Nasi Goreng is the popular Indonesian fried rice which is traditionally served with a fried egg. I love the unique dark brown, caramelised colour of the rice! It’s a simple recipe, you won’t need to hunt down any unusual ingredients, and it’s one of my favourite Indonesian foods – and I’m betting you will love it too. 🙂
Nasi Goreng
Anyone who has been to Bali would be familiar with Nasi Goreng and probably had it almost every day because it’s everywhere and darn delicious!
So for those who have tried and love Nasi Goreng, you will be surprised how easy this is to make in your very own home.
And for those who haven’t tried it, I hope you do!
What is Nasi Goreng?
The literal translation of Nasi Goreng is “fried rice” in Indonesian and Malaysian – and that’s exactly what it is! It’s mainly rice with just a little bit of meat and just onion for the vegetables. The thing that distinguishes it from other Fried Rice dishes is the sauce which is made with kecap manis, a sweet soy sauce that stains the rice dark brown and caramelises the rice when it cooks.
Typically it’s served with a sunny side up egg (love how the yolk runs into the rice!) and a side of fresh cucumber and tomato (no dressing) to make a meal of it.
Shrimp Paste is optional!
As with almost every traditional dish, there are many versions of Nasi Goreng. Some are more complicated than others, calling for the use of dried shrimp (belacan) which, astonishingly, is now sold in large supermarkets in Australia as well as Asian stores.
I make it with, and I make it without. It’s tasty even without dried shrimp – and in fact, when I originally shared this Nasi Goreng recipe in 2016, I chose the version without shrimp paste because of that reason.
But it is tastier and more authentic with dried shrimp.
So I’ve compromised and taken the easy route by using shrimp paste rather than dried shrimp which requires more effort in the preparation process (crumble and toast before using).
Kecap Manis (sweet soy sauce)
A distinguishing feature of Nasi Goreng is the dark brown colour of the rice from the kecap manis / ketjap manis which is an Indonesian sweet soy sauce. It’s thicker and sweeter than normal soy sauce, with a consistency like syrup.
Don’t go running for the hills thinking it’s a hard-to-find-ingredient! Here in Australia, kecap manis is available in major supermarkets (see here for Woolworths).
And if you can’t find it at your supermarket, don’t worry! It is SO easy to make – just reduce soy sauce and brown sugar. Seriously. I’ve included directions in the recipe for you.
Cold, day old rice is not optional!
While shrimp paste is optional, the COLD cooked rice called for is not!
It’s simply not possible to make any fried rice with hot, freshly cooked rice – it gets kind of stickier when stir fried in sauce.
On the other hand, day old cold rice is drier and harder, so the rice can be stir fried in the sauce in a way that makes it become caramelised which gives Nasi Goreng the signature colour and flavour.
Speedy option: Cook the rice, spread out on tray then FREEZE for 1 – 2 hours, or refrigerate for 3 – 4 hours. It’s not just about cooling the rice, it’s also about making the surface of the rice dry out.
Super quick 20 minute recipe
The making part is very straightforward, no different to typical fried rice recipes. Garlic, chilli and onion first, then chicken, then rice, kecap manis and shrimp paste, if using.
Cook for a couple of minutes until the rice grains start to caramelise. Trust me – you will know when it’s ready, it smells amazing!
How to serve Nasi Goreng
Nasi Goreng is traditionally served with a fried egg and a side of fresh vegetables (commonly plain juicy wedges of tomato and cucumber).
Both these side options are very typical in various parts of Asia to add protein and vegetables to a plate to turn something carb-heavy into a meal.
Nasi Goreng is also a terrific Asian side dish option, something a little different that packs a bit of a flavour punch! Try it on the side of:
Asian Chilli Garlic Shrimp/Prawns – big punchy flavours, tastes like Thai Chilli jam!
Or have a browse of my Asian recipes collection for more ideas!
