Nasi Goreng (Indonesian Sweet Soy Sauce Shrimp Fried Rice)
Quick answer
Nasi goreng is Indonesia's national dish and one of Southeast Asia's most recognized comfort foods.
What makes this special
- Nasi Goreng gains its dark, caramelized color from kecap manis tossed with rice in a high-heat wok.
- Kecap manis coats each cold rice grain with sweet caramelized brown
- Shrimp paste umami and sambal heat balance the sweetness
Key ingredients
Core cooking flow
- 1 Break up 2 bowls of cold cooked rice with your fingers or a spatula before heating the wok.
- 2 Heat 2 tablespoons of oil in a wok over high heat until it shimmers.
- 3 Add 1 teaspoon of shrimp paste and 1 tablespoon of sambal to the aromatic oil.
Nasi goreng is Indonesia's national dish and one of Southeast Asia's most recognized comfort foods. Day-old rice is tossed in a blazing-hot wok with kecap manis, a thick sweet soy sauce that gives each grain a dark, caramelized glaze. Shrimp paste adds a deep umami backbone, while sambal chili paste cuts through the sweetness with a sharp heat. A fried egg crowns each serving, its runny yolk acting as a rich, on-the-spot sauce when broken. Crispy prawn crackers on the side provide crunch against the soft rice. The dish appears at every hour of the day, from breakfast stalls to late-night street carts.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Break up 2 bowls of cold cooked rice with your fingers or a spatula before heating the wok.
Measure 2 tablespoons of kecap manis nearby so it can go in quickly once the rice is hot.
- 2Control
Heat 2 tablespoons of oil in a wok over high heat until it shimmers.
Add 3 sliced shallots and 2 minced garlic cloves, then stir constantly for about 30 seconds so they turn golden without scorching.
- 3Control
Add 1 teaspoon of shrimp paste and 1 tablespoon of sambal to the aromatic oil.
Stir-fry over high heat until the paste loosens, the oil turns red, and the raw shrimp-paste smell softens.
- 4Finish
Add 100g of shrimp and stir-fry for about 1 minute, just until the outside turns pink and opaque.
Do not cook them much longer, because they will toughen while the rice finishes.
- 5Heat
Add the loosened 2 bowls of rice and 2 tablespoons of kecap manis.
Stir-fry for about 2 minutes, cutting through clumps with the spatula until every grain looks glossy and dark brown.
- 6Finish
Taste the rice and add a small extra splash of kecap manis only if it needs more seasoning.
Fry 2 eggs separately with crisp edges and runny yolks, then place them on the hot rice and serve.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
More Asian →Based on shared ingredients and meal pairing
Bihun Goreng (Indonesian Stir-Fried Rice Vermicelli with Sweet Soy)
Bihun goreng is fried rice vermicelli sold at street stalls and warung throughout Indonesia and Malaysia from early morning through midnight. Thin rice noodles soaked just until pliable go into a wok heated until it smokes, alongside garlic, shallots, and a generous spoonful of sambal that sizzles the moment it hits the surface. Kecap manis, the thick Indonesian sweet soy sauce, caramelizes rapidly against the hot metal and wraps each strand in a dark, sticky glaze that is the defining characteristic of the dish. Cabbage, bean sprouts, and sliced carrot are added quickly so they retain their crunch against the softness of the noodles. The technique requires constant lifting and turning to prevent the noodles from breaking or clumping while they absorb the sauce. A fried egg laid on top, its edges lacy from being cooked in very hot oil, is the standard finish. The flavor of bihun goreng rests on four layers stacked one over another: the sweetness of kecap manis, the smokiness from the wok, the heat of the sambal, and the salt of a dash of fish sauce added at the end. The ratio shifts from vendor to vendor but the underlying structure holds across regions.
Korean Tomato Egg Fried Rice
Eggs are scrambled first and set aside, then tomatoes are stir-fried in the same pan until their juices burst and coat the wok. Day-old or freshly cooked rice goes in next, tossed at high heat so the grains absorb the tomato's sweet-tart moisture while staying individually distinct. The scrambled egg is folded back in at the end, distributing soft, fluffy curds throughout the fried rice. Rooted in the Chinese classic of tomato and egg, this version turns those familiar flavors into a satisfying one-bowl fried rice.
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Nasi Uduk (Jakartan Coconut Lemongrass Pandan Steamed Rice)
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