This authentic Indonesian fried rice recipe, known as Nasi Goreng, is a flavorful stir-fry made with leftover rice, garlic, chillies, chicken, eggs, and sweet soy sauce (kecap manis). It’s typically topped with a crispy fried egg and served with fresh cucumber slices and tomatoes—making it a wholesome and satisfying meal.

With the perfect balance of sweet, spicy, and savoury flavours, Nasi Goreng is the ultimate comfort food. This is a no-fuss, easy recipe that comes together in just 15 minutes—perfect for busy weeknights. If you’re wondering how to make Nasi Goreng at home, this is a great way to use up leftover steamed or boiled rice and turn it into something incredibly delicious.

What is Nasi Goreng?

Nasi Goreng literally means “fried rice” in Indonesian, and it’s one of the most iconic and beloved dishes in Indonesian cuisine. At its core, Nasi Goreng is Indonesian-style fried rice, usually made with leftover rice stir-fried with garlic, red chillies, spring onions, and your choice of protein—commonly chicken or prawns. It’s typically topped with a fried egg and served with sliced cucumbers and tomatoes on the side for a complete, flavour-packed meal.

What sets Nasi Goreng apart from regular fried rice is the use of Kecap Manis, a thick, sweet Indonesian soy sauce that gives the dish its signature deep brown colour and rich, caramelised flavour. Kecap Manis is widely available at Asian grocery stores and, in Australia, can easily be found at Coles and Woolworths. If you can’t find it, you can substitute it with a mix of soy sauce and brown sugar or molasses.

Traditionally, shrimp paste (terasi) is also used to enhance the umami flavour. While it adds authenticity, this recipe skips it to keep things simple—and it still tastes absolutely delicious without it.

You can also make this vegetarian nasi goreng by omitting the meat and adding extra vegetables or tofu instead.

Nasi Goreng (Indonesian Fried Rice) Ingredients

This is a simple and quick recipe, and you’ll likely have most of the ingredients already in your kitchen. Here’s what you’ll need to make authentic Nasi Goreng at home:

• Cooked Rice – Ideally use cold, day-old rice for best texture. Freshly cooked rice can become mushy in stir-fries.
• Meat – I have used diced chicken, you can also use prawns or even both. You can skip the meat if making vegetarian version.
• Aromatics – Garlic, green onion or spring onion.
• Red Chili Peppers – Birds eye peppers or Thai peppers are more commonly used, but you can use any spicy red chili peppers to your preference. You can adjust the spice level by removing the seeds or using milder varieties.
• Eggs – One egg is scrambled into the rice for richness, and another is typically fried and served on top of the dish.
• Soy Sauce – Any good quality soya sauce.
• Siracha Sauce – I like to add a bit of siracha for spice.
• Kecap Manis – is a sweet soy sauce found in many Indonesian recipes. Substitute it with soya sauce mixed with brown sugar. ( See Recipe Notes for Details)
• Oil – Sesame oil works best for stir fries but you can use any vegetable oil as well.
• Salt – To taste, if desired.
• To Serve -Sliced cucumber, sliced or diced tomato, spring onions and fried shallots (optional)

How To Make Nasi Goreng

Making Nasi Goreng at home is quick, easy, and takes no more than 15 minutes from start to finish. The key to success is prepping all your ingredients in advance, as the cooking process moves fast.

Step-by-Step Instructions:

• Heat oil in a large pan or wok over medium-low heat. Add the minced garlic and sauté for about a minute until fragrant.
• Add chopped red chillis and cook for another 30–60 seconds. Adjust the quantity based on your spice preference.
• Add diced chicken (or prawns) and stir-fry until fully cooked through.
• Push the meat to one side of the pan and drizzle a little more oil in the empty space.Pour in the lightly beaten eggs, scramble them gently, and then mix them in with the chicken.
• Add the sauces: Stir in the soy sauce, sriracha, and kecap manis. Mix well to coat the meat and eggs.
• Add the cooked rice and toss everything together until the rice is evenly coated in the sauce and heated through.
• Finish with chopped spring onions, and mix well. Taste and adjust salt if needed (usually not necessary as the sauces are salty enough).

WATCH HOW TO MAKE NASI GORENG (Indonesian Fried Rice)

WHAT RICE TO USE FOR NASI GORENG ?

When making Nasi Goreng (Indonesian Fried Rice), using the right type of rice is key to achieving that perfect texture and flavour.

Just like with most fried rice recipes, Nasi Goreng is best made with cold, day-old rice. Freshly cooked rice tends to be soft and moist, which can cause it to clump together and turn mushy when stir-fried with sauces.

On the other hand, day-old rice is drier and slightly firm, making it ideal for frying. It allows the rice grains to absorb the sweet soy sauce (kecap manis) beautifully and develop that slightly crispy, caramelised texture that gives Nasi Goreng its signature taste and colour.

If you don’t have day-old rice, you can spread freshly cooked rice on a tray and let it cool completely, then refrigerate it for an hour or two before using.

How to serve Nasi Goreng

Nasi Goreng is traditionally served with a crispy fried egg on top, adding richness and texture to the dish. It’s commonly accompanied by fresh cucumber slices and tomato wedges on the side, which help balance the spicy and savoury flavours.

For added flavour and presentation, garnish your Indonesian fried rice with:

• Chopped spring onions
• Chilli flakes or sliced red chillies (for extra heat)
• Crispy fried shallots (optional, but highly recommended!)

These toppings not only enhance the taste but also give your dish that authentic Indonesian street food feel.

More Stir Fry Recipes to Try

Black Pepper Chicken

Pad Thai

THAI CASHEW CHICKEN

Stir Fry Noodles

Got any questions? Ask Me! I’m happy to help if you have any question. If you try this recipe and like it or have some suggestions , leave some comments below.