Nasi Goreng (Indonesian Fried Rice) Recipe

Nasi goreng, Indonesia's version of fried rice, gets a sweet-savory profile from kecap manis and a big hit of umami from shrimp paste.

By
Farm to Table Asian Secrets (2017), The Asian Grandmothers Cookbook (2012), Asian Pickles at Home (2020), and Instant Pot Asian Pressure Cooker Meals (2020)." data-inline-tooltip="true"> Pat Tanumihardja
Pat Tanumihardja is a contributing writer at Serious Eats.
Pat Tanumihardja
Born in Jakarta to Indonesian-Chinese parents and raised in Singapore, Pat Tanumihardja has been a food and lifestyle writer for over two decades. Her cookbooks includeFarm to Table Asian Secrets(2017),The Asian Grandmothers Cookbook(2012),Asian Pickles at Home(2020),andInstant Pot Asian Pressure Cooker Meals(2020).
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Updated Nov. 30, 2020
A small plate with nasi goreng, Indonesian fried rice, with cucumber slices on the side
Vicky Wasik

Why It Works

  • Using either freshly cooked or day-old rice results in fried rice that separates nicely into individual grains, without clumping up.
  • Indonesian shrimp paste adds a potent dose of umami.
  • The sweetness of kecap manis balances out the dish's many salty and savory elements.

Nasi goreng is essentially Indonesia's take on fried rice. In addition to kecap manis, the country's ubiquitous sweet soy sauce, terasi (Indonesian shrimp paste) is what sets nasi goreng apart from other fried-rice variations you'll see in other countries.

Terasi is an umami bomb that pervades both your kitchen and your senses. If you can't find it easily, feel free to substitute another Southeast Asian shrimp paste, or omit it—you’ll be making what my mom calls nasi goreng cina, or Chinese fried rice, which is the version she made for us when I was growing up.

1:30

Click Play to Learn How to Make Nasi Goreng

Recipe Facts

5

(3)

Prep:5 mins
Cook:15 mins
Active:20 mins
Total:20 mins
Serves:2 servings

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For the Spice Paste:

  • 2 smallshallots(2ounces; 55g), roughly chopped

  • 3medium clovesgarlic

  • 1largefresh green chile, such as Fresno or Holland, stemmed and seeded, or 1 teaspoonsambal oelek, such as Huy Fong (see notes)

  • 1/2teaspoonterasi(Indonesianshrimp paste), optional (see notes)

For the Nasi Goreng:

  • 4 cups coldcooked jasmine rice(21 ounces;600g) or other medium- to long-grain rice (see notes)

  • 2tablespoons(30ml) neutral oil, such as canola orsunflower oil

  • 2tablespoons(30ml)kecap manis(see notes), plus more for drizzling

  • 2teaspoons(10ml)soy sauce

  • Kosher salt

  • Ground white pepper

To Serve:

Directions

  1. For the Spice Paste:Add half the shallots to a mortar and grind with the pestle until a coarse purée forms. Add remaining shallots, followed by garlic, chile, and terasi (if using), grinding with the pestle until each ingredient is mostly incorporated before adding the next. The final paste should resemble thick oatmeal in texture. Alternatively, combine all spice paste ingredients in a small food processor and process until they form a paste.

  2. For the Nasi Goreng:If using day-old rice, transfer rice to a bowl and break rice up with your hands into individual grains.

  3. Heat oil in a large wok or skillet over high heat until shimmering. Add spice paste and cook, stirring constantly and scraping the bottom of the wok or pan to prevent the paste from burning, until a pungent smell permeates your kitchen and the paste turns a few shades darker, 2 to 3 minutes. Reduce heat to medium at any time if the paste appears to be browning too quickly.

  4. Add rice to the wok and stir to coat with the spice paste. Add kecap manis and soy sauce. Stir and cook until rice is evenly colored and hot throughout. Season with salt and white pepper.

  5. Divide rice between two plates and top each plate of rice with a fried egg. Garnish with cucumber and tomato slices and shower with fried shallots, if you like. Serve immediately with kecap manis alongside for drizzling.

Special equipment

Mortar and pestle, largewokorskillet

Notes

Terasi is an Indonesian shrimp paste that can be found in well-stocked Asian markets or online. We recommend purchasing handy single-serving packets. If you can't find terasi, you may substitutebelacan(Malaysian or Singaporean shrimp paste) or Thai shrimp paste, or simply omit it altogether.

Sambal oelekis an Indonesian chile paste, traditionally made with nothing more than hot red chiles and salt. You can find it at Asian markets or in the "international" aisle of some supermarkets.

Kecap manis is Indonesian sweet soy sauce, typically made by combining soy sauce with palm sugar. We recommend Cap Bango kecap manis, but you may also find ABC and Conimex brands available online or in Asian markets. For more information, read ourkecap manis explainer.

For best results, use rice that has been refrigerated for at least 12 hours and up to 3 days. If using freshly cooked rice, spread rice on a tray and allow to cool for 5 minutes before using.

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Nutrition Facts(per serving)
630 Calories
15g Fat
105g Carbs
17g Protein
Show Full Nutrition LabelHide Full Nutrition Label
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Nutrition Facts
Servings: 2
Amount per serving
Calories 630
% Daily Value*
Total Fat15g 19%
Saturated Fat 3g 15%
Cholesterol184mg 61%
Sodium1212mg 53%
Total Carbohydrate105g 38%
Dietary Fiber 3g 11%
Total Sugars 14g
Protein17g
Vitamin C 58mg 291%
Calcium 93mg 7%
Iron 6mg 31%
Potassium 455mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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