Nasi goreng, which translates to “fried rice” in Indonesian, is one of the most beloved and widely recognized dishes in Indonesia. It’s a flavorful, savory meal typically made with leftover rice, a mix of vegetables, protein like chicken, shrimp, or egg, and a signature sweet soy sauce called kecap manis. Known for its deep umami flavor, smoky aroma, and irresistible caramelized finish, nasi goreng is both a comfort food and a national culinary symbol.
Unlike many other fried rice dishes, nasi goreng stands out for its unique seasoning. The use of kecap manis gives the rice a slightly sweet, molasses-like depth, which balances beautifully with garlic, shallots, chili, and sometimes shrimp paste or tamarind. This combination of spices and sauce coats the rice, creating a rich, bold flavor that keeps you coming back for more.
Nasi goreng is highly customizable. It can be made with whatever you have on hand, making it ideal for using up leftover rice and bits of vegetables or meat. A fried egg on top is a common and much-loved addition, with its runny yolk blending into the rice to add richness. Crispy shallots, sliced cucumber, and tomato are often served on the side for freshness and crunch.
In Indonesia, nasi goreng is more than just a meal — it’s a part of daily life. Eaten for breakfast, lunch, or dinner, it’s commonly found in street food stalls, family kitchens, and high-end restaurants alike. Each region and household has its own version, reflecting local tastes and ingredients.
Whether enjoyed on a busy weekday or as part of a festive spread, nasi goreng delivers bold flavor, comfort, and a taste of Indonesian culture in every bite.
Ingredients
- 1 cup cooked rice preferably cold, day-old rice
- 2 tablespoons vegetable oil for frying
- 2 cloves garlic minced
- 1 piece shallot finely chopped
- 1 tablespoon kecap manis Indonesian sweet soy sauce
- 1 teaspoon chili sauce adjust to taste
- 1 egg egg beaten
- 50 grams chicken breast cooked and shredded
- 2 tablespoons spring onions sliced
- 1 pinch salt to taste
- 1 pinch black pepper to taste
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add minced garlic and chopped shallots to the skillet and sauté until fragrant.
- Push the garlic and shallots to the side, and pour the beaten egg into the skillet. Scramble until fully cooked.
- Add shredded chicken and cook for another 2 minutes, mixing with the eggs.
- Stir in the cooked rice, breaking up any clumps with a spatula.
- Add kecap manis, chili sauce, salt, and pepper. Stir well to combine all ingredients and heat through.
- Garnish with sliced spring onions before serving.
Nutrition
Why do you put a egg in rice? Seems weird… But hey, my kids loved it, so I guess that’s what matters.
This is a fantastic recipe! I can’t believe how easy it was to make and absolutely delicious. Will definitely make again!
I used leftover takeout rice, and it turned out great! The flavors are just amazing. Also, I added shrimp for more protein.
Nasi Goreng? More like Nasi Gone! My rice ended up a mushy mess, don’t know what I did wrong.
OMG SO GOOD! I can’t believe I never tried making Nasi Goreng before. Thanks for sharing! 🎉
Tastes like my trip to Bali, but I used leftover sushi rice, haha! Still good tho.
Garlic and shallot sauté smelled amazing, but I burned mine slightly by going too high. Lower heat next time, lesson learned.
I tried it but it was too spicy for my taste. Maybe cut down on the chili sauce next time.
I’m not sure about the proportions. 2 tbsp oil feels low for frying a whole cup of rice, so I had to splash a bit more. Also, I didn’t have shallots so I used onion—still okay.
This Nasi Goreng is incredible! I’ve never tasted something so flavorful! Totally bringing this to my potluck!
This was a delicious recipe! I had all the ingredients and it turned out perfect. So easy to follow!
That’s great to hear! I love how easy this recipe is. I’m definitely trying it this weekend!
This tastes authentic-ish. I was skeptical about 1 cup rice only, but it was enough for one hungry person. Egg came out nicely scrambled.
