rice. Break up clumps of cold, cooked rice with your hands or a fork.
2. Heat the oil. In a wok or large pan, heat vegetable oil over medium-high heat.
3. Aromatics. Add garlic and shallots, stir-fry until fragrant (about 1 minute).
4. Eggs. Push aromatics to the side, pour beaten eggs in, and scramble lightly.
5. Protein. Add chicken, shrimp, or tofu and stir-fry until cooked through.
6. Rice. Add rice to the pan, tossing to combine with aromatics and eggs.
7. Sauces. Stir in kecap manis, soy sauce, and sambal. Cook for 4-5 minutes, stirring constantly, until rice is hot and coated.
8. Finish. Taste and adjust the seasonings. Serve hot with garnishes and, if desired, a fried egg on top.

Video

Notes

Lesson learned: Fresh rice clumps and turns mushy, but day-old rice gives the perfect fried texture.

Heat control: Sambal adds spice; use less for mild, more for fiery.

Eggs: A fried egg on top is traditional and adds richness.

Rice choice: Jasmine rice works best for an authentic texture and aroma.

Tips & Tricks

• Smoky flavor: Cook on high heat in a wok for that “wok hei” taste.
• Shortcut: If you only have fresh rice, spread it on a tray and refrigerate it for 1–2 hours to dry it out.
• Balance: Sweet soy (kecap manis) is key. Don’t skip it if you want an authentic flavor.
• Veggie boost: Add carrots, peas, or green beans for extra color and nutrition.
• Make it fancy: Top with crispy fried shallots and fresh cucumber slices, just like in Indonesia.

Serving Suggestions

• Traditional plate: With a fried egg, cucumber slices, and prawn crackers.
• Quick dinner: Pair with a side of sautéed greens or stir-fried veggies.
• Party food: Serve in small bowls with skewers of satay chicken.
• Spicy meal: Add extra sambal and serve with chili sauce on the side.
• Casual lunch: Great for meal prep. Just reheat in a hot pan.

Nutrition (per serving, without toppings)

• Calories: ~350
• Protein: 12 g
• Carbs: 50 g
• Fat: 12 g
• Fiber: 2 g