Nasi Goreng – Indonesian Fried Rice
We love a good fried rice in this house. It is one of those meals that comes together quickly and always satisfies. But this Nasi Goreng, Indonesian fried rice, is something a little more special. It is deeper in flavour, slightly smoky, a little spicy, and just so comforting.
Trust me on this, once you make it this way, it is very hard to go back to plain fried rice.
Nasi Goreng – Indonesian Fried Rice
I love that it is simple but still feels like something you would order from a restaurant. And then of course, you top it with a crispy fried egg and suddenly it feels like a proper treat.
If I am being honest, I am not the biggest fan of all Asian food. But the moment there is chilli and a bit of spice involved, I am completely in. This dish gives me exactly that. Warmth, flavour, and just enough heat to make it interesting.
What Makes Nasi Goreng Different
Nasi Goreng is not just fried rice. It has a deeper, richer flavour that comes from a combination of garlic, chilli, sauces, and that little bit of shrimp paste.
It is slightly sweet, slightly salty, and has that savoury depth that makes you keep going back for another spoonful.
It is also very forgiving. You can adjust it to what you have at home, and it will still turn out beautifully.
How To Make Nasi Goreng
Heat one tablespoon of oil in a large pan over medium high heat.
Add the chicken and cook for two minutes until just cooked through. Remove them from the pan and set aside.
In the same pan, add the remaining oil and cook the onion until soft and lightly golden.
Add the garlic and chillies and cook for a few seconds until fragrant.
Add the shrimp paste and cook it out for about thirty seconds, pressing it into the pan to release all its flavour. Push it all to one side of the pan and add the beaten egg. Scramble it gently and mix it.
Return the chicken to the pan.
Add the cold rice and break up any clumps, mixing it well with the onion and spices.
Pour in the kecap manis and soy sauce. Cook on high heat, tossing everything together until the rice is evenly coated and slightly caramelised.
Adjust with salt and pepper if needed.
In a separate pan, fry the eggs until the edges are crispy and the yolks are still soft.
Serve the nasi goreng hot with a fried egg on top, spring onions, fried shallots and a squeeze of fresh lime.
Notes
Shrimp paste adds a deep, savoury flavour that gives Nasi Goreng its signature taste. I highly recommend using it if you can find it, as it really brings the dish together.
If shrimp paste is not available, you can still make a delicious version. Substitute it with one to two teaspoons of fish sauce.
If you are not using chicken, this recipe works just as well with other proteins. Prawns also a great option. For a vegetarian version, you can leave out the meat or use tofu. Just pan fry the tofu first so it holds its shape and adds a bit of texture.
Pro Tips
Use cold, day old rice for the best texture. Fresh rice will turn soft and sticky.
Be careful not to overcook your chicken, especially if using chicken breasts.
Always cook on high heat to get that proper fried rice flavour.
Break up the rice well before adding sauces so everything mixes evenly.
Taste at the end and adjust. A little extra soy sauce or a squeeze of lime can make all the difference.
Do not skip the fried egg. It really brings the whole dish together.
Final Thoughts
This is one of those meals that feels simple but tastes like you have put in a lot more effort than you actually have. It is bold, comforting, and full of flavour.
Perfect for a quick dinner, but also special enough to serve when you want to spoil your family a little.
And if you are anything like me and enjoy a bit of spice in your food, this one is going to become a favourite.
Frequently Asked Questions
What is Nasi Goreng
Nasi Goreng is an Indonesian fried rice dish known for its deep, savoury flavour and slightly sweet taste. It is typically made with garlic, chilli, sauces, and often includes a protein like chicken, prawns, or beef. It is usually served with a fried egg on top, which makes it even more comforting.
Can I use freshly cooked rice
You can, but it is not ideal. Fresh rice is soft and can turn mushy when fried. Day old rice is much better because the grains are firmer and separate easily, giving you that perfect fried rice texture.
What can I use instead of chicken
You can easily substitute the chicken with prawns, beef, or even leftover roast meat. For a vegetarian option, tofu works well. Just cook your protein first, then add it back into the rice at the end.
Is shrimp paste necessary
Shrimp paste adds a deep, savoury flavour that is quite traditional in Nasi Goreng. If you can find it, it is so worth using. It honestly takes this dish to a whole new level. If not, you can substitute it with fish sauce or a mix of soy sauce, fish sauce, and a pinch of sugar to get a similar depth of flavour.
How spicy is this dish
The spice level can be adjusted to your taste. As written, it has a gentle heat from the chillies. If you prefer it milder, reduce the chillies. If you enjoy more heat, you can add extra.
Can I make this ahead of time
Nasi Goreng is best eaten fresh, straight from the pan. However, leftovers can be stored in the fridge and reheated in a pan. You may need to add a small splash of water or oil when reheating to bring it back to life.
What do I serve with Nasi Goreng
It is a complete meal on its own, but you can serve it with sliced cucumber, tomato wedges, or even a simple salad on the side. The freshness balances the richness of the rice beautifully.
More recipes to try:
One-Pot Spicy Rice and Chicken
Nasi Goreng (Indonesian Fried Rice)
Ingredients
- 300 grams chicken breasts chopped into strips or cubes
- 3 cups cooked day old rice
- 1 small onion finely diced
- 3 large garlic cloves minced
- 2 thai red chillies finely chopped
- 1 green chilli finely chopped
- 2 teaspoon shrimp paste
- 3 tablespoon kecap manis (sweet soy sauce)
- 1 tablespoon soy sauce
- 1 egg lightly beaten
- 4 eggs for frying and serving
- 2 tablespoon vegetable oil
- salt
- pepper
- 1 spring onion for garnish
- tomato for serving
- cucumber for serving
- lime wedges for serving
- fried shallots for serving
Instructions
- Add one tablespoon of the kecap manis, 1 clove minced garlic and a little salt and pepper to the chicken. Mix well.Heat 1 tablespoon oil in a large pan or wok over medium-high heat. Add the chicken and cook for about 2 minutes or until chicken is just cooked through, then remove and set aside
- In the same pan, add the remaining oil, onion, 2 cloves minced garlic and chillies and sauté until the onion is soft and lightly golden.
- Add the shrimp paste and cook for another 30 seconds, pressing it into the pan to release its flavour. Move the onion mix to one side of the pan and add the beaten egg. Scramble it and mix with the other ingredients.
- Return the chicken to the pan. Add the cold rice and break up any clumps, tossing well to coat in the аromatics. Pour in the kecap manis and soy sauce then stir-fry on high heat until the rice is evenly coated and slightly caramelised.
- Season with salt and pepper to taste. In a separate pan, fry the eggs until the edges are crispy and the yolks are still runny.
- Serve the nasi goreng hot, topped with a fried egg, spring onions, fried shallots and a squeeze of fresh lime juice, with some chopped tomato and cucumber on the side.
Notes
