Nasi Goreng (Indonesian style fried rice)

Nasi Goreng (Indonesian style fried rice)


  • Vegetable oil
  • Onion, chopped
  • Garlic, grated or minced
  • Ground coriander seeds
  • Ground nutmeg
  • Sweet soy sauce (kecap/ketjap manis)
    • Many of these are thickened with wheat. Gluten free versions exist, though. 
  • 1 stock cube (for 1/2 liter of stock)
  • Cooled down white rice 

A note about the rice - day-old from the fridge is perfect, but I've had good enough results with freshly cooked rice spread out and cooled with a fan as well.

  • Heat the oil in a wok or large skillet. 
  • Add the onion, fry until glassy. 
  • Add the garlic and spices, fry until fragrant. 
  • Add the sweet soy sauce, evaporate slightly. 
  • Add the rice, stir-fry thoroughly until every grain is coated with the soy sauce and oil.
  • Serve forth! 


There's a lot you can add to fill out this recipe. Vegetables like carrots, peas, spring onion, shredded cabbage; any kind of meat or seafood, tofu or tempeh, scrambled egg. Just make sure it's small enough to stir-fry comfortably, and that it doesn't add too much moisture. You can use lard instead of oil, which is delicious, but since most Indonesians are Muslim it's definitely not traditional.

The biggest thing that is going to make this an annoying dish is excess moisture. If it's too wet, the rice will stick to the pan or even clump up. This will especially happen if you use rice that's just finished cooking. Day-old rice from the fridge will have its water tightly locked in its starch, which makes it perfect.

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