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Home Asian Recipes

Nasi Goreng (Indonesian Fried Rice)

By:Nagi
Published:19 Jun '19Updated:7 Sep '22
272 Comments
Recipe v Video v Dozer v

Nasi Goreng is the popular Indonesian fried rice which is traditionally served with a fried egg. I love the unique dark brown, caramelised colour of the rice! It’s a simple recipe, you won’t need to hunt down any unusual ingredients, and it’s one of my favourite Indonesian foods – and I’m betting you will love it too. 🙂

Nasi Goreng on a plate with a side of fried egg, tomato and cucumbers

Nasi Goreng

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!

What is Nasi Goreng?

The literal translation of Nasi Goreng is “fried rice” in Indonesian and Malaysian – and that’s exactly what it is! It’s mainly rice with just a little bit of meat and just onion for the vegetables. The thing that distinguishes it from other Fried Rice dishes is the sauce which is made with kecap manis, a sweet soy sauce that stains the rice dark brown and caramelises the rice when it cooks.

Typically it’s served with a sunny side up egg (love how the yolk runs into the rice!) and a side of fresh cucumber and tomato (no dressing) to make a meal of it.

Nasi Goreng - Traditional Indonesian fried rice, full of flavour, easy to make and no hunting down unusual ingredients!

Close up of Nasi Goreng (Indonesian Fried Rice) in a skillet, fresh off the stove ready to be served

Shrimp Paste is optional!

As with almost every traditional dish, there are many versions of Nasi Goreng. Some are more complicated than others, calling for the use of dried shrimp (belacan) which, astonishingly, is now sold in large supermarkets in Australia as well as Asian stores.

I make it with, and I make it without. It’s tasty even without dried shrimp – and in fact, when I originally shared this Nasi Goreng recipe in 2016, I chose the version without shrimp paste because of that reason.

But it is tastier and more authentic with dried shrimp.

So I’ve compromised and taken the easy route by using shrimp paste rather than dried shrimp which requires more effort in the preparation process (crumble and toast before using).

Ingredients in Nasi Goreng (Indonesian Fried Rice)

Kecap Manis (sweet soy sauce)

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. It’s thicker and sweeter than normal soy sauce, with a consistency like syrup.

Don’t go running for the hills thinking it’s a hard-to-find-ingredient! Here in Australia, kecap manis is available in major supermarkets (see here for Woolworths).

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.

Kecap Manis - Sweet Soy Sauce

Cold, day old rice is not optional!

While shrimp paste is optional, the COLD cooked rice called for is not!

It’s simply not possible to make any fried rice with hot, freshly cooked rice – it gets kind of stickier when stir fried in sauce.

On the other hand, day old cold rice is drier and harder, so the rice can be stir fried in the sauce in a way that makes it become caramelised which gives Nasi Goreng the signature colour and flavour.

Speedy option: Cook the rice, spread out on tray then FREEZE for 1 – 2 hours, or refrigerate for 3 – 4 hours. It’s not just about cooling the rice, it’s also about making the surface of the rice dry out.

How to make Nasi Goreng (Indonesian Fried Rice)

Super quick 20 minute recipe

The making part is very straightforward, no different to typical fried rice recipes. Garlic, chilli and onion first, then chicken, then rice, kecap manis and shrimp paste, if using.

Cook for a couple of minutes until the rice grains start to caramelise. Trust me – you will know when it’s ready, it smells amazing!

How to serve Nasi Goreng

Nasi Goreng is traditionally served with a fried egg and a side of fresh vegetables (commonly plain juicy wedges of tomato and cucumber).

Both these side options are very typical in various parts of Asia to add protein and vegetables to a plate to turn something carb-heavy into a meal.

Nasi Goreng is also a terrific Asian side dish option, something a little different that packs a bit of a flavour punch! Try it on the side of:

  • Indonesian or Thai Chicken Satay Skewers

  • Asian Marinated Chicken

  • Asian Chilli Garlic Shrimp/Prawns – big punchy flavours, tastes like Thai Chilli jam!

  • Marinated Thai Chicken (Gai Yang)

  • Chinese Barbecue Pork (Char Siu)

Or have a browse of my Asian recipes collection for more ideas!

I do hope you try this. Super tasty, it’s probably one of the most flavour packed Asian fried rice dishes! – Nagi x

Close up of Nasi Goreng om a plate, ready to be eaten

Watch how to make it

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Close up of Nasi Goreng om a plate, ready to be eaten

Nasi Goreng (Indonesian Fried Rice)

Author: Nagi | RecipeTin Eats
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Dinner, Sides
Indonesian
4.89 from 86 votes
Servings4
Tap or hover to scale
Print
  • 928
Recipe video above. A traditional Indonesian fried rice recipe which is often served with a fried egg for a protein boost to make it a meal, but I usually serve it as a side dish. The magic ingredient in this is kecap manis, a sweet soy sauce which is available in large supermarkets and of course in Asian stores. Feel free to swap out the chicken for other proteins! Shrimp/prawns, tofu, beef and pork are all great alternatives.

