Nasi Goreng is Indonesia’s famous fried rice—savory, slightly sweet, and often smoky, usually cooked with garlic, soy sauce, chili, and topped with a fried egg. It’s quick, flexible, and perfect for using leftover rice.
🍛 Nasi Goreng (Indonesian Fried Rice)
🧂 Ingredients (basic version)
- 2 cups cooked rice (preferably cold, day-old rice)
- 2 tbsp oil
- 2–3 cloves garlic (chopped)
- 1 small onion (optional)
- 1–2 eggs
- 2 tbsp soy sauce
- 1 tbsp sweet soy sauce (kecap manis) or mix soy sauce + a little sugar
- 1 tsp chili sauce or fresh chili (optional)
- Salt to taste
Optional add-ins:
- Chicken, shrimp, or beef strips
- Mixed vegetables (carrot, peas, cabbage)
- Spring onions for garnish
👨🍳 How to Make It
1. Cook aromatics
Heat oil in a pan or wok.
Add garlic (and onion if using) and sauté until fragrant.
2. Add protein
Add chicken/shrimp if using and cook until done.
3. Fry the rice
Add cold rice and break up clumps. Stir-fry on high heat.
4. Season
Add soy sauce, sweet soy sauce, chili, and salt. Mix well until rice turns evenly brown and slightly smoky.
5. Egg time
Push rice to one side, crack an egg and scramble it in the pan OR fry separately as a topping.
6. Serve
Top with:
- Fried egg 🍳
- Fried shallots (optional)
- Cucumber slices or pickles
🌏 About Nasi Goreng
It’s one of the most iconic dishes from Nasi Goreng, widely eaten across Indonesia, especially in places like Jakarta, where street vendors and restaurants serve endless variations.
💡 Tips for best taste
- Always use cold rice (fresh rice becomes mushy)
- Cook on high heat for slight “wok hei” smoky flavor
- Sweet soy sauce (kecap manis) is what gives it authentic taste
- Add fried egg on top for classic presentation
If you want, I can also make:
- Pakistani-style “desi nasi goreng” version 🌶️
- Chicken-only or shrimp-only restaurant style
- Street food version like you’d get in Bali or Jakarta
- Or a spicy ramen + nasi goreng fusion recipe
