Indonesian Nasi Goreng

Short Description

Nasi goreng, meaning “fried rice” in Indonesian, is a flavorful and aromatic dish that has become a symbol of Indonesian cuisine. Known for its savory-sweet taste from kecap manis and a hint of smokiness from the wok, it is a versatile meal enjoyed from street food stalls to family dining tables.

Why You’ll Love This Recipe

Nasi goreng is the perfect combination of taste and simplicity. It transforms day-old rice into a rich, fragrant dish that you can customize with your favorite proteins or vegetables. The balance of sweet soy sauce, spices, and aromatics makes it satisfying at any time of day, whether for breakfast, lunch, or dinner.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Day-old cooked rice

• Garlic, finely chopped

• Shallots, thinly sliced

• Red chili or sambal, to taste

• Kecap manis (sweet soy sauce)

• Optional proteins: chicken, shrimp, or egg

• Ground shrimp paste (optional)

• Oil for frying

• Garnishes: fried shallots, cucumber slices, tomato wedges, prawn crackers

Directions

1. Heat a wok or large pan over medium-high heat and add oil.

2. Sauté garlic, shallots, and chili until fragrant.

3. Add your chosen protein and stir-fry until cooked through.

4. Add the day-old rice, breaking up any clumps with a spatula.

5. Pour in kecap manis (and shrimp paste if using) and stir until the rice is evenly coated and slightly caramelized.

6. Adjust seasoning to taste with more soy sauce or chili if desired.

7. Serve hot, topped with a fried egg and garnished with cucumber, tomato, and prawn crackers.

Servings and Timing

Serves: 2–3 people
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes

Variations

• Nasi Goreng Jawa: Spicier version with more sambal and a sweeter flavor profile.

• Nasi Goreng Kambing: Uses goat or lamb with added aromatic spices.

• Seafood Nasi Goreng: Made with shrimp, squid, or fish for a coastal twist.

• Vegetarian Nasi Goreng: Omits meat and shrimp paste, replacing them with tofu and vegetables.

• Nasi Goreng Kampung: “Village style” with a rustic, smoky flavor and simple ingredients.

Storage/Reheating

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a hot wok or pan with a little oil, stirring until hot. You may also microwave in short intervals, stirring between each, but stovetop reheating yields better texture.

FAQs

What type of rice works best?

Day-old white rice is ideal as it is drier and less sticky, preventing clumps.

Can I make it without kecap manis?

Yes, you can use regular soy sauce mixed with a little brown sugar or palm sugar.

Is it traditionally spicy?

It can be mild or spicy, depending on the amount of chili or sambal added.

Can I use freshly cooked rice?

Yes, but cool it first and spread it out to reduce moisture for better texture.

What protein options work well?

Chicken, beef, shrimp, tofu, or eggs are common choices.

Can I make it vegan?

Yes, omit shrimp paste and eggs, and use plant-based proteins.

What gives it the smoky flavor?

Cooking in a hot wok and allowing the rice to slightly char in places adds the signature smoky taste.

Can I freeze nasi goreng?

Yes, but freezing may slightly change the texture; thaw before reheating in a wok.

What toppings are traditional?

A fried egg, crispy fried shallots, sliced cucumber, and prawn crackers are common.

How can I make it healthier?

Use brown rice, add more vegetables, and reduce oil and sweet soy sauce.

Conclusion

Indonesian nasi goreng is a quick, satisfying, and adaptable fried rice dish that celebrates bold flavors and simplicity. Whether you make it for a weekday dinner or as a weekend treat, it delivers comfort and taste in every bite, making it a timeless favorite in Indonesian cuisine*

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