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Prep 5 minutesmins
Cook 10 minutesmins
Total 15 minutesmins
Sweet, smokey, and deeply savory fried rice in under 15 minutes! Serve this Indonesian fried rice with a sunny-side egg on top for a flavor-packed experience.
Nasi goreng combines the best of Indonesian cuisine’s bold flavors. It is made with kecap manis, Indonesian shrimp paste, and a mix of aromatics for sweet, smoky, and savory fried rice.
This nasi goreng recipe is incredibly easy to make in under 15 minutes and even more satisfying to devour. You can easily customize the protein by using chicken, pork, beef or shrimp and adjust the spice level with the amount of red chilis or sambal oelek.
Nasi goreng is a popular Indonesian fried rice dish known for its deep umami and aromatic flavors, which stem from shallots, garlic, kecap manis, and Indonesian shrimp paste. In Indonesian and Malaysian, nasi goreng translates to “fried rice.”
Indonesian fried rice has a bold, sweet, and smoky flavor that can easily be customized based on spice tolerance by serving it with sambal oelek on the side. It is typically served with a fried egg, fried shallots, shrimp crackers, tomatoes, and cucumbers. This nasi goreng recipe can be served for breakfast, lunch, or dinner!
Ingredients
You can find most the ingredients for this nasi goreng recipe at your local Asian grocery store. Full measurements and links to everything I used are listed in the recipe card below.
Indonesian Fried Rice
Chicken: use boneless, skinless chicken thighs or breast.
Shallots and Garlic: are the main aromatics that add a rich allium flavor.
Red Chili pepper: adds a hint of spice. Use bird’s eye chilis for extra heat!
Indonesian Shrimp Paste: aka belacan, which is a shrimp paste typically sold in a block and is pungent and deeply savory. It is different than Vietnamese shrimp paste that is sold in a jar which has a stronger shrimpy flavor.
Day Old Jasmine White Rice: using day old jasmine white rice will ensure the rice does not become overly mushy and sticky.
Kecap Manis: is a dark, thick soy sauce that is one of the key ingredients to this nasi goreng recipe.
Soy Sauce: adds a salty savory flavor.
Garnishes
Fried Eggs: the runny yolk adds a delicious finish to the Indonesian fried rice.
Green onions: as a garnish.
Cucumbers and Tomatoes: for a side of fresh vegetables.
Fried Shallots and Shrimp Chips: for added textural crunch.
Fresh Limes: the citrus brightens up the deep umami flavors.
Protein: instead of chicken, you can use alternative protein choices like beef, shrimp, pork, or tofu.
Vegetables: add fresh or frozen vegetables such as peas, corn, carrots, broccoli, bell peppers, mushrooms, etc. for a well-balanced meal.
Additions
Red Chilis: add bird’s eye chilis for extra heat.
How to Make Nasi Goreng.
Marinate the chicken. In a mixing bowl, add the bite-sized chicken and kecap manis. Mix and set aside to marinate for at least 15 minutes.
Make aromatic paste. In a mortar and pestle, add the chopped shallots, garlic, red chili, and shrimp paste. Grind until it forms a paste.
Cook aromatics and chicken. Heat 2 tablespoons of cooking oil in a wok over medium-high heat until hot. Add the aromatic paste and saute for 1-2 minutes or until fragrant. Then add the chicken and cook until mostly done, about 4-5 minutes.
Cook rice. Then add the day old rice, kecap manis and soy sauce. Toss until everything is combined and evenly coated.
Serve. Serve the nasi goreng on individual plates with a fried egg; wedge cut tomato, sliced cucumbers, shrimp chips, and sambal oelek, and garnished with fried shallots and green onion.
Expert Tips
Use day-old rice. To prevent the nasi goreng from becoming mushy, cook your rice the night before and store it in the refrigerator overnight. This will slightly dry out the rice allowing it to absorb the sauce better without becoming overcooked.
Break up the day old rice. When rice is refrigerated it settles into these large clumps. Before cooking the rice, use your fingers to break up the rice for easier tossing.
Have all the ingredients prepped. When you begin this Indonesian fried rice recipe, the cooking process is fast, and having all your ingredients measured, prepped, and ready to go will ensure success.
Use a wok. A wok is the ideal pan because the high walls conduct heat evenly and prevent the rice from falling out when you toss everything together.
Storage Instructions
You can store this nasi goreng in the refrigerator in an airtight container for up to 5 days.
Reheat: you can either toss the rice on the stove over medium heat until warm or microwave covered with a wet paper towel until warm. Sprinkle a few drops of water to bring back some moisture to the rice.
Freeze: You can freeze the Indonesian fried rice cooled to room temperature in the freezer in a freezer-safe container for up to 3 months. Defrost it in the refrigerator overnight before reheating.
Pairing Suggestions
This Indonesian fried rice recipe can be served on its own with a side of sambal oelek, or you can pair it on the side with:
Nasi goreng is typically served with a fried egg, fresh cucumber, tomatoes and a side of sambal.
Do you have to use day old rice?
No! You do not have to use day-old rice, but it does make tossing the rice much easier and will more likely yield a full-proof recipe with rice that is not overly mushy and clumpy.
If you use freshly made rice, I recommend using less water than you normally use to cook the rice. Then spread out the cooked rice onto a thin layer on a baking sheet and freezing it for 30 minutes hour to slightly dry out the rice.
What makes nasi goreng different from other fried rice?
The use of kecap manis and Indonesian shrimp paste distinguishes this fried recipe’s flavor. The kecap manis adds a thick, sweet, savory soy sauce flavor and a deep brown color, while the Indonesian shrimp paste adds a funky, deep, umami flavor.
Is nasi goreng spicy?
It depends! This recipe uses only 1 mild red chili so it will not be spicy. However, you can make it spicy by using bird’s eye chilies and extra sambal oelek.
Can I make nasi goreng in advance?
Yes! You can easily make this nasi goreng recipe in advance and store it in the refrigerator for up to 5 days or freeze for up to 3 months.
Sweet, smokey, and deeply savory fried rice in under 15 minutes! Serve this Indonesian fried rice with a sunny-side egg on top for a flavor-packed experience.
Marinate the chicken. In a mixing bowl, add the bite-sized chicken and kecap manis. Mix and set aside to marinate for at least 15 minutes.
Make aromatic paste. In a mortar and pestle, add the chopped shallots, garlic, red chili, and shrimp paste. Grind until it forms a paste.
Cook aromatics and chicken. Heat 2 tablespoons of cooking oil in a wok over medium-high heat until hot. Then add the aromatic paste and saute for 1-2 minutes or until fragrant. Then add the chicken and cook until mostly done, about 4-5 minutes.
Cook the rice. Then add the day-old rice, kecap manis, and soy sauce. Toss until everything is combined and evenly coated.
Serve. Serve the nasi goreng on individual plates with a fried egg; wedge cut tomato, sliced cucumbers, shrimp chips, and sambal oelek, and garnished with fried shallots and green onion.
Delicious.. husband approved
So glad you both enjoyed it!!