Nasi Goreng

A flavorful Indonesian fried rice with vegetables, aromatics, and a savory-sweet sauce. Easy, satisfying, and perfect as a side or light meal.

Nasi Goreng is a classic Indonesian fried rice dish made with day-old rice, vegetables, aromatics, and a balanced savory-sweet seasoning. It is quick to prepare, deeply flavorful, and versatile enough to serve as a vegetarian main or a hearty side dish. This version keeps the spirit of the original while using simple ingredients for an accessible home-cooked result.

Ingredients

• 4 cups cooked jasmine rice, preferably day-old and chilled
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 medium carrot, diced small
• 1 cup green cabbage, thinly sliced
• 1 cup snap peas or green beans, sliced
• 2 tablespoons sweet soy sauce
• 1 tablespoon soy sauce
• 1 teaspoon chili sauce, optional
• 1 teaspoon sugar
• 1/2 teaspoon ground white pepper or black pepper
• 2 green onions, sliced
• Salt to taste
• Fried shallots, for serving, optional
• Cucumber slices, for serving, optional
• Lime wedges, for serving, optional

Instructions

1. Break up the chilled rice with your hands or a spoon so the grains separate easily.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the onion and cook for 2 minutes until softened and fragrant.
4. Stir in the garlic and cook for 30 seconds, taking care not to let it burn.
5. Add the carrot, cabbage, and snap peas, then stir-fry for 3 to 4 minutes until just tender but still crisp.
6. Add the rice and toss well to combine with the vegetables.
7. Pour in the sweet soy sauce, soy sauce, chili sauce if using, sugar, and pepper. Mix thoroughly so the rice is evenly coated.
8. Cook for 2 to 3 minutes, stirring often, until the rice is hot and lightly caramelized.
9. Taste and adjust with salt if needed.
10. Remove from the heat and fold in the green onions.
11. Serve immediately, topped with fried shallots if desired, and accompany with cucumber slices and lime wedges.