A recipe passed down with love — from village woks to your kitchen.
This isn’t just fried rice — it’s a memory. I learnt to cook this exact version of Nasi Goreng during the year I spent living in Indonesia, scraping by on coins and cravings. When I had no money, this dish was everything — filling, fiery, fragrant. It became my first ever Asian recipe, and it’s stayed with me ever since.
What makes it even more special? It was gifted to me, handwritten in Bahasa, by a humble village cook who’d been perfecting it for over 50 years. He cooked barefoot, smiling, with a wok older than I was — and this was the recipe he trusted most.
Spiced with fresh chillies, made bold with shrimp paste, and balanced by the sweetness of kecap manis — this is a deeply comforting, honest meal. It’s a dish with soul.
🖤 Why you’ll love this recipe:
- It’s fast, humble, and packed with flavour
- Uses everyday ingredients in magical ways
- Printable recipe card with nutrition info
- Rooted in real village cooking tradition
Bring a piece of Indonesia into your kitchen — one wok at a time.
Indonesian Nasi Goreng
Ingredients
- 1 clove of shallot
- 1 clove of fresh garlic
- 1 or 2 fresh red chillis (deseeded)
- half a teaspoon of terasi (toasted belacan)
- 1/2 a teaspoon of sugar
- 1/2 a tablespoon of kecap manis
- 300g of white rice
- 2 fried eggs
- 2 tablespoons of oil
Optional toppings:
- [Optional topping 1]
- [Optional topping 2]
Instructions
- Break up the overnight or leftover rice using the back of a spoon to prevent clumping. In a wok, toast the belacan over low heat until it is dry and aromatic. The toasted belacan should be powdery and resemble tiny granules. Fry an egg until well-done and set aside. Using a mortar and pestle or a mini food processor, blend the shallot, garlic, red chili, and toasted belacan. Transfer the blended paste to a small saucer.
- Heat a wok and add oil. Add the flavoring paste and stir-fry until aromatic or until the oil separates. Add the rice to the wok and mix well with the flavoring paste. Add kecap manis and palm sugar, continuing to stir-fry until everything is well blended. Dish out the nasi goreng, top it with the fried egg, and serve immediately.
⏱ Time & Servings
- Prep time: 5 mins
- Cook time: 10 mins
- Serves: 4
Nutrition (per serve)
- Calories: 306kcal
- Protein: 6g
- Carbohydrates: 50g
- Fat: 9g
- Sugar: 3g
- Sodium: 84mg
woknwhisk 2025
Website designed by Crispy Bebek Web Lounge ☆ Australia ☆ Indonesia