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Nasi Goreng

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
Cook Time 15 minutes
Total Time 30 minutes
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.