Nasi Goreng (Indonesian Fried Rice) – Sweet, Spicy & Better Than Takeout at Home

Bold, smoky, and deeply savoury, Nasi Goreng is Indonesia’s most iconic fried rice—and for good reason. This quick, one-wok meal transforms simple ingredients into a flavour-packed dish using kecap manis, chilli, garlic, and perfectly cooked rice. Whether you’re craving comfort food or a fast weeknight dinner, this homemade nasi goreng delivers restaurant-level flavour with minimal effort.

Nasi Goreng is a staple across Indonesia, traditionally made to use up leftover rice and enhanced with aromatic garlic, chilli, and sweet soy sauce. What sets it apart from other fried rice dishes is kecap manis, a thick, caramelised soy sauce that adds depth, colour, and subtle sweetness. Balanced with protein, vegetables, and topped with a fried egg, this dish is satisfying yet flexible—easy to customise, quick to store, and perfect for meal prep without losing flavour.

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Key Ingredients & Their Roles

• Cooked rice → Provides texture; day-old rice fries best
• Kecap manis → Signature sweet-savory depth and caramel colour
• Garlic → Aromatic base flavour
• Red chilli → Gentle heat and brightness 
  
  
  
• Onion → Natural sweetness and balance 
  
  
  
• Chicken breast → Lean protein, absorbs sauce well 
  
  
  
• Shrimp → Adds umami and richness 
  
  
  
• Bean sprouts → Fresh crunch and lightness 
  
  
  
• Fried egg → Creamy yolk enriches the rice
• Spring onion & coriander → Fresh finish
• Tomato & cucumber → Cooling contrast 
  
  
  

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Recipe Details

• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 mins
• Cuisine: Indonesian
• Estimated Calories: ~520 per serving
• Serves: 3–4

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🔹 Ingredients

Chicken & Shrimp

• 1 Tbsp oil
• 200 g (7 oz) chicken breast, thinly sliced
• 100 g (3.5 oz) shrimp (prawns)
• 1 Tbsp kecap manis (sweet dark soy)

Rice Stir Fry

• 1½ Tbsp oil
• 1 Tbsp minced garlic
• 1 red chilli, finely sliced
• 1 onion, diced
• 4 cups cooked rice (cold)
• 2 Tbsp kecap manis
• 1 Tbsp light soy sauce
• 1 tsp chicken stock powder
• 45 g (1½ oz) bean sprouts
• Spring onions, sliced

Garnish (Optional)

• Fried eggs
• Tomato & cucumber chunks
• Chopped coriander

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🔹 Instructions

1. Prepare ingredients: Cook eggs and set aside. Chop vegetables and slice chicken.
2. Heat wok over medium-high heat (200°C / 390°F). Add oil, garlic, and chilli. Stir-fry for 20 seconds until fragrant.
3. Add onion and cook for 1 minute until softened.
4. Cook chicken with 1 Tbsp kecap manis until fully cooked.
5. Add shrimp and stir just until heated through. 
   
   
   
6. Add rice, remaining kecap manis, light soy sauce, and chicken powder. Toss well on high heat. 
   
   
   
7. Finish with bean sprouts and spring onion. Stir briefly. 
   
   
   
8. Serve hot topped with fried egg, tomatoes, cucumbers, and coriander. 
   
   
   

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Tips & Ingredient Substitutions

• Vegan: Use tofu or tempeh, swap chicken powder for mushroom stock
• Gluten-free: Use gluten-free kecap manis or tamari + palm sugar
• Extra smoky flavour: Cook on very high heat for last 30 seconds
• Time-saving: Use pre-cooked rice and frozen shrimp

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FAQ Section

Q1. Can I make nasi goreng ahead of time?
Yes, it stores well for up to 3 days refrigerated.

Q2. What rice works best?
Cold, day-old jasmine rice gives the best texture.

Q3. Can I skip shrimp?
Absolutely—use chicken only or go vegetarian.

Q4. Is kecap manis necessary?
It’s key for authentic flavour, but you can substitute soy sauce + brown sugar.

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Wrap-Up 

This homemade nasi goreng proves that big flavour doesn’t require complicated steps—just the right balance of heat, sweetness, and texture. Try it once, and it’ll become a repeat favourite.

💬 What protein would you add to your nasi goreng?
👉 If you love bold rice dishes, check out Spam Kimchi Rice Bowl on my blog.

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 Keywords (키워드)

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