Authentic Nasi Goreng Recipe (Indonesian Fried Rice with Leftover Rice)

Ever stared at a container of day-old rice and wondered what to do with it? This guide shows you how to turn leftover rice into restaurant-quality Indonesian fried rice ( nasi goreng) in under 20 minutes.

Most people think you need fresh rice for nasi goreng. Wrong. Day-old rice is actually better. I learned this during my first attempt at making nasi goreng for my roommate’s birthday dinner. Used fresh rice straight from the cooker. It clumped together like cement. She ate it anyway and said it was “interesting.” We both knew what that meant.

The next morning, I tried again with the leftover rice from that disaster. Game changer. Light, separated grains. That slightly smoky flavor you get at good Indonesian restaurants. My roommate took one bite and said, “Okay, this is the real thing.”

Why This Nasi Goreng Recipe Works

This authentic nasi goreng recipe with leftover rice works because it follows actual Indonesian kitchen technique. High heat. Quick cooking. The right ingredients in the right order.

Day-old rice from your fridge transforms into something better than takeout. You get that signature smoky flavor without a professional wok burner, and you probably already have most of the ingredients.

Ingredients for Authentic Indonesian Fried Rice

Rice and Base Ingredients

3 cups cooked rice (at least 1 day old, chilled)
Cold rice has less moisture. The grains fry instead of steam.

3 tablespoons kecap manis (Indonesian sweet soy sauce)
This is the soul of nasi goreng. Find it at Asian grocery stores.

2 tablespoons vegetable oil
For high-heat cooking.

Aromatics and Seasonings

3 cloves garlic (minced) and 2 shallots (thinly sliced)
Fresh aromatics that build the flavor base.

2 red chilies (sliced, adjust to taste)
For gentle heat.

1 teaspoon shrimp paste (terasi, optional)
Adds serious umami depth. Toast it briefly before using.

Protein and Toppings

2 eggs
Fried sunny-side up and placed on top.

1 cup protein (chicken, shrimp, or skip it)
Pre-cooked and diced.

2 green onions (chopped), cucumber slices, tomato wedges
For freshness and garnish.

How to Make Nasi Goreng: Step-by-Step Guide

Prep Your Day-Old Rice

Break up the cold rice first.
Use your hands to separate any clumps. This takes 30 seconds but matters.

Cook the Base

Heat your wok until it’s really hot.
Add the oil. Wait until it shimmers.

Toast the shrimp paste (if using) in the hot oil for 10 seconds until fragrant.

Add garlic and shallots.
Stir constantly for 30 seconds. You want them golden, not burned.

Toss in the chilies.
Cook for another 20 seconds.

Fry the Leftover Rice

Add your protein if using. Just warm it through, about 1 minute.

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Add the rice.
All at once. Press and break apart any clumps. Spread it across the pan. Let it sit for 30 seconds without stirring. This creates those crispy bits.

Pour in the kecap manis.
Toss everything together. Keep moving it around the pan. Every grain should be coated in that dark, glossy sauce. This takes about 3 minutes over high heat.

Finish with Fried Egg

Fry the eggs sunny-side up in your separate pan. Don’t overcook the yolk.

Plate the nasi goreng. Top with the fried egg, green onions, cucumber, and tomato.

Equipment You’ll Need

Large wok or 12-inch skillet, sturdy spatula, small frying pan for eggs, cutting board and knife.

Tips for Perfect Nasi Goreng Texture

Using Day-Old Rice

Use rice that’s been in the fridge overnight.
This is the biggest hack for perfect nasi goreng texture tips. If you must use fresh rice, spread it on a tray and refrigerate for an hour.

Heat and Timing

Keep the heat high.
Fast and hot is how you get that slightly charred, smoky flavor. The whole cooking process should take 5-6 minutes once you add the rice.

Traditional Ingredients

Find real kecap manis.
This sweet soy sauce is not the same as mixing regular soy sauce with sugar. ABC brand is widely available.

Can’t find shrimp paste? Skip it. The dish is still good. Or use a tiny bit of fish sauce for umami.

Easy Variations

Vegetable Fried Rice Version

Quick leftover rice fried rice recipe with vegetables: Add diced carrots, peas, or green beans with the aromatics.

Vegetarian Indonesian Fried Rice

Make it vegetarian: Skip the shrimp paste and protein. Add firm tofu, diced and pan-fried until crispy.

Spicy Nasi Goreng

Spice it up: Add sambal oelek along with the kecap manis. Start with 1 teaspoon.

Classic Traditional Style

Indonesian fried rice with shrimp paste and fried egg: This classic version with shrimp paste and runny egg yolk is the traditional way.

Storing and Reheating Leftover Nasi Goreng

Storing: Let cool completely. Store in an airtight container in the fridge for up to 3 days.

Reheating: Use a pan with a tiny splash of oil over medium-high heat. The microwave makes it soggy.

Freezing: Yes, but the texture changes. Freeze in portions for up to 1 month. Always make fresh eggs when reheating.

Frequently Asked Questions

Can I use fresh rice instead of day-old rice for homemade nasi goreng?
You can, but the texture won’t be as good. Fresh rice has too much moisture and tends to clump. If you must use fresh rice, spread it on a baking sheet and refrigerate for an hour to dry it out.

Where do I find kecap manis for traditional nasi goreng?
Most Asian grocery stores carry it in the Indonesian or general Asian sauce section. ABC brand is the most common. You can also order it online. If you’re really stuck, mix 2 tablespoons regular soy sauce with 1 tablespoon molasses or brown sugar as a temporary substitute, but it’s not quite the same.

What’s the best way to get that smoky restaurant flavor at home?
High heat is key. Your pan needs to be really hot before you add the rice. Don’t stir constantly—let the rice sit for 30 seconds at a time to get those crispy, slightly charred bits. That’s where the smoky flavor comes from. A wok helps, but a regular large skillet works if it’s hot enough.

Is shrimp paste necessary for authentic flavor?
It’s traditional and adds a deep umami flavor that’s hard to replicate. But if you can’t find it or don’t like it, you can skip it. The dish is still very good without it. Some people add a tiny bit of fish sauce for umami instead.

Can I make a big batch for meal prep?
Yes, but cook it in separate batches. Don’t try to fry more than 4 cups of rice at once. Your pan can’t get hot enough with too much food, and you’ll end up with steamed, mushy rice instead of fried. Cook two or three batches if you’re meal prepping for the week.

Final Note

The beauty of this easy Indonesian fried rice hacks recipe is how forgiving it is once you understand the basics. High heat, dry rice, quick cooking.

Your first attempt might not be perfect. Mine definitely wasn’t. But even mediocre nasi goreng is pretty good. And once you get the technique down, you’ll find yourself making this whenever you have leftover rice in the fridge.

That container of day-old rice isn’t just leftovers anymore.

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