Nasi Goreng

Indonesia | Prep: 15 min | Cook: 15 min | Total: 30 min | Serves: 4

About Nasi Goreng

Nasi Goreng is Indonesia's national dish and one of the most beloved fried rice preparations in the world. What separates it from other fried rice is kecap manis — sweet, thick Indonesian soy sauce — and the depth of a sambal base. The result is a caramelised, slightly smoky rice with a rich, sweet-savoury profile unlike any Chinese or Thai fried rice. Eaten at all hours in Indonesia, from roadside warungs before dawn to midnight street stalls.

Ingredients

For the sambal base:

• 4 shallots, roughly chopped

• 3 cloves garlic

• 2–3 red bird's eye chilies

• 1 tsp shrimp paste (terasi/belacan), toasted

For the rice:

• 4 cups cold cooked jasmine rice (day-old — essential)

• 2 tbsp neutral oil

• 100g small shrimp, peeled

• 2 eggs

• 3 tbsp kecap manis (sweet soy sauce)

• 1 tbsp regular soy sauce

• 1 tsp sesame oil, salt to taste

For serving:

• 4 fried eggs

• Prawn crackers (krupuk)

• Sliced cucumber and tomato

• Crispy shallots (bawang goreng)

• Fresh lime wedges

Directions

1. Make the Sambal: Grind shallots, garlic, chilies, and shrimp paste into a coarse paste using a mortar and pestle or small food processor.

2. Fry the Sambal: Heat oil in a large wok over high heat until smoking. Add the sambal paste and fry, stirring constantly, for 2–3 minutes until fragrant and slightly caramelised.

3. Add Shrimp: Add shrimp and stir-fry until just pink, about 1 minute.

4. Add Rice: Add cold rice, breaking up any clumps. Stir-fry over high heat for 2–3 minutes.

5. Season: Pour kecap manis and soy sauce over the rice. Toss and fold continuously until every grain is evenly coated and a deep, caramel-brown colour.

6. Finish: Push rice to the side. Crack 2 eggs into the cleared space and scramble lightly, then fold into the rice before they fully set. Drizzle sesame oil and toss once more.

7. Serve: Divide into plates. Top each portion with a fried egg. Serve with prawn crackers, cucumber, tomato, crispy shallots, and lime.

Cooking Tips

• Cold Rice Is Non-Negotiable: Day-old rice from the fridge has the low moisture content needed for a proper stir-fry.

• Wok Heat: Nasi goreng requires very high heat. Do not crowd the wok — cook in batches for larger portions.

• Kecap Manis: This is not optional. Find it at any Asian grocery store; it stores indefinitely once opened.

Nutrition Facts (per serving, based on 4 servings)

• Calories: ~480 kcal

• Total Fat: 14g

• Saturated Fat: 3g

• Cholesterol: 220mg

• Sodium: 860mg

• Total Carbohydrates: 68g

• Dietary Fiber: 2g

• Sugars: 8g

• Protein: 18g