Ingredients

Chicken

  • 1 tbsp oil
  • 5 oz / 150g chicken breast , thinly sliced (or other protein)
  • 1 tbsp kecap manis (sweet soy sauce, Note 1)

Rice

  • 1.5 tbsp oil
  • 2 garlic cloves , finely chopped
  • 1 tsp red chilli , finely chopped (Note 2)
  • 1 onion , small, diced
  • 3 cups cooked white rice , day old, cold (Note 3)
  • 2 tbsp kecap manis (sweet soy sauce, Note 1)
  • 2 tsp shrimp paste , optional (Note 4)

Garnishes / side servings (optional)

  • 4 eggs , fried to taste
  • 1 green onion , sliced
  • Tomatos and cucumbers, cut into wedges/chunks
  • Fried shallots , store bought (optional) (Note 3)
  • Lime wedges

Instructions

  • Heat oil in a large skillet or wok over high heat.
  • Add chilli and garlic, stir for 10 seconds.
  • Add onion, cook for 1 minute.
  • Add chicken, cook until it mostly turns white, then add 1 tbsp kecap manis and cook for a further 1 minute or until chicken is mostly cooked through and a bit caramelised.
  • Add rice, 2 tbsp kecap manis and shrimp paste, if using. Cook, stirring constantly, for 2 minutes until sauce reduces down and rice grains start to caramelise (key for flavour!).
  • Serve, garnished with garnishes of choice (green onions, red chilli, fried shallots).

Serving

  • Serve as a side for Asian main dishes or as part of a  large spread, Asian or not! 🙂 See in post for suggestions.
  • Make it a meal - traditional Indonesian style!: Serve with a fried egg sunny side up (runny yolk!), tomato wedges and slices of cucumber on the side.

Recipe Notes:

1. Kecap Manis (sometimes called Ketjap Manis) is an Indonesian sweet soy sauce that is thicker than other soy sauces. Sometimes just labelled as "sweet soy sauce". Consistency resembles maple syrup, available in most supermarkets in Australia (Woolworths, Coles, Harris Farms).
Also 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. Chilli - I use 2 birds eye or Thai red chillies, adds a mild warmth, doesn't make it spicy. Adjust to taste. Chilli paste can also be used instead - add it when you add the rice.
3. Day old cooked rice - 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.
4. Shrimp paste - Adds depth of flavour and complexity, but is optional. Traditional dish uses belacan which is dried shrimp blocks, requires crumbling then toasting prior to use. Same flavour achieved with any shrimp paste which you can just dollop in. Any shrimp paste brand/type is fine.
Still tasty WITHOUT shrimp paste. SUB with more kecap mans OR 1 tbsp fish sauce!
5. Fried shallots 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).
6. Make this GLUTEN FREE by making your own kecap manis (Note 1) using Tamari.
7. Storage - as with all fried rice, it keeps great for a day or two in the fridge then I find it gets a bit dry. Salvage it with a sprinkle of water then microwave it - makes it all steamy and moist again! Do the same if you freeze it.
8. Nutrition per serving including egg.

Nutrition Information:

Serving: 187gCalories: 453cal (23%)Carbohydrates: 58.6g (20%)Protein: 23.7g (47%)Fat: 13g (20%)Saturated Fat: 2.4g (15%)Cholesterol: 196mg (65%)Sodium: 898mg (39%)Potassium: 290mg (8%)Fiber: 1.3g (5%)Sugar: 1.2g (1%)Vitamin A: 200IU (4%)Vitamin C: 1.7mg (2%)Calcium: 60mg (6%)Iron: 4.7mg (26%)
Keywords: bali rice, indonsian fried rice, nasi goreng
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Nasi Goreng recipe originally shared March 2016. Updated June 2019 with new photos, new writing, brand new video, slight recipe improvement and most importantly, Life of Dozer added!

Life of Dozer

Annual check up – passed with flying colours! And he behaved pretty well too…. until he saw the needle….

Dozer vet check up 2019 - Mona Vale vet

…. but the teeny tiny little prick was soon forgotten as he launched himself onto the reception desk for treats. 🙄 The wonderful team at Mona Vale Vetinary Hospital spoil him!! (And you know I totally love it)

Dozer vet check up 2019 - Mona Vale vet

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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272 Comments

  1. Karli says

    March 3, 2022 at 4:02 pm

    5 stars
    Was delicious! And sooo easy

    Reply
  2. Elaine says

    February 21, 2022 at 10:23 am

    5 stars
    Thank you for this fantastic recipe. Made this tonight and it was so good. I added a diced green pepper since I had it and added some grilled diced pork tenderloin for the protein. Just great. Will make this again for sure!

