Nasi Goreng Recipe (Indonesian Fried Rice)
September 30th, 2009 62 Comments

Nasi Goreng Recipe (Indonesian Fried Rice)

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Nasi Goreng (Indonesian Fried Rice) Recipe


1 shallot
1 garlic
1 red chili (seeded)
1/2 teaspoon toasted belacan (terasi)
1/2 teaspoon palm sugar
1/2 tablespoon kecap manis
8 oz. overnight rice
1 fried egg (well done)
2 tablespoons oil


Break the overnight/leftover rice using the back of a spoon so they don’t clump together. In a wok, toast the belacan on low heat until it becomes dry and aromatic. Toasted belacan should be somewhat powdery and appear like tiny granules. Fry an egg (well-done) and set aside.

Using a mortar and pestle or a mini food processor, blend the shallot, garlic, red chili, and toasted belacan. Transfer the blended flavoring paste into a small saucer.

Heat up a wok and add oil. Add the flavoring paste and stir-fry until aromatic or when the oil separates. Add the rice into the wok and stir well with the flavoring paste. Add kecap manis and palm sugar into the rice and continue to stir-fry and make sure that they are well blended with the rice. Dish out, top the nasi goreng with the fried egg and serve immediately.

Cook’s Note:

In Indonesia, nasi goreng is often served with various sides such fried prawn crackers, fresh vegetables such as lettuce, sliced cucumber, and sliced tomatoes. However, you can just make it plain like what I did. I also love sliced red chili dipped in kecap manis as a condiment. It’s great with the fried egg!


62 comments... read them below or add one

  1. Your recipe reminds me my holiday in Bali last year! I had a cooking lesson and learned to make nasi goreng… I’ve posted my recipe on my blog:
    thank you for yours… I’ll try with a fried egg.

  2. smitha says:

    Have nominated you for the kreativ blogger award….
    Love trying out recipes from your blog……

  3. I love fried rice and your version in this post looks wonderful. I love the addition of the fried egg on top- that makes everything better :) Beautiful photos as well!

  4. I love nasi goreng, and this version is very different than the one I make, so I’m looking forward to trying it. Love the fried egg on top!

  5. Pingback:All type of RECIPES!.. » Nasi Goreng (Indonesian Fried Rice) | Asian Recipes and Cooking

  6. Kearns says:

    I like acar (achar) on the side and in South Sulawesi it always comes with a slice of lime!

  7. Harimau says:

    I’m an Indo who hasn’t been back home for a long time… This sure makes me miss home. Good stuff!

  8. Tuty says:

    Yes, this is a very homey fried rice. I used to have this for breakfast. Sometimes we scrambled the eggs. However, fried egg is my preferred topping.

    Thank you for your kind words for the victims of earthquake in Indonesia as well as the typhoon in the Philippines, Vietnam, and Cambodia.

  9. psychomom says:

    hello, what are kecap manis and belacan? where can i get them and if not available any suggestions for substitutions? would love to try this as we have leftover rice in rice cooker daily. cultural hazard of being asian :D

  10. Your rice looks fantastic! I just added Cradle of Flavor to my wish list the other day. Can’t wait to get it some day soon.

    • Lisa – Cradle of Flavor is a great cookbook and it’s fun to read. James writes so well and the knowledge he has about the regional cuisines are simply amazing. He knows everything in every single details, things that I take for granted because I was born there but he knows the history, the ingredients, the authentic cooking methods and recipes. He is brilliant.

  11. i like oseland’s book. i’ve made some recipes from it and written about them on my blog too. great photo at the top of this post, by the way…

  12. kotonk says:

    Fried rice with egg–a simple pleasure! Can’t wait to try this recipe with an over-easy egg.

  13. Freya says:

    I’m so happy I found!!! I LOVE your recipes.
    Do you know how to make salted (duck) eggs? Can you use chicken eggs?
    I would prefer a salted egg (duck or chicken) with my Nasi Lemak.
    Thank you!

  14. Diana says:

    This looks so good and simple!! I only have one very poorly stocked asian market where I live.

    Can I substitute Fish Sauce for the belacan??

    Thanks! Love your blog….

    • alex cone says:

      Yeah you can use the fish sauce but go easy with it but this makes it more of a thai dish. to replace the belecan you can use any dried fish or shrimp paste or some times if i have run out i will use crushed or blended dried anchovies( ikan bilis ) far an authentic Kampong (village ) nasi goreng.

  15. Syrie says:

    Fried rice and egg is a favorite in my house.

  16. Foodfreak says:

    The picture is plain gorgeous and makes me drool. I traveled through Malaysia last year, now I want back, desperately :-)

  17. gaga says:

    When I lived in Asia, I ate nasi goreng at least once a week. I love it but haven’t been able to find a place that makes it well where we live now. I’m so happy that you shared the recipe, now I’ll just make it at home!

