Nasi Goreng: a recipe

Let’s talk nasi goreng.

At first glance, it might seem like just another fried rice recipe, but once you’ve had a proper plate of this stuff, you’ll get why it’s such a big deal across Indonesia and honestly half of southeast Asia. It’s deeply savoury, super spicy, smokey from the wok (if you’re cooking on gas), and just so layered and moreish. This isn’t your average toss-it-in-a-pan kind of rice dish. It’s got complex notes that all work in harmony to create a really well rounded bite.

Nasi goreng literally means “fried rice” in Indonesian, but the flavour profile is totally distinct: darker, punchier, and way more complex than, say, Chinese fried rice. That’s largely thanks to the kecap manis (a sweet soy sauce that’s sticky and molassesy), the hit of garlic, shallots, chilli, and shrimp paste (terasi), which gives it that deep umami funk. It’s the kind of dish that turns leftover rice into something you’d happily eat any day of the week, and let’s not forget the potent sambal, which you can store and use in other dishes too.

Before we dive in, here’s what you need to know:

1. The magic starts the day before. Great fried rice requires cold, day-old rice, which becomes drier and firmer in the fridge as it rests and cools. This gives you perfectly separate grains when stir-fried, without becoming sticky and wet. This step is non-negotiable.

2. Use the right rice: Long-grain white rice like jasmine or basmati is ideal.

3. Wok hei matters: This is only possible if you’re cooking on gas and honestly it makes a really big difference to the dishes flavour. Those smokey notes can’t be replaced. I cook on induction and so can’t achieve that wok hei flavour. Either way, it’s still a really delicious fried rice. Don’t let the absence of wok hei deter you.

4. Customise it. While there’s a traditional base to nasi goreng, it’s often built with whatever’s lying around, leftover chicken, prawns, tofu, even spam. The real secret is in the sauce and the method.

This recipe breaks it all down, step by step, so you end up with a plate of nasi goreng that hits all the right notes. Let’s get into it.