Introduction & First Steps of the Recipe

There’s just something magical about a dish that can transport you straight to a sunny beach with one bite—and that’s exactly what happens every time I make Nasi Goreng. 🌴✨ This Indonesian fried rice is not just any fried rice. It’s smoky, sweet, a little spicy, and layered with all those savory flavors we crave. Plus, it’s super quick to throw together, especially if you’ve got some leftover rice sitting in the fridge.

The first time I tried authentic Nasi Goreng was during a family trip to Bali. I still remember sitting on a rickety little chair at a beachside warung (that’s a local café!) watching the sunset with a plate of this heavenly fried rice and a cold drink. Honestly, it was love at first bite.

Fast forward to today, and this dish has become one of my favorite weeknight dinners. It’s comforting, full of flavor, and feels just a little bit exotic without needing anything fancy from the store. If you’re ready for something different (but still easy!), you’re going to love this recipe.

Let’s dive in!

Ingredients You’ll Need:

For the rice:

4 cups cooked jasmine rice (preferably day-old and chilled)
200g prawns, peeled (swap for chicken or tofu if you prefer)

2 eggs, fried sunny-side up
3 shallots, finely sliced
3 garlic cloves, minced

1 red chili, sliced (or 1 tsp sambal oelek for an extra kick)
3 tbsp sweet soy sauce (kecap manis)
1 tbsp fish sauce (or soy sauce if you want it vegetarian)

Lime wedges, for serving

For the aromatics:

3 tbsp vegetable oil
2 spring onions, chopped
½ tsp white pepper

Optional Garnishes:

Cucumber slices

Tomato wedges
Prawn crackers (krupuk)

Step 1: Fry the Aromatic Base

Start by heating up the vegetable oil in a big wok or large skillet over medium-high heat. You want it hot enough that the shallots sizzle the second they hit the pan!

Toss in the finely sliced shallots, minced garlic, and your chili (or sambal oelek if using). Stir-fry for about 2 minutes, just until everything is super fragrant but not burnt. This step is what gives the Nasi Goreng that incredible savory depth.

Now, add the prawns and stir-fry them until they turn pink and are just cooked through, about 3 minutes. Don’t overcook—they’ll go back into the wok later and finish cooking then. Scoop the prawns out and set them aside for now.

Continue the Recipe & Helpful Tips

Step 2: Crisp Up the Rice

Without cleaning the wok (all those bits stuck to the bottom are pure flavor), add your day-old jasmine rice straight into the pan. Stir-fry the rice for about 3 minutes, breaking up any clumps with your spatula.

Pro Tip: Cold rice is KEY. If you try this with freshly cooked rice, you’ll end up with a mushy mess instead of that gorgeous fluffy, slightly crispy texture we’re after. If your rice feels clumpy, you can break it apart with wet hands before tossing it in.

After the rice starts to warm up and soak in all that good flavor from the pan, drizzle in the kecap manis and fish sauce. Stir everything really well so the sauce evenly coats every grain of rice. Your kitchen will smell amazing right about now!

Step 3: Bring It All Together

Toss the cooked prawns back into the wok along with the chopped spring onions and a sprinkle of white pepper. Give everything a good toss for another minute or so, until it’s all heated through.

Meanwhile, fry your eggs sunny-side up in a separate small pan. The golden, runny yolk on top of the rice is honestly what dreams are made of.

To serve, plate up the fried rice, top with a fried egg, and garnish with cucumber slices, tomato wedges, and a handful of crispy prawn crackers if you have them. A squeeze of fresh lime over the top brings everything together with a bright pop.

And that’s it—dinner is ready in under 30 minutes!

Bonus Tips:

✔ Vegetarian Option: Swap out the prawns for crispy fried tempeh or sautéed vegetables like carrots, green beans, and baby corn.
✔ Spice It Up: Add an extra half teaspoon of shrimp paste (terasi) along with the garlic for a deeper, more traditional flavor.
✔ No Kecap Manis?: Mix regular soy sauce with a bit of brown sugar as a quick stand-in!

FAQ Section & Conclusion

Frequently Asked Questions:

Q1: Can I use fresh rice instead of day-old rice?
It’s possible, but not ideal. Fresh rice is too wet and can turn mushy. If you must use fresh rice, spread it out on a baking sheet and chill it in the fridge for at least an hour first.

Q2: Is Nasi Goreng supposed to be very spicy?
Not necessarily! Traditional Nasi Goreng is more savory-sweet with just a mild kick. You can always adjust the spice level by adding more or less chili or sambal.

Q3: What’s the difference between Nasi Goreng and regular fried rice?
Nasi Goreng uses kecap manis, giving it a signature sweet and savory flavor that sets it apart from Chinese-style fried rice, which is usually saltier and lighter.

Q4: Can I make it gluten-free?
Yes! Just swap the soy-based sauces for gluten-free versions, and double-check that your fish sauce (or substitute) is gluten-free too.

Q5: How do I keep my fried rice from turning soggy?
Use cold, day-old rice and make sure your wok is nice and hot. Stir-fry quickly to avoid steaming the rice.

Q6: What protein alternatives can I use?
Chicken, tofu, tempeh, or even beef work beautifully here. Leftover roast chicken is especially delicious tossed in!

Q7: Can I make a big batch for meal prep?
Absolutely! This fried rice reheats really well. Store it in an airtight container in the fridge for up to 3 days. Just fry a fresh egg when you’re ready to eat.

Conclusion:

If you’re looking for a quick, satisfying, flavor-packed meal that feels like a mini vacation in every bite, this Nasi Goreng is the one to try! It’s easy enough for a busy weeknight but special enough to serve guests (seriously, they’ll be so impressed).

I’d love to hear how yours turns out—especially if you added your own twist! Drop a comment below and let me know, and don’t forget to snap a pic of your gorgeous fried rice creation. 📸🍚 Happy cooking, friends!