Traditional Indonesian Fried Rice (Nasi Goreng)

Nasi Goreng, Indonesia’s national fried rice dish, is quick and easy to make, cooks in one pan, and is perfect to use day-old leftover rice.

With just a few ingredients you can make this delicious Indonesian fried rice at home. Trust me, it is much better than takeaway, and a great way to use up leftovers. 

If you love Nasi Goreng, check out the full list of 5 national Indonesian dishes for more recipes to try at home.

Nasi Goreng

Nasi goreng literally means ‘fried rice’ in Indonesian (nasi=rice, goreng=fried). it is a popular street food and home-cooked meal across Southeast Asia. In Indonesia, Nasi goreng is often eaten for breakfast with leftover rice and meat from the day before.

Nasi goreng recipes vary from family to family and include whatever personal favorite proteins happen to be on hand.

My late grandmother’s Nasi Goreng recipe has her handwritten notes about using leftover rice and whatever other ingredients you have in the fridge. She said to mix yesterday’s rice with meats like bacon, chicken, or beef. And just some onions for vegetables. However, she did write that if you happen to have some leftover veggies, just add them to your stir-fried rice. Nasi goreng is a traditional recipe, but there are not many rules.

With all the personal varieties, all authentic Indonesian Nasi Goreng recipes have some ingredients in common. They include sambal chili paste for heat, salty shrimp paste for umami flavor, and ketjap manis, a sweet soy sauce that caramelizes and gives a deep brown color to the rice.

It’s often served with garnishes like a fried sunny-side-up egg, prawn crackers (krupuk), and fresh vegetables such as tomato and cucumber on the side. It can also be accompanied by pickled vegetables (acar ketimun) for added flavor. My grandmother’s recipe notes did say you can also scramble the egg, mixing it into the fried rice, or cut an omelet into smaller pieces.

Today I am making my grandmother’s nasi goreng recipe with chicken, Nasi goreng Ayam. But you can leave out the protein entirely or add tofu to make a vegetarian Nasi Goreng (in that case, also omit the terasi paste since it is made from shrimp).

Typical Indonesian Ingredients:

• Ketjap Manis: a sweet, thick soy sauce that is a staple in Indonesian cuisine. Its unique flavor comes from palm sugar, which gives it a rich, caramelized sweetness. The abc brand is a popular choice, but my grandmother’s recipe notes mention that her favorite was kaki tiga brand. So that is what I use. Because Grandma said so. 🙂 It can be harder to find in the US. So any other brand you can find will be fine.
• Sambal Oelek: a simple chili paste made from fresh red chilies, salt, and sometimes a bit of vinegar or lime juice. It serves as a base for many other sambals and is widely used in Indonesian cuisine to add heat. Add more or less based on your preferred spice level. Substitute sambal oelek with any hot chili paste or sauce like Sriracha, though the flavor profile will vary.
• Terasi: is fermented shrimp paste that adds depth and umami. It is made from shrimp that has been salted, fermented, and then ground into a paste. It has a strong (stinky) smell that fades during cooking, leaving a savory taste. Fish sauce can be used as a substitute, though it will slightly change the flavor.

Using Day Old Cooked Rice

Fried rice is best made using cold day-old cooked rice. It is not just a great way to finish leftovers and prevent food waste, but it will really make a better nasi goreng.

Warm, freshly cooked rice gets stickier when stir-fried in the sauce. Day-old cold rice has less moisture and is firmer, so the rice will separate more easily and get less mushy when fried and coated with sauce. If you don’t have leftover rice, cook some and cool it in the refrigerator before using.

Storing Leftover Nasi Goreng

Store leftover nasi goreng in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on the stovetop, adding a splash of water if necessary to loosen and hydrate the rice.

If you want to freeze leftovers, do so in an airtight container for up to 3 months, though fresh is always best.

Find more classic flavors in my list of traditional Indonesian main dishes.