Nasi goreng
Indonesia's much-loved fried rice, made with sweet soy sauce (kecap manis), shallots, garlic, and chili, often topped with a fried egg and served with crackers and pickles.
Nasi Goreng Kampung (11967588375): shankar s. from Dubai, united arab emirates, CC BY 2.0 (Wikimedia Commons)
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Where it comes from
Nasi goreng began as a way to use up leftover rice and is now eaten at breakfast, lunch, and late-night stalls across Indonesia and the region. Each cook has their own spice paste and toppings.
Explore the cuisine of Indonesia.
Recipe
Make Nasi goreng at home
Ingredients
- 4 cups cooked and chilled rice
- 3 tbsp oil
- 3 shallots, sliced
- 3 garlic cloves, minced
- 2 red chilies, chopped
- 1/2 lb chicken or shrimp, diced
- 3 tbsp kecap manis (sweet soy sauce)
- 1 tbsp soy sauce
- 2 eggs for frying
- 2 scallions, sliced
- Cucumber and tomato slices, fried shallots, shrimp crackers
How it's made
- Heat oil in a wok and fry shallots, garlic, and chilies until fragrant.
- Add chicken or shrimp and cook through.
- Push to the side and add the cold rice, breaking up clumps.
- Pour in kecap manis and soy sauce and stir-fry over high heat 4-5 minutes.
- Fold in scallions.
- Fry the eggs sunny-side up in a separate pan.
- Serve rice topped with an egg, cucumber, tomato, crackers, and fried shallots.
Variations
- Nasi goreng kampung: village-style with anchovies and greens
- Nasi goreng seafood
- Vegetarian with tempeh
Cook’s tip: Use day-old rice; fresh rice turns mushy.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Nasi Goreng Kampung (11967588375): shankar s. from Dubai, united arab emirates, CC BY 2.0 (Wikimedia Commons)