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Nasi Goreng (Indonesian Fried Rice)

Name: Nasi Goreng (Indonesian Fried Rice)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 500 g rice white rice (preferably day-old leftover rice); 60 g shallots (≈ 6 cloves); 20 g garlic (≈ 4 cloves); 30 g red curly chilies (≈ 5 pieces, adjust to spice tolerance); 2 pcs eggs; 2 stalks scallions / spring onion (thinly sliced); 30 ml sweet soy sauce (kecap manis) (≈ 2 tbsp); 15 ml oyster sauce (≈ 1 tbsp); 3 g salt (≈ ½ tsp); 1 g ground white pepper (≈ ¼ tsp); 30 ml cooking oil (≈ 2 tbsp)

Classic Indonesian fried rice — comfort food at its most authentic, named by CNN Travel as one of the world's best foods. Recipe based on Sajian Sedap.

Servings

Total Time

15-20 minutes

Want to scale this recipe?

Use the Indonesian Spice Calculator — enter the amount of meat/chicken/chili you need and all spices auto-scale proportionally.

Ingredients

Main Ingredient

▸500 g rice white rice (preferably day-old leftover rice)

Spice Paste

▸60 g shallots (≈ 6 cloves)
▸20 g garlic (≈ 4 cloves)
▸30 g red curly chilies (≈ 5 pieces, adjust to spice tolerance)

Whole Spices & Aromatics

▸2 pcs eggs
▸2 stalks scallions / spring onion (thinly sliced)

Seasoning & Garnishes

▸30 ml sweet soy sauce (kecap manis) (≈ 2 tbsp)
▸15 ml oyster sauce (≈ 1 tbsp)
▸3 g salt (≈ ½ tsp)
▸1 g ground white pepper (≈ ¼ tsp)
▸30 ml cooking oil (≈ 2 tbsp)

Instructions

1
Blend the spice paste (shallots, garlic, red chilies). Thinly slice scallions. Beat eggs with a pinch of salt.
2
Heat oil in a wok over medium-high heat. Sauté the spice paste until fragrant and oil separates (3-4 minutes).
3
Push paste to one side of the wok. Pour eggs on the empty side and scramble until just set. Stir together with the paste.
4
Add the rice (preferably day-old, cold). Stir quickly to coat each grain with the paste; break up any clumps.
5
Add sweet soy, oyster sauce, salt, and pepper. Stir-fry on high heat for 2-3 minutes until the rice is slightly dried out and lightly smoky.
6
Toss in scallions for the final 30 seconds. Taste and adjust soy/salt.
7
Serve hot with sunny-side-up egg, prawn crackers, and cucumber pickles.

Cooking Tips

●Use day-old rice (or rice that's already cool & dried out) — hot rice makes the fried rice mushy.
●Sauté the spice paste until fragrant and oil separates BEFORE adding rice — this lets flavor infuse.
●Stir-fry rice on high heat with constant stirring to coat each grain without burning.
●Serve with: sunny-side-up egg, prawn crackers, cucumber pickles, and tomato slices.

Frequently Asked Questions

How long does it take to cook Nasi Goreng (Indonesian Fried Rice)?▾

15-20 minutes total (PT10M prep + PT15M cook). For the most authentic result, don't rush — especially the slow reduction stages.

How many servings does this recipe yield?▾

4 servings from 500 g rice of main ingredient. For larger gatherings, use the spice scaling calculator — all spices scale proportionally.

Where does this recipe come from? Is it authentic?▾

Base recipe sourced from Sajian Sedap, NCC. All references are publicly available and widely cited among Indonesian home cooks.

Can I substitute ingredients I can't find?▾

Core spices (chilies, shallots, herbs) define the flavor identity and shouldn't be substituted. Garnishes and add-ons can be adjusted. See cooking tips below for guidance.