Nasi Goreng (Indonesian Fried Rice)

Method

1. Prepare the aromatics. Mince the garlic, slice the shallots, and have the sauces measured and ready. Nasi goreng cooks in under 5 minutes — everything must be prepped before the wok gets hot.

2. Heat the wok over high heat until smoking. Add 1 tablespoon oil. Scramble the eggs quickly — 30 seconds, breaking them into small pieces. Remove and set aside. The eggs cook first so they don't overcook when mixed back in later.

3. Add the remaining oil and stir-fry the chicken or shrimp for 2 minutes until just cooked. Add the garlic, shallots, and shrimp paste (if using). Stir-fry for 30 seconds until fragrant — the shrimp paste should sizzle and its raw smell should mellow.

4. Add the cold rice and press it flat against the wok. Let it sit for 30 seconds to develop char on the bottom layer, then toss. Repeat 3–4 times — this builds the smoky wok hei flavor. Break up any clumps with the spatula.

5. Add the kecap manis, soy sauce, and sambal. Toss vigorously to coat every grain. The rice should turn a deep brown color from the kecap manis. Return the scrambled eggs and add the scallions. Toss once more.

6. Plate the rice in a mound. Top with a fried egg (runny yolk), sliced cucumber, and prawn crackers on the side. Serve with extra sambal for those who want more heat.

Equipment

• Wok or large skillet Recommended: Joyce Chen 14-Inch Carbon Steel Wok
• Spatula Recommended: GIR Ultimate Silicone Spatula
• Small pan (for fried egg)

Chef Notes

• The most important thing: Use day-old rice, cold from the refrigerator. Fresh, hot rice is too moist and turns to mush in the wok. Cold rice grains are firm and separate, which is what creates the characteristic fried rice texture.
• Kecap manis is the defining ingredient — it's a thick, sweet Indonesian soy sauce that gives nasi goreng its dark color and caramel sweetness. Regular soy sauce + brown sugar is a rough substitute but not the same.
• Shrimp paste (terasi) adds a funky, savory depth that's hard to replicate. It smells intense raw but mellows completely when cooked. Use it if you can find it — skip it if you can't.
• The fried egg on top is not optional. When you break the yolk, it becomes the sauce for the rice. A runny yolk is essential.
• This is Indonesia's national dish — every household has their own version. This recipe is a starting point, not a rigid formula.

Common Substitutions

Ingredient	Substitution	Notes
Kecap manis	1 tbsp soy sauce + 1 tbsp brown sugar	Rough approximation — kecap manis is thicker and more complex
Shrimp paste	1 tsp fish sauce	Different but adds similar umami depth
Sambal oelek	Sriracha or chili flakes	Sambal is chunkier and more traditional
Chicken/shrimp	Tofu (firm, cubed)	Press and cube — pan-fry until golden before adding to wok
Day-old rice	Spread fresh rice on a sheet pan, refrigerate 1 hour	Emergency method — not as good as truly day-old rice

What You're Practicing

Nasi goreng teaches you fried rice technique — the most practical wok skill for home cooks. The principles are universal across all fried rice: cold rice, screaming-hot wok, minimal stirring for char development, and sauce added at the end. Once you master this workflow, you can make Chinese fried rice, Thai khao pad, and Korean bokkeumbap. Visit Techniques for more on wok cooking.

You're also learning the Indonesian flavor profile — the balance of sweet (kecap manis), salty (soy sauce), spicy (sambal), and funky (shrimp paste) that defines Indonesian cooking. This four-element balance is similar to Thai cooking but with a heavier emphasis on sweetness. Explore more at Spice Blends.