Fragrant Nasi Goreng (Indonesian Fried Rice with Egg)

Published: February 24, 2026
Lauren PhillipsLauren Phillips
Categories: Indonesian, Seafood, Rice & Grain Sides
Tags: Seafood, Spicy, Weeknight Dinner, Rice, Indonesian, Fried Rice

Nasi Goreng

Nasi Goreng is Indonesia’s beloved fried rice—comforting, smoky, and layered with sweet-spicy flavors from kecap manis and sambal. This version balances shrimp and tender chicken with crisp vegetables, finished with a runny fried egg so every bite is saucy and soulful.

I love how quick it comes together: day-old rice, a hot wok, and a simple sauce turn humble ingredients into something savory and memorable. Make it your own—add more heat, swap proteins, or pile on crunchy garnishes for extra texture.

Ingredients

  • 4 cup Day-old cooked long-grain rice
  • 3 tbsp Vegetable oil
  • 8 oz Boneless skinless chicken thighs, cut small
  • 8 oz Shrimp, peeled and deveined
  • 3 pieces Garlic cloves, minced
  • 2 pieces Shallots, thinly sliced
  • 1/2 cup Carrot, small dice
  • 1/2 cup Frozen peas (thawed)
  • 1 cup Bean sprouts
  • 3 tbsp Kecap manis (sweet soy sauce)
  • 1 tbsp Soy sauce
  • 1 tbsp Sambal oelek (chili paste)
  • 1 tsp Fish sauce
  • 4 pieces Eggs
  • 3 pieces Scallions, sliced
  • 1 pieces Lime wedges (for serving)
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 2 tbsp Toasted shallots (optional garnish)

Instructions

  1. Make the sauce by whisking kecap manis, soy sauce, sambal oelek, and fish sauce in a small bowl; set aside.

  2. Heat 1 tbsp oil in a large wok or heavy skillet over high heat. Add chicken, season lightly with salt and pepper, and stir-fry until just cooked through, about 3–4 minutes. Remove and set aside.

  3. Add another 1 tbsp oil to the wok. Stir-fry shrimp for 1–2 minutes until pink and opaque. Remove and set aside with the chicken.

  4. Lower heat to medium-high, add remaining oil, then sauté shallots and garlic until fragrant and softened, about 1 minute. Add diced carrot and peas and stir-fry another 1–2 minutes.

  5. Push veggies to the side, crack two eggs into the empty spot and scramble quickly until just set, then mix with the vegetables.

  6. Add the day-old rice, breaking up any clumps. Pour the sauce over the rice and toss vigorously to coat; let rice sit for 30–60 seconds between tosses to develop a little char.

  7. Return the cooked chicken and shrimp to the wok, add bean sprouts and most of the scallions, and toss until everything is heated through. Taste and adjust salt or sambal for heat.

  8. In a separate small skillet, fry the remaining eggs one at a time in a little oil until the whites are crisp and the yolks are runny (or cooked to your liking).

  9. Divide the nasi goreng among plates or shallow bowls, top each serving with a fried egg, sprinkle toasted shallots and remaining scallions, and serve with lime wedges.

Tips & Notes

  • Use day-old rice so the grains are dry and separate; if using fresh rice, spread it on a tray to cool and dry for 30 minutes.
  • Cook over high heat and don't overcrowd the pan—high heat is what gives nasi goreng its smoky, wok-char flavor.
  • Adjust sambal and kecap manis to taste; more kecap adds sweetness and glaze, sambal adds heat.
  • Swap proteins easily: use all shrimp, chicken, tofu, or leftover roasted meats for a quick version.