Indonesian sweet soy fried rice with fried egg
Nasi Goreng
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
2
2 plates
Difficulty
Easy
Cost
Budget
$
Nasi Goreng
Indonesian sweet soy fried rice with fried egg
★4.5(24)
Indonesia's national dish—smoky fried rice tinted with kecap manis, topped with a crispy fried egg and shrimp crackers. Sweet, savory, and deeply satisfying.
10m
Prep Time
10m
Cook Time
20m
Total Time
2
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Nasi goreng stands apart from other fried rice with its distinctive sweet-smoky flavor from kecap manis and shrimp paste. It is breakfast, lunch, and dinner across Indonesia.
Whether you are feeding a hungry family or hosting friends, this main course delivers the kind of satisfaction that keeps people coming back.
What makes Nasi Goreng worth adding to your regular rotation is the balance between effort and reward. The ingredient list is straightforward, the technique is approachable, and the result consistently delivers the kind of deep, satisfying flavor that makes people ask for the recipe. Whether you are cooking for yourself on a quiet evening or feeding a table full of guests, this dish scales beautifully and never disappoints.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 3 cups cold cooked rice (day-old preferred)
- 2 tbsp kecap manis (sweet soy sauce)
- 2 eggs
- 2 cloves garlic, minced
- 1 tbsp sambal oelek or chili paste
- 1/2 cup diced chicken or shrimp
Instructions
- 1
Heat oil in a wok over high heat. Cook protein until done, then add garlic and sambal. Fry 30 seconds.
- 2
Add cold rice and break up any clumps. Stir-fry for 3-4 minutes until heated through and slightly crispy.
- 3
Pour kecap manis over the rice and toss vigorously until every grain is coated and darkened.
- 4
Push rice aside, fry eggs sunny-side up in the same wok or a separate pan.
- 5
Plate rice, top with fried eggs, and serve with sliced cucumber, tomato, and shrimp crackers.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Kecap manisRegular soy sauce + 1 tbsp brown sugar
Similar sweet-savory result
Sambal oelekSriracha
Less complex heat but widely available
Tips & Storage
Pro Tips
Spread freshly cooked rice on a sheet pan and refrigerate uncovered for best day-old rice texture.
Add a teaspoon of shrimp paste (terasi) for authentic depth of flavor.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 2 days; the rice reheats well in a wok.
Reheating
Stir-fry in a hot wok with a splash of oil to refresh the smoky flavor.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (110mg) · 2 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein18g
Carbohydrates12g
Fat60g
Fiber780mg
Sugar1g
Sodium8g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is kecap manis?
- A thick, sweet Indonesian soy sauce made with palm sugar. It is essential for nasi goreng.
- Can I use fresh rice?
- Spread it on a tray and refrigerate for 1 hour to dry out before frying.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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