Nasi Goreng is a popular Indonesian fried rice that packs a ton of flavor in each bite, and is probably one of the tastiest fried rice out there. It features a unique dark brown color that comes from the sweet soy sauce (kecap manis) caramelizing and a salty shrimp paste that gives it a lot of umami flavor. This fried rice is delicious and about to become your new favorite!
Table of Contents
- What is Nasi Goreng?
- Why You’ll Love This Nasi Goreng Recipe
- Ingredients You’ll Need to Make Nasi Goreng At Home
- How to Make Nasi Goreng (Step by Step)
- Joyce's Tips For Making the Best Nasi Goreng
- Serving Suggestions
- Recipe Variation Ideas for Nasi Goreng
- Frequently Asked Questions
- How to Store Leftover Nasi Goreng
- Recipes To Use Up Leftover Shrimp Paste
- More Recipes You May Like
- Recipe Card
If you’ve been looking for a unique fried rice that’s sweet, savory, and utterly delicious, then nasi goreng is exactly what you need in your life. This Indonesian fried rice has the umami goodness from shrimp paste, sweet and savory notes from kecap manis, and a slight crunch from fried shallots.
It’s the perfect dish to make with day-old leftover rice and can be served as a main or side dish to your favorite stir fry (hint: go for this delicious chicken satay with peanut sauce for a complete Indonesian meal!). It’s usually served with a fried egg, prawn crackers, and some slices cucumbers and tomatoes for a cooling effect.
The flavors are unique, delicious, and irresistible, and it’s easy to see why this dish is often referred to as the national dish of Indonesia (besides the popular beef rendang!).
Read on to learn exactly how to make this delicious nasi goreng recipe today!
What is Nasi Goreng?
Nasi goreng is an Indonesian fried rice dish that literally translates to ‘fried rice’ in the Indonesian and Malaysian (Malay language). It features some form of meat (it can be chicken, beef, or seafood) and just some onions for vegetables.
The main flavor comes from the kecap manis, or sweet soy sauce. That’s what also contributes to the beautiful dark brown color this dish is known for, as a result of the sugars caramelizing as the rice is stir fried.
But don’t let the sound of ‘kecap manis’ scare you off - it’s simply sweet soy sauce and you can make your own too by mixing molasses (not blackstrap, it's bitter) and regular soy sauce if you can’t find it near you. However, it’s now widely found in most grocery stores and Asian supermarkets across the country.
Nasi goreng is a staple dish that you’ll find on street corners, restaurants, households - pretty much just about everywhere. The other ingredient that lends a lot of flavor to this dish is the shrimp paste (or more technically ‘dried shrimp’); it adds a delicious umami flavor to give you that authentic touch.
These days, you can even find a ‘nasi goreng’ paste, but trust me this recipe will teach you how to whip up this delicious South East Asian fried rice in minutes! It will turn out sweet, savory, and incredibly delicious!
Why You’ll Love This Nasi Goreng Recipe
- Easy to Make: This dish is incredibly easy to make. Follow along with my recipe and you’ll end up with delicious Indonesian fried rice you won’t be able to get enough of!
- Quick: With leftover rice and a few other ingredients, you can have a delicious nasi goreng dish on your table in less than thirty minutes. This recipe is ideal for those busy weeknight dinners when time is of the essence.
- Street Food at Home: The umami flavors from the shrimp paste and the sweetness from the kecap manis make this dish a hit and the ultimate street food to make at home. Make sure not to skip the fried egg on top, the crispy fried shallot/onion garnish and the prawn cracker for the most authentic version.
- Delicious: With its perfect balance of sweet, salty, and umami flavors, this nasi goreng recipe is a delicious treat and has a lot more depth in flavor than your standard fried rices. The fried shallots provide a delightful crunch, while the prawn crackers add another layer of umami saltiness.
- Convenient and A Great Fridge Cleaner: This recipe is perfect for using up leftovers, especially day-old rice. It’s the sort of dish you whip up when you’re not sure what to cook for dinner. Trust me, the entire family will love it!
Ingredients You’ll Need to Make Nasi Goreng At Home
Here's an overview of the specific ingredients for this nasi goreng recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
- Rice: Preferably leftover, cold rice. It helps to create the perfect texture for your fried rice. The individual rice grains will be firm and won't stick together, providing that authentic nasi goreng experience.
- Chicken: To give this nasi goreng more filling, I like to use chicken in it. I personally prefer boneless chicken thighs because I think dark meat has more flavor. I also like to leave the skin on because it gives another layer of texture to this fried rice. You can use chicken breast, or ground chicken as well. If you use ground meat, make sure you cook out all the liquid until the meat turns into a toasted brown crispy texture for the best flavor.
