Indonesian Nasi Goreng is Indonesia's national dish of fried rice. It's a quick, savory stir-fry defined by its use of kecap manis (sweet soy sauce) and shrimp paste (*terasi*). It's typically served with a fried egg, prawn crackers, and sambal for a complete meal.

What is the difference between Nasi Goreng and regular fried rice?

The difference is in the sauce and seasoning. Regular fried rice often uses light soy sauce. An authentic version gets its signature sweet, sticky glaze from kecap manis and a deep, funky base from fried shrimp paste, which you won't find in Chinese-style versions.

What type of rice should I use?

You must use cooked, day-old rice that's been refrigerated. Fresh, warm rice contains too much moisture and will steam into a soggy clump in the wok. Cold, dry grains separate perfectly and achieve the ideal chewy texture when stir-fried.

Is Nasi Goreng spicy?

It can be, but the heat is adjustable. The recipe typically includes fresh chili or sambal in the paste. You control the spice level by reducing the amount of chili or serving extra sambal on the side for individuals to add to their own plate.

Can I make Nasi Goreng without shrimp paste?

You can, but you'll lose a core savory dimension. For a closer flavor, substitute ½ teaspoon of anchovy paste. If you omit it entirely, boost the umami with a little more garlic and shallot, but know the taste will be different from the authentic dish.

How long does Nasi Goreng keep for?

Store cooled leftovers in an airtight container in the fridge for up to 5 days. Always reheat it in a skillet or wok over medium heat to restore the texture. The microwave will make it steam and become soft.

Can I freeze Nasi Goreng?

Yes, it freezes well for up to 1 month. Let it cool completely, then portion it into freezer-safe bags or containers. Thaw overnight in the refrigerator before reheating in a 350°F oven or skillet to help dry the grains.

Indonesian Nasi Goreng: 30-Minute Easy Recipe (Kecap Manis & Shrimp Paste)

Name: Authentic Indonesian Nasi Goreng Fried Rice (Ready in 30 Minutes)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Indonesian
Ingredients: 3 cups (about 450g) cooked white rice, preferably day-old and cold; 3 tablespoons kecap manis (sweet soy sauce); 1 teaspoon shrimp paste (terasi or belacan); 3 shallots, finely chopped (about ½ cup); 4 cloves garlic, minced; 1-2 red chilies, sliced (or 1 teaspoon sambal oelek); 2 large eggs, lightly beaten; 1 cup diced protein (chicken, shrimp, or firm tofu); 1 ½ cups mixed vegetables (diced carrots, peas, shredded cabbage); 3 tablespoons neutral oil; Salt, to taste; Fried eggs; Sambal; Prawn crackers

Description

Indonesian Nasi Goreng is a quick, savory fried rice stir-fry that gets its signature flavor from a base of fried shrimp paste and sweet kecap manis. Using cold, day-old rice ensures each grain fries up separately in the hot wok.

Ready in 30 minutes, it’s a perfect weeknight meal that’s endlessly adaptable with your choice of protein and vegetables.

Ingredients

Scale

For the fried rice:

3 cups (about 450g) cooked white rice, preferably day-old and cold

3 tablespoons kecap manis (sweet soy sauce)

1 teaspoon shrimp paste (terasi or belacan)

3 shallots, finely chopped (about ½ cup)

4 cloves garlic, minced

1-2 red chilies, sliced (or 1 teaspoon sambal oelek)

2 large eggs, lightly beaten

1 cup diced protein (chicken, shrimp, or firm tofu)

1 ½ cups mixed vegetables (diced carrots, peas, shredded cabbage)

3 tablespoons neutral oil

Salt, to taste

Optional for serving:

Fried eggs

Sambal

Prawn crackers

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Instructions

1. Heat a large wok or skillet over high heat. Add the neutral oil and swirl to coat. Let it heat until it shimmers.

2. Add the shallots, garlic, chilies, and shrimp paste. Use a spatula to mash the paste into the oil. Stir-fry constantly for 60-90 seconds until fragrant and the paste has dissolved.

3. Push the aromatic mixture to one side of the wok. Pour the beaten eggs into the empty space. Let them set for 10 seconds, then scramble until just cooked through.

4. Add the cold rice to the wok. Use your spatula to press down and break up any clumps against the hot surface.

5. Stir-fry the rice with the aromatics and egg for 2-3 minutes, coating every grain in oil.

6. Add the diced protein and mixed vegetables. Continue stir-frying for 3-4 minutes until everything is piping hot.

7. Drizzle the kecap manis evenly over the rice. Toss and stir constantly for 1-2 minutes, until the sauce caramelizes and coats each grain.

8. Taste and add a pinch of salt only if needed. Divide between plates and serve immediately, topped with a fried egg, sambal, and prawn crackers.

Notes

Store in the refrigerator for up to 5 days or freezer for up to 1 month. Reheat at 350°F for 10 minutes.

The shrimp paste must be fried with the aromatics to tame its pungent smell and unlock its savory umami flavor.

If you don’t have kecap manis, mix 2 tablespoons regular soy sauce with 1 tablespoon brown sugar.

For the best texture, use rice that has been refrigerated overnight. Fresh, warm rice will turn soggy.

Have all your ingredients prepped and within arm’s reach of the wok before you start cooking, as the process moves quickly.

Prep Time: 15 min
Cook Time: 15 min
Category: Dinner, Main Course
Method: Stovetop
Cuisine: Indonesian

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 12 g
Sodium: 850 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 65 g
Fiber: 3 g
Protein: 22 g
Cholesterol: 140 mg