Meh… the sweet soy sauce made it kinda sticky and too sweet for my taste. Also my rice clumped even after breaking it. Maybe I cooked it wrong.
Honestly, this tastes restaurant-level. The egg makes it so silky. I could eat it every day.
I followed the steps but mine was a bit dry. Maybe I used too little oil or my rice wasn’t cold enough. Still tasty though, just not as glossy.
Ahh yeah, that sounds like the classic “not enough fat / not enough moisture” issue. If your rice wasn’t really cold (or day-old), it can turn out less glossy and more dry. I’d try adding a bit more oil and also letting the rice sit uncovered in the fridge so it dries slightly before frying.
Dry rice happens when you don’t stir fast enough. Also I think kecap manis is too sweet so maybe it dries it out? I usually add like 1-2 tbsp water or soy to loosen it. Mine came out fine that way.
Delicious!! I’m making it again for my friends this weekend!!
That’s awesome! Your friends are gonna love it! 😍
Are you sure it’s that good? I tried it once and it was kinda bland. 🤔
I tried making this for my family, but it didn’t taste right. Maybe I used too much soy sauce? Not sure I’ll try again.
It sounds like you might have overdone the soy sauce. Try using less next time! A little bit goes a long way. Don’t give up yet!
Soy sauce is strong, but maybe you just need to balance it with some other flavors. Did you use enough garlic? That’s important!
Eggs are supposed to be scrambled or not? I didn’t know 🤷♂️
Not gonna lie, I was skeptical about 1 cup rice, but it was plenty for the pan I used. Garlic/shallot step smells amazing.
This was the best Nasi Goreng I’ve ever made! So delicious! 😋
Honestly, I don’t get the hype. It’s just fried rice. My mom’s recipe is way better!
I gotta disagree! This Nasi Goreng has so much flavor with the kecap manis and spices. It’s way better than regular fried rice!
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The garlic/shallot aroma while sautéing was incredible. Next time I’ll add more chili because I like it hotter!
I don’t get why people like this rice dish so much. It’s just fried rice, come on!
Whatever, it’s just fried rice. I’ve made better with leftover takeout.
I think you’re missing out! Nasi Goreng has so much flavor. It’s not just fried rice; it’s an experience!
This is basically egg fried rice with chicken. Which is fine, but I was expecting more punch. I added extra chili and it helped a lot.
I think this is overrated. It’s just fried rice, right? I don’t get the hype. Seems too simple.
Chicken breast worked, but it felt kinda dry compared to using leftover thigh meat. Would recommend shredding something fattier or adding a tiny bit of oil at the end.
OMG this was sooo good! I can’t believe I can make Nasi Goreng at home, it’s like magic in a skillet!
I tried it too, and wow! It’s so easy and delicious! Just like you said, magic in a skillet! 👍
Really? I don’t know about that… it seems like a lot of step for fried rice. Isn’t this just fancy fried rice?
Simple and quick! I like that. Will make it again!
Nasi Goreng is the best! This recipe is pretty good, but I feel like it needs some vegetables. Peas or carrots maybe?
Why add chili? My kids can’t handle spice! 😩
Rice too hard. Made a mistake somewhere I guess. 🙁
Solid recipe! I had to adjust the chili sauce because mine was extra spicy, but the balance of sweet soy and heat is great. Next time I’ll add a little extra garlic.
Agree—sweet soy + chili is the key. I also always start with less chili sauce and add from there; last time I burned it (oops) so now I’m careful 😅 Next time the extra garlic should totally level it up.
Not bad at all! I used a little more chili sauce because I like it spicy, and it came out flavorful. Next time I’ll crank the heat slightly for extra “wok” flavor.
Turned out yummyyy! But I had to use leftover fried rice instead of day-old because that was all I had.
Not gonna lie, I was skeptical about only 2 minutes for the chicken with rice, but it turned out fine. Texture was nice and not mushy.
