Sweet-savory Indonesian fried rice with kecap manis, garlic, chile and a fried egg on top.
Nasi goreng is Indonesia's most iconic rice dish, built around kecap manis, a thick, sweet soy sauce that gives the dish its signature dark color and caramelized-sweet edge that separates it from other Asian fried rice styles. A spice paste (bumbu) of shallot, garlic and red chile is pounded or blended fresh and fried until fragrant before the rice ever hits the pan, forming the base that coats every grain. Day-old rice is essential here, just as in most fried rice traditions, since freshly cooked rice holds too much moisture and turns the dish gummy rather than letting each grain fry and separate. A fried egg with a runny yolk on top is the classic finishing touch, meant to be broken and stirred through the rice at the table so its richness coats each bite. Served with crunchy fried shallots, sliced cucumber and tomato on the side, nasi goreng is eaten across Indonesia at any time of day, from breakfast to a late-night street food stall snack.
Serves 4
Blend shallots, garlic and chiles into a rough paste using a small food processor or mortar and pestle.
Heat 2 tablespoons oil in a wok over medium-high heat. Add the spice paste and shrimp paste if using, frying 2-3 minutes until fragrant and no longer raw-smelling.
Add chicken or shrimp and stir-fry 3-4 minutes until cooked through.
Add cold rice, breaking up clumps with the back of the spatula. Stir-fry over high heat 3-4 minutes until heated through.
Add kecap manis and light soy sauce, tossing constantly until every grain is evenly coated in a deep brown color.
Toss quickly and constantly once the kecap manis goes in — its sugar content can scorch if the rice sits still too long in one spot.
In a separate pan, fry eggs sunny-side up with crispy edges.
Divide rice among plates, top each with a fried egg, scallions and fried shallots. Serve with sliced cucumber and tomato on the side.
Use genuinely cold, day-old rice — fresh rice is too moist and turns the dish sticky and clumpy instead of letting each grain fry separately.
Seek out real kecap manis rather than substituting regular soy sauce and sugar mixed together; the fermented sweetness has a distinct depth that's hard to fully replicate.
Keep the wok very hot throughout cooking — nasi goreng depends on high heat to fry the rice rather than steam it.
Make it vegetarian by using extra-firm tofu instead of chicken or shrimp and a vegetarian shrimp paste substitute or omitting it entirely.
Add diced Chinese sausage (lap cheong) for extra sweetness and richness, a common addition in some regional versions.
Increase the chile for a spicier version, or add a spoonful of sambal oelek at the table for those who want extra heat.
Refrigerate in an airtight container up to 3 days. Reheat in a hot wok or skillet with a splash of water to loosen the grains; fry a fresh egg for each reheated portion rather than reheating a cooked egg.
Nasi goreng has roots in Chinese fried rice techniques brought to Indonesia by Chinese immigrants centuries ago, later adapted with local ingredients like kecap manis, shrimp paste and sambal to become one of Indonesia's most recognized national dishes.
Mix 3 tablespoons regular soy sauce with 2 tablespoons brown sugar or molasses and simmer briefly until slightly syrupy as a rough substitute, though it won't have the same fermented depth as real kecap manis.
It's typically mild to moderately spicy depending on the amount of chile used in the paste; adjust the chiles up or down, or add sambal at the table for more heat.
Spread it on a sheet pan and refrigerate uncovered for at least 30 minutes to dry it out somewhat first, or the dish will turn out noticeably stickier than intended.
Per serving (380g / 13.4 oz) · 4 servings total
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