I can never resist Nasi Goreng, with glossy kecap manis, fiery bird’s eye chilies, and savory fried rice that tastes bold, sweet, and just a little addictive. One bite and it’s clear why this Indonesian classic deserves a spot on repeat.

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I’m obsessed with Nasi Goreng because it hits louder than regular fried rice. The rice gets glossy and a little smoky, then kecap manis brings that dark, sticky sweetness I can’t stop chasing.

I love the kick from bird’s eye chilies, the kind that sneaks up fast and makes every bite feel alive. And the whole thing tastes bold, messy, salty, sweet, spicy.

Exactly my kind of dinner. I’ll take it with extra crispy edges and zero apologies.

But honestly, I’d eat it straight from the pan if nobody was watching. No shame at all.

Not even a little. Seriously.

Ingredients

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Day-old rice keeps things fluffy, not mushy.
Cold rice really gets it.
Vegetable oil helps everything sizzle and keeps the rice from sticking.
Garlic brings that cozy, savory smell you’ll notice right away.
Shallots add sweetness and a little soft crunch in every bite.
Bird’s eye chilies bring heat, so you’re in charge here.
Kecap manis makes it glossy, sweet, salty, and totally nasi goreng.
Light soy sauce adds salt without making the rice too heavy.
Shrimp paste or fish sauce gives that deep, funky, real-deal flavor.
Palm sugar balances the spice and makes the sauce taste rounder.
Eggs add richness, protein, and those crispy little edges everyone steals.
Scallions keep it fresh, green, and a little snappy.
Chicken, shrimp, or tofu makes it heartier.
Basically, dinner feels complete.
Cucumber and tomato cool everything down when the chili hits.
Plus fried shallots on top bring crunch, salt, and snacky energy.

Ingredient Quantities

4 cups cooked long grain rice, preferably day old and chilled

2 to 3 tablespoons vegetable oil

3 garlic cloves, finely minced

2 shallots, thinly sliced

2 to 4 bird’s eye chilies, finely chopped (adjust to heat preference)

3 tablespoons kecap manis (sweet soy sauce)

1 tablespoon light soy sauce

1 teaspoon shrimp paste (terasi), toasted and crushed, or 1 teaspoon fish sauce as substitute

1 teaspoon palm sugar or brown sugar

Salt, to taste

2 large eggs

3 scallions, sliced

1 cup cooked protein, such as chicken, shrimp, or diced tofu (optional)

Cucumber and tomato slices for serving (optional)

Fried shallots for garnish (optional)

How to Make this

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1. Heat 2 to 3 tablespoons vegetable oil in a large wok or heavy skillet over medium-high heat until shimmering.

2. Add the finely minced garlic, thinly sliced shallots, and finely chopped bird’s eye chilies. Stir fry until fragrant and the shallots are softened, about 1 to 2 minutes.

3. Add the toasted and crushed shrimp paste or fish sauce and stir for 30 seconds to bloom the flavors.

4. If using cooked protein, push the aromatics to the side and add the protein to the pan; stir fry until heated through and lightly caramelized, about 1 to 2 minutes.

5. Push everything to the side or remove briefly, add a little more oil if needed, then add the chilled cooked rice, breaking up any clumps with the spatula. Spread the rice so it contacts the hot surface and let it sit 30 to 60 seconds before stirring to get some texture.

6. Drizzle in 3 tablespoons kecap manis and 1 tablespoon light soy sauce, sprinkle 1 teaspoon palm sugar or brown sugar, and season with salt to taste. Toss and stir-fry thoroughly until the rice is evenly coated and colored.

7. Make a well in the center of the rice, crack in the 2 large eggs, scramble them gently until just set, then fold the cooked egg into the rice until distributed.

8. Stir in the sliced scallions, taste and adjust seasoning with more kecap manis, soy sauce, or salt as needed.

9. Serve hot with cucumber and tomato slices on the side and a sprinkling of fried shallots on top if using.

Equipment Needed

1. Large wok or heavy skillet
2. Heatproof spatula or wok spatula
3. Cutting board
4. Sharp chef s knife
5. Measuring spoons and measuring cups
6. Small bowl for beating eggs and mixing sauces
7. Wooden spoon or tongs for tossing
8. Serving plates and a serving spoon

FAQ

Q: Can I use freshly cooked rice instead of day old rice? A: You can, but freshly cooked rice is moister and clumps more. Spread it on a tray to cool and dry briefly or refrigerate if possible for best texture.

Q: What can I substitute for kecap manis? A: Mix 2 tablespoons light soy sauce with 1 tablespoon brown sugar or molasses to mimic the sweet, thick profile of kecap manis.

