Main Dishes & Rice
Simple Village-Style Nasi Goreng (Indonesian Fried Rice)
Prep
10 min
Cook
15 min
Servings
2
Level
Easy
A classic homestyle nasi goreng (Indonesian fried rice) with a tempting garlic-shallot aroma and a savory-spicy flavor that hits just right. It's a quick solution for breakfast, lunch, or dinner anytime, using ingredients that are always on hand in the kitchen. This basic recipe is super easy for beginners to follow since the technique is simple but the results are still delicious.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 3 plates/600 grams cold cooked white rice (leftover from the night before is best)
- 2 chicken eggs
- 5 cloves shallots
- 3 cloves garlic
- 3 pieces curly red chilies
- 5 pieces, to taste red bird's eye chilies
- 3 tbsp sweet soy sauce (kecap manis)
- 1 tsp salty soy sauce (kecap asin)
- 0.5 tsp salt
- 0.5 tsp granulated sugar
- 0.25 tsp ground pepper
- 0.5 tsp chicken bouillon powder
- 3 tbsp cooking oil
- 2 stalks scallions, thinly sliced
- 1 piece/50 grams chicken sausage or shredded chicken (optional)
- 0.5 piece cucumber, sliced
- 0.5 piece tomato, sliced
- 1 tbsp fried shallots for garnish
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👩🍳 Instructions
- 1 Prepare cold cooked white rice, preferably leftover rice from the day before since its texture is drier and won't clump together when fried. If using freshly cooked rice, steam it and then let it cool for a while at room temperature, fanning it as needed.
- 2 Blend the shallots, garlic, red chilies, and bird's eye chilies using a blender or mortar and pestle until you get a smooth spice paste.
- 3 Heat the cooking oil in a wok or nonstick skillet over medium heat. Once the oil is hot, scramble the eggs until cooked through and slightly broken up, then push them to the side of the pan or remove them temporarily.
- 4 In the same pan, sauté the spice paste until fragrant and its color deepens slightly, about 2-3 minutes. Keep stirring so it doesn't burn.
- 5 If using sausage or shredded chicken, add it now and sauté briefly until slightly softened and infused with the seasoning.
- 6 Add the white rice to the pan. Mix well with the seasoning using a spatula, pressing gently so the seasoning is evenly distributed throughout every grain of rice.
- 7 Pour in the sweet soy sauce, salty soy sauce, salt, sugar, pepper, and bouillon powder. Stir quickly and evenly until the rice turns an even brown color with no plain white spots remaining.
- 8 Add back the scrambled eggs that were set aside earlier, and mix well with the rice.
- 9 Finally, add the sliced scallions, stirring for about 30 seconds until wilted but still bright in color. Taste and adjust the seasoning if needed.
- 10 Remove the fried rice from the heat and serve hot on a plate topped with fried shallots, accompanied by fresh sliced cucumber and tomato on the side.
💡 Tips
• Use cold or leftover overnight rice so the fried rice doesn't turn out soggy or clumpy.
• High heat while frying the rice helps create that smoky aroma typical of street-stall nasi goreng, but keep an eye on it so the seasoning doesn't burn.
• The spice paste can be made in a larger batch and stored in the freezer as a ready stock for making fried rice anytime.
• Add protein of your choice, such as shrimp, sliced meatballs, or shredded chicken, for a richer variety of flavors.
📊 Nutrition Facts / serving
420 kkal
Calories (kcal)
12 gramg
Protein
16 gramg
Fat
56 gramg
Carbs
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