20 Minute Nasi Goreng Recipe (Indonesian Fried Rice) - Toast to Home (2024)

There aren’t many recipes that are as special to me as this nasi goreng recipe. Nasi goreng or Indonesian fried rice is a dish that I learned how to make from my mom and she from her mom. This simple and authentic nasi goreng recipe is easily customizable and requires only a few must have core ingredients, including leftover white rice, kecap manis, and some eggs.

My mom is notoriously the queen of cooking by feeling, so it took a while to finally be able to have her nasi goreng recipe documented to perfection. This nasi goreng recipe holds a special place in my heart and belly, and I am so excited to finally share this one!

This nasi goreng recipe is authentic in taste but with a little twist. My family’s recipe uses ham or spam, corned beef, and eggs as protein for our nasi goreng. Ham and corned beef aren’t traditionally Indonesian, but has been a part of my family’s nasi goreng recipe for generations just like my great grandmother made it. The Dutch colonization of Indonesia introduced many European food influences that have evolved into traditional Indonesian recipes today. I think somewhere along the way, my great grandmother discovered ham and decided it would be amazing in fried rice. She was right!

Since then, my family has used this nasi goreng recipe with a variety of proteins and toppings. My mom has made this recipe with more traditional Indonesian fillings such as chicken, shrimp, and even salted fish and stink beans. On the flip side, my mom has also made this recipe using bacon, which was absolutely delicious! Basically the bones of this recipe works with just about any modification you want to add to your nasi goreng!

What is nasi goreng?

Nasi goreng is an Indonesian fried rice. It’s a staple in any Indonesian household. Unlike other Asian fried rice recipes, most nasi goreng recipes use kecap manis as its main seasoning. This gives it its signature salty and sweet fried rice flavor. Kecap manis is a thick, sweet soy sauce that is used in a majority of Indonesian recipes. Back in the early 1990s, I remember my mom would bring bottles of kecap manis back to America from Indonesia. Luckily, today you can find kecap manis at most Asian markets in the soy sauce aisle. Now you can even find it on Amazon!

What you need to make nasi goreng

• 8 cups of leftover old rice
• 12 oz Spam or ham
• 9 oz corned beef (about 3/4 of can)
• 5 stalks green onions
• 5 eggs + a few more if you want to have a fried egg on top of each serving
• Nasi goreng seasoning: kecap manis, chicken bouillon, thin soy sauce, fried shallots, chili sauce (optional)
• Optional toppings and sides: fried shrimp crackers, fried shallots, cucumbers, and chili sauce

What proteins can you use to make nasi goreng

Traditional nasi goreng recipes use shrimp, chicken, or eggs. However, Indonesians have so many versions of nasi goreng. Some Indonesian local favorites include sausages, Asian meatballs, salted fish, and even stink beans. Nasi goreng can be as simple as adding eggs and sambal or as fancy as bone marrow nasi goreng! As mentioned earlier, my family’s basic nasi goreng recipe uses ham or Spam and corned beef.

How to make this nasi goreng recipe

• Cut Spam into small bite-sized cubes. Place corned beef into a bowl and use a fork to break apart. Chop green onions into small pieces. Set everything aside.
• Use a fork to break apart leftover rice. Rice should be made at least the night prior to cooking. I prefer making Indonesian fried rice with jasmine rice or a 1:1 ratio of basmati and calrose rice. You want a harder rice for nasi goreng.
• In a large frying pan or wok, heat up 5 tablespoons of neutral cooking oil such as vegetable or avocado oil. When oil is hot, crack in eggs. Add 1 teaspoon of light soy sauce and a dash of white pepper to eggs. Scramble eggs.
• Once eggs are almost completely cooked, add in Spam and corned beef. Cook for 2 to 3 minutes or until everything is cooked.
• Lower heat and add in rice. Add 1 tablespoon of kecap manis, 1 tablespoon chicken bouillon, and 1/4 cup fried shallots. Mix everything together until color is even. Flatten rice around the wok to help rice cook.
• If you prefer a nasi goreng with some spiciness, add in 1 tablespoon of chili sauce or chili oil. I love using my homemade Indonesian chili sauce or sambal for this nasi goreng recipe. You can find my easy homemade garlic, shallot, and chili recipe here.
• Add in green onions and turn up the heat to high. Stir fry for another 3 to 5 minutes or until green onions have softened and everything is cooked.
• Serve nasi goreng with a fried runny egg, shrimp chips, sliced cucumbers, and extra fried shallots and sambal!

Looking for another easy Indonesian recipe? Try my Chicken with Sambal Sauce recipe or Soto Ayam recipe!