Name: Nasi Goreng (Indonesian Fried Rice) Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Indonesian
Ingredients: 4 cups cooked white rice (day-old); 3 tablespoons soy sauce; 1 pound boneless skinless chicken thighs; 2 medium shallots; 3 cloves garlic; 1 medium red chili; 1 tablespoon Indonesian shrimp paste (terasi); 2 tablespoons kecap manis (sweet soy sauce); 2 eggs (fried); To taste garnishes: green onion, tomatoes, cucumber, fried shallots, lime wedges, shrimp chips, sambal oelek

Nasi Goreng, often called Indonesian fried rice, is a flavorful and comforting dish perfect for using up leftover rice or crafting a quick weeknight dinner. This Nasi Goreng (Indonesian Fried Rice) Recipe balances sweet, savory, and spicy notes beautifully, making it a go-to meal when you want something cozy yet exciting. I love making it when I'm short on time but craving something homemade and satisfying.

Nasi Goreng (Indonesian Fried Rice) Recipe - Recipe Image — Nasi Goreng Indonesian Fried Rice, Indonesian fried rice recipe, savory fried rice dish, easy Asian rice recipe, homemade Nasi Goreng

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Why You'll Make This on Repeat
Ingredient Highlights
Step-by-Step for Nasi Goreng (Indonesian Fried Rice) Recipe
Kitchen Notes I Rely On
Serving & Sides
Make-Ahead & Storage
Frequently Asked Questions
Final Thoughts
Printable Recipe

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Why You'll Make This on Repeat

What keeps me coming back to this Nasi Goreng (Indonesian Fried Rice) Recipe is its incredible balance of ease and depth. Once you master the aromatic paste, the flavors build in layers that never fail to delight.

Reliable Texture: Using day-old rice gives you that perfect fluffy yet slightly chewy bite every time.
Balanced, Cozy Flavor: Sweet kecap manis, salty soy, and a hint of spicy shrimp paste create a harmonious fold of taste.
Pantry-Friendly: The ingredients are common enough to keep stocked and lend themselves well to variations.
Weeknight Simple: The whole process takes about 25 minutes from start to finish, ideal for any busy evening.

Ingredient Highlights

When making this Nasi Goreng (Indonesian Fried Rice) Recipe, I always focus on quality in the aromatics and sauces, since these shape the core flavor. Fresh shallots and garlic really pop, while a good kecap manis seals the deal.

Day-old cooked white rice: Leftover rice dries out just enough to fry up without sticking.
Boneless skinless chicken thighs: Juicier and more forgiving than breast; absorbs marinade beautifully.
Indonesian shrimp paste (terasi): Adds an authentic umami punch; substitute fish sauce if unavailable.
Kecap Manis: This thick, sweet soy sauce is the soul of nasi goreng's flavor-don't skip it.
Red chili: Tailor spiciness to your preference; bird's eye chilies bring heat, but you can opt for milder.

Quick Note: Exact measurements are in the printable recipe card at the bottom.

Step-by-Step for Nasi Goreng (Indonesian Fried Rice) Recipe

Step 1 - Prep & Season

Start by marinating your chicken thighs in kecap manis. This gives the meat a glossy glaze and tender sweetness that'll infuse into the rice later. Let it rest at least 15 minutes-this is worth the patience. Meanwhile, grind shallots, garlic, red chili, and shrimp paste into a smooth paste using a mortar and pestle or food processor. You'll notice the fragrant aroma coming alive as you work the ingredients together.

Step 2 - Build Flavor

Heat some oil in your wok over medium heat until shimmering. Add the aromatic paste and sauté for 1 to 2 minutes until it releases a warm, toasty fragrance. Then, toss in the marinated chicken, stirring regularly as it cooks for about 4-5 minutes. You're aiming for the chicken to turn golden and be nearly cooked through before the rice goes in.

Step 3 - Finish for Best Texture

Now add the day-old rice, breaking up any clumps with your spatula. Pour in extra kecap manis and soy sauce to taste, tossing well so every grain is coated with that glossy, flavorful sauce. Stir-fry for 3-4 minutes to heat through evenly. You'll want your rice to be hot, slightly crispy on some edges, but not mushy or soggy.

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Kitchen Notes I Rely On

Making nasi goreng is all about layering flavor and getting the rice texture right. I find day-old rice indispensable for that slightly chewy bite and less sticking. The paste of shallots, garlic, chili, and shrimp paste is the flavor heart, so don't rush its preparation. And keep your wok hot but not smoking to avoid burning the paste.

Doneness Cue: Chicken should be opaque and slightly caramelized but not dry before adding rice.
Temperature Trick: Medium heat keeps paste aromatic without scorching; increase heat only when frying rice.
Make-Ahead Move: Prepare the aromatic paste a day ahead and store in fridge to save time.
Skip This Pitfall: Avoid overloading the wok-it steams instead of fries if crowding the pan.

Serving & Sides

Finishing Touches

I love topping my nasi goreng with a sunny-side-up fried egg whose runny yolk adds silky richness. Fresh garnishes like sliced cucumber, tomato wedges, and a squeeze of lime brighten the dish while fried shallots bring that irresistible crunch. Sprinkle chopped green onions and shrimp chips for authentic texture contrast and a hint of oceanic saltiness.

Pairs Nicely With

This rice pairs perfectly with simple sides like stir-fried greens or lightly pickled vegetables to balance its deep flavor. You'll also enjoy it alongside satay skewers or a bowl of spicy sambal if you're craving an extra kick.

Simple Plating Upgrades

For a weeknight, a casual mound on the plate with herbs scattered on top does the trick. For guests, I like placing the fried egg off-center, arranging garnishes artfully around the rice, and adding lime wedges for pops of color and brightness.

Make-Ahead & Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge for 2-3 days. The rice texture firms up but can be revived nicely with proper reheating. Avoid leaving out at room temperature too long to preserve freshness.

Freezer Tips

Nasi Goreng freezes reasonably well, especially if wrapped tightly to prevent moisture loss. Freeze in meal-sized portions, then thaw overnight in the fridge before reheating. Texture might soften slightly, but flavors remain intact.

Reheating Nasi Goreng (Indonesian Fried Rice) Recipe Without Drying Out

The best way to reheat is in a hot skillet with a splash of water or oil to refresh the rice's moisture and separation. Microwave reheating works if you cover the rice to trap steam and stir midway. An air fryer can crispen edges while keeping inside tender-just keep an eye to avoid drying.

Frequently Asked Questions

Can I use freshly cooked rice instead of day-old rice?

Yes, but freshly cooked rice needs to be cooled completely and spread out on a tray to dry a bit, ideally in the fridge for a few hours to prevent clumping and sogginess when frying.

What can I substitute for Indonesian shrimp paste?

Fish sauce works as a nearby substitute, though it's thinner and less pungent. You can also omit it but the dish loses some umami depth.

How spicy is Nasi Goreng usually?

Spice level varies by recipe and personal taste. This recipe includes red chili which you can adjust or omit depending on your preferred heat.

Can I make this recipe vegetarian?

Absolutely-swap chicken for firm tofu and skip shrimp paste or use vegetarian alternatives. You'll still get a delicious, flavorful fried rice.

Final Thoughts

Every time I make this Nasi Goreng (Indonesian Fried Rice) Recipe, I'm reminded how a simple dish can carry such rich tradition and flavor. It's a forgiving, flexible meal that invites you to experiment while still offering a reliable crowd-pleaser. Whether you keep it classic or add your own twist, this fried rice is sure to become a favorite in your kitchen, just like it is in mine.

Printable Recipe