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Nasi Goreng
Indonesia's spiced fried rice with kecap manis, shrimp paste, and a fried egg on top — the most distinctive fried rice in Asia.
15 mins
15 mins
2 people
Indonesian / Malaysian
Day-old cooked rice
2 cups
Shrimp or chicken
150g
Eggs
3
Kecap manis (sweet soy sauce)
3 tbsp
Shrimp paste (belacan)
1 tsp
Sambal oelek
1-2 tbsp
Garlic
Minced
4 cloves
Shallots
Thinly sliced
4
Spring onions
4
Soy sauce
1 tbsp
Cucumber slices
for serving
Prawn crackers
for serving
🍽️ Kecap manis
→ Soy sauce + brown sugar (4:1 ratio)
Approximate the sweet-thick soy profile
🍽️ Shrimp paste
→ Fish sauce + a tiny bit of miso
Gets close to the fermented umami depth
Use day-old cold rice — break up any clumps with wet hands.
💡 Pro Tip: Fresh rice is too wet and steams in the wok. Day-old rice fries properly for separated grains.
Fry shrimp paste in hot oil 30 seconds, add shallots and garlic until golden.
💡 Pro Tip: Frying shrimp paste activates its umami and removes the raw, pungent edge.
Add protein, cook through. Push to side. Add rice, stir-fry on high heat.
💡 Pro Tip: High heat creates wok hei — the smoky, slightly charred flavor that defines this dish.
Add kecap manis, sambal, soy sauce. Toss to coat every grain.
💡 Pro Tip: Kecap manis caramelizes quickly — constant tossing prevents burning.
Push rice aside. Fry eggs sunny-side-up separately (lacy-edged in hot oil). Place on top.
💡 Pro Tip: The fried egg is placed on top, not mixed in — it's a topping, not an ingredient.
- ✓Day-old rice is mandatory
- ✓Kecap manis (sweet soy) defines nasi goreng — it's not optional
- ✓Shrimp paste gives the characteristic depth
- ✓Fried egg goes on top, not mixed in
- →With fried egg on top
- →With prawn crackers
- →With cucumber and tomato garnish