indonesianfried-riceprawneggweeknightwokclassicbeginner

Nasi Goreng

Name: Nasi Goreng
Prep time: 6 min
Cook time: 9 min
Total time: 15 min
Yield: 2
Cuisine: Indonesian
Ingredients: 300 g cooked jasmine rice, cold; 60 g shallot, finely sliced; 2 cloves (10 g) garlic cloves, finely chopped; 1 small (10 g) red chilli, finely sliced; 1 tsp (5 g) shrimp paste (terasi); 2 tbsp (30 ml) kecap manis; 1 tsp (5 ml) light soy sauce; 2 tbsp (30 ml) neutral oil; 1/4 tsp fine salt; 1/4 tsp ground white pepper; 2 large egg; 120 g raw peeled prawns; 20 g prawn crackers; 80 g cucumber, sliced

This classic nasi goreng is quick, fragrant, and deeply savoury, with sweet kecap manis coating each grain of rice. Tender prawns, egg, chilli, and aromatic shallot and garlic make it satisfying, while prawn crackers and cucumber add the traditional crunchy contrast.

15 min

2 servings

488 kcal

Indonesian

Ingredients

Bumbu dan nasi

300 gcooked jasmine rice, cold
60 gshallot, finely sliced
2 cloves (10 g)garlic cloves, finely chopped
1 small (10 g)red chilli, finely sliced
1 tsp (5 g)shrimp paste (terasi)
2 tbsp (30 ml)kecap manis
1 tsp (5 ml)light soy sauce
2 tbsp (30 ml)neutral oil
1/4 tspfine salt
1/4 tspground white pepper

Telur dan udang

2 largeegg
120 graw peeled prawns

Pelengkap

20 gprawn crackers
80 gcucumber, sliced

Instructions

1
Break up the cold rice with your fingers or a spoon so the grains separate easily. Slice the shallot and chilli, chop the garlic, and have the shrimp paste, sauces, prawns, and eggs ready beside the stove; this dish cooks very fast.
2
Heat a wok or large frying pan over high heat until very hot. Add 1 tbsp of the oil, then add the prawns and stir-fry for about 1 minute until just turning pink. Push them to one side, crack in the eggs, and scramble until softly set. Remove both to a plate so the eggs stay tender and the prawns do not overcook.
3
Add the remaining oil to the hot wok. Stir-fry the shallot for 1 minute, then add the garlic, chilli, and shrimp paste. Cook for 30-45 seconds, pressing the shrimp paste into the oil so it dissolves and becomes fragrant rather than raw-smelling.
4
Add the rice and stir-fry over high heat for 2 minutes, breaking up any clumps and coating every grain with the aromatic paste. Add the kecap manis, light soy sauce, salt, and white pepper; toss and fry for 1-2 minutes more until the rice is evenly brown, lightly caramelised in spots, and steaming hot throughout.
5
Return the prawns and scrambled egg to the wok and toss for 30-60 seconds just until heated through. Taste and adjust with a tiny pinch more salt if needed; the finished nasi goreng should be savoury, slightly sweet, and smoky from the hot pan.
6
Divide between 2 plates and serve immediately with prawn crackers and sliced cucumber on the side for crunch and freshness.

Nutrition per serving

488 kcal

Calories

25g

Protein

49g

Carbs

20g

Fat

Fiber

Notes

•Cold day-old rice is best because it fries dry and separate; freshly cooked rice tends to clump and turn soft.
•Use the hottest pan you have and avoid overcrowding to get the characteristic lightly smoky flavour.
•If you like more heat, add extra sliced chilli or a spoonful of sambal at the end.
•A traditional topping is a fried egg, but scrambling the eggs into the rice is quicker and beginner-friendly within the time limit.

Background

Nasi goreng is one of Indonesia's best-known everyday dishes, born from the practical habit of reviving leftover rice with aromatics and seasonings. Its defining sweet-savoury profile often comes from kecap manis, while regional versions may include shrimp paste, chicken, seafood, pickles, or fried egg.

Love this recipe?

Get personalised AI-curated recipes, meal plans and smart shopping lists — free.

Download Gourmate – Free