Nasi Goreng (Indonesian Fried Rice) Recipe

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The Comfort of Nasi Goreng (Indonesian Fried Rice) Recipe

There’s something incredibly comforting about a warm plate of Nasi Goreng. This Indonesian fried rice recipe has been a weekend staple in my kitchen for years — it’s like a cozy hug after a busy day. The golden rice flecked with fragrant aromatic paste and tender chicken, topped with a velvety fried egg, always brings that satisfying feeling you crave from a home-cooked meal.

When you dive into making Nasi Goreng (Indonesian Fried Rice) Recipe, you’ll notice the layers of flavor build gently from the spicy red chili, the deep umami of shrimp paste, and the sweetness of kecap manis. It’s not just fried rice; it’s an experience that wakes up your senses while keeping things pleasantly familiar.

I love how flexible this dish is too — whether you’re cooking for one or a crowd, it adjusts beautifully. Plus, it’s a perfect way to bring leftover rice to life, transforming it into a dish that’s anything but ordinary.

Ingredient Guide

• 4 cups Cooked White Rice (day-old): Using day-old rice helps keep that lightly crisp texture — freshly cooked works if cooled well.
• 3 tablespoons Soy Sauce: Adds saltiness and depth; adjust to your liking, especially if using salty kecap manis.
• 1 pound Boneless Skinless Chicken Thighs: Juicy and tender; tofu or shrimp work great if you want to mix things up.
• 2 medium Shallots: Provide a mild onion sweetness. If unavailable, yellow onions make a good substitute.
• 3 cloves Fresh Garlic: Essential for that signature aromatic punch.
• 1 medium Red Chili: Balances heat and color — bird’s eye chilies kick it up a notch, or leave out for a gentle flavor.
• 1 tablespoon Indonesian Shrimp Paste (Terasi): The umami hero; fish sauce can replace it if you prefer.
• 2 tablespoons Kecap Manis: This sweet soy sauce is what sets authentic Nasi Goreng apart — it’s thick, caramelized, and deeply flavorful.
• 2 Eggs: Fried on top to add richness and a velvety texture.
• Garnishes: Green onion, tomatoes, cucumber, fried shallots, lime wedges, shrimp chips, sambal oelek — all bring freshness, crunch, and extra spice as you like.

Prep Before You Begin

Preparation is key with this Nasi Goreng (Indonesian Fried Rice) Recipe. Start by making sure your rice is cool and dry—moist rice leads to clumps, and we want that perfect fluffy texture. Marinate your chicken ahead so those sweet and savory notes have time to seep in. Gather all your aromatics and seasonings close by—this dish moves quickly once you start cooking.

How to Make Nasi Goreng (Indonesian Fried Rice) Recipe

1. Marinate the chicken: In a medium bowl, toss the boneless skinless chicken thighs with kecap manis. Let this sit for at least 15 minutes—this step infuses the meat with that signature sweet soy flavor, making every bite juicy and tender.
2. Prepare the aromatic paste: Using a mortar and pestle or food processor, grind together shallots, fresh garlic cloves, red chili, and Indonesian shrimp paste until smooth. The aroma here is deeply fragrant and sets the foundation for the whole dish.
3. Sauté the paste and chicken: Heat a tablespoon of oil in a wok over medium heat. Add your aromatic paste and sauté for 1-2 minutes until it releases that intoxicating fragrance. Then stir in your marinated chicken and cook for about 4-5 minutes until it’s nearly cooked through and lightly caramelized on the edges.

4. Incorporate the rice and seasonings: Add the day-old cooked rice to your wok, breaking up any clumps with a spatula. Drizzle additional kecap manis and soy sauce to taste. Toss everything vigorously so the grains are coated evenly, warming through for 3-4 minutes. You’ll notice the rice turns a lovely caramel color, with each grain lightly crisp yet tender.
5. Plate and garnish: Scoop your Nasi Goreng onto warm plates, topping each with a fried egg cooked until the whites are set but the yolk remains runny—that velvety richness cuts through the savory spice beautifully.
6. Add your favorite toppings: Scatter sliced tomatoes, cucumber, green onions, and crispy fried shallots over the top. Don’t forget a squeeze of lime for a bright contrast, plus shrimp chips or a dollop of sambal oelek if you love an extra kick of heat and crunch.

Creative Variations for Nasi Goreng (Indonesian Fried Rice) Recipe

• Swap chicken for plump shrimp or firm tofu to change up the protein.
• Add in diced pineapple or mango for a sweet tropical twist that balances the savory notes.
• Mix in sautéed vegetables like peas, carrots, or bell peppers for extra color and nutrition.
• Use brown rice or jasmine rice for different textures and aromas.
• Top with a fried tempeh or crispy shallots for added crunch.
• Transform leftovers into stuffed peppers or wraps for quick lunches.

Storage, Freezing & Reheating

• Store leftovers in an airtight container for up to 3 days in the fridge.
• Freeze portions in freezer-safe bags or containers for up to 2 months.
• Reheat gently in a skillet or wok with a splash of water or oil to revive the texture.
• Avoid microwaving too long—quick bursts help keep rice fluffy instead of mushy.
• If freezing, thaw overnight in the fridge before reheating for best results.

Nasi Goreng (Indonesian Fried Rice) Recipe FAQs

Can I use freshly cooked rice for Nasi Goreng?
Yes, but it should be cooled thoroughly and ideally refrigerated a few hours to dry out slightly, ensuring the fried rice stays fluffy and not clumpy.

What if I don’t have Indonesian shrimp paste?
You can substitute with a small amount of fish sauce, but shrimp paste adds a unique depth you’ll want to seek out for the authentic flavor.

How spicy is Nasi Goreng usually?
It varies. Using bird’s eye chilies makes it quite fiery, but you can omit or reduce chili for a milder version. Sambal oelek on the side lets everyone adjust to their spice preference.

Can I make this vegetarian?
Absolutely! Replace chicken with tofu and swap shrimp paste with soy sauce or miso for umami. Add plenty of veggies for a hearty, satisfying meal.