This Nasi Goreng (Indonesian Fried Rice) is bold, savory, and lightly sweet with smoky, garlicky depth. Made with day-old rice, eggs, aromatics, and sweet soy sauce (kecap manis), it’s a one-pan meal that’s fast, customizable, and better than takeout—perfect for breakfast, lunch, or dinner.
Ingredients
- Main Ingredients
- 4 cups cooked rice preferably day-old (long-grain white rice)
- 2 large eggs lightly beaten
- 1 small onion or 2 shallots finely chopped
- 3 cloves garlic minced
- Flavor Base
- 2 tbsp soy sauce
- 2 tbsp sweet soy sauce kecap manis
- 1 –2 tsp sambal oelek or chili paste to taste
- Pantry Staples
- 2 –3 tbsp neutral oil vegetable or canola
- Salt and black pepper to taste
- Optional protein: chicken shrimp, beef, tofu, or tempeh
- Green onions sliced (for garnish)
Instructions
- Prep
- Break up cold rice with your hands or a fork to remove clumps.
- If using protein, cut into bite-sized pieces and season lightly with salt and pepper.
- Have all ingredients ready—fried rice cooks quickly.
- Stovetop Method
- Heat a large wok or skillet over medium-high heat with 1 tbsp oil.
- Add eggs and scramble just until set. Remove and set aside.
- Add remaining oil. Sauté onion/shallots 2–3 minutes until soft and lightly golden.
- Add garlic and cook 30 seconds until fragrant.
- Add protein (if using) and cook until done.
- Add rice, spread it out, and let it cook 1–2 minutes undisturbed to crisp slightly.
- Stir in soy sauce, sweet soy sauce, and sambal. Toss until evenly coated and deeply colored.
- Return eggs to the pan and mix through.
- Texture Check
- Rice should be hot with light crispy spots and balanced seasoning. Adjust with more soy or sambal if needed.
- Finish
- Remove from heat and garnish with green onions. Serve with a fried egg on top if desired.
Notes
- Day-old rice is key for proper texture—fresh rice can turn mushy.
- If you can’t find kecap manis, substitute 1½ tbsp soy sauce + 1½ tbsp brown sugar (reduce elsewhere to taste).
- Don’t overcrowd the pan; fry in batches if needed.