Other world recipe

Nasi Goreng

Name: Nasi Goreng
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Other world cuisines
Ingredients: 700 g cold cooked long-grain rice; 30 ml neutral oil; 150 g shallots, thinly sliced; 20 g garlic, minced; 15 g fresh red chilli, chopped; 45 ml kecap manis; 15 ml light soy sauce; 150 g green beans, cut into short lengths; 4 large eggs; 80 g cucumber, sliced, to serve; 100 g tomato, cut into wedges

Day-old rice fries with kecap manis, shallot-chilli paste and vegetables, then receives a crisp fried egg.

Indonesia; home-style nasi goreng, with regional and household variations in the spice paste and toppings

Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 4

Indonesian nasi goreng with vegetables and a crisp-edged fried egg — **Real finished-dish photograph**Photograph by christian r from SingaporeSource page · Original file · CC BY-SA 2.0Cropped, resized, and compressed by Recipe Nest Vault.

Ingredients

700 g
cold cooked long-grain rice
30 ml
neutral oil
150 g
shallots, thinly sliced
20 g
garlic, minced
15 g
fresh red chilli, chopped
45 ml
kecap manis
15 ml
light soy sauce
150 g
green beans, cut into short lengths
4
large eggs
80 g
cucumber, sliced, to serve
100 g
tomato, cut into wedges

Method

01
Loosen the rice
Break up cold rice with clean fingers or a fork, separating clumps without crushing the grains. Keep it chilled until the wok is ready.
Cooking-step illustration, not a photograph
02
Fry the aromatics
Heat half the oil in a wok over medium-high heat. Fry the shallots until golden, then add garlic and chilli and stir just until fragrant.
Cooking-step illustration, not a photograph
03
Cook the vegetables
Add the green beans and stir-fry until bright green and just tender, keeping them moving so the garlic does not darken.
Cooking-step illustration, not a photograph
04
Season and fry the rice
Add the rice, kecap manis and soy sauce. Toss over high heat until every grain is hot and lightly coated; spread the rice briefly against the wok to toast in spots.
Cooking-step illustration, not a photograph
05
Fry eggs and plate
Heat the remaining oil in a clean pan and fry the eggs until the whites are set and the edges crisp. Serve one egg over each portion with cucumber and tomato.
Cooking-step illustration, not a photograph

Practical notes

Tips

Prepare and portion every topping before heating the pan; once the wok is hot, the cooking moves quickly.
Cook in a wide hot pan and let ingredients make contact with the surface before tossing for better browning.

Common mistakes

Overfilling the pan traps moisture and steams the food; split the batch if ingredients stop sizzling.
Adding a thin sauce too early makes the rice or noodles soggy; toss it in near the end and heat briefly.

Substitutions

Use leftover rice or noodles that have been chilled and loosened; fresh hot rice can clump in the pan.
A neutral high-heat oil can replace the named cooking oil; avoid strongly scented oil that masks the aromatics.

Storage

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat once until steaming hot throughout.

Cultural context

Nasi goreng means fried rice and is found across Indonesia in many home and street-food versions. Kecap manis gives a sweet-savoury note, while sambal, vegetables, proteins and garnishes change from cook to cook; leftover rice is commonly used.

Sources and photo credit

This standardized method was independently rewritten after cross-checking the references below. Recipe Nest Vault does not claim that the credited photographer cooked from this exact version.

Recipe references

Nasi Goreng Ayam in Bali.jpg — Photograph by christian r from Singapore; CC BY-SA 2.0.

Step illustrations: Original illustrations created by Recipe Nest Vault with OpenAI image_gen.

Back to other world recipes

Nasi Goreng

Ingredients

Method

Loosen the rice

Fry the aromatics

Cook the vegetables

Season and fry the rice

Fry eggs and plate

Sources and photo credit

Recipe references

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