When I traveled to Bali, Indonesia a few years ago, one of my favorite dishes I ordered over and over was Nasi Goreng (Indonesian Fried Rice). After that trip, I was determined to learn how to make it authentically at home so I can enjoy whenever I want!
I think I did a pretty good job and my Indonesian friends were impressed too!
What is Nasi Goreng (Indonesian Fried Rice)?
Nasi goreng is an Indonesian fried rice that is known for its deep savory flavor, a little sweetness, and a bit of heat. What makes it stand out from other fried rice recipes is the use of kecap manis, which is an Indonesian sweet soy sauce that gives the dish its signature rich color and slightly caramelized taste.
It's often served with a fried egg and fried shallots on top and fresh cucumber and tomato on the side, which makes the whole plate feel extra comforting.
Why You’ll Love This Nasi Goreng
- Big flavor: This nasi goreng has sweet, savory, spicy, and smoky flavors all in one bite.
- Great for leftover rice: Day-old rice works best here and gives you that classic fried rice texture.
- Easy but satisfying: It comes together fast, but it still feels like a full and special meal.
Equipment You’ll Need
- Large Skillet or Wok
- Mixing Bowl
- Wooden Spoon or Spatula
- Small Bowl
- Measuring Spoons
Ingredients for Nasi Goreng
Fried Rice
- Chicken Thighs: Juicy bite-sized pieces that add extra protein and flavor to the fried rice.
- Kecap Manis: A sweet Indonesian soy sauce that gives the chicken and rice their signature rich flavor.
- Soy Sauce: Traditional flavor that adds salty umami depth.
- Salt
- Neutral Oil
- Garlic
- Shallots
- Red Chili: Gives the dish a little heat and freshness.
- Cooked White Rice: Day-old rice works best for the classic texture of Indonesian fried rice.
- Shrimp Paste: This is optional but it adds a deeper umami flavor that gives nasi goreng its signature taste. This ingredient is VERY pungent so be aware and if you don't like it, you can substitute with fish sauce instead.
- Sambal: Oelek Brings spicy heat and extra flavor.
- Cumin Powder: Adds warm earthy flavor that makes this version extra delicious.
Garnishes
- Green Onions
- Fried Shallots
- Fried Egg
- Tomato Wedges
- Sliced Cucumbers
Customizations
- Use fish sauce instead of shrimp paste: If you do not have shrimp paste, fish sauce is an easy swap that still adds savory depth.
- Swap the protein: Chicken is great here, but shrimp, sliced beef, or tofu also work well.
- Adjust the heat: Add more sambal for a spicier nasi goreng or scale it back if you want it milder.
How to Make Nasi Goreng (Indonesian Fried Rice)
Marinate the Chicken
Add the chicken, kecap manis, soy sauce, and a pinch of salt to a bowl. Mix well and let it marinate while you prep the rest of the ingredients.
Cook the Chicken
Heat oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, then remove and set aside.
Build the Flavor Base
In the same pan, add more oil along with the garlic, shallots, and red chili. Sauté until fragrant and softened.
Fry the Rice
Add the rice and break up any clumps. Stir in the shrimp paste if using, soy sauce, kecap manis, sambal, cumin powder, and salt.
Toss everything together until the rice is evenly coated and heated through.
Finish the Indonesian Fried Rice
Return the chicken to the pan and mix until everything is well combined.
Serve hot with green onions, fried shallots, and a fried egg on top, with tomato wedges and sliced cucumbers on the side.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a skillet or microwave until warmed through.
Tips to Make the Perfect Nasi Goreng
- Use cold rice: Day-old rice fries up better and stays fluffy instead of turning mushy.
- Let the pan get hot: A hot skillet or wok helps the rice get that slightly smoky fried flavor.
- Do not skip the toppings: The fried egg, fried shallots, cucumbers, and tomatoes really round out the whole dish.
Frequently Asked Questions (FAQs)
What makes Nasi Goreng different from regular fried rice?
Nasi goreng usually has a deeper, richer flavor because of kecap manis, sambal, and shrimp paste. It has that sweet-savory-spicy balance that makes it different from a more standard fried rice.
Can I make Nasi Goreng without shrimp paste?
Yes, you can leave it out or use fish sauce instead. Shrimp paste adds more depth but the dish will still be delicious without it.
What kind of rice is best for Indonesian fried rice?
Day-old cooked white rice is ideal because it is drier and holds up better in the pan.
Is this dish spicy?
It can be, but you can easily adjust the spice level. Use less sambal and chili for a milder version or add more if you want extra heat.
Can I make this ahead of time?
Yes, this nasi goreng reheats well so it is great for meal prep or leftovers. Just store it in the fridge and warm it up before serving.
Related Recipes You’ll Love
- Shrimp Fried Rice
- Benihana Fried Rice
- Spam Fried Rice
- Rice Cooker Hainanese Chicken Rice
- Black Bean Spare Ribs (in the Rice Cooker)
Nasi Goreng (Indonesian Fried Rice)
Ingredients
For the Chicken
- 2 chicken thighs cut into 1-inch cubes
- 1 tablespoon kecap manis (Indonesian sweet soy sauce)
- 2 teaspoon soy sauce
- Pinch of salt
Fried Rice
- 2 tablespoon neutral oil divided
- 3 cloves garlic finely minced
- 2 shallots finely minced
- 1 red chili chopped
- 2.5 cups cooked white rice day-old preferred
- 1.5 teaspoon shrimp paste optional but recommended (can sub with 1.5 tablespoon fish sauce)
- 2 tablespoon soy sauce
- 3 tablespoon kecap manis Indonesian sweet soy sauce
- 1.5 tablespoon sambal oelek Indonesian chili sauce
- 1 teaspoon ground cumin
- ½ teaspoon salt adjust to taste
Garnishes
- Chopped green onions
- Fried Shallots
- Fried Egg
- Tomato wedges
- Sliced cucumbers
Instructions
- In a bowl, add chicken pieces, kecap manis, soy sauce, and a pinch of salt. Marinate for 10 minutes while you prep the other ingredients.2 chicken thighs, 1 tablespoon kecap manis, 2 teaspoon soy sauce, Pinch of salt
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat, add the chicken, and cook for 3-4 minutes until browned and cooked through, then remove and set aside.2 tablespoon neutral oil
- In the same pan, add 1 tablespoon of oil, garlic, shallots, and red chili, and sauté for about 1 minute until fragrant.3 cloves garlic, 2 shallots, 1 red chili
- Add the rice, breaking up any clumps, then stir in optional shrimp paste, soy sauce, kecap manis, sambal oelek, cumin, and salt, tossing everything together until evenly coated and heated through.2.5 cups cooked white rice, 1.5 teaspoon shrimp paste, 2 tablespoon soy sauce, 3 tablespoon kecap manis, 1.5 tablespoon sambal oelek, 1 teaspoon ground cumin, ½ teaspoon salt
- Return the chicken to the pan and mix well to combine.
- Serve hot and top with chopped green onions, fried shallots and fried egg. Serve the fried rice with tomato wedges and sliced cucumbers on the side.Chopped green onions, Fried Shallots, Fried Egg, Tomato wedges, Sliced cucumbers
Linda Owens says
I LOVE rice!! This recipe was delicious!