Nasi Goreng (Indonesian Fried Rice)
Nasi Goreng, or Indonesian fried rice, is a flavorful and easy-to-make Southeast Asian classic. This authentic recipe features fried rice perfectly seasoned with kecap manis (sweet soy sauce) and shrimp paste for a bold and savory taste. Traditionally served with a fried egg on top, it’s a quick, satisfying dish perfect for any meal of the day!
Cooking Nasi Goreng, or Indonesian fried rice, always brings back memories of our trip to Indonesia. During our time in Bali and Ubud, my family fell in love with this flavorful rice dish. It was on every menu, and we never got tired of its bold, savory taste.
I was lucky to learn how to make authentic Nasi Goreng from Utari, an Indonesian friend who stayed with us. Whenever we had leftover rice, she would whip up her delicious fried rice seasoned with kecap manis (sweet soy sauce) and shrimp paste.
Alongside her Nasi Goreng, Utari often made vegetable curry (Sayure Lodeh)—another comforting Indonesian dish we adored. Both recipes became family favorites and remain cherished to this day.
This easy Nasi Goreng recipe is inspired by Utari’s cooking. It’s quick to prepare, full of bold Indonesian flavors, and perfect for using up leftover rice. Whether you’re new to Indonesian food or simply want a fast and satisfying meal, this fried rice recipe is sure to impress your family and transport you straight to Indonesia!
What is Nasi Goreng?
Nasi Goreng, a popular dish in Indonesian cuisine, translates to “fried rice” in English. In contrast, Mi Goreng is a similar dish made with fried noodles.
This spicy fried rice is renowned not only in Indonesia but also throughout Southeast Asia, including Malaysia, for its distinct use of Kecap Manis (sweet soy sauce) and Belachan or Terasi (shrimp paste), which provide a unique sweet-savory and spicy taste, as well as a rich umami flavor.
One of the most prominent characteristics of Nasi Goreng is its dark brown color, resulting from the caramelization of the rice during stir-frying with the sweet soy sauce. This Asian fried rice stands out from Chinese fried rice or Thai fried rice due to its signature taste and flavor.
Essential Ingredients
Kecap Manis (sweet soy sauce)
Kecap Manis, also called as ketjap manis, is a sweeter soy sauce and a staple condiment in Indonesian cooking. It has a thick syrupy consistency. The dark molasses-like flavor comes from the addition of a generous amount of palm sugar.
Soy sauce is the base and the aromatic spices add layers of flavor. Luckily you can find this tasty Indonesian sauce easily in Asian markets or online stores.
Belachan (Terasi)
Belachan (or Terasi) is shrimp paste and another key ingredient for making classic Nasi Goreng recipe. It is primarily made from finely crushed shrimp that has been mixed with salt and then fermented. It has a strong pungent flavor and aroma.
You can make Nasi Goreng without the belachan if you prefer, but it will lack some flavor and won’t turn out as authentic as it should be.
Day old rice
You can’t succeed at making fluffy and chewy fried rice without using day old rice. Freshly cooked rice will make the outcome sticky and mushy – you won’t like that.
When I make any kind of fried rice, I actually prefer using leftover rice that has been kept in the fridge over 3 days, so the moisture of the rice has been somewhat dried out. It will make your fried rice very chewy and pleasant to bite on.
If you have to use freshly cooked rice, one trick is to spread the rice evenly on a tray and freeze for 1 hour beforehand to dry them out. Then rub the rice with greased hands to break the grains apart.
Other ingredients
You will also need chicken breast, shrimp, shallot, red chili, cabbage, light soy sauce, cilantro, green onion, and egg. Fried shallot (red onion) is to garnish and it is optional.
How to make Nasi Goreng (Indonesian Fried Rice)
1. Make nasi goreng paste: In a mini blender, combine shallot, garlic, red chili and Belachan. Add a tablespoon of water for the blade to run and process everything until pureed smoothly; set aside.
2. Cook chicken, shrimp, and nasi goreng paste: Heat 1 tablespoon of oil in a wok over high heat. Cook chicken and shrimp until done, then set aside. Add another tablespoon of oil, fry the puree until dry, about 3-4 minutes.
3. Stir-fry cabbage: Add cabbage to fried chili paste and stir-fry for 1-2 minutes.
4. Add rice and season: Add the rice and toss to break up clumps. Return chicken and shrimp, then add kecap manis, soy sauce, and pepper. Stir-fry and finish with green onion.
Serving Tips for Indonesian Fried Rice
Traditionally, Indonesian fried rice is topped with a sunny-side-up fried egg and optional fried shallots for added flavor. Fresh cucumber and tomato slices are often served on the side.
For a spicy kick, drizzle sambal belachan (a chili and shrimp paste sauce) or chili garlic sauce over the rice to enhance the heat and flavor.
Nasi Goreng (Indonesian Fried Rice)
Ingredients
For nasi goreng paste
- 3 large shallot, diced
- 3 cloves garlic
- 2 red chili, sliced
- 1 tsp belachan (shrimp paste)
For fried rice
- 3 tbsp oil, divided
- 1 chicken breast, cut into small bite size pieces
- 1/4 lb shrimp, cleaned
- 2 cup shredded cabbage
- 4 cup cooked rice, use day old leftover rice
- 3 tbsp Kecap manis (sweet soy sauce)
- 1 tbsp light soy sauce
- 2 green onion, to garnish
- 4 eggs, fried (sunny side up)
- 4 tbsp fried shallot, to garnish, optional
- cucumber & tomato slices, to garnish, optional
Equipment
Instructions
- To make nasi goreng paste, combine shallot, garlic, red chili and belachan in a mini blender or processor. Add a tablespoon of water for the blade to run and process everything until pureed smoothly; set aside.
- Heat 1 tablespoon of oil in a wok or skillet over high heat. Cook chicken and shrimp until fully cooked. Transfer the protein to another plate and set aside.
- Heat 1 more tablespoon of oil, add the reserved puree and fry until it becomes dry, about 3-4 minutes. Add cabbage and cook for 1-2 minutes.
- Add the rice and toss with spatula, separating the rice grains until there’s no clumps. Return the chicken and shrimp, and add Kecap Manis, soy sauce, and pepper. Stir-fry everything until incorporated. Sprinkle chopped green onion to finish off.
I’ve had better, it was kind of bland.
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