Nasi Goreng: Easy Indonesian Fried Rice Recipe with Crispy Fried Shallots

Nasi goreng is Indonesia's national comfort food. It is eaten for breakfast, lunch and late-night dinner, sold from street carts and served in hotels. Every family has its own version, but most share the same base: day-old rice, a spice paste, sweet soy sauce, and a topping of crispy fried shallots.

This recipe makes two plates and takes about 20 minutes.

What Makes Nasi Goreng Different?

Compared with Chinese-style egg fried rice, Indonesian nasi goreng is:

• Darker and sweeter — from kecap manis, a thick sweet soy sauce.

• More aromatic — the rice is fried with a paste of shallots, garlic and chili.

• Finished with toppings — a fried egg, cucumber, tomato, crackers and fried shallots.

The fried shallots are not optional decoration. They add crunch and a sweet, toasty aroma that soft rice cannot give on its own.

Ingredients (2 servings)

Spice paste

• 4 shallots

• 3 cloves garlic

• 2 red chilies (or 1 for mild)

• 1/2 teaspoon shrimp paste (terasi), toasted — optional

• 1/4 teaspoon salt

Fried rice

• 3 cups (about 450 g) cooked rice, preferably 1 day old and cold

• 2 tablespoons cooking oil

• 1 chicken breast or 150 g (5 oz) shrimp, cut small (optional)

• 2 tablespoons kecap manis (sweet soy sauce)

• 1 teaspoon salty soy sauce or fish sauce

• 1 green onion, sliced

• White pepper, to taste

Toppings

• 2 eggs, fried sunny side up

• Cucumber and tomato slices

• Prawn crackers (kerupuk)

• 2–3 tablespoons fried shallots

Can't Find These Ingredients?

Living outside Indonesia? Most of these are sold in Asian grocery stores or online. If not, use these swaps:

• Kecap manis: mix 2 tablespoons soy sauce with 1 tablespoon brown sugar or honey and simmer until slightly thick.

• Shrimp paste (terasi): use 1 teaspoon fish sauce, or leave it out.

• Shallots: red onion works, but use about half the amount — it is stronger and less sweet.

• Red chilies: Fresno, jalapeño or 1/2 teaspoon chili flakes.

• Prawn crackers: any plain shrimp chips, or skip them.

• Fried shallots: look for "Asian fried shallots" in the Asian aisle. Avoid battered crispy onions — they taste different.

Step-by-Step

1. Make the spice paste

Blend or pound the shallots, garlic, chilies, shrimp paste and salt into a rough paste. It does not need to be perfectly smooth.

2. Fry the paste

Heat the oil in a wok or large pan over medium heat. Add the paste and stir for 2–3 minutes until it smells fragrant and the raw shallot smell is gone. Do not let it burn.

3. Cook the protein

Add the chicken or shrimp. Stir-fry until cooked through, about 3 minutes.

4. Add the rice

Turn the heat to high. Add the cold rice and break up any clumps with your spatula. Toss for 2 minutes so every grain is coated with the paste.

5. Season

Pour in the kecap manis and the salty soy sauce. Toss until the rice is evenly brown. Taste and add salt or white pepper if needed. Stir in the green onion.

6. Serve

Plate the rice, place a fried egg on top, and add cucumber, tomato and crackers on the side. Sprinkle the fried shallots last, right before serving, so they stay crisp.

Tips for Better Nasi Goreng

• Use cold, day-old rice. Fresh rice is too wet and turns mushy. If you only have fresh rice, spread it on a tray and let it cool and dry for 30 minutes.

• Cook on high heat. It gives the rice a slightly smoky taste, called wok hei.

• Don't add too much soy sauce at once. Kecap manis is sweet and can burn. Add it in two steps if you are unsure.

• Be generous with fried shallots. About 1 tablespoon per plate is standard in Indonesia. Some people add more on the table.

Easy Variations

• Nasi goreng kampung (village style): no soy sauce, more chili and shrimp paste.

• Nasi goreng seafood: use shrimp and squid.

• Vegetarian: skip the shrimp paste and meat, add cabbage, carrot and tofu.

• Nasi goreng pete: add stink beans for a strong, traditional flavor.

Where to Get Good Fried Shallots

Homemade fried shallots are great but take time — and they lose their crunch within a few days. Ready-made fried shallots are what most Indonesian street vendors use.

Look for fried shallots made from only shallots, oil and salt, with no flour. Hunay fried shallots are made from biru lancor shallots from Probolinggo, East Java, fried in coconut oil with no preservatives. They come in sealed packs that keep them crisp.

Importers, distributors and restaurants outside Indonesia can order in bulk. See our wholesale page for export packaging, pricing and shipping.

Quick Summary

• Nasi goreng is Indonesian fried rice with a spice paste and sweet soy sauce.

• Use cold, day-old rice and cook on high heat.

• Top with a fried egg, fresh vegetables, crackers and fried shallots.

• Add the fried shallots at the very end so they stay crispy.