Nasi Goreng

Nasi Goreng (Indonesian Fried Rice)

Indonesia's national dish: day-old rice tossed in a screaming-hot wok with garlic, shallots, chili, and a generous splash of kecap manis, finished with a runny fried egg and crispy krupuk. This version is the classic Javanese style — savory, slightly sweet, and gently spicy.

Prep

15 min

Cook

12 min

Total

27 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •600 g (1 lb 5 oz (about 4 cups)) cooked jasmine rice, day-old and thoroughly chilled; fresh rice clumps and turns mushy
• •4 tbsp (¼ cup) kecap manis, Indonesian sweet soy sauce; if substituting, mix 2 tbsp dark soy + 1 tbsp palm sugar + 1 tsp molasses
• •6 cloves garlic, finely chopped
• •4 whole shallots, finely chopped; mild red onion works in a pinch
• •2 whole red bird's-eye chilies, finely chopped; deseed for less heat
• •1 tsp terasi (shrimp paste), toasted dry in a pan for 30 seconds per side before using; substitute with 1 tsp fish sauce if unavailable
• •150 g (5 oz) boneless chicken thigh, diced small, or omit for a simpler version
• •2 tbsp vegetable oil, neutral, high-smoke-point oil
• •1 tsp salt, or to taste
• •100 g (3½ oz) cabbage, shredded, for serving
• •1 whole cucumber, sliced, for serving
• •4 whole eggs, one per person
• •100 g (3½ oz) krupuk (prawn crackers), fried fresh in hot oil for 2–3 seconds; serve immediately
• •2 tbsp sambal oelek or homemade sambal, for serving at the table

Steps

1. 1 Toast the terasi: place the shrimp paste block in a dry skillet over medium heat for about 30 seconds per side until fragrant, then crumble it. (Skip if substituting fish sauce.)
2. 2 Prepare the base: in a small bowl, mix the kecap manis with 1 tbsp water; set aside. Have all other ingredients measured and within arm's reach — wok cooking moves fast.
3. 3 Heat the wok: place a carbon-steel or heavy skillet over the highest heat your stove can deliver for 2 minutes. Add the vegetable oil and let it shimmer and just begin to smoke.
4. 4 Bloom the aromatics: add the shallots, garlic, chilies, and toasted terasi. Stir-fry for 20–30 seconds until fragrant and the shallots turn translucent — do not let the garlic brown or it will turn bitter.
5. 5 Cook the chicken (if using): add the diced chicken and stir-fry for 2–3 minutes until just cooked through, with no pink remaining at the center (internal temperature 74°C / 165°F).
6. 6 Add the rice: tip in the cold rice and break up any clumps with the back of your spatula. Toss and press the rice against the hot wok for 3–4 minutes until every grain is hot and slightly toasted.
7. 7 Season: pour the kecap manis mixture around the edge of the wok (not directly onto the spatula, so it caramelizes on the hot metal) and toss rapidly to coat. Season with salt to taste; the kecap manis is already quite savory.
8. 8 Fry the eggs while the rice finishes: in a separate small non-stick pan over medium-high heat with a teaspoon of oil, fry the eggs sunny-side up for 2–3 minutes until the whites are crisp at the edges but the yolks remain completely runny.
9. 9 Fry the krupuk: in a clean pan with 2 cm of hot oil (180°C / 350°F), drop the crackers in one at a time. They will curl and puff within 2–3 seconds — remove immediately to a paper towel, as they continue to crisp from residual heat.
10. 10 Plate: mound the nasi goreng on warm plates, top each with a fried egg, and arrange shredded cabbage and cucumber alongside. Tuck in a stack of hot krupuk and serve sambal on the side so each person can stir in yolk and adjust the heat at the table.