If you have leftover rice in the fridge, you are halfway to nasi goreng. This Indonesian fried rice is savoury, slightly sweet, full of aroma, and comes together fast. Our favourite finishing touch is Sambal Belacan, which adds bold umami and that unmistakable punch from fermented shrimp paste.
This version is simple, flexible, and perfect for weeknights.
Ingredients
Serves 2
For the Nasi Goreng
2 cups cooked rice, ideally cold leftover rice
2 tbsp cooking oil
3 cloves garlic, finely chopped
1 small shallot, finely sliced
2 to 3 tbsp Sambal Belacan, adjust to taste
1 tbsp light soy sauce
1 spring onion, sliced
Optional add ins
Diced chicken, prawns, tofu, tempeh, mixed veg, shredded cabbage
For the sunny side up eggs
2 eggs
1 tbsp neutral oil or a small knob of butter
Pinch of salt
Optional: pinch of white pepper
To serve
Cucumber slices
Tomato slices
Fried shallots
Crackers or crisps for extra crunch
Allergens: Sambal Belacan contains shrimp paste. Soy sauces contain soy, and may contain wheat depending on brand. Contains egg.
Method
1. Prep the rice
Cold rice works best because it fries without turning mushy. If your rice is fresh, spread it on a plate and let it cool for 10 minutes.
2. Fry the aromatics
Heat the oil in a wok or large pan over medium high heat. Add shallot and garlic and cook until fragrant and lightly golden.
3. Add Sambal Belacan
Stir in the sambal and cook for 20 to 30 seconds. This quick fry brings out the aroma and deepens the flavour.
4. Add rice and season
Add the rice and stir fry, breaking up any clumps. Keep tossing until every grain is coated and glossy.
5. Cook the sunny side up eggs
In a separate frying pan, heat 1 tbsp oil or a small knob of butter over medium heat. Crack in the eggs and cook until the whites are set but the yolks are still runny, about 2 to 3 minutes. Season with a pinch of salt and optional white pepper.
Tip: If you want the tops of the eggs to set faster, add a teaspoon of water to the pan and cover for 20 to 30 seconds.
6. Serve
Plate the nasi goreng, top each portion with a sunny side up egg, then finish with fried shallots, cucumber, and tomato. Add crackers on the side for crunch.
Tips for the best Nasi Goreng
Use cold rice if you can. Day old rice fries better and stays fluffy.
Start with 2 tbsp sambal, then add more after tasting.
For a smoky edge, let the rice sit untouched for a few seconds between tosses.
Why Sambal Belacan works so well here
Belacan is fermented shrimp paste, and it brings deep savoury umami that makes nasi goreng taste truly Indonesian. When you fry it briefly in the pan, the aroma blooms and the flavour becomes richer and more rounded.
Works well with
Fried chicken
Grilled prawns
Tempeh or tofu
Crackers and a cold sweet tea
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Ready to cook it at home
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