    Reply
  3. Cat Parkinson says

    February 16, 2022 at 1:35 pm

    5 stars
    Delicious!! I made it with bacon and leftover pork (instead of cooking the chicken from raw) and added peas instead of shallots (is this even still technically the same recipe? LOL), otherwise it was fabulous and the fried egg on top was the winner! So simple – we will add this in to our regular meal plan, thank you!! As always, Nagi delivers!

    Reply
  4. Helena says

    December 8, 2021 at 6:36 pm

    Had to leave another review mainly because of the shrimp paste otherwise I believe known as Blachan?? My indonisean/Malay friend used to tell me Australians go to light on the blachan – I had no idea what he meant but his food recommendations where always spot on
    Could you please clarify the importance of blachan ( even if I’m not spelling it right)

    Reply
    • Nagi says

      December 9, 2021 at 2:26 pm

      Hi Helena – belachan is a fermented shrimp paste and it is very strong plus different brands taste quite different – which is why I have it as an option! I agree though – it isn’t the same without it!! N x

      Reply
  5. Helena says

    December 8, 2021 at 6:25 pm

    5 stars
    Dear Nagi – my food Angel from heaven. I resisted this one on account I think I’m hopeless with rice. Turns out no. And I recently perfected a fried egg, been cooking for years rice and fried eggs I used to leave to others😂 thank you for pushing us forward. I love rice with egg on top- nice to be able to do it for myself. So yum – next kimchi rice, oh yeh shrimp paste – optional- powerful – just saying ain’t the same without

    Reply
  6. Gaye says

    November 23, 2021 at 8:34 pm

    Instead of white rice, can you use basaltic rice instead

    Reply
    • Nagi says

      November 23, 2021 at 10:12 pm

      Hi Gaye – did you mean basmati? If so, yes you can use basmati! N x

      Reply
  7. Anita Piza says

    November 17, 2021 at 2:58 pm

    5 stars
    Amazing

    Reply
  8. David Donnelly says

    November 8, 2021 at 6:00 am

    I lived in Singapore for 2.5 years in the 60’s and haven’t had Nasi Goreng since then. Followed your recipe (minus the shrimp paste) and it brought back memories, even my wife liked it and she is a fussy eater. Getting the Kecap Manis was a bit of a problem but found that Amazon sold it.

    Reply
  9. David says

    November 6, 2021 at 7:55 pm

    I’ve been trying for years to get that restaurant style taste to my Nasigoring, and because of your recipe, with the missing ingredient of Kecap manis, I’ve finally got it.In the UK ,it’s not in the supermarkets but a local Chinese store had it.Thank you so much.

    Reply
  10. Udeni says

    October 22, 2021 at 10:44 am

    This is amazing. Has became a favourite of my family. Thank you Nagi

    Reply
  11. Christine Landersz says

    October 11, 2021 at 7:54 pm

    5 stars
    Wow. Thank you for sharing.

    Reply
    • Nagi says

      October 12, 2021 at 9:54 am

      You are welcome! N x

      Reply
  12. Rave says

    September 27, 2021 at 6:09 pm

    5 stars
    Another winner! Thank you Nagi! xx

    Reply
  13. Garry says

    September 23, 2021 at 6:49 pm

    5 stars
    I made this tonight. Very authentic and accurate. My wife said quote: “Actually very nice”. And she is Indonesian! I am Aussie white guy trying to cook Indo food for my Indo wife. (Can you imagine the pressure.) She doesn’t know and I didn’t say that I got the recipe from here. Much thanks.

    Reply
  14. Sarah Jayasekera says

    September 17, 2021 at 8:47 pm

    Hi Nagi, I was wondering if using Belacan how you would prepare it, and what quantities to use?

    Many thanks! Have loved all your recipes I have tried so far 💕

    Reply
  15. Krishanthi says

    September 15, 2021 at 3:06 am

    Very well described.

    Reply
  16. Nick says

    August 20, 2021 at 7:55 pm

    5 stars
    Just had this tonight and wow it definitely hit my nasi goreng craving. Sooo tasty!
    I added more chilli’s and doubled the protein. Another amazing recipe Nagi!

    Reply
  17. Rebecca Richards says

    August 14, 2021 at 8:55 am

    5 stars
    Such a quick but delicious meal. Even my fussy teen loved it and the fried egg took it to a whole new level. Definitely going to be a family favourite.

    Reply
  18. Georgia Winlaw says

    June 21, 2021 at 8:19 pm

    5 stars
    Amazing!!!! Was quick and delicious, served with spring rolls on the side for a feast! Made own kecap manis with soy, white sugar and maple syrup (we had run out of brown sugar) and still tasted and looked great 🙂

    Reply
  19. Dipak Mistry says

    May 26, 2021 at 5:34 am

    A great authentic recipe

    Reply
    • Nagi says

      May 26, 2021 at 4:33 pm

      Thanks so much Dipak! N x

      Reply
  20. Liz says

    May 4, 2021 at 8:19 pm

    5 stars
    Delicious and so quick. The egg yoke running into the rice was a relevation. I loved the addition of the cucumber and tomato which makes it into a proper meal

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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