Q: Is shrimp paste necessary and what is a good substitute? A: Shrimp paste adds umami and depth. Use 1 teaspoon fish sauce as a substitute if you prefer a milder seafood note or omit for a vegetarian version and add extra soy and a pinch of salt.

Q: How do I prevent the rice from becoming soggy while stir frying? A: Use chilled, separated grains, work over high heat, avoid overcrowding the pan, and add sauces sparingly so the rice stays separate and slightly dry.

Q: Can I make Nasi Goreng vegetarian? A: Yes. Omit shrimp paste or replace with vegetarian umami like miso, use tofu or tempeh for protein, and use soy or kecap manis for seasoning.

Q: How should I adjust the heat for a milder version? A: Reduce or remove the bird's eye chilies, use a milder chili or bell pepper, and balance with a touch more kecap manis to keep flavor without the heat.

Nasi Goreng Recipe Substitutions and Variations

Long grain rice: jasmine rice, basmati rice, cooked brown rice, or day-old cooked quinoa for a lighter, nuttier texture
Kecap manis: mix of soy sauce plus molasses or brown sugar, hoisin sauce, or thick teriyaki sauce
Shrimp paste (terasi): fish sauce, anchovy paste, or a spoonful of miso paste for umami
Bird’s eye chilies: Thai red chilies, serrano peppers, cayenne flakes, or sambal oelek to control heat level

Pro Tips

1. Use properly chilled, day old rice and break up any clumps with your hands before cooking. That keeps the grains separate and helps them crisp up instead of turning gummy.

2. Keep the wok or skillet screaming hot and give the rice time to sit against the surface for 30 to 60 seconds before stirring. That little contact time builds texture and flavor.

3. Bloom the shrimp paste or fish sauce early with the aromatics so its savory punch melts into the oil. If you want a milder bite, start with half the amount and add more at the end to taste.

4. Add the eggs into a well in the center and cook them gently until just set, then fold them in. Slightly undercooked eggs make the rice silkier and help bind flavors without drying out.

5. Taste and tweak at the end. Kecap manis varies in sweetness, so start with the listed amount, then boost the soy or a pinch of salt if it needs more depth. Fresh scallions and a handful of fried shallots right before serving lift the whole dish.

Nasi Goreng Recipe

Recipe by Jot Punji

0.0 from 0 votes

Servings

servings

Calories

380

kcal

Equipment: 1. Large wok or heavy skillet
2. Heatproof spatula or wok spatula
3. Cutting board
4. Sharp chef s knife
5. Measuring spoons and measuring cups
6. Small bowl for beating eggs and mixing sauces
7. Wooden spoon or tongs for tossing
8. Serving plates and a serving spoon

Ingredients

4 cups cooked long grain rice, preferably day old and chilled
2 to 3 tablespoons vegetable oil
3 garlic cloves, finely minced
2 shallots, thinly sliced
2 to 4 bird's eye chilies, finely chopped (adjust to heat preference)
3 tablespoons kecap manis (sweet soy sauce)
1 tablespoon light soy sauce
1 teaspoon shrimp paste (terasi), toasted and crushed, or 1 teaspoon fish sauce as substitute
1 teaspoon palm sugar or brown sugar
Salt, to taste
2 large eggs
3 scallions, sliced
1 cup cooked protein, such as chicken, shrimp, or diced tofu (optional)
Cucumber and tomato slices for serving (optional)
Fried shallots for garnish (optional)

Directions

Heat 2 to 3 tablespoons vegetable oil in a large wok or heavy skillet over medium-high heat until shimmering.
Add the finely minced garlic, thinly sliced shallots, and finely chopped bird's eye chilies. Stir fry until fragrant and the shallots are softened, about 1 to 2 minutes.
Add the toasted and crushed shrimp paste or fish sauce and stir for 30 seconds to bloom the flavors.
If using cooked protein, push the aromatics to the side and add the protein to the pan; stir fry until heated through and lightly caramelized, about 1 to 2 minutes.
Push everything to the side or remove briefly, add a little more oil if needed, then add the chilled cooked rice, breaking up any clumps with the spatula. Spread the rice so it contacts the hot surface and let it sit 30 to 60 seconds before stirring to get some texture.
Drizzle in 3 tablespoons kecap manis and 1 tablespoon light soy sauce, sprinkle 1 teaspoon palm sugar or brown sugar, and season with salt to taste. Toss and stir-fry thoroughly until the rice is evenly coated and colored.
Make a well in the center of the rice, crack in the 2 large eggs, scramble them gently until just set, then fold the cooked egg into the rice until distributed.
Stir in the sliced scallions, taste and adjust seasoning with more kecap manis, soy sauce, or salt as needed.
Serve hot with cucumber and tomato slices on the side and a sprinkling of fried shallots on top if using.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.