Authentic Indonesian Nasi Goreng Recipe

Authentic nasi goreng is an Indonesian fried rice dish made with day-old rice, kecap manis and a mix of aromatics like garlic, chili and shallot. It’s usually cooked quickly in a hot pan and served with egg and simple toppings.

One thing that makes a noticeable difference is the rice. Fresh rice gets soft and clumps together, which changes the texture completely. Chilled rice separates cleanly in the pan and picks up the sauce more evenly.

What This Dish Is

Nasi goreng is a staple Indonesian dish built around leftover rice. It’s cooked with oil, seasoning and whatever proteins or vegetables are on hand, then served hot.

It’s often eaten for breakfast in Indonesia, though it’s just as common for lunch or dinner elsewhere.

Nasi goreng is Indonesian, but it’s also widely eaten in Malaysia with small regional differences. You can explore more dishes here: Malaysian Recipes: Traditional Regional Dishes Explained.

What It Tastes Like

The flavor in Indonesian nasi goreng comes from kecap manis, garlic and chili cooked in oil. The rice absorbs that mixture and develops a slightly caramelized coating as it fries.

I like to add fried shallots or onions for crunch, and then a fried egg on top finishes it.

Key Ingredients

• Cooked rice: Use cold, day-old rice for the right texture.
• Kecap manis: Sweet soy sauce that gives the dish its signature flavor and color.
• Garlic and shallot: Cooked first to build the base.
• Chili: Adds heat and depth.
• Egg: Usually fried separately or mixed into the rice.

How to Make Indonesian Nasi Goreng

Heat oil in a pan and cook garlic, shallot and chili until fragrant. Add any protein and cook through.

Add the rice and break it up in the pan. Stir in kecap manis and cook over high heat so the rice picks up color.

Fry an egg separately and serve it on top.

Tips for Best Results

• Use cold rice: This prevents clumping and keeps the grains separate.
• Cook on high heat: This helps develop the slightly crisp edges.
• Don’t overload the pan: Too much rice at once stops it from frying properly.

Variations and Substitutions

Different proteins: Chicken, shrimp or beef all work.

Vegetarian option: Use tofu and extra vegetables.

Milder version: Reduce chili or serve sambal on the side.

Make Ahead and Storage

Fridge: Store for up to 3 days.

Reheat: Use a hot pan for best texture.

More Malaysian and Indonesian Recipes

If you enjoy this, you might also like cauliflower nasi goreng for a lower carb version, or explore dishes like curry laksa and ikan bakar for more regional Southeast Asian flavors.

Victoria Haneveer

Authentic Nasi Goreng Recipe

Leftover rice is combined with meat, vegetables and Indonesian seasonings to make this fantastic and authentic dish, which you can serve hot as a snack, side dish or main meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Entree

Cuisine: Indonesian

Calories: 440

Ingredients Method Notes

Ingredients

 

• 1 cup (200g) uncooked white rice
• 2 cups (1 pint) cold water
• 1 teaspoon ground coriander
• 1 chopped yellow onion
• 4 sliced button mushrooms
• 1/2 sliced carrot
• 1/2 lb (225g) thinly sliced skinless, boneless chicken breasts
• 1/2 lb (225g) peeled, deveined shrimp
• 3 beaten eggs
• 1 1/2 tablespoons vegetable oil
• 2 chopped green chilies
• 1 minced garlic clove
• 1 teaspoon ground cumin
• 3 tablespoons sweet soy sauce (kecap manis)
• Handful green peas (optional)

Method

 

1. Put the rice in a pot and add the water.
2. Bring the mixture to a boil then turn the heat down and simmer for 20 minutes or until the rice is tender.
3. Spread it over a baking sheet and chill for 2 hours or until cold.
4. Alternatively you can use leftover cooked rice instead of doing the above (eyeball it and use enough for 4 servings).
5. Heat a wok over a moderate heat and add 1/2 tablespoon of oil.
6. Pour the eggs in there and cook for 1 minute or until they start to set, lifting the edges for even cooking.
7. Flip the omelet and cook another 30 seconds or until cooked, then slice into ½ inch (1 cm) strips and put it to one side.
8. Heat the rest of the oil in the wok over a high heat, then add the onion, garlic, carrot, chilies and mushrooms.
9. Cook for 4 minutes or until the onion is tender.
10. Add the shrimp, chicken, cumin and coriander.
11. Add some peas too, if using.
12. Cook for 5 minutes more.
13. Mix in the cold rice, sweet soy sauce and reserved omelet slices.
14. Cook for another 5 minutes or until the chicken and shrimp are cooked through.

Notes

If you prefer, instead of making the omelet and stirring it into the nasi gorgeng mixture, you can fry 4 eggs and top each portion of nasi goreng with a fried egg.

Serve with extra ketcap manis on the side and maybe regular soy sauce too, so people can add some more if they wish.

This is really good with prawn crackers too.

Don't forget the sambal manis either - this Indonesian chili sauce is a great condiment.