I do hope you try this. Super tasty, it’s probably one of the most flavour packed Asian fried rice dishes! – Nagi x
Watch how to make it
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Nasi Goreng (Indonesian Fried Rice)
Ingredients
Chicken
- 1 tbsp oil
- 5 oz / 150g chicken breast , thinly sliced (or other protein)
- 1 tbsp kecap manis (sweet soy sauce, Note 1)
Rice
- 1.5 tbsp oil
- 2 garlic cloves , finely chopped
- 1 tsp red chilli , finely chopped (Note 2)
- 1 onion , small, diced
- 3 cups cooked white rice , day old, cold (Note 3)
- 2 tbsp kecap manis (sweet soy sauce, Note 1)
- 2 tsp shrimp paste , optional (Note 4)
Garnishes / side servings (optional)
- 4 eggs , fried to taste
- 1 green onion , sliced
- Tomatos and cucumbers, cut into wedges/chunks
- Fried shallots , store bought (optional) (Note 3)
- Lime wedges
Instructions
- Heat oil in a large skillet or wok over high heat.
- Add chilli and garlic, stir for 10 seconds.
- Add onion, cook for 1 minute.
- Add chicken, cook until it mostly turns white, then add 1 tbsp kecap manis and cook for a further 1 minute or until chicken is mostly cooked through and a bit caramelised.
- Add rice, 2 tbsp kecap manis and shrimp paste, if using. Cook, stirring constantly, for 2 minutes until sauce reduces down and rice grains start to caramelise (key for flavour!).
- Serve, garnished with garnishes of choice (green onions, red chilli, fried shallots).
Serving
- Serve as a side for Asian main dishes or as part of a large spread, Asian or not! 🙂 See in post for suggestions.
- Make it a meal – traditional Indonesian style!: Serve with a fried egg sunny side up (runny yolk!), tomato wedges and slices of cucumber on the side.
Recipe Notes:
Nutrition Information:
Nasi Goreng recipe originally shared March 2016. Updated June 2019 with new photos, new writing, brand new video, slight recipe improvement and most importantly, Life of Dozer added!
Life of Dozer
Annual check up – passed with flying colours! And he behaved pretty well too…. until he saw the needle….
…. but the teeny tiny little prick was soon forgotten as he launched himself onto the reception desk for treats. 🙄 The wonderful team at Mona Vale Vetinary Hospital spoil him!! (And you know I totally love it)
You’re spelling the soy sauce wrong. It’s Ketjap Manis.
Ah bugger, I am trying to kick that habit!!! It’s spelt both ways but yes, it is more often Ketjap Manis here in Oz. Thanks!! N x
Or kecap manis – it can be either, even on the packaging. We see both spellings here in Australia but kecap is more common, Eg http://www.asiangrocerystore.com.au/abc-kecap-manis-sweet-soy-sauce-620-ml.html
🙂 Thanks so much Beck!!! PS The ABC one is the one I use…. <3 N x
This is a cracker, so easy to make and tastes fab
Cheers Nagi
THANKS SCOTTY! N x
I promised myself not to visit your blog while hungry, and here I am breaking that promise and feeling EXTRA hungry 🙂
I love fried rice, I have many versions and love them all. Can’t wait to try yours Nagi, looks delicious!
Oooh!!! I’m popping over to check them out! 🙂
This looks fantastic, I love fried rice, it is the ultimate comfort food, especially topped with a fried egg! I keep meaning to buy some kecap manis to play with, now I know what to actually do with it I will finally get some! I’m also addicted to crispy fried shallots…they are too dangerous to have around.
I know, aren’t fried shallots the best??? I would eat them like popcorn if I had enough of them…..
I am all over dishes where rice is the main ingredient – I think it’s in our genes. Your photos always make me drool and I love how versatile this dish is – use chicken, tofu, bacon – all of it would be amazing! Guess that low-carb thing is for another day 😛
Thanks Kathleen!! Bring on FRIED RICE in any form!!! <3
This recipe looks great and I can’t wait to try it. I love crispy fried shallots as they are so tasty and have a great texture. Thanks for sharing.
