Nasi Goreng (Indonesian Fried Rice) Recipe
Nasi Goreng (Indonesian Fried Rice) loaded up with fresh veggies! Add chicken, shrimp or eggs, or keep it vegan with Tofu! Easy tasty recipe! Vegan-adaptable and gluten-free.
How to Make the Best Nasi Goreng (Indonesian Fried Rice)
Nasi Goreng is one of Indonesia’s most beloved comfort foods—a vibrant stir-fried rice dish packed with vegetables, protein, and bold flavors. This versatile recipe adapts beautifully to whatever ingredients you have on hand, whether you prefer chicken, shrimp, tofu, or want to keep it completely vegan. The key to great nasi goreng is using leftover rice that’s been dried out slightly, which helps it get crispy when it hits the hot pan and prevents the dish from becoming mushy.
The magic of nasi goreng comes from the balance of sweet, savory, and umami flavors. Soy sauce, maple syrup, and sesame oil work together to create a delicious sauce that coats each grain of rice. The fresh vegetables add color, nutrition, and texture, while optional ingredients like terasi shrimp powder and kecap manis (sweet soy sauce) provide authentic Indonesian depth. This is a dish that’s genuinely easy to make but tastes like you spent hours in the kitchen, making it perfect for weeknight dinners or meal prep.
Best served hot and fresh from the wok, nasi goreng is equally delicious as a standalone meal or paired with fresh lime wedges and sambal for extra heat. The beauty of this recipe is that you can customize it completely—swap the vegetables for whatever you love, adjust the heat level to your preference, and choose your preferred protein. Once you master the basic technique, you’ll find yourself making this dish again and again.
Nasi Goreng (Indonesian Fried Rice)
Nasi Goreng (Indonesian Fried Rice) loaded up with fresh veggies! Add chicken, shrimp or eggs, or keep it vegan with Tofu! Easy tasty recipe! Vegan-adaptable and gluten-free.
Ingredients
Main Ingredients
Optional Seasonings
Instructions
Prepare Protein
- In an extra-large skillet or wok, pan-sear your choice of protein in oil with a little salt, pepper and chili flakes until golden and cooked through, set aside.
Cook Vegetables
- In the same skillet, add 1-2 tablespoons oil and saute shallots, garlic, mushrooms, bell pepper and carrots over medium heat until the carrots are tender about 7-8 minutes. Season with salt. Toss in the fresh peas at the end.
- At the same time, while veggies are cooking, whisk salt and scramble the eggs in a separate oiled pan, breaking the cooked egg apart into little pieces, set aside. (Or feel free to top with sunny side eggs after serving.)
Combine and Finish
- Once the veggies are tender, scoot them over to one side of the pan. Add a little more oil to the bare pan and add the rice. Turn the heat up and fry for 3-4 minutes, getting it a little crispy. Combine rice with the veggies.
- Drizzle with the soy sauce and maple syrup and mix well. Mix in the scrambled eggs and meat/shrimp/tofu if using. Taste and season with a drizzle of sesame oil, chili flakes, salt and pepper if needed. Stir in the scallions right before serving.
- Divide among bowls and serve with some of the optional garnishes, lime & chile paste.
