Nasi Goreng
Indonesian fried rice with kecap manis, shallots, chili, and a firm fried egg.
Preparation: 15 min · Cooking: 15 min · Total: 30 min · 4 servings
Ingredients
- 600 g cooked day-old rice — Use rice cooked the day before only if it was cooled within 1 hour and refrigerated at 4 C or below; use within 24 hours.
- 4 pc eggs — Contains egg; cook until the whites and yolks are firm.
- 3 pc shallots — Peel and finely chop.
- 3 tbsp kecap manis (Indonesian sweet soy sauce) — Contains soy; check the label for wheat/gluten.
- 1 tbsp mild chili paste — Choose a paste without shrimp if avoiding shellfish; check the label.
- 1 pc cucumber (optional) — Wash and slice; optional garnish.
- 2 pc garlic cloves — Peel and mince.
- 2 tbsp neutral cooking oil — Use 1 tbsp for the rice and 1 tbsp for the eggs.
Instructions
Prepare the chilled rice and vegetables
Use 600 g of rice cooked the day before only if it was cooled within 1 hour and refrigerated at 4 C or below; use within 24 hours. Keep it chilled until frying. Wash and slice the cucumber if using; peel and finely chop the shallots and garlic.
Measure the sauces
Loosen the cold rice with clean fingers or a fork. Measure 3 tbsp kecap manis and 1 tbsp mild chili paste; stir them together in a small bowl. Keep the eggs separate from ready-to-eat cucumber.
Fry shallots and garlic
Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Fry the shallots and garlic for about 2 minutes, stirring, until fragrant and lightly golden without burning.
Fry and season the rice
Raise the heat to high. Add the cold rice and stir-fry for about 8 minutes, breaking up clumps. Add the kecap manis–chili mixture and toss until every grain is coated and the rice is steaming hot throughout; fry in batches if the pan is crowded.
Fry rice: 480 seconds
Fry the eggs
In a second skillet, heat the remaining 1 tbsp oil over medium heat. Crack in the 4 eggs and fry for about 4 minutes until both whites and yolks are fully set; cook in batches if needed.
Fry eggs: 240 seconds
Check doneness
Check that the rice is steaming hot throughout and reaches 74 C if measured. Check that each egg has no liquid white or yolk; continue cooking briefly if either cue is not met.
Rice is steaming hot throughout (74 C if measured); egg whites and yolks are fully set.
Serve immediately
Divide the hot rice among 4 plates. Top each with a cooked egg and add cucumber slices if using. Serve at once; do not cool and reheat this dish again because its rice was already cooked and reheated.
Tips
- Cold, dry rice separates in the wok; never use rice that stood at room temperature overnight.
- The timer is a check point; the rice must be hot throughout and eggs fully set.
Common mistakes
- Fresh wet rice clumps in the pan.
- Too much sauce makes the dish heavy.
Substitutions
- If kecap manis is unavailable, use 2 tbsp regular soy sauce mixed with 1 tbsp brown sugar; check soy and wheat allergens.
Storage
Cook only what will be served now. Do not store leftovers of this dish made with previously cooked rice.
Reheating
Do not reheat; the day-old rice has already been reheated during frying.
About this recipe
Nasi goreng is a beloved Indonesian fried rice, often served for breakfast, dinner, or street food.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.