Pretty good, but mine came out a bit sweet—maybe my kecap manis was stronger than yours. Next time I’ll use a little less and balance with more chili sauce.
Tried this tonight—using day-old rice really does make a difference. The kecap manis + chili sauce combo is perfect, not too sweet. I also liked the egg scramble method.
The recipe was okay, but I think it needed more spices. Didn’t taste like the real Nasi Goreng.
But it’s authentic though, right? If you don’t like it, maybe try another recipe. 🤷♂️
I totally agree! A little more chili or soy sauce could really bring it to life! 🌶️
I did not have shallot so I used onion… it tasted ok but not the same. Still, this is an easy weeknight fried rice.
Pretty tasty, but I think the chili sauce measurement is off. 1 tsp was mild for me. Also I think I might’ve overcooked the egg.
Honestly 1 cup rice feels too little for the amount of sauce—mine looked like more rice than nasi goreng lol.
Ain’t it just like fried rice? No big deal. My aunt’s is way better.
Eh, it was okay. I’ve had better at restaurants. But thx for the recipe. 🙄
Good quick recipe. I added a bit more garlic because I like it punchy, and it came out flavorful. Next time I’ll keep the rice a little drier for extra crisp.
This is my new lazy dinner. Cold rice + kecap manis = instant satisfaction. I added a splash of soy sauce too just because.
I followed the recipe but my rice was too dry… not sure if I did it right. Could someone help?
So easy and actually delicious. The sweet soy makes everything taste way more “restaurant.” 10/10 would eat again tomorrow.
Totally agree—the kecap manis is the magic. I add a little extra chili and it still comes out so restaurant-y.
Tried this tonight and it actually tastes like the nasi goreng I get outside. Using day-old rice made a huge difference—no mushiness. I added a little extra pepper because I’m that person, and it was perfect.
Instructions are a bit confusing. What do I do with the egg? Scramble it together?
Pretty good, but I needed a bit more salt and maybe a touch more chili. Also the egg part took longer than expected on my stove.
Made this tonight and it turned out way better than my usual takeout. The day-old rice trick really helps—no mushy bits. Kecap manis + chili sauce is the perfect combo.
Yes!! The day-old rice difference is so real. I always end up with that fried-rice texture only when I chill it first. Kecap manis + chili sauce is definitely the winning combo 👌
Recipe says 2 minutes after chicken—mine wasn’t mixed well and the rice clumped again. Maybe I should’ve used less sauce? But overall meh.
Yeah, rice clumping usually means it wasn’t broken up enough (or the pan was too cool). Try using truly cold, dry rice and break clumps with the spatula right when it hits the hot oil—also add the sauce gradually so it doesn’t steam the rice. “Meh” is fair though 😅
Not bad, but I think 2 minutes for the chicken is too short (mine was still slightly dry). Also I forgot to garnish and it still tasted okay, but like… not as “restaurant.”
Totally agree about the chicken time—2 minutes can be rough if it was a bit on the drier side. Next time I’ll give it closer to 3–4 minutes or add a tiny splash of kecap/chili to rehydrate. Also yeah, spring onions make it feel way more “restaurant.”
Nasi goreng is supa easy, but I added shrimp instead of chicken.
I love that you switched it up with shrimp! Sounds delicious!
But isn’t Nasi Goreng supposed to have chicken? Shrimp seems weird.
I’m skeptical about the egg step—mine turned into kinda scrambled bits that stuck, but once I mixed everything with rice it was fine. Flavor is solid though.
Yum! Next time, I’ll add shrimp too! 🇮🇩
That sounds delicious! Shrimp would be a great addition. 🍤✨
This actually tastes like the nasi goreng we get outside—love the sweet soy + chili combo. Used leftover rice and it came out nice and not soggy.
Huh I tried something similar but mine got a little sticky… maybe I didn’t use cold enough rice. Gonna try your garlic/shallot + egg step though—sounds right.
