Indonesian Fried Rice (Nasi Goreng) Recipe

I can never resist nasi goreng with its savory rice, caramelized edges, runny egg, and bold sweet soy sauce flavor. This is the kind of Indonesian fried rice I crave when plain leftovers need serious excitement.

I’m obsessed with nasi goreng because it hits every craving I have at once: sweet, salty, spicy, smoky, and a little funky in the best way. I love how chilled jasmine rice turns into those separate, chewy grains that soak up kecap manis without going mushy.

But the real pull is that bold, glossy flavor that makes me keep “tasting” straight from the pan. No shame.

I adore the way each bite feels loaded and punchy, like leftover rice got a much better life. And when that sweet soy edge gets loud, I’m fully done for.

Every single time.

Ingredients

• Chilled jasmine rice keeps things fluffy, not mushy.

  Day-old rice is your friend.

• Vegetable oil helps everything fry fast and get that takeout-style edge.
• Shallots bring sweet crunch and make the whole pan smell amazing.
• Garlic adds that cozy, savory punch you’d miss if it wasn’t there.
• Bird’s eye chili or sambal gives heat.

  Use what your spice mood allows.

• Kecap manis makes the rice glossy, sweet, and a little sticky.
• Light soy sauce adds salty balance so it doesn’t taste flat.
• Shrimp paste is funky, but basically, it makes the flavor deeper.
• Chicken or shrimp turns this into a real meal, not just fried rice.
• Eggs add soft bits of protein and make every bite feel richer.
• Carrots and peas bring color, sweetness, and a tiny healthy moment.
• Green onions keep it fresh, while fried shallots add the best crispy finish.
• Plus, cucumber, tomato, and lime cool everything down nicely.

Ingredient Quantities

• 4 cups cooked jasmine rice, chilled
• 2 tablespoons vegetable oil
• 2 shallots, thinly sliced
• 3 cloves garlic, minced
• 1 red bird’s eye chili or 1 tablespoon sambal oelek, chopped
• 2 tablespoons kecap manis (sweet soy sauce)
• 1 tablespoon light soy sauce
• 1 teaspoon shrimp paste (terasi), optional
• 1 cup cooked chicken or shrimp, chopped
• 2 large eggs, lightly beaten
• 1/2 cup diced carrot
• 1/4 cup frozen peas
• 2 green onions, sliced
• Salt and freshly ground black pepper, to taste
• Fried shallots, for garnish
• Cucumber and tomato slices, for serving
• Lime wedges, optional

How to Make this

1. Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat; add shallots and cook until soft and fragrant, about 2 minutes.

2. Add garlic and chopped red bird’s eye chili or sambal oelek and cook 30 seconds until aromatic. Stir in shrimp paste if using and cook until combined.

3. Push aromatics to one side, add the remaining 1 tablespoon oil, then pour in the beaten eggs; scramble briefly until just set.

4. Add cooked chicken or shrimp, diced carrot and frozen peas; stir-fry 1 to 2 minutes until vegetables are tender-crisp and protein is heated through.

5. Increase heat to high and add chilled jasmine rice, breaking up any clumps; toss to combine with the aromatics, eggs and vegetables.

6. Drizzle kecap manis and light soy sauce over the rice, stirring constantly so the sauces evenly coat the rice and give a glossy, slightly caramelized color.

7. Taste and season with salt and freshly ground black pepper as needed; stir in sliced green onions and remove from heat.

8. Plate the nasi goreng and garnish with fried shallots, cucumber and tomato slices; serve with lime wedges on the side if desired.

Equipment Needed

1. Large wok or heavy skillet
2. Heatproof spatula or flat turner
3. Cutting board
4. Chef knife
5. Small mixing bowl for eggs
6. Measuring spoons
7. Rice paddle or large spoon for breaking up rice
8. Serving platter or plates and tongs for plating

FAQ

Indonesian Fried Rice (Nasi Goreng) Recipe Substitutions and Variations

• Cooked jasmine rice: substitute with long grain white rice or day old basmati rice for similar texture
• Kecap manis: mix 1 tablespoon soy sauce with 1 tablespoon brown sugar or use hoisin sauce for sweetness and depth
• Shrimp paste (terasi): replace with 1/2 to 1 teaspoon fish sauce or anchovy paste for umami
• Cooked chicken or shrimp: swap for firm tofu or tempeh, cubed and pan fried until golden

Pro Tips

– Use properly chilled, day old jasmine rice for the best texture. Freshly cooked rice is too soft and clumps. If you must use new rice, spread it on a tray and chill in the fridge or freezer until it firms up and dries out a bit.

– Keep the pan screaming hot once you add the rice. That quick, high heat helps separate the grains, gives a bit of caramelization, and builds flavor. Work fast and keep tossing so nothing sticks.

– Bloom the shrimp paste or sambal in the hot oil with the shallots and garlic. Frying them briefly mellows any raw funk and lets their aroma infuse the oil, which will carry flavor through the whole dish.

– Balance the sweetness of the kecap manis with a squeeze of lime or a small pinch of salt if it tastes too sweet. Add the lime only at the table if some diners prefer the sweet-forward profile.

– Finish with texture. Crispy fried shallots, fresh cucumber or tomatoes, and scallions give contrast to the soft rice. If you want a little smoky edge, let the rice sit undisturbed for 20 to 30 seconds at the end to develop a tiny bit of char on the bottom.