Nasi Goreng is the popular Indonesian fried rice which is traditionally served with a fried egg. The dark brown colour from the sauce distinguishes it from other popular Asian fried rice dishes. It’s simple to make and you won’t need to hunt down any unusual ingredients!
Anyone who has been to Bali would be familiar with Nasi Goreng and probably had it almost every day because it’s everywhere and darn delicious!
So for those who have tried and love Nasi Goreng, you will be surprised how easy this is to make in your very own home. And for those who haven’t tried it, I hope you do!
As with almost every traditional dish, there are many versions of Nasi Goreng. Some are more complicated than others, calling for the use of shrimp paste which requires a trip to the Asian store and toasting the shrimp paste before use.
I’ve made it with, and I’ve made it without. When I came to choose a recipe for Nasi Goreng to share, I chose the version without shrimp paste because in all honesty, I think it is just as tasty.
Plus faster! This is super fast – 20 minutes from start to finish. As long as you have leftover rice! PS Little tip: keep 1 cup bags of cooked rice in your freezer. So handy! Reheat to use plain and perfect for fried rice!
You’ll see in the ingredients that I have included crispy fried shallots (scallions) as an optional garnish. It’s not authentic. But I really love using them because it adds a pop of texture. Honestly, I go a little mad over these crispy, salty, oily bits of goodness. I sprinkle them over so many Asian-style dishes. From curries to salads, they add that little extra something to dishes.
Here in Australia, they have become quite main stream and are available in most supermarkets (Woolworths, Coles). And of course, in Asian stores where they are usually cheaper and can be bought in bulk too (which requires restraint because I’d eat it like popcorn!).
And if you do choose to use them as a garnish, I recommend having extra on the side. Because everyone always wants more! 🙂
A distinguishing feature of Nasi Goreng is the dark brown colour of the rice from the kecap manis / ketjap manis which is an Indonesian sweet soy sauce. Don’t go running for the hills thinking it’s a hard-to-find-ingredient! Like fried shallots, here in Australia, kecap manis is available in major supermarkets (see here for Woolworths). It’s thicker and sweeter than normal soy sauce.
And if you can’t find it at your supermarket, don’t worry! It is SO easy to make – just reduce soy sauce and brown sugar. Seriously. I’ve included directions in the recipe for you.
I do hope you try this! Super tasty, it’s probably one of the most flavour packed Asian fried rice dishes! – Nagi x
PS I made this with chicken but feel free to substitute with other proteins. Also, it’s a great base to load up with plenty of veggies!
- 1 tbsp oil
- 5 oz / 150g chicken breast , halved horizontally (to make 2 thin steaks)
- 1/2 tbsp kecap manis (ketjap manis) / sweet soy sauce (Note 1)
- 1 tbsp oil
- 2 garlic cloves , minced
- 1 tsp red chilli , finely sliced or chopped OR sambal oelak paste (adjust amount to taste)
- 1/2 onion , diced (brown, white, yellow)
- 3 1/2 cups cooked long grain rice , cooled (Note 2)
- 3 tbsp kecap manis / sweet soy sauce (Note 1)
- 4 eggs
- 1 sliced scallion/shallot stem
- Fried shallots , store bought (optional) (Note 3)
- Cherry tomatoes , halved, slices of cucumber and lime wedges
- Lime wedges
Chicken: Heat oil in a large skillet over high heat. Drizzle kecap manis over both sides of the chicken then cook until browned on both sides and cooked through. Remove from skillet, allow to cool slightly then dice.
Heat 1 tbsp oil in a wok (or skillet) over high heat. Add garlic and chilli and cook until fragrant, then add onion. Cook onion until translucent.
Add rice and kecap manis. Cook, breaking up the rice, until the rice is heated through and the kecap manis has been evenly dispersed and stains the rice brown. Add chicken and stir.
Transfer rice to a serving platter. Sprinkle with scallions / shallots and fried shallots if using.
Cook eggs, sunny side up, to your liking (I like them runny!)
Serve the rice with a fried egg on top with cherry tomatoes, cucumbers and lime wedges on the side.
1. Kecap Manis (sometimes called Ketjap Manis) is an Indonesian sweet soy sauce that is thicker than other soy sauces. Sometimes it is just labelled as sweet soy sauce. The consistency resembles maple syrup. It is available in most supermarkets - in Australia, you can get it at Woolworths and Coles.
However, it's very easy to make your own! Just combine 1/4 cup ordinary soy sauce (I use Kikkoman) and 1/4 cup brown sugar over medium heat. Bring to a simmer and reduce until it becomes a maple syrup consistency. It will thicken more when it cools.
2. All types of fried rice are best made using day old cooked rice that has been refrigerated overnight. It dries it out, making it easier to stir fry to evenly coat the grains with the flavourings. TIP: Keep bags of cooked rice in the freezer! Fabulous for fried rice, or even using plain.
3. Fried shallots (see picture in the post) are slices shallots that have been fried until crunchy. They are a great garnish and add a pop of texture to the dish but are optional because it's not traditional! Fried shallots can be purchased at most supermarkets in Australia (see here for Woolworths).
4. Make this GLUTEN FREE by making your own kecap manis (Note 1) using Tamari.
5. Nutrition per serving including egg.