- Egg: A key ingredient in this recipe, the egg is typically fried and used as a topping for the nasi goreng. It adds a delicious richness to this Indonesian fried rice dish.
- Butter and Oil: These are the fats used in the recipe. The butter (optional) imparts a rich, buttery flavor, while the oil helps to fry and brown the other ingredients evenly.
- Garlic: This will add a robust depth of flavor to the dish. Garlic's strong, pungent flavor is essential in Indonesian cooking.
- Shallots: Shallots are used for their mild, sweet flavor and ability to blend well with other ingredients. They are often used in Indonesian fried rice recipes for their unique taste.
- Kecap Manis: This is a sweet soy sauce that gives the dish its unique, sweet-savory flavor. If you can't find kecap manis, you can substitute it with molasses and soy sauce, or brown sugar and soy sauce.
- Shrimp Paste/Shrimp Sauce: These are used to add a deep umami flavor to the dish. If you're using shrimp paste, remember to toast it first for the best flavor. However, be warned - it will smell very strong! Alternatively, you can also use Chinese shrimp sauce (Lee Kum Kee or Koon Yick brand, not sponsored - this is what I use at home) or fish sauce. Read the section below for more details.
- Fish Sauce: I like to use fish sauce to marinate the chicken. You can also use soy sauce as well.
For Garnish:
- Fried Shallots/Onions: These are a must for garnish. They add a delightful crunch and an additional layer of flavor. You can make them at home, but it is easier to just buy a jar from the store.
- Tomato and Cucumber: These are used as garnishes, adding a refreshing contrast to the rich, savory flavors of the nasi goreng.
- Shrimp/Prawn Crackers: These add a delicious crunch to the dish. It is easier to buy a small pack from the store than to deep fry them at home.
- Green Onions: The whites are added into the chicken marinade for a subtle onion flavor, while the greens are used for garnish, adding a pop of color and fresh flavor to the dish.
Why Add Shrimp Paste to Nasi Goreng?
Shrimp paste is what gives nasi goreng it’s unique flavor (along with kecap manis, of course) and it adds a delicious salty, savory taste to this Indonesian fried rice.
The Indonesian shrimp paste that is most commonly used to make this dish is called terasi, and it’s made from tiny shrimp which are native to the region. It’s usually sold in dark blocks, but you can often also find it as granulated coarse powder. This also happens to be one of the ingredients that gives sambal its unique flavor.
The other type of shrimp paste you can use is called belacan, which is essentially shrimp mixed with salt and fermented.
More commonly, you’ll find the Chinese variety, which brands like lee kum kee and koon yick are widely available in grocery stores around the country. This has more of a thinner paste consistency and is much easier to find and a lot easier to work with.
While it’s absolutely okay to make nasi goreng at home without it, you’re going to get the authentic flavor when you use it. And trust me, it’s worth it, as long as you can get over the smelliness! The easiest substitute for it is fish sauce.
How to Make Nasi Goreng (Step by Step)
Making this incredible nasi goreng recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
Preparation Steps
Break up the Day-Old Rice: Start by breaking up the leftover jasmine rice into small pieces by hand. The smaller, the better as it helps the rice to fry evenly.
Prepare the Aromatics: Finely mince the shallot and garlic and set them aside. If you are making it spicy, chop the birds eye chili as well. These ingredients will provide a flavorful foundation for your Indonesian fried rice.
Slice the Veggies: Slice the tomato and cucumber and set them aside. These will be used for garnishing your plate.
Chop the Green Onions: Finely mince the green onions and set them aside. They will add a fresh, oniony flavor to the dish. Separate the greens as a garnish for the end and the whites as a marinade for the chicken.
Marinate the Chicken: Cut the chicken up into small cubes and place it in a bowl. Add the whites of the green onions and the fish sauce and set it aside to marinate.
Fry the Sunny Side Up Egg: Fry a sunny side up egg and set it aside for later.
Optional: Making Fried Shallots
I personally think buying fried onions at the store is much easier and convenient, but for those that want to make it at home, you can do that too! Here's how.
Prepare the Shallots: Peel and finely slice the shallots, sprinkle salt on them, and let them sit for a few minutes.
Remove the Excess Liquid: Squeeze the shallots very well to extract all the liquid out out and discard any water that the salt has drawn out. Dry the shallots as much as possible using a paper towel.
Fry the Shallots: In a frying pan, add some oil and deep-fry the shallots until they are golden brown. Be careful not to overcook them. Set them aside for later as a garnish.
