Nasi Goreng (Indonesian Fried Rice)
Difficulty: Intermediate. Dietary labels: Vegan (use vegan shrimp paste) | Vegetarian | Gluten-Free (use tamari instead of kecap manis if needed) | Dairy-Free. Chef's tip: Nasi Goreng is traditionally served with a sunny-side-up egg — the runny yolk mixes into the rice for extra richness.
⏱️ Prep: 10 min🍳 Cook: 15 min
Nutrition
390
Calories
8g
Protein
58g
Carbs
14g
Fat
Ingredients
| 400 g | cold cooked jasmine rice | |
| 3 tbsp | 45 ml | vegetable oil |
| 3 | shallots, finely chopped | |
| 3 | cloves garlic, minced | |
| 1 tsp | 5 ml | terasi (shrimp paste) - optional, omit for vegan |
| 2 tbsp | 30 ml | kecap manis (sweet soy sauce) |
| 1 tbsp | 15 ml | light soy sauce (or tamari) |
| 1 tsp | 5 ml | sambal oelek (chilli paste) |
| 1/2 tsp | 2.5 ml | white pepper |
| 4 | fried eggs (for serving) | |
| — | sliced cucumber, tomato, and fried shallots for garnish |
Instructions
- Break up any clumps of cold rice. Heat oil in a wok over high heat.
- Add shallots and garlic; stir-fry until fragrant (1 minute). Add terasi (if using) and sambal; stir for 30 seconds.
- Add rice, kecap manis, soy sauce, and white pepper. Stir-fry for 3-4 minutes until the rice is hot and slightly charred.
- Serve immediately with a fried egg on top, garnished with cucumber, tomato, and fried shallots.