Nasi Goreng – Indonesian Fried Rice
A quick, flavourful fried rice with sweet soy, shrimp and a fried egg, perfect for a weeknight or weekend dinner.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 6
Heat 1 tbsp oil in a wok over medium‑high heat, add the garlic, onion and chilli and stir‑fry until fragrant, about 30 seconds.
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Step 2 of 6
Add the shrimp and cook until pink, roughly 2 minutes, then push to one side of the wok.
-
Step 3 of 6
Add the remaining oil, then the cold rice, breaking up any clumps; stir‑fry for 2–3 minutes until heated through.
-
Step 4 of 6
Stir in the kecap manis, soy sauce and fish sauce, tossing to coat the rice evenly; cook another minute.
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Step 5 of 6
Create a well in the centre, crack the eggs into it and scramble lightly, mixing them through the rice once set.
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Step 6 of 6
Transfer to serving plates, garnish with coriander and lime wedges, and serve immediately.
Notes from the kitchen
If kecap manis is unavailable, mix regular soy sauce with a teaspoon of palm sugar or brown sugar. Use day‑old rice for best texture; store leftovers refrigerated for up to 2 days.
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