Method
- Break up the cold rice with wet fingertips so each grain separates. Lumps will steam, not fry.
- Heat oil in a wok over the highest flame possible. Add garlic, shallots and chilies; stir 30 seconds until aromatic but not browned.
- Add the chicken; stir-fry 3 minutes until just cooked through. Add prawns; cook 60 seconds until pink. Push to one side of the wok.
- Add terasi to the empty side. Press it down with the spatula and break it up — let it cook for 30 seconds in the oil so its raw fishiness mellows into umami.
- Add the rice. Toss vigorously for 90 seconds, pressing it against the wok face occasionally to develop wok hei. Drizzle kecap manis around the edge of the wok — it will sizzle and caramelise the rice with sweet darkness — and add soy sauce.
- Toss until every grain is uniformly amber. Off the heat, fold in spring onion. Plate with a fried egg on top, sliced cucumber and tomato on the side, krupuk standing upright, fried shallots scattered across. Serve immediately with sambal.
Common questions
Can Nasi Goreng be made ahead?
Nasi Goreng is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 8 minutes.
Is Nasi Goreng spicy?
Nasi Goreng as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Nasi Goreng vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Nasi Goreng to make at home?
Nasi Goreng is approachable for a home cook with basic stove skills — total time about 18 minutes, no special technique required.
Can Nasi Goreng be scaled up or down?
This recipe is written for 2 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Nasi goreng is the most-eaten dish in Indonesia — sold by carts at 6 a.m. and 3 a.m., made at home from yesterday's rice, ordered at hotel buffets and warungs alike. The kecap manis is what distinguishes it from Chinese fried rice; the terasi is what distinguishes it from Malay nasi goreng. Every Indonesian household claims their nasi goreng recipe is the only correct one, with regional variations: Javanese sweeter, Sumatran spicier, Padang with bumbu rendang. The egg-on-top, cucumber-and-tomato, krupuk presentation is universal across the archipelago.
