Nasi goreng is Indonesia’s deeply savory fried rice, prized for smoky wok flavor, sweet kecap manis, spicy sambal, and a crisp-edged fried egg on top.
Cold cooked rice keeps the grains separate while a quick spice paste, protein, and vegetables build flavor in the hot pan. Everything comes together in minutes.
Use thoroughly chilled rice and cook in batches if your pan is small. Crowding traps steam and makes the rice soft instead of smoky.
Serving Suggestions
Top each portion with a fried egg and serve with cucumber, tomato, crispy shallots, prawn crackers, and extra sambal.
Recipe Notes
Cook the rice the day before and chill it uncovered until cold. Leftover nasi goreng keeps for 2 days and should be reheated until steaming hot.
Classic Indonesian Nasi Goreng
Smoky Indonesian fried rice with prawns, chicken, kecap manis, sambal, vegetables, and a fried egg.
Equipment
- Large wok or skillet
- Rice cooker or saucepan
- Chef’s knife
- Spatula
- Small skillet
Ingredients
Fried Rice
- 4 cups cold cooked jasmine rice preferably day-old
- 8 oz raw prawns peeled and deveined
- 8 oz boneless chicken thigh cut into small pieces
- 2 tbsp kecap manis sweet soy sauce
- 1 tbsp sambal oelek or another chili paste
- 2 tbsp neutral oil divided
- 3 cloves garlic minced
- 2 large eggs one for the rice and one per two servings for topping
Garnishes
- 2 stalks scallions sliced
- 1/2 cup cucumber sliced
- 1/2 cup crispy shallots
Instructions
Make the Spice Base:
- Mix the garlic, sambal, and kecap manis in a small bowl.
- Heat 1 tablespoon oil in a wok over high heat. Stir-fry the chicken until browned and cooked through, about 4 minutes. Add the prawns and cook until opaque, 2 minutes. Transfer to a plate.
Fry the Rice:
- Add the remaining oil to the wok. Scramble one egg until just set, then add the spice mixture and cook for 30 seconds.
- Add the cold rice and toss vigorously until every grain is coated and hot, about 3 minutes.
- Return the chicken and prawns to the wok and toss with the scallions.
Fry the Eggs and Serve:
- Fry the remaining eggs in a small skillet until the whites are crisp and the yolks are still runny.
- Divide the nasi goreng among bowls and top with a fried egg, cucumber, and crispy shallots.
Notes
- Cold, dry rice gives the best texture.
- Kecap manis is sweet and thick; regular soy sauce is not a direct substitute.
- Cook quickly over high heat for the best smoky flavor.
Nutrition
Calories: 610kcalCarbohydrates: 67gProtein: 34gFat: 23gSaturated Fat: 5gCholesterol: 315mgSodium: 1040mgFiber: 3gSugar: 9g