🍳 Nasi Goreng

Name: Nasi Goreng
Total time: 25 min
Yield: 2
Cuisine: Indonesia
Ingredients: 400 g cooked rice, chilled; 150 g peeled shrimp; 2 eggs; 3 cloves garlic, chopped; 1–2 red chilies, sliced; 2 tbsp sweet soy sauce; 1 tbsp soy sauce; 2 tbsp vegetable oil; 2 scallions, sliced

Origin: Indonesia

630kcal

per serving · 300 g

210kcal

per 100 g

24 gProtein8 g / 100 g

21 gFat7 g / 100 g

87 gCarbs29 g / 100 g

Nasi goreng is Indonesian fried rice: day-old rice stir-fried over high heat with garlic, chili, shrimp and sweet soy sauce, then crowned with a fried egg and scallions. The grains turn smoky and caramelised, with a sweet-savoury, gently spicy flavour. It is eaten at any time of day, from street stalls to home kitchens.

Diets

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: shrimp

Not veganbecause of: egg, shrimp

Contains glutenbecause of: soy sauce

Not keto29 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Crustaceans ⚠ Eggs ⚠ Soy

What it is made of

riceeggshrimpsoy saucegarlicchili pepperscallions

Recipe

2 servings25 min

Ingredients

400 g cooked rice, chilled
150 g peeled shrimp
2 eggs
3 cloves garlic, chopped
1–2 red chilies, sliced
2 tbsp sweet soy sauce
1 tbsp soy sauce
2 tbsp vegetable oil
2 scallions, sliced

Method

Heat 1 tbsp oil in a wok and fry the garlic and chili for 30 seconds.
Add the shrimp and stir-fry until pink, about 2 minutes.
Add the cold rice, breaking up clumps, and fry over high heat for 3–4 minutes.
Stir in both soy sauces until every grain is coated and lightly charred.
Fry the eggs sunny-side up in the remaining oil and serve on top, scattered with scallions.

How to make it lighter

Use 1 tsp oil per serving in a non-stick wok — 1 tbsp oil ≈ 120 kcal.
Double the shrimp and add shredded cabbage or leafy greens to stretch a smaller portion of rice.
Go easy on the sweet soy sauce, which adds sugar; a squeeze of lime adds flavour instead.

History

Fried rice came to the archipelago with Chinese cooking techniques, and Indonesians made it their own with sweet soy sauce and chili. Nasi goreng is widely regarded as one of Indonesia's national dishes and is also popular in Malaysia, Singapore and the Netherlands.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →