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
