Mastering Nasi Goreng: A Beginner-Friendly Guide to Indonesia’s Beloved Fried Rice

Ingredients

• 320 g (2 cups)cooked rice, preferably a day old
• 30 ml (2 tablespoons)vegetable oil
• 3garlic cloves, minced
• 2shallots, finely chopped
• 1 smallchilli, finely chopped (optional)
• 5 g (1 teaspoon)shrimp paste (optional)
• 75 g (½ cup)mixed vegetables, such as carrots, peas and bell peppers
• 75 g (½ cup)protein of choice, such as chicken, prawns, beef or tofu
• 30 ml (2 tablespoons)sweet soy sauce (kecap manis)
• 15 ml (1 tablespoon)regular soy sauce
• 2.5 g (½ teaspoon), or to tastesalt
• 1.5 g (½ teaspoon)white pepper
• 1egg, for frying and topping
• To tastefried shallots and cucumber slices, for garnish

Instructions

1. 1

   Heat the oil

   Heat 30 ml (2 tablespoons) of oil in a large wok or frying pan over medium heat.

2. 2

   Fry the aromatics

   Add the garlic, shallots and chilli. Stir-fry for about 30 seconds, until fragrant.

3. 3

   Add shrimp paste

   If using shrimp paste, add it and stir for another 30 seconds to develop its flavour.

4. 4

   Cook the protein

   Raise the heat to medium-high and add your chosen protein. Cook it through.

5. 5

   Stir-fry vegetables

   Add the mixed vegetables and stir-fry for about 2 minutes, keeping them slightly crisp.

6. 6

   Raise the heat

   Increase the heat to high.

7. 7

   Add the rice

   Add the cold rice, using a spatula to break up any clumps.

8. 8

   Season the rice

   Pour in the sweet soy sauce and regular soy sauce, then add the salt and white pepper. Stir-fry continuously so the sauce coats the rice evenly.

9. 9

   Crisp the grains

   Leave the rice undisturbed for 30 seconds, then stir. Repeat once or twice to build a slightly crisp texture.

10. 10

    Plate the rice

    Transfer the nasi goreng to a plate.

11. 11

    Fry the egg

    In a separate pan, fry the egg until its edges are crispy. Place it on top of the rice.

12. 12

    Garnish and serve

    Finish with fried shallots and cucumber slices before serving.

What is nasi goreng?

Nasi goreng means fried rice in Indonesian and is a familiar, adaptable dish across Indonesia. Its distinctive sweet-savoury seasoning often comes from kecap manis, a thick, sweet soy sauce, with garlic and chilli bringing fragrance and heat.

This version pairs those flavours with vegetables and a choice of protein, then adds a fried egg and crisp, cool garnishes. Using cold rice helps the grains fry rather than clump.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 20g protein, 68g carbs, 16g fat.

Most of the carbohydrates come from the rice and sweet soy sauce; the oil and egg contribute much of the fat, while the protein amount depends on your choice of chicken, prawns, beef or tofu. Add a generous serving of fresh cucumber or salad alongside to balance the plate.

Choose the right rice

Cold rice: Day-old cooked rice is firm and less moist, so it is easier to separate in the pan. Break up large clumps before or as you add it.

Freshly cooked rice: If that is what you have, spread it out to cool before frying so excess steam can escape.

Build the flavour base

Aromatics: Garlic, shallots and chilli briefly fried in oil create the fragrant base. Keep them moving and add the shrimp paste, if using, for its full extra savoury note.

Sauces: Kecap manis brings sweetness and a glossy coating, while regular soy sauce makes the seasoning more savoury. Taste before adding extra salt, as the sauces already contribute saltiness.

Keep the vegetables crisp

Vegetables: The recipe gives them about 2 minutes in the pan, enough to heat them while keeping some bite. Cut larger pieces small enough to cook quickly.

Protein: Chicken, prawns, beef or tofu all work; cook your chosen option through before adding the rice. Leftover cooked protein can be used, but heat it thoroughly in the pan.

Fry without steaming

Hot pan: Raising the heat before the rice goes in helps the ingredients fry quickly. A large wok or pan gives the rice room to make contact with the hot surface.

In batches: If the pan is crowded, the rice can steam and turn soft. For a small pan, fry in batches and combine everything once hot.

Look for the right texture

Separate grains: Stir continuously after adding the sauces so the rice is coated evenly without sticking in one spot.

Crisp patches: Let the rice sit undisturbed for 30 seconds, then stir; repeat once or twice. The rice should still be tender, with a few lightly crisped areas.

Serve it straight away

Topping: Fry the egg separately until its edges are crisp, then set it on the plated rice. Fried shallots add crunch, while cucumber brings a cool, fresh contrast.

On the side: Serve with extra cucumber or a simple salad if you want something fresh alongside the savoury rice.

Recipe notes & tips

• Have all the ingredients ready before heating the wok, as the stir-frying moves quickly.
• Use a neutral oil such as sunflower or rapeseed, or choose peanut oil for a deeper flavour.
• Taste the rice before adding more salt because both soy sauces are salty.
• If using a mild chilli, leave some seeds in for more heat.
• Keep the cucumber and fried shallots for the final garnish so their contrasting textures remain noticeable.

Variations

• Skip the chilli: Leave it out for a milder, fragrant fried rice.
• Use tofu: Choose tofu for a meat-free option and cook it through before adding the vegetables.
• Add prawns: Use prawns as your protein and cook them through before stirring in the vegetables.
• Make it extra savoury: Include the optional shrimp paste, stirring it in with the aromatics.
• Use leftover vegetables: Cut cooked vegetables into small pieces and add them with the rice so they do not overcook.

Common mistakes to avoid

• Using warm, wet rice: It can turn soft and clumpy; use cold rice and break up the clumps.
• Crowding the pan: The rice may steam instead of fry; use a larger pan or cook in batches.
• Burning the aromatics: They cook quickly; stir them for about 30 seconds and keep them moving.
• Overcooking the vegetables: They can lose their bite; stir-fry them for about 2 minutes as directed.
• Stirring constantly while crisping: The rice needs contact with the pan; leave it undisturbed for 30 seconds before stirring.

How to store

Refrigerate leftovers promptly in a covered container and use within 1 day. Reheat until piping hot throughout, stirring so the rice heats evenly; add a splash of water if it seems dry. For best texture, store the fried egg and fresh garnishes separately.

Frequently asked questions