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Indonesian Fried Rice

Authentic Nasi Goreng recipe that delivers smoky, savory flavors characteristic of Indonesian street food, all achievable from a regular kitchen.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Indonesian
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Rice Base
  • 4 cups cooked rice, day-old and cold Fresh rice is too moist for fried rice.
  • 3 tablespoons vegetable oil For stir-frying.
  • 2 pieces eggs Fried eggs for topping.
  • 2 cloves garlic, minced
  • 2 pieces shallots, thinly sliced
  • 1 piece red chili, sliced Adjust to taste.
For the Seasoning
  • 3 tablespoons kecap manis (sweet soy sauce) Essential for authentic flavor.
  • 2 tablespoons regular soy sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon shrimp paste Optional but recommended.
  • ½ teaspoon white pepper
Proteins & Add-ins
  • 8 ounces chicken, shrimp, or tofu Your choice of protein.
  • 2 pieces green onions, sliced
  • 1 cup cabbage, shredded
For Serving
  • 1 piece fried eggs (one per person)
  • 1 cup cucumber slices
  • 1 cup tomato slices
  • 1 cup prawn crackers (krupuk) Optional for serving.

Method
 

Preparation
  1. Have all ingredients chopped, measured, and ready before you heat the wok.
  2. Mince the garlic and slice the shallots thinly.
  3. Dice your protein into small, even pieces.
  4. Mix all your sauces together in a small bowl.
  5. Break up the cold rice with your hands.
Cooking the Protein
  1. Heat your wok until it's smoking hot. Add oil and swirl to coat the surface.
  2. Add garlic, shallots, and chili. Stir-fry for 30 seconds until fragrant.
  3. Add your protein to the hot wok and spread it in a single layer.
  4. Let it sit undisturbed for 30 seconds to get color, then cook until just done.
  5. Remove the cooked protein to a plate.
The Rice Stir-Fry
  1. Add a bit more oil if the wok looks dry and toss in the cold rice.
  2. Break up clumps with your spatula and keep the rice moving constantly.
  3. Stir-fry for 2-3 minutes until the rice starts to crisp slightly.
Adding the Sauces
  1. Push the rice to one side of the wok and pour your sauce mixture into the empty space.
  2. Let it bubble for a few seconds, then toss everything together.
Incorporating Vegetables
  1. Add the shredded cabbage and stir-fry for 1 minute until slightly wilted.
  2. Toss in the cooked protein and green onions, mixing thoroughly.
The Fried Egg Topping
  1. Push the rice to the sides of the wok and crack eggs into the center.
  2. Let them fry until the edges are crispy and yolks stay runny, about 2 minutes.
Plating
  1. Mound the nasi goreng on plates and top each portion with a fried egg.
  2. Arrange cucumber and tomato slices alongside.
  3. Add prawn crackers if desired, and garnish with extra sliced chili and green onions.

Notes

Nasi goreng works brilliantly for meal prep and keeps refrigerated for up to 4 days. Reheat in a hot skillet for best texture. Adding fresh fried eggs when reheating is recommended.