I enjoy sharing recipes from around the world, and today it’s all about Nasi Goreng, Indonesia’s famous fried rice. This dish has a mix of sweet, savory, and spicy flavors, highlighting the best of Indonesian cuisine. It’s usually served with a fried egg and crispy onions, which add a nice crunch and extra flavor.
What You’ll Find On This Page
The unique flavors of Nasi Goreng come from ingredients like Kecap Manis and shrimp paste, which add a smoky taste, along with some Thai chili for a bit of spice. You’ll find Nasi Goreng in homes and on streets all over Indonesia, with each version having its own twist based on personal or regional preferences.
Nasi Goreng is not only delicious but also quick to make in under 30 minutes. It’s a one-pot meal, perfect for a quick weeknight dinner or feeding a crowd at your next gathering. Let’s get cooking and see why this dish is one of the favorite fried rice dishes for many!
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Ingredients and Substitutions Overview
To prepare Nasi Goreng, you'll need a mix of basic Asian pantry staples and a few special ingredients. You can easily find these at Asian grocery stores or online. Here's what you'll need:
- Cold Cooked Rice: The base of Nasi Goreng. Day-old rice (white, brown, basmati, or jasmine) works best because it’s drier and fries better, giving the perfect texture.
- Chicken: Use boneless chicken breast or thighs, depending on the texture and flavor you prefer.
- Kecap Manis (Sweet Soy Sauce): This is key for the dish's sweet and savory flavor. If you can't find it, mix soy sauce with brown sugar and reduce it to a syrupy consistency.
- Shrimp Paste: A must-have for authentic umami flavor. If you don’t have it, fish sauce works well as a substitute.
- Thai Chili: This adds a nice kick to the dish. Adjust the amount based on how spicy you like it.
- Aromatics: Onions and garlic bring slight sweetness and aroma to the dish.
- Toppings: Top it off with a fried egg, crispy fried onions, cucumber and tomato slices, and spring onions for a nice mix of flavors and textures.
How to Make Indonesian Nasi Goreng at Home?
Let’s go ahead and cook the flavorful Nasi Goreng. We’ll start by marinating and cooking the chicken, then move on to preparing the rice for the perfect final dish. I’ve included photos and a video guide to help you through each step, so you can make it as authentic and delicious as possible. Let’s get started!
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- Chicken and Rice
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- Mexican Rice
Nasi Goreng (Indonesian Fried Rice)
Ingredients
For Marination
- 10 oz Chicken Breast, or thighs, boneless
- 3 tbsp Sweet Soy Sauce
For the Nasi Goreng
- 4 cups Cooked White Rice, day old cold rice preferred
- 2 tbsp Oil
- ¼ cup Shallots, chopped
- 3 Thai Chili, chopped, adjust according to your heat level
- 2 tbsp Garlic, minced
- ½ tsp Shrimp Paste, or, 1x to 2x of fish sauce
- 3 tbsp Sweet Soy Sauce
- Salt, to taste
- Spring Onions, to garnish
Toppings
- Fried Egg
- Fried Onion
- Cucumber Slices
- Tomato Slices
- Chili Sauce, as side sauce
Instructions
Marinating the Chicken
- Begin by marinating the chicken breast pieces in Kecap Manis (sweet soy sauce). Let the chicken sit for a few minutes to soak up the flavors while you prepare the other ingredients.
Making Nasi Goreng
- Start by heating a wok on high heat until it’s really hot—this is key for getting that smoky flavor. Add shallots, Thai chilies, and garlic, and sauté for 1-2 minutes until fragrant. Then, add the shrimp paste and stir thoroughly, breaking it up as you go. Make sure it’s evenly distributed to infuse the dish with a rich umami flavor.
- Push the ingredients to the sides of the wok, making space in the center. Add the marinated chicken, spreading it out in an even layer. Let it cook undisturbed for 2-3 minutes to develop a nice sear and a crispy texture. Once the chicken has browned, stir occasionally and cook for another 3-5 minutes until fully cooked through.
- Add the cold, cooked rice to the wok. Pour in extra sweet soy sauce and a pinch of salt for added flavor. Stir thoroughly to coat every grain of rice. Fry everything together for 2-3 minutes until the rice is heated through and slightly crispy in some spots.
- Finish by adding a generous handful of spring onions and crispy fried onions on top, then remove the wok from the heat. These garnishes add color and crunch to the dish. Now, your homemade Nasi Goreng, bursting with rich flavors and textures, is ready to be served and enjoyed immediately.
Serving
- Enjoy this Nasi Goreng with your preferred toppings and sides, such as fried eggs, crispy onions, tomato, and cucumber slices. For more pairing options, be sure to check out our Serving Suggestions section below.
Recipe Video
Chef's Notes and Tips
- Day-Old Rice: The key to great fried rice is using day-old rice because it has less moisture and fries better. You can use white, jasmine, or basmati rice. For a healthier option, brown rice works well too. If you're using freshly cooked rice, let it cool for at least 2 hours at room temperature or 30 minutes in the fridge before cooking.
- Prepare Ingredients Ahead: Since Nasi Goreng is cooked at high heat, have all your ingredients chopped and sauces measured before starting. This helps prevent burning ingredients like garlic, which can affect the flavor of the final dish.
- Good Wok or Non-Stick Pan: I recommend using a good iron wok to get that smoky flavor typical of fried rice. If you don’t have one, a non-stick pan works fine for making this dish.
- Temperature: Keep the heat high throughout cooking to achieve the perfect stir-fry texture with crispy and slightly crunchy rice.
- Shrimp Paste Substitute: Shrimp paste gives a unique flavor to the dish, but if you don’t have it, fish sauce works as a good substitute. Use 1 to 2 times the amount of shrimp paste called for in the recipe. For example, if the recipe asks for ½ tsp of shrimp paste, you can replace it with 1 to 2 tsp of fish sauce.
- Control Salt: Soy sauce and Kecap Manis already contain salt, so be mindful when adding extra salt to avoid oversalting the dish.
- Control the Spice: If you're not sure about your spice tolerance, start with a small amount of Thai chilies and gradually add more. You can always sprinkle some extra sambal on top later.
- Vegetable Add-ins: Feel free to add vegetables like carrots, peas, or bell peppers. Slice them thinly and cook them quickly at high heat. It adds more texture, color, and nutrition to the dish.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Serving Suggestions
Nasi Goreng is already delicious on its own, but if you want to make it even better, try pairing it with some of these tasty sides:
- Satay Skewers: The grilled flavor and savory peanut sauce go so well with the rich taste of Nasi Goreng.
- Gado-Gado: This fresh Indonesian salad adds a nice contrast with its crunchy veggies and creamy peanut sauce.
- Indonesian Sambal: For those who love spice, Sambal is a great way to add extra heat and flavor.
- Pickled Vegetables (Acar): The tangy and crunchy Acar pairs nicely with the soft and savory rice.
- Coconut Soup (Sayur Lodeh): The mild and creamy soup balances out the spices in the dish.
- Sunny Side Up Eggs: This classic topping adds a rich, creamy texture that works so well with the rice.
- Cucumber Salad: A simple cucumber salad with a light dressing helps cleanse the palate.
- Teas: Iced Jasmine Tea or Lemon Tea are perfect to enjoy between bites.
Storage Suggestions
Like other fried rice dishes, Nasi Goreng is best enjoyed fresh, straight from the wok, to get the full flavor and texture. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, simply warm it in a pan over medium heat, adding a little bit of water to prevent it from drying out. You can also reheat it in the microwave, stirring halfway through for even heating.
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