Nasi goreng

What is nasi goreng

Often referred to as the national dish of Indonesia, nasi goreng is a type of fried rice made with rice, veggies and a thick sticky sauce. You’ll find many different versions of the nasi goreng recipe across Indonesia, but it’s traditionally served with a fried egg on top and can sometimes have meat, chicken or prawns in it, too. It’s full of garlicky, onion-y and soy flavours making up the nasi goreng spices, and the best news is it's super easy to make and doesn’t call for any special ingredients – you’ll have most of them in the pantry already or be able to pick them up on your next visit to Coles. Read on to find out how to make nasi goreng.

What is the difference between mie goreng, nasi goreng and fried rice?

Indonesian cuisine has so many vibrant flavours and dishes to offer. You'll find something tasty in our collection of easy Indonesian recipes. Although nasi goreng and mie goreng have similar ingredients – right down to the egg and sticky sauce – the difference is actually in the name. ‘Nasi goreng’ means fried rice in Indonesian, while ‘mie goreng’ translates as fried noodles. Nasi goreng has some similarities with traditional fried rice, too – namely the use of cooked and cooled rice – but varies when it comes to the sauce. While fried rice is generally made with regular soy sauce, nasi goreng is made with kecap manis, which is a sweet soy sauce. It caramelises as the dish cooks, turning the rice a rich brown colour. Rice is a wholesome, tasty and versatile base for so many dishes. Our collection of easy rice recipes are guaranteed to satisfy.

A word about kecap manis

Kecap manis, pronounced ‘kuh-chop manis’ (like ketchup without the T), is dark in colour and thick in texture and is responsible for the signature flavour of nasi goreng. If you don’t have kecap manis, you can mix dark soy sauce with brown sugar, but it’s so easy to find in the Asian section of Coles, it’s best to grab a bottle so you can make this Indonesian rice whenever the craving hits. 

The secret to making the perfect Indonesian fried rice

Three words: day-old rice. Like in almost all fried rice recipes, you need to cook the rice a day ahead and let it cool, spread out on a tray, in the fridge. This makes it easier to stir-fry and helps the sauce caramelise on the rice. If you were to use just-cooked hot rice, it would absorb the liquids. Some recipes, like this chicken nasi goreng, use kecap manis for the sauce, while others, like our recipe here, use a dash of fish sauce to lift the salty flavours even more. You can also add a dash of sambal oelek – an Indonesian chilli sauce – if you like your food extra spicy.

Tips for how to serve Indonesian nasi goreng

This comforting dish can be served on its own as a main meal. Simply fry one egg per person, and make sure you cook them sunny side up so that the yolk can be broken into the rice mixture as everyone eats. You can also serve nasi goreng as part of a banquet with Indonesian grilled chicken and braised pork.