Nasi Goreng (Indonesian Fried Rice)

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What is Nasi Goreng?

Nasi Goreng translates to “fried rice” in Indonesian, but it’s so much more than just rice cooked in a pan. It’s a deeply flavorful and satisfying dish that holds a special place in Indonesian cuisine and daily life. What makes it stand out from other fried rice dishes is the bold combination of sweet, salty, savory, and sometimes spicy flavors that come together in every bite.

One of the key ingredients behind Nasi Goreng’s signature flavor is kecap manis, a thick and sweet soy sauce that adds depth and a subtle touch of sweetness. The dish is typically stir-fried with garlic, shallots, and chili. It often includes proteins such as chicken, shrimp, beef, or tofu, depending on what is available or preferred.

Traditionally, Nasi Goreng is topped with a fried egg, but there are other classic accompaniments as well. These include fried shallots, prawn crackers (krupuk), pickled vegetables (acar), and fresh slices of cucumber and tomato. In some regions, it’s also served with a spoonful of sambal for an added kick of heat. Together, these toppings bring freshness, texture, and color to the plate.

Because of its bold flavor and versatility, Nasi Goreng is widely considered Indonesia’s national dish. It’s easy to prepare and can be enjoyed at any time of the day, whether for breakfast, lunch, or dinner. And since every family has their own take on the recipe, the dish carries a strong sense of tradition, identity, and connection that continues to bring people together.

My Version of Nasi Goreng

In this version of Nasi Goreng, I used brown rice to give the dish an extra nutty flavor and a healthier twist. Brown rice is packed with fiber, vitamins, and minerals, which makes it a fantastic choice for a more nutritious meal. It strikes the perfect balance between enjoying a delicious dish and nourishing your body.

Additionally, I paired the fried rice with pickled cucumbers on the side. While this isn’t traditional, the tangy crunch complements the sweet-savory rice so well, adding a refreshing contrast. I even shared it with our neighbor, and they said it was delicious 🙂

Now, if you’re wondering why the rice in the photo looks so mild, here’s the story: I may or may not have forgotten to add the red chili. As you can see, this version isn’t spicy at all. Usually, I like to add a little kick with the chili. No worries though, it still tastes amazing without it.

How to Make Homemade Kecap Manis for Your Nasi Goreng

For this recipe, I made my kecap manis from scratch, inspired by a recipe I found on thefoodietakesflight.com.

Here’s how you make it:

1. First, in a small saucepan, combine equal parts soy sauce and sugar. Brown sugar or palm sugar works best because it gives a richer flavor.
2. Next, add crushed garlic, sliced ginger, a piece of star anise, and a few whole black peppercorns. These infuse the sauce with aromatic depth.
3. Then, bring the mixture to a gentle simmer over medium heat. Stir occasionally until the sugar fully dissolves.
4. After that, let it simmer for about 15 to 20 minutes, until it thickens into a syrupy consistency.
5. Once it’s thickened, strain the mixture to remove the solids. Let it cool completely before storing it in a clean jar or bottle. Keep it refrigerated for freshness.

Why You’ll Love This Nasi Goreng

• Nasi Goreng has a big, bold flavor from the sweet soy sauce (kecap manis), garlic, and chili that come together to create a rich taste.
• This dish is easy to customize, whether you want to use chicken, shrimp, tofu, or just toss in whatever veggies you have on hand.
• It all comes together in one pan, which means less mess and quicker cleanup.
• It’s budget-friendly and made with simple ingredients, so you can enjoy a satisfying meal without spending much.
• It’s also a great way to use up leftover rice or vegetables, helping reduce food waste while still making something delicious.
• Using brown rice gives this Nasi Goreng a healthier twist. It adds fiber, nutrients, and a light nutty taste, while still keeping the dish tasty and filling.

Ingredient Spotlight

Each ingredient in this Nasi Goreng recipe plays a special role in building flavor, texture, and nutrition. Let’s take a closer look at what makes them essential:

Brown Rice

Instead of using traditional white rice, this version calls for brown rice. Not only does it add a slightly nutty flavor, but it also boosts the dish with fiber and nutrients. Since brown rice is firmer, it holds up better during stir-frying and gives the dish a more satisfying bite.

Chicken Breast

For protein, diced chicken breast makes this fried rice more filling. It cooks quickly, so it’s perfect for weeknight meals. Alternatively, you can swap it with tofu or shrimp depending on your preference.

Kecap Manis

This sweet soy sauce is the heart of Nasi Goreng. Because of its thick, syrupy texture and caramel-like depth, it brings everything together with rich, sweet-savory notes. You can make it from scratch or use store-bought.

Garlic and Onion

These two aromatics are sautéed at the beginning to create a flavorful base. While they seem simple, they give the dish that familiar, comforting aroma and taste you expect from great fried rice.

Cabbage, Tomatoes, and Pickled Cucumber

The shredded cabbage adds crunch and mild sweetness once stir-fried, while the diced tomatoes and sliced cucumber bring freshness and balance. In particular, the cucumber helps cool down the dish, especially if you like it spicy.

Eggs

A classic fried egg on top ties everything together. The soft yolk mixes with the rice, adding a creamy texture and extra flavor.

Red Chili and Green Onions

These two ingredients might seem simple, but they add a lot to the dish. Red chili brings a bit of heat, just enough to give it that familiar Indonesian kick. On the other hand, green onions offer a fresh, mild sharpness that balances the richer flavors. Whether you like it spicy or not, they help round out each bite nicely.

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Ready to cook? Here’s everything you’ll need and how to make it.

Notes & Tips

1. Use day-old rice. Cold, leftover rice works best because it’s drier and holds up better when stir-fried. Fresh rice tends to be too soft and can turn mushy.
2. Let the rice sit for a bit. Once everything’s mixed in, leave the rice untouched in the pan for a minute or so. This helps it toast slightly and gives the dish a bit of that smoky flavor you get from street-style fried rice.
3. Brown rice is a solid choice. It adds a nice nutty flavor and a bit more texture than white rice. Plus, it’s more filling and holds its shape better when stir-fried.
4. Skip the meat and try tofu or tempeh instead. They soak up flavor really well and still make the dish feel hearty. Just pan-fry them until golden before adding to the rice.
5. Refrigerate: Store leftover nasi goreng in an airtight container for up to 3 days.
6. Reheat: In a skillet with a splash of water or oil. Reheating in a pan helps maintain the texture better than microwaving.

Snap It Like It’s Hot

Made your own plate of Nasi Goreng? I’d really love to see how it turned out! Tag me on Instagram @barelysalted so I can admire your creation. And if you’re craving more easy meals, there’s plenty more waiting on my recipe page. 💛

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Kitchen + Stereo

If you’re into cooking with a soundtrack, give Fashion by The Royal Concept a listen while you fry up your rice. It’s punchy, energetic, and fun, kind of like this dish. You might find yourself dancing in the kitchen.

Love,
Jezelle