Make the Fried Rice
Pan Fry the Chicken: In a large skillet or wok, set the heat to medium-high. Once the pan is hot, add in oil (don't be shy with the oil) and a bit of butter. Then add in the diced chicken and cook it until it is fully cooked which will take approximately 2-3 minutes.
Add the Aromatics: Add in the shallots. Cook until they are soft for 2 minutes, then add in the garlic and toast it for 1 minute.
Add the Shrimp Paste: Push the chicken aside and add in the shrimp paste and toast it for about 1 minute or until it turns a darker color.
Stir-fry the Rice: Add the rice and mix everything together. Cook the rice for about 2-3 minutes. Use this time to also break up any lumps of rice into individual grains.
Add in the Kecap Manis: Add in the kecap manis (sweet soy sauce) and turn up the heat to high to toast the rice and caramelize the sugars in the sauce for about 2 minutes.
Do a Taste Test: Everyone has a different preference when it comes to their sweet and salty balance. Do a taste test and adjust to how you like it. I personally like a 1:1 balance, but if you like it sweeter, add more kecap manis.
Finish with Green Onions: Add in the green part of the green onions, turn off the heat and mix well.
Plate the Dish: Plate the fried rice with a sunny-side up egg, fried shallots on top, and cucumber and tomato on the side. This completes your Nasi Goreng recipe. Enjoy!
Joyce's Tips For Making the Best Nasi Goreng
- Use Leftover Cold Rice: For the best nasi goreng, use day-old rice. Cold rice is less sticky, drier and easier to stir-fry, giving your fried rice a perfect texture.
- Prep Your Ingredients: Finely mince your shallots, garlic, and green onions before you start cooking. Having everything ready to go will make the cooking process smooth and effortless.
- It's Okay to Buy the Extras: While you can deep fry your own fried shallots/onions and shrimp crackers, it's a lot easier to just buy them. Nasi goreng is meant to be a quick to make dish without a lot of fuss and you can use the extra fried onions as a garnish on practically anything (and it's delicious!), and I love to snack on the extra prawn chips! I buy the shrimp chips from any Asian grocery store, and the fried onions from Asian or Indian grocery stores.
- Don't Skimp on the Oil: Be generous with your use of oil when cooking your nasi goreng. This not only prevents the ingredients from sticking to the wok or pan but also helps to evenly distribute the salty umami shrimp paste flavors throughout the fried rice and helps caramelize the kecap manis as well.
- Use Kecap Manis: This sweet soy sauce is a key ingredient in nasi goreng. If you can't find it, you can substitute it with molasses (not blackstrap, that's bitter) and soy sauce.
- Adjust the Taste: Don't forget to taste your nasi goreng as you cook. This allows you to adjust the saltiness and sweetness to your preference, guaranteeing a delicious result.
- Toast the Shrimp Paste: Toast your shrimp paste/shrimp sauce to bring out and intensify its flavor. However, be prepared for a strong smell in your kitchen! I like to use shrimp sauce for this recipe which is slightly gray in color, so I will toast it until it becomes a browner color.
- Don't Forget the Garnishes: Garnish your nasi goreng with fried shallots, cucumber, tomato, and green onions. These add a fresh crunch and enhance the overall taste of your dish. If you prefer, you can also add shrimp crackers for an extra crunch.
Serving Suggestions
- Looking for a lunch option that packs a punch? Try your nasi goreng with a side of shrimp crackers and a sunny fried egg on top. Their light, crunchy texture, and savory taste make them the perfect accompaniment to this flavorful fried rice.
- If you're a fan of umami, consider adding a dollop of sambal oelek to your nasi goreng. This spicy chili paste will give your dish an extra kick and enhance its already delicious flavors.
- For a dinner that's sure to impress, serve your nasi goreng with a side of prawns or chicken. The protein will make the meal more filling, and the flavors will compliment the fried rice wonderfully.
- You can also enjoy nasi goreng as a side to your favorite Indonesian or Asian dishes. One of my all-time favorites is this chicken satay with peanut sauce, which gives the entire meal an authentic Indonesian touch!
Recipe Variation Ideas for Nasi Goreng
This delicious nasi goreng recipe is so flavorful and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:
- Make It Spicy: If you enjoy a bit of heat in your dishes, this variation is perfect. Add a teaspoon of red chili or sambal oelek or a few birds eye chili peppers (finely minced) to the stir-fry in your wok for an extra punch. You can adjust the amount based on your heat tolerance.