Thanks Dani! I do hope you enjoy it!
not sure I will be able to find sweet soy sauce (I live in rural Quebec and ethnic ingredients are hard to come by here 🙁 ) – do you think I could substitute hoisin sauce? Or, other substitution ideas??
thanks! erin
Hi Erin! It’s super easy to make – see Note 1! 🙂
Can’t wait to try this…thanks for sharing…:)
Thank you Lyn! I do hope you enjoy it if you try it!!
I love fried rice of al sorts, but until now Thai style has been my favorite. But I’ve never had the Indonesian variety! It looks amazing and I’m all for topping it with a fried egg. Another beauty sweet friend!
It really is amazing Marissa!!! Hope you are well! I am determined to see you in person in 2016 😉 N x
Woohoo! I’m in… 🙂
Another one of my faves, Nagi!
Somehow I missed trying this when I visited Indonesia (Bali of course) from Perth. I know, how is that possible?
Luckily I can now make it quickly and easily for myself! Thank you, my friend!
Woah, what?? You missed this in Bali??????
This recipe looks so delicious i am defenately tying it . tonght thanx Nagi it sooo enticciiinng
Thank you Ntombi!! I do hope you try it, it really is delicious!
I have never tried a recipe with kecap manis. Will look for it in our stores tomorrow. Just printed the recipe and heading over to FB to share on my page. The pictures are really great too!
Awww, thank you Gina!! I do hope you enjoy this!!!
I LOVE nasi goreng and I ALWAYS overeat when it’s in front of me. I swear I’m not going to do it and every single time, BAM I’m left wishing I hadn’t eaten so much.
Fried rice is dangerous – I always overeat anytime there is fried rice of any kind!!
Nasi Goreng is one of my favorite Indonesian dishes but I never figured out how to make it. Can’t believe it’s so simple! Thanks for introducing the sweet soy sauce to us Nagi. There are always so much to learn 🙂
Kecap Manis is the key!!! It really is so easy 🙂 N x
I love Nasi Goreng, I love taking cooking classes when I’m on holidays and I took a few in Bali just so I could make the perfect Nasi Goreng when I returned home.
Gorgeous pics as always xx
Thanks so much for sharing
Julie
Gourmet Getaways
P.S I always add chicken to mine too 🙂
That was on my list of things to do along with MANY other things!! So jealous that you actually did it!!!
What a great, simple meal.
Thanks you Barbara! 🙂 Hope you had a wonderful weekend!
I’ve never tried Indonesian nasi goreng, but I’ve had the Malay version several times (cooked in several varieties, of course!) and I love it! Tastes quite different from Chinese fried rice, I think. I’ve had authentic Malay nasi goreng with fried shallots, so many the addition of them is not all that inauthentic 🙂 By the way, I don’t think I can get fried shallots where I live. Would you know if it’s possible to make them at home?
Oh goodie! I haven’t seen it with fried shallots so I thought I better explain it! YES you can make it at home! Just slice shallots, dip fry then season with salt!
I now always have Coles brand 90sec rice in the pantry for the nights I want special fried rice or nasi goreng.
And I agree on the crispy fried shallots, I eat them like popcorn and add to them heaps of dishes now LOL
They are WICKED, aren’t they?? Asian croutons!!! 🙂
I wish I could dig right in! Your Indonesian rice with all of the toppings is my kind of heaven. It seems like everyone has some sort of fried rice on the brain this week. Must be a clean out the refrigerator type of week. Hoping you are doing well and that Dozer got at least a little taste. Sharing!
You shared fried rice too? Popping over to check it OUT!
Nagi! This is such a fantastic recipe!!! I love all sorts of fried rice and I can already tell how wonderful this would be with loads of veggies or even tofu 🙂 And I love the gorgeous egg on top…frankly who needs tofu when you have lovely runny eggs?
It really is fantastic with tofu! I’ve made this tons of times with firm tofu!!! N x