Equipment
Ingredients
Rice
- 600 g cooked jasmine rice, cold, day-old
Aromatics & Base
- 30 ml vegetable oil
- 3 shallots, finely chopped
- 3 garlic, minced
- 1 bird's eye chili, thinly sliced
Sauce
- 45 ml kecap manis
- 15 ml light soy sauce
Toppings & Garnish
- 2 eggs
- 50 g cucumber, sliced
- 10 g crispy fried shallots
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 727 kcal
- Protein
- 16 g
- Carbohydrates
- 117 g
- Fat
- 23 g
- Fiber
- 5 g
- Sugar
- 21 g
- Sodium
- 1969 mg
- Saturated Fat
- 14 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 253 mg
- Calcium
- 63 mg
- Iron
- 1.9 mg
- Magnesium
- 19 mg
- Phosphorus
- 133 mg
- Zinc
- 0.9 mg
- Vitamin A
- 102 mcg
- Vitamin C
- 9 mg
- Vitamin E
- 0.6 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.04 mg
- Niacin
- 0.5 mg
- Folate
- 13 mcg
- Water
- 52 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using wet hands or a fork, gently break apart the cold rice into individual grains to ensure it fries evenly without clumping.
Heat 15ml of vegetable oil in a wok over medium-high heat (approximately 190°C/375°F). Add the chopped shallots, minced garlic, and sliced chili. Sauté until fragrant and lightly golden.
Increase the heat to high. Add the crumbled rice to the wok. Toss and stir continuously, pressing the rice against the sides of the hot pan to toast the grains.
Drizzle the kecap manis and light soy sauce around the edges of the wok rather than directly on the rice. Toss the rice vigorously to coat every grain evenly in the dark, caramelized sauce. Remove from heat once slightly charred.
In a small separate frying pan, heat the remaining 15ml of vegetable oil over medium heat. Crack the eggs into the pan and fry until the whites are set and the edges are crispy, leaving the yolks runny. Internal temperature of the whites should reach 74°C/165°F.
Divide the hot nasi goreng between two plates. Slide a crispy fried egg onto the center of each mound of rice. Serve immediately with sliced cucumbers and a sprinkle of crispy fried shallots.
Chef's Notes
- Kecap manis is the non-negotiable soul of this dish. Its thick, molasses-like consistency and palm sugar sweetness caramelize around the rice grains in a way that regular soy sauce cannot replicate.
- If you only have fresh rice, spread it out on a large baking tray and place it in the freezer for 20-30 minutes, or in front of a fan, to rapidly dry the exterior of the grains before frying.
- Authentic Indonesian street vendors cook with extreme wok temperatures to achieve 'wok hei' (breath of the wok). At home, maximize your burner heat and cook in batches if your pan crowds easily.
- The runny egg yolk acts as a secondary, rich sauce that binds the caramelized rice together as you eat.
Storage
Refrigerator: 3 days — Store without the fried egg. Reheat thoroughly.
Freezer: 1 month — Freeze only the rice portion in an airtight container.
Reheating: Microwave on high with a damp paper towel over the bowl, or stir-fry in a hot pan until steaming.
Troubleshooting
The fried rice is soggy, mushy, or clumpy.
Cause: Using warm, freshly cooked rice that contains too much moisture.
Fix: Cannot be completely fixed once mushy, but spreading it thin on a baking sheet and placing in a warm oven for 10 minutes can dry it out slightly before trying to fry it again.
Prevention: Always use cold, day-old rice that has been stored in the refrigerator.
The rice tastes burnt or bitter.
Cause: The kecap manis caramelized too quickly and scorched.
Fix: Cannot be fixed
Prevention: Keep the wok tossing continuously after adding sweet sauces, and regulate the heat if it begins to smoke excessively.
Cultural Context
Nasi Goreng is often considered the national dish of Indonesia, enjoyed everywhere from early morning street carts to high-end dining rooms. Historically, it was a practical method to preserve and utilize leftover rice and scraps from the night before, preventing waste in a tropical climate. Its signature deep brown color and profound sweetness distinctively separate it from Chinese-style fried rice.