- Use Different Meats: For a protein-packed meal, try adding chicken, pork or beef to your nasi goreng. If you choose ground meat, make sure it is well cooked and browned, with any rendered water evaporated away. This will enrich your fried rice with a savory umami flavor.
- Tomyam: Another really popular variation that has a heavy Thai influence is nasi goreng tomyam. You can add some tomyam paste and fish sauce along with a squeeze of lime to give it that authentic Thai flavor.
- Make It Vegetarian: Replace the traditional protein with tofu. The tofu will soak up the flavors of the nasi goreng, making for a delicious and satisfying meat-free meal. You can also sub out the shrimp paste/fish sauce with soy sauce as well.
- Try Vegetables: Stir-fry some green beans, carrots, and peas in a wok and serve them alongside your nasi goreng. The vegetables will add a nice crunch and a pop of color to your plate. There is no right or wrong when it comes to nasi goreng - in fact, there are many regional variations all across South East Asia. So feel free to add your favorite vegetables to this fried rice to make this recipe your own! And don’t forget to share your creations with me in the comments!
Frequently Asked Questions
Day-old jasmine rice is the best type to use for nasi goreng. The rice grains should be broken up into small pieces by hand for the ideal texture.
Yes, if you can't find kecap manis, you can use a combination of molasses (not blackstrap, that's bitter) and soy sauce.
Yes, fried shallots or onions are a must for garnishing nasi goreng. They add a satisfying crunch and depth of flavor to the dish.
If you can't find shrimp paste or shrimp sauce, you can substitute it with fish sauce. It is a common ingredient that's easier to find and very versatile.
Yes, you can easily add chicken, pork, or beef to your nasi goreng. If you choose to use ground meat, make sure it is well toasted and browned, with any rendered water evaporated.
Absolutely! You can add sambal oelek, red chili, or any other preferred spice to kick up the heat in your nasi goreng.
A scrambled egg is mixed into the fried rice, and a sunny-side-up fried egg is often served on top for a rich, runny yolk that coats the rice.
How to Store Leftover Nasi Goreng
To store in the fridge, transfer your leftover nasi goreng to an airtight container. Make sure your fried rice has cooled down to room temperature before sealing the lid. It can be safely stored in the fridge for up to five days.
When you're ready to enjoy your nasi goreng again, you can easily reheat it in a pan or wok over medium heat. Add a splash of neutral oil to prevent the rice from sticking to the pan. Stir-fry until it is heated through. To enhance the umami taste, consider adding a bit of shrimp sauce or fish sauce.
Alternatively, you can also microwave it as well for one to two minutes but make sure to stir it in between to ensure that it gets evenly heated.
Unfortunately, nasi goreng doesn't freeze well. The texture of the rice grains changes when they're frozen and thawed, resulting in a mushy consistency. It is best to enjoy this dish fresh or within a few days of refrigeration.
Recipes To Use Up Leftover Shrimp Paste
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Recipe Card
Nasi Goreng (Indonesian Fried Rice)
Joyce's Recipe Notes
- Type of Shrimp Paste: For this recipe, I use Chinese shrimp paste (sometimes labelled as shrimp sauce) which can be found in a jar because it is easier to find and work with. It is more sauce-like, and grey in color, and the brands I use at home are either Lee Kum Kee/Koon Yick/Koon Chun (not sponsored). If you are using terasi (or belacan) you will need to do a bit more prep. They usually come in a dry block form, and will need to be toasted ahead of time and mashed into the garlic, chili and shallots with a bit of oil before you use it. Also keep in mind that the dry block form is also a lot more potent, so you will use a lot less as well, so do not do a 1:1 substitute with the Chinese shrimp paste. Alternatively, you can also use fish sauce as well.
- Use Leftover Cold Rice: For the best nasi goreng, use day-old rice. Cold rice is less sticky, drier and easier to stir-fry, giving your fried rice a perfect texture. If you don't have day-old rice, make fresh rice with less water and once the rice is done, spread it out onto a cookie sheet to cool down and then put it in the freezer for about 45 minutes.
- It's Okay to Buy the Extras: While you can deep fry your own fried shallots/onions and shrimp crackers, it's a lot easier to just buy them. Nasi goreng is meant to be a quick to make dish without a lot of fuss and you can use the extra fried onions as a garnish on practically anything (and it's delicious!), and I love to snack on the extra prawn chips! I buy the shrimp chips from any Asian grocery store, and the fried onions from Asian or Indian grocery stores.
- Don't Skimp on the Oil: Be generous with your use of oil when cooking your nasi goreng. This not only prevents the ingredients from sticking to the wok or pan but also helps to evenly distribute the salty umami shrimp paste flavors throughout the fried rice and helps caramelize the kecap manis as well.
