A little sweet, a little savory—this easy Indonesian Fried Rice with shrimp and a fried egg is quick to make and seriously satisfying.
Nasi Goreng is Indonesia’s take on fried rice, and it’s one of my favorite ways to turn simple ingredients into something seriously delicious.
What sets it apart from other fried rice dishes is the use of kecap manis—a thick, sweet soy sauce that adds so much depth and flavor.
On top of that, the cooking oil is infused with shallots and garlic, which gives the dish a rich, savory umami base. You’ll find similar flavor notes in Indonesian Mie Goreng, which is made with noodles instead of rice.
I usually make this with shrimp, but it’s super flexible—chicken, tofu, or even just eggs work great too. If shrimp’s your go-to, you might also like my Chinese-Style Shrimp Fried Rice recipe. It’s a little different in terms of flavor profile, but just as quick and satisfying.
Top your Nasi Goreng with a crispy fried egg and a side of shrimp crackers, and you’ve got a meal that feels a little extra without much effort.
Once your ingredients are ready, this comes together fast. Perfect for weeknights. I’ll show you how to get the rice just right and build all that sweet-savory flavor in the wok.
Getting the Rice Ready
Like with any type of fried rice, day-old rice is best. Cold rice that’s been in the fridge for a day or two dries out just enough so the grains stay separate, soak up all the flavor in the wok, and get seasoned evenly.
Take the rice out of the fridge about 30 minutes before you’re ready to stir-fry. Wash your hands, then use your wet fingers to break up any clumps—this helps the rice cook more evenly and keeps it from sticking to your hands.
No leftovers? No problem. Just cook a fresh batch using slightly less water than usual (about 1 cup less for every 2 cups of uncooked rice). Fluff it with a fork or chopsticks, let it cool uncovered, then cover it with plastic wrap until you’re ready to use it. You don’t want it to dry out completely—just firm up a bit.
(Note: 2 cups of uncooked rice will give you about 6 cups of cooked rice, which is the amount that this recipe calls for)
For instructions on how to cook rice without a rice cooker, click here.
How to Cook Indonesian Fried Rice (Nasi Goreng)
To start, add 3 tablespoons of cooking oil to a wok, then toss in 3 cloves of minced garlic and 3 thinly sliced shallots before the oil heats up. This lets the flavors of the garlic and shallots infuse into the oil as it warms.
When the garlic starts to turn a light golden brown, add 1 sliced red chili and give everything a quick stir.
Next, add 10–12 medium shrimp that have been peeled and deveined. Stir-fry just until they start to turn opaque. You can leave the tails on or off—totally up to you.
If you’re not using shrimp, this is where you can swap in chicken, tofu, or a mix of both.
Add 6 cups of cooked rice to the wok and break up any clumps as you stir it into the shrimp mixture.
Drizzle in 3 tablespoons of kecap manis (sweet soy sauce) along with 1 tablespoon of regular soy sauce. Stir everything together so the rice is evenly coated.
If you don't have kecap manis, you can make a quick substitute by mixing 2 tablespoons of dark soy sauce with 1 tablespoon of brown sugar.
Finish it off with a few dashes of ground white pepper, then give everything one final toss.
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Just before serving, fry an egg for each portion. I use a small non-stick frying pan with a couple of tablespoons of oil over medium-high heat. You want the edges to get crispy while keeping the yolk runny—it’s the perfect finishing touch on top of the rice.
You can also fry the eggs in your wok before stir-frying the rice, but just a heads-up: that method with the wok requires a lot more oil and a super-hot wok to get the edges crispy.
To plate, I like using a small bowl as a mold. Scoop the fried rice into the bowl and press it down gently, then place your serving plate over the top and flip it over. Carefully lift the bowl, and you’ve got a neat little dome of rice ready for the egg.
Top it off with the fried egg and a crack of black or white pepper. Add a few slices of cucumber and tomato on the side, and if I have shrimp crackers (kerupuk udang), those always go on the plate for extra crunch.
Personally, the shrimp crackers are not optional in this dish!
How to Store Leftover Nasi Goreng
Got leftovers? Just pop them into an airtight container and keep them in the fridge for up to 5 days. Nasi Goreng actually reheats really well. Just add a splash of water and microwave it for about a minute to loosen it up and bring it back to life.
If you've already topped it with a fried egg, I recommend removing the egg before storing and making a fresh one when you're ready to serve. The rice will hold up just fine, but the egg is much better freshly cooked.
You can also freeze Nasi Goreng if needed. Portion it out into freezer bags and flatten them to save space. It’ll keep in the freezer for up to 6 months. When you're ready, thaw it in the fridge overnight or reheat straight from frozen in the microwave or wok.
This version of Nasi Goreng is simple, flexible, and full of flavor—perfect for those nights when you want something quick and comforting without overthinking it.
Whether you’re using shrimp, chicken, or just a couple of eggs, I hope this post gives you a solid starting point to make it your own.
Let me know how it goes if you give it a try. I’d love to hear from you!
Nasi Goreng Troubleshooting Tips
Rice too soft or sticky?
Freshly cooked rice holds too much moisture and tends to clump. Day-old rice from the fridge works best, but if you're using fresh rice, make sure to fluff it and let it cool uncovered before stir-frying.
Flavor falling flat?
Give it a taste before plating. If it needs a little boost, try adding an extra splash of soy sauce or kecap manis. A dash of white pepper can help, too.
Rice sticking to the wok?
Make sure your wok is hot enough and that you’re using enough oil. If things start to stick, don’t panic—just add a small splash of oil and keep things moving.
Sauce not evenly distributed?
It helps to pour the sauces evenly over the rice, rather than in one big puddle. Stir well to coat every grain before the sauce starts to soak in.
Indonesian Fried Rice (Nasi Goreng)
Ingredients
- 5 tablespoons cooking oil divided
- 3 cloves garlic minced
- 3 small shallots sliced thinly
- 1 fresh red chili sliced
- 10 - 12 medium shrimp peeled and deveined
- 6 cups cooked rice see notes
- 3 tablesooons kecap manis (sweet soy sauce see notes for substitute
- 1 tablespoon soy sauce
- Dash black pepper or white pepper
- 4 eggs
- Chopped scallions garnish
- Sliced cucumber garnish
- Sliced tomato garnish
- Shrimp crackers / Kerupuk udang optional
Instructions
- Heat 3 tablespoons of cooking oil in a wok over medium-high heat.
- Add garlic and shallots to the oil as it heats up.
- When the garlic and shallots start to turn slightly brown, add sliced red chili to the wok.
- Add shrimp, then stir-fry till just slightly opaque.
- Pour the rice into the wok, followed by kecap manis and soy sauce.
- Stir well to distribute the sauce evenly in the rice.
- Add a couple of dashes of white pepper or black pepper, then stir to combine all the ingredients. Transfer to a serving dish.
- Just before serving, in a separate small frying pan, fry each egg individually using the remaining cooking oil.
- Pour about 1 tablespoon of chopped scallions in a small bowl then fill it to the brim with the fried rice. Place your serving plate on top of the bowl, then invert it so that your bowl is now on the top of your plate. Carefully remove the small bowl.
- Place fried egg over the rice. Garnish with sliced tomatoes, cucumbers and shrimp crackers (if using)
Rachel Johnson says
definitely want to try this!