Indonesia’s answer to fried rice, built on sweet soy sauce and a spoonful of chilli paste, topped with a fried egg.
Nasi goreng
- 500 g cold cooked rice, day old if possible
- 150 g chicken thigh, diced
- 2 tbsp kecap manis (sweet soy sauce)
- 1 tbsp sambal oelek, plus extra to serve
- 2 cloves garlic, chopped
- 1 shallot, sliced
- 2 eggs
- sliced cucumber and tomato, to serve
- 2 tbsp oil
- Heat half the oil in a wok and fry the garlic and shallot until fragrant.
- Add the chicken and cook through.
- Add the cold rice, breaking up any clumps, and stir-fry for a few minutes.
- Stir in the kecap manis and sambal oelek, tossing until every grain is coated.
- In a separate pan, fry the eggs in the remaining oil until the edges are crisp.
- Serve the rice topped with a fried egg, with cucumber, tomato and extra sambal on the side.
What is nasi goreng?
Nasi goreng means fried rice in Indonesian and Malay. The Indonesian version gets its dark colour and sweet, savoury taste from kecap manis (sweet soy sauce), with shallots, garlic, chilli and shrimp paste fried first to build flavour.
It is eaten at any time of day in Indonesia, often for breakfast with leftover rice, and is usually topped with a fried egg.
Ingredient notes and UK swaps
- Kecap manis: sold in most UK supermarkets in the world food aisle. Mix dark soy sauce with brown sugar if you run out.
- Shrimp paste (terasi): a small piece, toasted, gives depth. A dash of fish sauce is a milder swap.
- Rice: cold, day old long grain or jasmine rice.
- Protein: chicken, prawns or leftover meat. Leave it out for a simple egg fried version.
Serving and storing
Serve topped with a fried egg, prawn crackers (krupuk), sliced cucumber and tomato, and crispy fried shallots. Leftovers keep for 1 day in the fridge and must be reheated until piping hot.
Tips for the best nasi goreng
- Day-old rice fries far better than fresh, since the grains are drier and separate more easily.
- Kecap manis is what gives nasi goreng its dark colour and sweetness, regular soy sauce will not do the same job.
Using proper day-old rice
Freshly cooked rice is too moist and clumps together when fried, chilled overnight rice has dried out slightly and separates into individual grains far more easily, if you forget to plan ahead, spreading fresh rice on a tray to cool and dry for an hour helps somewhat.
Frequently asked questions
What is kecap manis?
A thick, sweet Indonesian soy sauce, sweetened with palm sugar. It is the defining flavour of nasi goreng.
How spicy is nasi goreng?
As spicy as you make it, since the sambal oelek is added to taste and more is served on the side.
What is the difference between nasi goreng and Chinese fried rice?
Nasi goreng uses sweet soy sauce, chilli and shrimp paste, so it is darker, sweeter and spicier than Chinese egg fried rice.