- Use Kecap Manis: This sweet soy sauce is a key ingredient in nasi goreng. If you can't find it, you can substitute it with molasses (not blackstrap, that's bitter) and soy sauce, or dark brown sugar and soy sauce.
- Toast the Shrimp Paste: Toast your shrimp paste/shrimp sauce to bring out and intensify its flavor. However, be prepared for a strong smell in your kitchen! I like to use shrimp sauce for this recipe which is slightly gray in color, so I will toast it until it becomes a browner color.
- Fried Shallots/Onions Are Highly Recommended: The fried shallots/onions add an element of crunch to this fried rice, but they also really transform the dish itself because they provide a LOT of flavor, so don't forget to use them.
Ingredients
- 3 cups rice (day old, cold)
- 1 tablespoon butter
- oil
- 3 cloves garlic
- 2-3 small shallots (or 1 small onion, approx. ⅓ cup)
- 2½ teaspoons shrimp paste (or 3 tablespoons of fish sauce. See notes about shrimp paste)
- 2½ tablespoons kecap manis
- 1-2 bird's eye chili (or 1 tablespoon of sambal olek hot sauce)
Chicken Marinade
- 1 stalk green onion (use the whites for marinades, and the greens for a garnish)
- 2 boneless chicken thighs (or 1 chicken breast, or 1½ cups of ground meat)
- 1 tablespoon fish sauce
Garnish
- 3 eggs (1 per serving)
- fried shallots/onions
- green onions
- tomato
- cucumber
Instructions
Preparation
- Start by breaking up the leftover rice (3 cups rice into small pieces by hand. The smaller, the better as it helps the rice to fry evenly.
- Finely mince 2-3 small shallots and 3 cloves garlic and set them aside. If you are making it spicy, chop 1-2 bird's eye chili as well.
- Slice the tomato and cucumber and set them aside. These will be used for garnishing your plate.
- Finely mince 1 stalk green onion and set them aside. Separate the greens as a garnish for the end and the whites as a marinade for the chicken.
Marinate the Chicken
- Cut 2 boneless chicken thighs up into small cubes and place them in a bowl. I like to keep the skin on for more flavor and texture.
- Add the whites of the green onions and 1 tablespoon fish sauce and set it aside to marinate.
Make the Fried Egg
- Fry a sunny side up egg and set it aside for later. Fry 1 egg per serving, so if you're making two servings, make 2 eggs.
Make the Fried Rice
- In a large skillet or wok, set the heat to medium-high. Once the pan is hot, add in oil (don't be shy with the oil) and 1 tablespoon butter. Then add in the marinated diced chicken and cook it until it is fully cooked which will take approximately 2-3 minutes.
- Add in the minced shallots. Cook until they are soft for 2 minutes, then add in the minced garlic and toast it for 1 minute.
- Push the chicken aside and add in 2½ teaspoons shrimp paste and toast it for about 1 minute or until it turns a darker color. (If you are using fish sauce, do not add it yet)
- Add the 3 cups rice and mix everything together. Cook the rice for about 2-3 minutes. Use this time to also break up any lumps of rice into individual grains.
- Add in 2½ tablespoons kecap manis and turn up the heat to high to toast the rice and caramelize the sugars in the sauce for about 2 minutes. (If you are using fish sauce, add in 3 tablespoons now.)
- Do a Taste Test. Everyone has a different preference when it comes to their sweet and salty balance. Do a taste test and adjust to how you like it. I personally like a 1:1 balance of salty and sweet, but if you like it sweeter, add more kecap manis. I also like my nasi goreng quite flavorful, if you find this too strong in flavor, add ¼ cup to ½ cup more rice to bring it down a notch.
- Add in the green part of the green onions, turn off the heat and mix well.
Plate and Garnish
- Place the nasi goreng fried rice on a plate or bowl and place the cucumber and tomatoes on the side. If you are using shrimp/prawn crackers, add a few on the side as well.
- Sprinkle some fried shallots/onions. (I like to use a lot, and find when mixed into the rice gives it a lot of extra flavor and texture).
- Add the fried egg on top and enjoy!
Nutrition
*Nutritional information is calculated using online tools and is an estimate*
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Julie says
This was amazing! I followed to the letter, even using the shrimp paste. I did not have birds eye chili, so I subbed a tablespoon of gochijang. We will definitely make again, as the hubby and I are fighting over the leftovers. Thanks for sharing!
Joyce Lee says
Hi Julie!
Yay! I'm so happy you both liked it! haha! You guys really made my day, I'm incredibly happy to share! 😊