Fragrant Nasi Goreng (Indonesian Fried Rice with Egg)
Nasi Goreng
Wok-tossed Indonesian fried rice with sweet-spicy kecap manis, shrimp, and a runny fried egg.
Nutrition (per serving)
Nasi Goreng is Indonesia’s beloved fried rice—comforting, smoky, and layered with sweet-spicy flavors from kecap manis and sambal. This version balances shrimp and tender chicken with crisp vegetables, finished with a runny fried egg so every bite is saucy and soulful.
I love how quick it comes together: day-old rice, a hot wok, and a simple sauce turn humble ingredients into something savory and memorable. Make it your own—add more heat, swap proteins, or pile on crunchy garnishes for extra texture.
Ingredients
- Day-old cooked long-grain rice:4 cup
- Vegetable oil:3 tbsp
- Boneless skinless chicken thighs, cut small:8 oz
- Shrimp, peeled and deveined:8 oz
- Garlic cloves, minced:3 pieces
- Shallots, thinly sliced:2 pieces
- Carrot, small dice:1/2 cup
- Frozen peas (thawed):1/2 cup
- Bean sprouts:1 cup
- Kecap manis (sweet soy sauce):3 tbsp
- Soy sauce:1 tbsp
- Sambal oelek (chili paste):1 tbsp
- Fish sauce:1 tsp
- Eggs:4 pieces
- Scallions, sliced:3 pieces
- Lime wedges (for serving):1 pieces
- Salt:1/2 tsp
- Black pepper:1/4 tsp
- Toasted shallots (optional garnish):2 tbsp
Instructions
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Make the sauce by whisking kecap manis, soy sauce, sambal oelek, and fish sauce in a small bowl; set aside.
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Heat 1 tbsp oil in a large wok or heavy skillet over high heat. Add chicken, season lightly with salt and pepper, and stir-fry until just cooked through, about 3–4 minutes. Remove and set aside.
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Add another 1 tbsp oil to the wok. Stir-fry shrimp for 1–2 minutes until pink and opaque. Remove and set aside with the chicken.
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Lower heat to medium-high, add remaining oil, then sauté shallots and garlic until fragrant and softened, about 1 minute. Add diced carrot and peas and stir-fry another 1–2 minutes.
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Push veggies to the side, crack two eggs into the empty spot and scramble quickly until just set, then mix with the vegetables.
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Add the day-old rice, breaking up any clumps. Pour the sauce over the rice and toss vigorously to coat; let rice sit for 30–60 seconds between tosses to develop a little char.
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Return the cooked chicken and shrimp to the wok, add bean sprouts and most of the scallions, and toss until everything is heated through. Taste and adjust salt or sambal for heat.
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In a separate small skillet, fry the remaining eggs one at a time in a little oil until the whites are crisp and the yolks are runny (or cooked to your liking).
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Divide the nasi goreng among plates or shallow bowls, top each serving with a fried egg, sprinkle toasted shallots and remaining scallions, and serve with lime wedges.
Tips & Notes
- Use day-old rice so the grains are dry and separate; if using fresh rice, spread it on a tray to cool and dry for 30 minutes.
- Cook over high heat and don't overcrowd the pan—high heat is what gives nasi goreng its smoky, wok-char flavor.
- Adjust sambal and kecap manis to taste; more kecap adds sweetness and glaze, sambal adds heat.
- Swap proteins easily: use all shrimp, chicken, tofu, or leftover roasted meats for a quick version.
