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Making delicious nasi goreng from scratch is surprisingly easy. You really don’t need seasoning packets or mixes – they mostly consist of salt with a hint of spices anyway. With a few spices and good-quality ingredients, you can put a flavorful nasi goreng (Indonesian fried rice) on the table in no time.
Table of contents
Why You’ll Love This Recipe
This nasi goreng recipe is made completely from scratch, without any ready-made seasoning mixes. That means you’re in full control of both the flavor and the salt level. By using cooked and fully cooled rice, the nasi gets that signature lightly crispy texture. The homemade spice mix lets you adjust the flavor exactly to your taste. Plus, it’s perfect for using up leftover rice! Prefer a low carb nasi goreng?
Making Nasi Goreng from Scratch
I think I’ve mentioned this before, but my mom was not exactly a kitchen wizard. In fact, she really disliked cooking. So when seasoning packets and mixes were introduced, they were a lifesaver for her. And honestly? For us too, because at least we finally got something different for dinner.
Before that, the menu mainly consisted of overcooked cauliflower, macaroni with canned luncheon meat, limp green beans… and red cabbage with blood sausage or terrible kale. Haha.
Nasi goreng recipe
When the macaroni seasoning packets first appeared, we actually thought they tasted pretty good. At least there was more flavor than macaroni with luncheon meat (yuck). The same went for nasi goreng. Before that, we ate rice with raisins and sugar – yes, really – and suddenly there was a packet of nasi seasoning. Whether there were any vegetables in it? I doubt it, but it was at least a (small) improvement.
These days, I just make it myself. That way you can decide exactly which herbs and spices go in, and it simply tastes better.
Recipe Ingredients
- Rice – Make sure the rice is cooked and completely cooled. This really makes a difference when frying the rice.
- Vegetables – I used carrot, onion, garlic, and Napa cabbage, but you can also use zucchini, add bean sprouts, or use a bag of pre-cut vegetables.
- Spices – Coriander, cumin, chili flakes, smoked paprika, and shrimp paste (trassi). The shrimp paste is optional; it adds a lot of flavor. It smells quite strong, but you won’t taste it that way in the final dish.
- Chicken – Chicken breast or chicken thighs, or use a vegetarian alternative like in my bami goreng with tempeh.
- To serve – I serve the nasi with cucumber, scallions, a fried egg, crispy fried onions, and – of course – a good peanut sauce.
How To Make Nasi Goreng
Step 1 – Cook the rice
Ideally, cook the rice a day in advance, that gives the best result. You can use freshly cooked rice, but for authentic nasi, day-old rice works best. It’s also handy to freeze cooked rice so you always have some on hand.
Step 2 – Sauté onions and garlic
Fry the onion and garlic until soft and translucent.
Step 3 – Sauté the vegetables
Add the vegetables and cook until they are soft and tender.
Step 4 – Cook the chicken and rice
Cook the chicken until done with the soy sauce (or use coconut aminos or kecap manis). Fry the rice over high heat with the shrimp paste and spices, then combine everything.
FAQ Nasi Goreng Recipe
Long-grain rice works best, such as pandan rice or basmati. The most important thing is that the rice is cooked and completely cooled. Fresh, warm rice turns mushy and won’t crisp up. I also often use brown rice.
Nou de naam van mijn blog zegt het al meteen; ik ben Simone, food fotograaf en eigenaar van Simone’s Kitchen. Nou de naam van mijn blog zegt het al meteen; ik ben Simone, food fotograaf en eigenaar van Simone’s Kitchen.
Nou de naam van mijn blog zegt het al meteen; ik ben Simone, food fotograaf en eigenaar van Simone’s Kitchen.
Cold rice is drier, which allows it to fry properly. That’s how you get that classic lightly crispy nasi goreng texture instead of a soggy rice dish.
Absolutely. You can replace the chicken with leftover meat, omit it entirely, or use tofu, tempeh, or vegetarian chicken. Shrimp also works well.
Shrimp paste adds a lot of depth and umami, but it’s not mandatory. If you skip it, add an extra splash of soy sauce or a little miso for extra flavor.
Store nasi goreng covered in the refrigerator for up to 2 days. Let it cool quickly before refrigerating.
Yes, but the texture will be a bit softer. Freezing works best without the fried egg. In the freezer, nasi goreng keeps for up to 3 months.
More Rice Recipes
Cavolo Nero with Rice and Bacon (Lacinato Kale)
Nasi Goreng Recipe (Indonesian Fried Rice)
Ingredients
Fried rice
- 300 g cooked and cooled long-grain rice
- 2 tbsp oil
- 1 onion thinly sliced
- 2 cloves garlic finely chopped
- 150 g carrot coarsely grated
- ½ Napa cabbage finely sliced
Nasi spices
- 1 tsp ground coriander
- 1 tsp cumin
- 1 tsp chili flakes or less if you prefer mild
- 1 tsp smoked paprika
- 1 tsp shrimp paste trassi
Chicken
- 300 g chicken breast diced
- 2 tbsp tamari or soy sauce
To serve
- 4 fried eggs
- 2 scallions thinly sliced
- ½ cucumber sliced
- 1 red chili thinly sliced
- Crispy fried onions optional
- Peanut sauce
Instructions
- To make the nasi goreng, start by cooking the rice according to the package instructions. Ideally, cook the rice a day ahead and let it cool completely in the refrigerator.
- Heat the oil in a large skillet. Fry the onion until translucent, then add the garlic and cook briefly.
- Add the carrot and Napa cabbage and cook until the vegetables are tender, about a few minutes.
- In a separate pan, heat a little oil and cook the chicken until golden and cooked through. Add the soy sauce at the end and cook briefly.
- Add the chicken to the vegetables.
- Heat the pan again (add extra oil if needed) and briefly fry the shrimp paste and spices. Increase the heat, add the cold rice, and fry until crispy.
- Combine everything, stir well, and taste to see if additional salt or pepper is needed.
- Serve the nasi goreng with a fried egg, cucumber slices, red chili, crispy fried onions, and sprinkle with scallions. Add peanut sauce on the side.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
