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Nasi goreng or Indonesian fried rice is one of the most requested recipes on Rasa Malaysia.
I have received many emails from readers requesting for a nasi goreng recipe. For those who are anxiously awaiting a nasi goreng post, wait no more as I have gotten just the perfect nasi goreng recipe for you.
Adapted from James Oseland’s Cradle of Flavor coobook—a bible for authentic Indonesian and Malaysian/Singapore cuisines—this nasi goreng is the Javanese version of fried rice.
As Jim indicated in his cookbook, a truly authentic nasi goreng Indonesia is plain and simple, consisting of leftover rice stir-fried with a flavoring paste. Ingredients such as shrimp, meat, and vegetables are rarely, if ever, added to it.
While nasi goreng is available in Indonesia, Malaysia and Singapore, the Indonesian version is my favorite.
Topped with a fried egg (a distinctive note of Indonesian’s version), nasi goreng is a meal that is both hearty and gratifying. Making nasi goreng also reminded me of my fond memories while traveling in Indonesia—a country with vibrant and colorful culinary traditions which I intend to explore more in the near future.
How Many Calories per Serving?
This recipe is only 306 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Nasi Goreng (Indonesian Fried Rice)
Ingredients
- 1 clove shallot
- 1 clove 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
Instructions
- Break the overnight or 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.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Hello question, do you use a whole garlic or one garlic clove? And is it a whole shallot or just one clove ? Thank you looks great!
Actually, the first time I had Nasi Goreng was the first time I had Belacan Shrimp Paste. So I’m not sure what Selamat is talking about. The woman who served us dinner took a small torch and a piece of tin-foil with a chunk of belacan shrimp paste on it outside to roast it. She did it outside because to do it inside would have ruined dinner she laughed. Roasting Belacan is an art to be sure, but any place in Indonesia and Malaysia that I’ve had Nasi Goreng it has been made with that nasty, wonderful shrimp paste. (comes in a brick of all things)
Hello question, do you use a whole garlic or one garlic clove? And is it a whole shallot or just one clove ? Thank you looks great!
One clove for both.
Hi,
I would love to try this recipe but what is a clove of shallot? Isn’t a shallot like a small onion…I’m confused.
Yes like one clove.
I don’t think that people in Indonesia used to use Belacan as one of their recipe part to make fried rice. Usually, they only need rice, Kecap, egg, onion, and some other seasoning. However, your post is inspired me to make Nasi goreng with belacan
Hi Selamat, I folllowed a recipe in a cookbook so I am not too sure! Thanks for letting me know.
Actually, the first time I had Nasi Goreng was the first time I had Belacan Shrimp Paste. So I’m not sure what Selamat is talking about. The woman who served us dinner took a small torch and a piece of tin-foil with a chunk of belacan shrimp paste on it outside to roast it. She did it outside because to do it inside would have ruined dinner she laughed. Roasting Belacan is an art to be sure, but any place in Indonesia and Malaysia that I’ve had Nasi Goreng it has been made with that nasty, wonderful shrimp paste. (comes in a brick of all things)
I have a shrimp allergy.. trying to figure out what could sub for the belcan? or will it not matter that much?
You can skip it.
Fried rice and egg is a favorite in my house.
I used your recipe complete with the fried egg but also added a fried banana, absolutely delicious, reminded me of my time in Indonesia and Bali.
Thank you.
Thanks for trying the nasi goreng recipe!
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.
You should be able to find them easily in an asian grocery. If not you can order them on Amazon but then you would have to pay for shipping. It can be a bit intimidating going in not really knowing what you’re doing, but I’ve found people who work in the shops are quite helpful
Palm sugar can pretty easily be substituted with brown sugar, but kecap manis (a thick sweet soy sauce as mentioned in earlier comments) and belacan (dried shrimp paste) are not easily substituted for
Can you substitute Thai shrimp paste for the belacan?
Yes.
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