Indonesian Nasi Goreng
Indonesia's iconic fried rice — flavoured with kecap manis sweet soy, shrimp paste and chilli, topped with a fried egg and crispy shallots.
About This Recipe
Nasi Goreng is Indonesia's national dish and one of Southeast Asia's most satisfying fried rice preparations. Unlike Chinese fried rice, Indonesian nasi goreng gets its distinctive dark colour and deep sweetness from kecap manis (sweet soy sauce) and its complex umami depth from terasi (fermented shrimp paste). It's a beloved breakfast, lunch and dinner across the 17,000 islands of the Indonesian archipelago.
Ingredients
Serves 4
- 4 cupscooked jasmine rice(day-old, cold — essential)
- 200 gprawns or chicken(peeled/diced)
- 3 tbspkecap manis (sweet soy sauce)
- 1 tbspsoy sauce
- 1 tspterasi (shrimp paste)(or 1 tbsp fish sauce)
- 4 clovesgarlic(minced)
- 2shallots(finely sliced)
- 3red chillies(sliced)
- 2eggs(for topping)
- 3 tbspvegetable oil
- 4spring onions(sliced)
- 2 tbspcrispy fried shallots(to garnish)
- 1cucumber(sliced, to serve)
- 1tomato(sliced, to serve)
Instructions
- 1
Prepare aromatics paste
Using a mortar and pestle or small food processor, pound garlic, shallots, chillies and terasi into a rough paste.
- 2
Fry the paste
Heat 2 tbsp oil in a wok over high heat until smoking. Add paste — fry 2 minutes until fragrant and slightly darkened.
Fry terasi thoroughly — raw shrimp paste has an unpleasant smell; cooked it becomes deeply savoury.
- 3
Cook the protein
Add prawns or chicken. Stir-fry until just cooked through, about 2–3 minutes.
- 4
Add rice
Add cold rice in batches, breaking up any clumps. Stir-fry vigorously over high heat 3 minutes.
- 5
Season
Add kecap manis and soy sauce. Toss to coat all the rice evenly — it should turn a deep brown colour. Taste and adjust seasoning.
- 6
Fry eggs and serve
In a separate pan, fry eggs in remaining oil sunny-side up. Divide rice into bowls. Top each with a fried egg. Garnish with spring onions, crispy shallots, sliced cucumber and tomato.
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Pro Tips
- →
Day-old cold rice is non-negotiable — fresh rice is too moist and makes the fried rice sticky and clumping.
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Kecap manis is the defining ingredient — Indonesian sweet soy sauce. ABC brand is widely available.
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High heat and a hot wok create the slightly charred, smoky flavour (wok hei) that sets great nasi goreng apart.
Variations
- •
Nasi Goreng Kampung: village-style with anchovies and spinach.
- •
Nasi Goreng Seafood: mixed prawns, squid and crab meat.
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Vegetarian: replace shrimp paste with miso paste, add extra vegetables.
Storage
Best made fresh. Leftover nasi goreng reheats well in a wok with a splash of water.
History & Origin
Fried rice has been eaten in Indonesia for over a thousand years — it's the perfect use for leftover rice. Nasi goreng became Indonesia's national dish and was reportedly one of Barack Obama's favourite foods from his childhood in Jakarta. It's sold at warungs (street stalls) around the clock and eaten at any hour.
Frequently Asked Questions
What is kecap manis?
Kecap manis (pronounced 'ketchup manis') is an Indonesian sweet, thick soy sauce made with palm sugar. It's essential for nasi goreng's deep colour and caramel-savoury flavour. ABC brand is widely available in Asian supermarkets.
Why is my nasi goreng mushy instead of separate grains?
Fresh rice holds too much moisture. Always use day-old rice that's been refrigerated uncovered — the grains firm up and separate, letting them fry properly instead of clumping into a paste.
Can I make nasi goreng vegetarian?
Yes — replace the prawns or chicken with extra vegetables or tofu, and swap the shrimp paste (terasi) for a spoonful of miso paste to keep the umami depth.
Nutrition Facts
Per serving (350g / 12.3 oz) · 4 servings total
Time Summary
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