Nasi Goreng (Indonesian Fried Rice) – Easy Weeknight Recipe

🍚 What to expect

Nasi Goreng is a bold fried rice dish built around aromatic garlic and onion, a touch of chilli, and a signature sweet-salty finish (traditionally from kecap manis, Indonesian sweet soy sauce). It’s also a practical recipe designed to transform leftover rice into a full meal—add chicken, prawns, tofu, vegetables, and top it with a fried egg if you like.

⏱️ Quick overview

• Time: 20–25 minutes (faster if your rice is already cooked)
• Servings: 2 generous portions
• Difficulty: Easy
• Best rice: Cooked and chilled (ideally day-old)

🧾 Ingredients (2 servings)

• 2 packed cups cooked rice (cold; day-old is ideal)
• 2 tbsp neutral oil (sunflower/rapeseed/peanut)
• 2 garlic cloves, finely chopped
• 1 small onion (or 2 shallots), finely diced
• 1 small red chilli, thinly sliced (optional)
• 100 g chicken thigh or breast, diced (or use prawns/tofu)
• 100 g prawns, peeled (optional; can replace chicken or combine)
• 1 small carrot, grated or cut into fine matchsticks
• 2 eggs
• 2 tbsp kecap manis (sweet soy sauce), to taste
• 1 tbsp light soy sauce
• 1 tbsp fish sauce (optional but adds depth)
• Salt and black pepper, as needed
• 2 spring onions, finely sliced
• To serve: cucumber slices, tomato wedges, fresh herbs (optional)

🔥 Method (step by step)

1. Prep the rice. If it’s clumped, break it up with clean hands or a fork. Cold, dry grains fry better and won’t turn mushy.
2. Start with aromatics. Heat a wok or large frying pan over medium-high heat. Add oil, then garlic and onion. Stir-fry 1–2 minutes until fragrant (don’t let the garlic burn).
3. Cook your protein. Add chicken and stir-fry until nearly cooked through. If using prawns, add them now and cook just until they turn pink.
4. Add vegetables. Stir in carrot (and any quick-cooking veg you like) for 1–2 minutes.
5. 🥚 Scramble the eggs. Push everything to one side of the pan. Add a tiny splash of oil if needed, crack in the eggs, and scramble. Once set, mix through.
6. Season the base. Add kecap manis, soy sauce, and fish sauce (if using). Stir well so the sauce coats the ingredients.
7. Fry the rice. Add rice and turn the heat to high. Toss and press the rice against the pan in places to encourage light browning. Stir-fry 3–5 minutes until piping hot and evenly coloured.
8. Finish and serve. Taste and adjust (often it needs more kecap manis for sweetness or soy for salt). Stir in spring onions and serve with cucumber and tomato on the side.

🌶️ Tips, swaps & variations

• No day-old rice? Cook fresh rice, spread it on a tray, and chill 20–30 minutes to dry the surface.
• Vegetarian version: Skip fish sauce and use extra soy sauce; add tofu or tempeh.
• More heat: Add sliced chilli early, or stir in a spoon of your favourite chilli paste at the seasoning stage.
• Classic topping: Serve with a crispy fried egg (sunny-side up) on top of each portion.
• Avoid soggy fried rice: Don’t overcrowd the pan; if doubling the recipe, cook in two batches.

🧊 Storage & make-ahead

Nasi Goreng is best eaten right away, but leftovers keep well. Cool quickly, refrigerate in a sealed container, and eat within 2 days. Reheat in a hot pan (best for texture) or microwave until steaming hot throughout.

❓ FAQ

Do I have to use fish sauce?

No. It adds savoury depth, but you can leave it out or replace with a little extra soy sauce.

Why is my rice sticking together?

Fresh, warm rice contains more surface moisture. Use chilled rice and break up clumps before frying.

Can I use brown rice?

Yes—chilled cooked brown rice works well and stays pleasantly chewy.

🛒 Our picks for an easier Nasi Goreng

• AHG Rice paste Nasi Goreng 50 g – a quick flavour base when you want the classic taste without measuring multiple seasonings.
• Golden Turtle Chef Nasi Goreng Mix 50 g – handy seasoning mix for fast weeknight fried rice.

Related category

• Recipes – more ideas for stir-fries, noodles, and rice dishes.