Yes! The sweet soy + chili is exactly the vibe. I also use leftover rice and it never turns mushy—nice work keeping it authentic.
So simple. Like… can’t mess it up. Next time I’ll add a little MSG (if that counts).
Honestly I don’t get why people say “can’t mess it up.” If you use fresh rice it turns mushy. Also MSG… I’ve never tried it, but maybe it’ll be ok. I’d still keep the soy and chili balanced.
Haha totally—day-old rice is the secret. MSG absolutely counts 😄 just a pinch at the end should boost it without changing the flavor too much.
1 cup rice for 2 tbsp oil feels a bit low… mine dried out. I had to add a tiny bit of oil and maybe a splash of water to loosen it.
This dish is a family favorite! I love how easy it is to make.
Very simple and quick to prepare! My kids loved it 😍, thanks!
Why do you need day-old rice? Can’t you just use fresh? Seems silly to me.
I followed it, but it felt more like “fried rice with sauce” than actual nasi goreng. Still tasty though.
Idk why but my egg never fully scrambled—like it became a big yellow sheet. Maybe my pan was too cool? Still tasty though.
Totally could be the pan temp—if the skillet wasn’t hot enough, the egg won’t set fast and it’ll turn into that yellow “sheet.” I’d crank it a bit and stir/keep the egg moving right after you pour it in. Also make sure your egg is well beaten and maybe add a tiny pinch of salt to help it cook evenly.
So easy and quick! Made it for brunch and everyone loved it!
I’m skeptical about only 2 minutes for the chicken. If it’s not already cooked well enough, it won’t really heat through right.
I followed it pretty closely but my rice turned clumpy anyway. Maybe my pan wasn’t hot enough? Still flavorful, though—couldn’t complain.
Maybe you added the rice too soon? I always wait for the oil to shimmer. Also, I think “cold rice” means straight from fridge, not just cooked and cooled. Either way, glad it tasted good!
That’s super common with fried rice 😅 Day-old helps, but if the pan isn’t ripping hot the moisture makes it clump. Medium-high like the recipe says is key—also try spreading the rice out in the pan instead of piling it.
Not sure about the measurements—“1 piece shallot” is kinda vague. I used what I had and it turned out okay, but next time I’ll be more precise. Flavor was solid.
Tried it tonight and it tasted good, but my rice still clumped a bit. Maybe I didn’t break it up enough before the sauce went in. Still, solid nasi goreng.
Glad you liked it! For the clumps, I usually spread the cold rice on a tray and fluff it a bit before it hits the pan, then keep stirring right after adding. Also make sure the skillet’s hot enough before the rice goes in.
This tasted just like the nasi goreng I get outside—sweet soy + chili balance is spot on. I used leftover rice and it fried nicely. Will make again!
kinda bland for me—could be because my kecap manis wasn’t very sweet. I added extra soy and pepper and it improved.
Not sure if I did it right. Mine tasted kinda bland, like cardboard. Will try again with more soy sauce.
Tried this tonight—super comforting and the kecap manis really makes it taste authentic. I used leftover rice and it fried up perfectly. Will make again!
Nice! Leftover rice is the secret to getting that fried texture. Glad the kecap manis hit the authentic vibe 😄
I kinda expected more flavor. I added extra chili sauce but it didn’t help much.
I find it hard to believe you added enough chili sauce. It needs a good balance of flavors. Maybe try adding more spices next time?
Kecap manis + chili sauce is a great combo. I’m not usually a big fan of sweet soy flavors, but this worked for me. Egg step came out fluffy.
Why the egg on the side step? I mixed everything at once and it turned out fine, so I don’t know if step 3 is necessary.
Garlic and shallot smelled amazing while cooking. I used shrimp instead of chicken and it worked surprisingly well. Would make again.
I don’t know, it was okay but I thought it would be better. Maybe too much soy sauce?
