Nasi Goreng is Indonesian fried rice that delivers sweet, salty, and spicy in one dish. Turmeric and ground coriander give it warm color and flavor, and kecap manis, a thick, dark, sweet soy sauce, caramelizes the second it hits the hot pan. I load mine with vegetables and finish it with a fried egg, because a runny yolk breaking over hot rice is hard to beat at any hour of the day.
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“Nasi goreng” translates to “fried rice,” but in Indonesia it does a lot more work than that name lets on. It shows up at breakfast, on street carts, and on upscale restaurant menus. Every region and every cook has their own version, but the constant us kecap manis, which gives the rice its sweet-savory depth and its color.
My version leans heavily on vegetables, but you can add shrimp, chicken, or tofu if you want to boost the protein to make it a full meal. The fried egg on top is a must for me. Once you break the yolk into the rice, it coats the grains and gives the dish a richness that pulls everything together. Cold, day-old rice is the real secret here, since it fries up in separate, chewy grains instead of turning to mush.
Ingredient Notes
Kecap manis is the ingredient that makes this taste like nasi goreng instead of just any fried rice. Look for it in the international aisle of a well-stocked grocery store or at an Asian market, and if you can’t find it, stir together a tablespoon of soy sauce and a tablespoon of dark brown sugar as a stand-in. Ground turmeric and coriander givesthe rice its golden color and earthy, warm flavor. If you don’t want to purchase so many seasonings, you can substitute Bumbu Nasi Goreng, a pre-mixed seasoning paste for making this fried rice dish.
Cold rice is worth planning for a day ahead. Freshly cooked rice holds too much moisture and turns gummy in the pan, while rice that has cooled completely in the refrigerator fries into separate, chewy grains.
For the vegetables, I like a simple mix of diced carrot and peas, but this is a good place to use up whatever you already have in the produce drawer.
How To Make Nasi Goreng
This dish depends more on technique and timing than anything else. You start by building the aromatic base, cooking the onion and garlic until soft and fragrant, then blooming the turmeric and coriander briefly so their flavors open up in the hot oil. From there, the cold rice goes in, and the real work is breaking up any clumps with your spatula so every grain separates and picks up color in the pan. Once the rice is heated through, add the kecap manis and soy sauce, and toss everything together until the rice turns a deep amber and smells irresistible.
What To Serve With It
Nasi Goreng makes a satisfying meal on its own, especially topped with a fried egg, but it also holds its own as part of a bigger spread, too. Thai Chicken Satay or Lemongrass Chicken add a smoky, grilled protein alongside the rice, and any leftover peanut sauce makes a great dip for both. Cucumber Salad with Peanut Dressing or Japanese Cucumber Salad brings a cool, crunchy contrast to the warm rice. If you want something crispy to round things out, Air Fryer Spring Rolls are a natural match for a Southeast Asian spread like this one.
Nasi Goreng (Indonesian Fried Rice)
Robin Donovan
Ingredients
For the Fried Rice
- 4 cups cold cooked rice
- 2 tablespoons vegetable oil
- 1 small onion diced
- 2 garlic cloves minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 2 tablespoons kecap manis sweet soy sauce
- 1 tablespoon soy sauce
- 1 cup diced vegetables such as carrot and peas
- Salt and pepper to taste
For the Toppings (Optional)
- 2 to 4 fried eggs
- Sliced cucumber
- Tomato wedges
- Chopped green onions
Instructions
- Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the onion and garlic and cook, stirring, for 1 to 2 minutes, until fragrant and starting to soften.
- Stir in the turmeric and coriander and cook for about 30 seconds, until fragrant.
- Add the cold rice and vegetables to the pan. Break up any clumps with a spatula and stir-fry for 3 to 4 minutes, until the rice is heated through.
- Pour in the kecap manis and soy sauce, stirring to coat the rice evenly. Season with salt and pepper to taste.
- Serve the nasi goreng hot, topped with fried eggs, sliced cucumber, tomato wedges, and chopped green onions, if using.
Notes
- If you can’t find kecap manis, substitute a tablespoon of soy sauce mixed with a tablespoon of dark brown sugar.
- Leftovers keep in the refrigerator for up to 2 days; reheat in a skillet over medium heat with a splash of water or soy sauce to loosen the rice.
Tasty & easy recipe ..thanks Robin