Easy Nasi Goreng Recipe (Indonesian Fried Rice)

Nasi Goreng is a popular Indonesian fried rice dish with sweet, savory, and umami flavors. This recipe is an easy version without any hard to find ingredients. I use a simple homemade kecap manis (sweet soy sauce) to give the rice its signature color and flavor. It’s a satisfying meal often topped with a fried egg.

While traveling in Bali last month I enjoyed nasi goreng many times. It’s a staple dish in Indonesian cuisine, often served as a street food.  You can find it on every menu and can be enjoyed for breakfast, lunch or dinner.

What is Nasi Goreng?

Nasi Goreng literally translates to “fried rice” in Indonesian and Malay. It’s very similar to Chinese fried rice but has a unique sweet and savory profile achieved through the use of kecap manis (sweet soy sauce) and terasi (Indonesian shrimp paste).  Traditionally it’s made with leftover rice mixed with a few vegetables and some type of protein like chicken, or shrimp, or tofu. In Indonesia it’s topped with a fried egg served sunny-side up. The yolk is delicious when it runs into the rice.

Ingredients and Substitutions

In Bali nasi goren is made with kecap manis (sweet soy sauce) and terasi (Indonesian shrimp paste).  But those are hard to find ingredients. I wanted this dish to be easy. You can buy kecap manis but I was unable to find one without any preservatives so I decided to make my own (don’t worry it’s really easy). In place of the terasi, I use fish sauce. It’s not exactly the same but still quite good. This is what you need to make this easy nasi goreng recipe:

• Cooked rice: I use leftover white basmati rice. Freshly cooked moist rice grains will not work well here. Leave the rice uncovered in the fridge overnight to dry for the best texture. Brown rice is also good.
• Protein: I use thinly sliced chicken which is sautéed. You can use fried tofu or cooked shrimp or even leave it out.
• Vegetables: In this traditional version, I use carrots, scallions and frozen peas. Sweet red pepper would also be good. You can add additional vegetables like mushrooms, string beans or snow peas. I use 2 1/2 cups of vegetables but you can use as many as 5 cups.
• Aromatics: Diced shallots or red onion and chopped garlic give the dish a vibrant, flavorful base.
• Red Chili: I use a birds eye chili or a dried Thai chili to add a mild warmth and a little spice. Serrano peppers will also work. I you don’t like spicy you can leave it out.
• Kecap Manis: This is a thick sweet sauce made with soy sauce and coconut sugar (recipe below).
• Fish Sauce: The combination of homemade kecap manis and fish sauce creates the savory, sweet umami-packed flavor. For vegetarian or vegan use tamari.
• Eggs: For topping the nasi goreng.
• Avocado oil: Any neutral flavor oil is good

How To Make This Easy Recipe

This is an easy recipe with only a few steps and comes together in 20 minutes.

Step 1: Make The Kecap Manis – In a small saucepan, combine 1/4 cup soy sauce and 1/4 cup coconut sugar on medium heat. Bring to a boil, lower heat and simmer until it thickens to the consistency of maple syrup, about 4 minutes. It will thicken more as it cools. Set aside.

Step 2: Sauté the Chicken – Season the chicken pieces with salt and pepper. Heat 1 tablespoon of oil in a large sauté pan over a high heat and sauté the chicken until cooked through, about 3 minutes. Remove from the pan and set aside.

Step 3: Sauté the vegetables and aromatics – Heat another tablespoon of oil in the same pan on medium-high heat. Add the shallots, sauté for 2 to 3 minutes. Add carrots and scallions, sauté 2 minutes. Then, add the garlic and chili, stir for another minute.

Step 4: Add Rice and Peas – Add peas and rice to the pan, breakingup any clumps with a wooden spoon. Heat until warmed through. Return chicken to the pan.

Step 5: Add Flavoring – Add 2 tablespoons kecap manis. Remaining sauce can be served on the side. Cook, stirring constantly, for 2-3 minutes until the rice grains start to caramelize (good for flavor). Add fish sauce.

Step 6: Fry The Eggs – In a separate pan heat 1 tablespoon oil. Add eggs, cook 2-3 minutes. Season with salt.

Step 7: Serve – Divide the fried rice between 4 serving plates, drizzle with kecap manis and top with the fried eggs (if using). Serve, garnished with optional garnishes: lime, scallions, fried shallots and sambal.

Variations

• To make it vegan, leave out the eggs, use tofu or tempeh as your protein. Instead of fish sauce use gluten free tamari
• Make it with extra vegetables. This recipe has only 2 1/2 cups of vegetables you can add up to 5 cups. It would be good with mushrooms, sweet red peppers, string beans or broccoli florets. Cut the vegetables into small pieces and cook them before adding the rice.
• Scramble the eggs. Instead of putting a fried egg on top, scramble the egg. After sauteeing the vegetables, push them to the side of the pan, add a splash more oil if needed, then pour the eggs into the empty side of the wok. Use your spatula to stir and soft scramble the eggs.
• Make it paleo and low carb. – Use cauliflower rice instead of basmati rice.

Leftovers & Storage

Leftover nasi goreng tastes great! It will keep in an airtight container in the fridge for 3-5 days. Great for meal prep. Reheat it in a saute pan on the stove or microwave.

You can freeze leftovers. Let cool completely then store in a freezer bag or container for up to one month.

More Easy Asian Dishes

• Cauliflower Fried Rice – taste just like rice but it’s grain free, high in nutrients and low glycemic.
• Egg Roll In A Bowl –  a quick and easy dinner that’s super satisfying and full of nutrients.
• Asian Spaghetti Squash ‘Noodle’ Stir Fry – a flavorful, LOW-CARB dish with lots of vegetables.

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