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Nasi Goreng: Indonesian Fried Rice

Nasi Goreng: Indonesian Fried Rice

  • Author: Nunuk Sri Rahayu
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 1 1x
  • Category: Rice & Noodles
  • Method: Stir-Fry
  • Cuisine: Indonesian
  • Diet: Halal


Nasi goreng, or fried rice, is one of Indonesia’s most famous dishes and is prominent in Indonesian street food. Our recipe is the classic nasi goreng served with egg and crackers.


  • 1 cup old cooked white rice
  • 3 shallots, peeled, chopped
  • 2 cloves garlic, peeled, chopped
  • 2 big chillies (optional)
  • ¼ tsp dried shrimp paste (optional)
  • Salt to taste
  • 2 tbsp sweet soy sauce
  • 5 tbsp vegetable oil (3 tbsp for fried rice and 2 tbsp for omelette)
  • 1 egg for omelette

Nasi Goreng: Indonesian Fried Rice ingredients


  1. To make the omelette, whisk the egg with a pinch of salt and then heat 2 tbsp of vegetable oil in a wok. Cook the egg for around 5 minutes. Wait until it’s not too hot, then roll the egg and slice it.Nasi Goreng omelette
  2. Using a mortar and pestle or food processor, blend the chopped shallot, garlic, chillies, dried shrimp paste and salt into a rough paste.Nasi Goreng paste
  3. Heat the vegetable oil in a wok over medium-high heat, then sautee the paste until fragrant, around 2 minutes.Nasi Goreng paste sautee
  4. Add the rice.Nasi Goreng step: add rice
  5. Add the sweet soy sauce.Nasi Goreng: add sweet soy sauce
  6. Mix all the ingredients thoroughly, and separate the clumpy bits of rice until all the grains are completely separated.
  7. Continue frying until all the moisture has evaporated and the rice grains are well-caramelised and shiny, around 10 minutes.

    Nasi Goreng: fry the rice for about 10 minutes

  8. Transfer the rice to a plate. Garnish it with tomato, cucumber, and the sliced omelette.


  • Always use old cooked rice to make nasi goreng (one-day old and refrigerated is the best). Freshly-cooked rice contains a lot of moisture which will become sticky when fried with the blended spices, making the dish soft and soggy. Old rice is, on the other hand, drier and harder. When stir-fried with blended spices, the grains do not become clumpy and remain distinct, even towards the end of the cooking. It will be nicely caramelised, resulting in a perfect, translucent, mouth watering fried rice.

Keywords: Quick & Easy, Spicy