Special Nasi Goreng: Indonesian Fried Rice
Find out why cold day-old rice is essential and how kecap manis defines nasi goreng, Indonesia's iconic sweet-savory fried rice.
25 min
Easy
Indonesia
2 servings
The story behind
Day-old, cold rice is the non-negotiable secret here. Freshly cooked rice releases steam and starch into the wok and turns gluey, while chilled rice has lost moisture, so its grains separate and fry rather than steam, giving nasi goreng its loose, lightly toasted texture. Often called Indonesia's national dish, it began as a clever way to use up leftover rice before it spoiled, rooted in cultures where wasting food was frowned upon. The ingredient that makes it unmistakable is kecap manis, a thick, sweet soy sauce that stains the rice caramel-brown and brings its signature balance of sweet, salty and umami. Chili paste adds heat and depth. The dish is usually crowned with a fried egg whose runny yolk, once broken, enriches every forkful. It is street food, a night-stall classic and an everyday meal all at once. Cook over very high heat, in batches if needed, so the wok never cools and the rice stays separate and dry.
Instructions
-
1Heat oil in a wok or large skillet over high heat, quickly sautéing the garlic until fragrant.
-
2Add the cold rice, breaking up any clumps and stirring constantly so it gets nice and hot.
-
3Pour in the Kecap Manis and tomato paste, stirring until every grain of rice is coated and caramelized.
-
4Meanwhile, in a separate pan, fry the eggs sunny-side up, keeping the yolk tender.
-
5Plate the fried rice, place the fried egg on top, and serve immediately with the fresh cucumber and tomato slices.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account