Nasi Goreng
Recipe Guy
Recipe draft | Fil-Am Fusion | Weeknight Dinner | Asian Rice
An Indonesian-style fried rice with kecap manis, shallots, garlic, chile, shrimp or chicken, cucumber, crackers, and a fried egg.
Why make it: This version turns the uploaded inspiration into an original, testable home recipe with clear shopping notes and a practical cooking process.
About This Recipe
An Indonesian-style fried rice with kecap manis, shallots, garlic, chile, shrimp or chicken, cucumber, crackers, and a fried egg.
Why You Will Love It
- Practical for U.S. kitchens: the shopping list uses ingredients that are realistic to find in Filipino, Asian, and mainstream grocery stores.
- Built for testing: the process separates prep, cooking, finishing, and serving so you can adjust it after a trial batch.
- Flexible but focused: variation posts keep one core method and show exactly where the flavors change.
- Review-ready: the draft uses the same recipe card, quick facts, table of contents, tips, and FAQ structure as the rest of the site.
Ingredient Notes
Rice
Cold day-old rice gives the best separate grains. Fresh rice can work if spread on a tray and cooled until dry.
Heat
Use a wide skillet or wok and cook in batches if the pan is crowded.
Seasoning
Taste at the end. Soy sauce, fish sauce, oyster sauce, kimchi, and ham all bring different salt levels.
Nasi Goreng Recipe
An Indonesian-style fried rice with kecap manis, shallots, garlic, chile, shrimp or chicken, cucumber, crackers, and a fried egg.
Shopping List
- cooked rice
- kecap manis
- soy sauce
- fish sauce
- shallots
- garlic
- chile
- shrimp or chicken
- eggs
- cucumber
- shrimp crackers
Ingredients
Rice and Protein
- 3 cups cold cooked jasmine rice
- 6 ounces shrimp or diced chicken
- 1 fried egg per serving
Aromatics
- 2 shallots, thinly sliced
- 2 garlic cloves, minced
- 1 red chile, sliced
- 2 green onions, chopped
Sauce and Serving
- 2 tablespoons kecap manis
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce or salt to taste
- Cucumber slices
- Shrimp crackers or prawn crackers
Instructions
- Stir kecap manis, soy sauce, and fish sauce in a small bowl.
- Heat oil in a wok over medium-high heat.
- Add shallots, garlic, and chile and cook until fragrant and lightly golden.
- Add shrimp or chicken and cook until just done.
- Add cold rice and stir-fry until hot and separated.
- Pour sauce around the edge of the pan and toss until the rice turns glossy brown.
- Fold in green onions and taste for salt.
- Serve with fried egg, cucumber, and crackers.
Nutrition Estimate
Approximate values per serving based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Nasi Goreng
- Use cold rice: Warm soft rice clumps and steams instead of frying.
- Prep before heating: Fried rice moves fast, so have sauces, eggs, vegetables, and garnishes ready.
- Cook in layers: Brown protein and aromatics first, then add rice and sauce.
- Finish hot: The last minute over higher heat gives the grains better texture.
How To Serve And Store
Serve hot with cucumber, tomato, fried shallots, crackers, and chile sauce. Refrigerate leftovers up to 3 days.
Common Questions
Can I use fresh rice?
Yes. Spread it on a tray, cool it quickly, and let surface moisture dry before frying.
What pan works best?
A carbon-steel wok is ideal, but a large nonstick or stainless skillet works.
Can I make it ahead?
Yes, but fried rice tastes best fresh. Reheat in a skillet with a small splash of oil.
Can I use brown rice?
Yes. Cold cooked brown rice works well and stays separate.
Testing note: Use this draft as the starting formula, then record sweetness, salt, texture, and timing adjustments after the first cook.
Recipe developed as an original Filipino-American Cooking draft for testing and review.