I tried this without chicken for a vegetarian version, and it turned out great! Just add more veggies.
I think you’re missing shrimp or at least some kind of protein besides chicken. Otherwise it feels a bit plain. The sauce helps but still.
Pretty solid nasi goreng base. I added a little soy sauce for more saltiness and it turned out even better. Spring onions at the end was the right move.
I love nasi goreng, but I don’t usually put salt/pepper like this—I do it with more soy and a bit of shrimp paste. Still, this recipe feels legit and easy.
Easy, but I think the salt/pepper are kinda pointless—should be more soy and maybe shrimp paste like you said. Also 50g chicken feels so little… maybe add more egg too?
Yes! Day-old rice is the secret 😄 I also like going heavy on kecap manis—makes it taste way more “nasi goreng.” Will try your chili amount though.
Day-old rice is the move. I followed this pretty much exactly and the flavor was spot on—savory-sweet with a nice kick.
Honestly, I don’t get why people say day-old rice matters that much. I used fresh rice and it still tasted okay? Maybe I’m just hungry 😅
Fresh rice can work, but day-old is usually drier so it fries instead of steaming. If yours tasted okay, maybe you just didn’t overcook it or it was already a bit dry 😄
Day-old rice… my neighbor always says must be 1 day old. I tried fresh once and it got kinda mushy, like porridge. So yeah it matters, lol.
Why only chicken? I think shrimp would be better and faster to cook. Also I’d add soy sauce instead of salt.
Idk why but my garlic burned—maybe my heat was too high. The rest was edible, but I couldn’t really fix that burnt flavor.
Amazing! Nasi goreng for the win 🔥
I can’t cook, but my friend made this and it smelled amazing! I wanna learn now.
Ugh, rice is mushy. This recipe is not good. 1 star.
Not sure about your cooking skills? Rice should be fine if you use day-old. Just saying.
I actually think the recipe is great! Maybe try using less water next time? Mushy rice can be fixed! 😊
Kecap manis sounds fancy but I was low on it, so I used regular soy + a touch of sugar. Worked okay, not the same vibe though.
I followed the steps but mine was a bit too salty. Next time I’ll hold back on the salt pinch and maybe add extra egg for balance.
Nasi goreng is good but 1 cup rice seems too little for a full pan—i ended up with leftovers.
Totally get it—1 cup cooked rice won’t fill a big pan. I usually use about 2 cups (or cook less spread out) depending on skillet size. Still tastes great though!
Hmmm mine was plenty. Maybe your pan is huge or your rice was from a smaller batch? Also day-old rice is drier so it cooks down different. Leftovers happen sometimes—no shame 😄
This is exactly the kind of quick comfort food I wanted. The day-old rice tip really matters—no mushiness. I added a little extra chili and it was perfect.
This is exactly how my mom makes nasi goreng—day-old rice is the key. The kecap manis + chili balance is perfect. Will make again!
meh
Not bad, but I wish the instructions mentioned how long to sauté the rice. I ended up cooking it longer than the recipe and it was way better that way.
My rice clumped anyway 😅 maybe I didn’t break it up fast enough. Next time I’ll spread it out more in the pan.
This recipe is spot on! Tastes just like the one I had in Bali. Yum!
Super easy, quick weeknight meal. I added more spring onions because I like it crunchy. 10/10 would make again.
Nasi Goreng? Sounds like a dance move. 😂 but I tried it and it was delish!
The ingredient list is good, but I’m not sure what “kecap manis” is—couldn’t find it so I used regular sweet soy sauce. Tasted different but still got the idea.
Good catch! Kecap manis is Indonesian sweet soy sauce (thicker, sweeter, kinda molasses-y). Regular sweet soy sauce should work, just adjust a bit since it won’t be as syrupy. Glad you still got the idea 👍
Hmm I actually used “ketchup + soy sauce” once and it was close but not really the same. If you can, look for kecap manis at Asian/Jam grocery stores—otherwise dark soy + a little brown sugar might mimic it. Your version sounds tasty though.