  18. sam says:

    Hi there,
    First of all I really enjoy your blog, I recently made a version of your soto soup and it tasted great, but then I screwed it up by leaving in a lime overnight and the whole thing just tasted bitter, I even served it to guests as it was delicious the day before and because I was fasting I didn’t tasted it before serving, anyway I was really bummed but I’m ok now hahah. (sorry bout that)
    I’m from Holland and we looove Indonesian food, on top of that my moms adoptive parents were indonesian so I basically grew up with it. In Holland they put a lot of things in their fried rice and call it nasi goreng, but without all the add ins it makes for a better side dish, I think. Definitely trying this version soon.

  19. gaga says:

    I love nasi goreng. I love it with the shrimp chip and a side of satay. Yum!

  20. yum yum..this reminds me of Bali too! Simple and tasty!

  21. alex cone says:

    Can any one help me please. I used to eat a malay halal version of nasi goreng. It was red in colour and with more chilli. is the redness just tomato paste or a colouring or spice. cant seem to find a recipe so if any nice malay people would help me i would be grateful. oh and im also looking for a sarawak style assam laksa recipe. tarima kasi.

  22. shaikhmohammed says:

    will u pls expalin me or give subtitute of these ingrediants. kecaps manis and belacan. thanks

  23. kerupuk udang says:

    always the best to eat this with shrimp cracker ^^ (not those cheap shrimp crackers of course)

  24. ENdew says:

    i want to eat nasi goreng, but i dont want nasi goreng kampung, i want nasi goreng payau..that’s right i go eat it now!

  25. Pingback:Nasi Goreng – Indonesian Fried Rice « LimeCake

  26. Pingback:Nasi Goreng – Indonesian Fried Rice | LimeCake

  27. siti says:

    Just one question: what do you mean by toasting the belacan? Isn’t belacan already dry when you buy it from the shops? And when you break it off, it is already granulated. Or does it still require extra toasting?

    Thanks lots! This recipe was good =) The one i did today was a little bit bland though coz I was cooking for A LOT of people and I misjudged the amount required for the flavouring paste.

    • Siti – you have to toast in a wok to release its full aroma.

      • Margaret Williams says:

        I can purchase terasi from 99 Ranch Market here in So Cal, but question is, how to contain the smell when you toast it inside the house? I’m an Indonesian, but my husband is a haole and I don’t think he appreciates the smell. I love terasi, though. Help!!

  28. Melissa says:

    I am so glad I found this recipe. I used to live in Indonesia and haven’t had Nasi Goreng in about 10 years. I will definitely be making this recipe. I am so glad you put the egg on top and used traditional ingredients. Can’t wait to eat it!!

  29. Kathy says:

    Hi. This looks like a great recipe. The only thing is that I’m vegetarian (and I don’t eat seafood). What can I use instead of shrimp paste? Or can I just leave it out?

  30. Eryn L. says:

    thank you for the recipe! my husband and i just came back from our honeymoon in bali, and we fell in love with indonesian food. i can’t wait to make this!

  31. Pingback:Nasi Goreng: A Waft of Home | xinfully

  32. Allison says:

    Many of your recipes call for red chili’s. What kind of chili are you referring to? The Asian market near me only carries Thai, serrano, and jalapeno chilis. None of them are red, but I’ve been using either Thai or serrano chilis as substitutes. Thanks!

  33. Iam one of nasi goreng lover. And I like to add noodle plus it must be spicy. Hmmm…yummy

  34. Pingback:Our favourite foods of SE Asia « Unexplored Passages

  35. Pingback:Nasi Goreng (Indonesian Fried Rice) | RogiLife

  36. diandra says:

    I like this recipe, thnaks

  37. nadiaananda says:

    Wahhh,, nyummy banget dahhh.. huhuy..

  38. Michael says:

    How happy Iam, I live in semarang (capital city of Central java), every evening….there is a nasi goreng jowo (javanese fried rice) seller….hehehehehehehe

  39. vikki says:

    Could you please tell me how to make pie tees?

  40. Tra says:

    Thank you for recipe. My hubby & children have Javanese heritage so always trying to find delicious Indo food in Australia & perfect if we can make ourselves.
    Could you please confirm if 8oz of rice = 1 cup? We had to much rice but we could tell recipe would be amazing with correct portions. Also, which oil do you suggest? I used olive but thought maybe sesame or peanut might be used as in many asain dishes
    Thanks again, we will try your order recipes now I’ve stumbled across your site

  41. Cris says:

    Can you substitute Thai shrimp paste for the belacan?

  42. Mrs Dorene Crawford says:

    Please Help me; I have no idea what the following are

    Palm Sugar
    Toasted Belacan
    Kecap Manis

    Where can I purchase these items?
    Thank you.

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