Tried this tonight—so good. The day-old rice tip actually matters. My garlic/shallot aroma was on point and the kecap manis makes it taste like takeout.
Yes!! Cold/days-old rice is the whole secret. I always get that takeout vibe with the kecap manis too—mine came out glossy and flavorful.
I tried it but my garlic/shallot burned a little (my pan runs hot 😅). Still tasted good though. Next time I’ll sauté lower—also I didn’t have kecap manis so I used regular soy + a bit of sugar… close enough.
The instructions are clear, and the steps make sense. I loved the garlic/shallot fragrance. I used leftover rotisserie chicken—still worked great.
I tried this but mine came out a bit wet. Maybe I didn’t use day-old rice? Also, I used too much chili sauce and it kinda overpowered the kecap manis 😅
Yes! Cold rice is the key. I swear the garlic/shallot combo makes it smell restaurant-level—glad your rotisserie chicken worked too.
This was amazing! The flavors were spot on. Will definitely make again!
It was okay but seemed a bit bland to me. Maybe I should’ve added more chili sauce?
I’m so glad you liked it! Nasi Goreng really is a comfort food. Did you make any changes to the recipe?
I made it and the egg turned rubbery. Maybe the pan was too hot? Also I used “shallots” but I’m not sure mine were actually shallots… kinda onion-ish. I’ll try again though.
Not bad! The egg step was my favorite, but mine got a little dry—probably cooked the chicken too long. Still tasted great with the kecap manis.
My egg stuck to the pan… I know, skill issue. Rice was still good though. Would make again, just with better heat control lol.
Why do people add so much rice? I think one cup is too much for one egg! 🤔
My garlic burned a little—so maybe medium heat is safer than medium-high. Still edible though. The flavor is there.
Nasi goreng?? Sounds fancy but I just made it with whatever was in the fridge and it turned out good!
I love that you made it your own! Nasi goreng is really about using what you have. Well done!
Pretty good, but I think my heat was too high. The garlic got a little too dark before the egg finished scrambling. Still tasty though!
The kecap manis is doing ALL the work here. Mine darkened faster than expected, so lower heat might help if you’re worried about burning.
Gonna be honest, I was skeptical about using only chicken and no shrimp or veggies. But the garlic/shallot aroma carried it. Next time I’ll toss in some peas.
Honestly same—cold rice + kecap manis can carry a whole dish. Love the garlic/shallot base. Peas next time sounds like a solid upgrade 👌
I liked it, but mine turned out a bit oily because I think my heat was too high. Next time I’ll lower the heat and let the rice dry out more.
Why do people always say “day-old rice” like I’m supposed to time travel? 😅 I used rice from last night and it worked, but I think my skillet heat was too low.
One star because my garlic burned on step 2. I guess medium-high is actually high-high. The rest was fine, but I lost my temper and added extra ketchup, not proud.
I used warm rice (oops) and it still tasted good but the texture was way more mushy. Cold/day-old rice is really important.
I followed it and it was fine, but kinda salty? I used “a pinch” like usual and it still felt strong. Also the cooking time felt short for my pan—needed more stirring.
Followed the recipe but my rice was too clumpy anyway. I guess I didn’t break it up enough. Tasted good, just not the texture I wanted.
Mine came out a little dry—maybe I cooked the egg too long or my rice wasn’t cold enough. Still ate it all though 😅
That makes sense! Cold/day-old rice really helps it fry instead of steam—if it wasn’t cold enough, it can come out a bit dry. Next time try higher heat and don’t over-scramble the egg (pull it a touch earlier and let it finish with the chicken). Still sounds tasty though 😄
Pretty good! I used teriyaki instead of kecap manis once (didn’t have any) and it was still tasty, just less “Indonesian”.