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This vegetarian Nasi Goreng is my go-to meal when I need something bold satisfying and quick to whip up. It transforms humble leftover rice into something deeply flavorful with the help of chili sambal soy sauces and a crispy fried egg. Though traditionally a breakfast dish it works beautifully for lunch or dinner with some added veggies on the side.
The first time I made this I used freshly cooked rice and regretted it the rice clumped and it just didn’t fry well overnight rice really makes all the difference.
Ingredients
- Red chili pepper: fresh vibrant heat choose a long bright red chili for milder spice
- Shallots: sweet mild flavor and great texture select firm ones without soft spots
- Garlic cloves: classic base for sambal use fresh not pre-minced
- Tomato paste: deep umami kick replaces shrimp paste for a vegetarian twist go for double concentrate
- Jasmine rice: light and fragrant best when refrigerated overnight for ideal texture
- Kecap Manis: sweet soy sauce signature flavor of the dish check for thick syrupy consistency
- Light soy sauce: boosts saltiness and umami make sure it is not dark soy
- White pepper: gentle aromatic heat and complexity freshly ground if possible
- Spring onions: bright crisp finish use both white and green parts sliced thin
- Eggs: protein rich topping adds richness fry on high for golden crisp edges
- Cucumber: cooling counterbalance to spice thinly sliced and fresh
- Tomato: juicy refreshing garnish use ripe red tomato chopped small
- Crispy shallots: savory crunch on top ensure they are truly crisp and golden
Step-by-Step Instructions
- Make the Chili Sambal:
- Combine chopped red chili shallots and garlic using a mortar and pestle or blender grind into a smooth aromatic paste for even flavor throughout the rice
- Stir Fry the Paste:
- Heat oil in a wok over medium heat add the sambal and tomato paste stir constantly for 4 to 5 minutes until it darkens slightly and smells rich
- Add the Rice:
- Crumble in cold overnight jasmine rice use a spatula to break up clumps stir continuously to coat each grain evenly in the paste
- Season the Rice:
- Add kecap manis soy sauce white pepper spring onions and sliced chili stir fry for 2 to 3 minutes until rice is evenly colored and fragrant
- Fry the Eggs:
- In a separate pan heat oil until very hot crack eggs in and fry until edges are golden and crispy spoon hot oil over yolk if you prefer it cooked through
- Plate and Garnish:
- Serve fried rice in bowls or on plates top with a fried egg then arrange sliced cucumber chopped tomato and crispy shallots on the side
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Storage Tips
Keep leftovers in an airtight container in the fridge for up to two days reheat in a pan with a splash of water to loosen it back up Fried egg is best made fresh before serving
Ingredient Substitutions
Jasmine rice can be swapped with any long grain rice as long as it is cooked and chilled Kecap Manis can be made by simmering soy sauce with brown sugar until syrupy
Serving Suggestions
This dish pairs well with a cucumber salad or some quick pickled carrots for balance Add extra sambal oelek on the side if you love heat like we do
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Cultural Context
Nasi Goreng is beloved in Indonesia as a breakfast dish meant to use up yesterday’s rice The inclusion of egg and sambal mirrors how everyday cooking in Indonesia blends simplicity with bold flavor
Frequently Asked Questions About Recipes
- → What rice is best for Nasi Goreng?
Overnight jasmine rice works best for a fluffy texture and easy stir-frying without clumps.
- → Can I substitute Kecap Manis?
Yes, a mix of soy sauce and brown sugar can mimic Kecap Manis' sweet umami flavor.
- → How is the fried egg cooked?
Cooked on high heat for crispy edges while keeping the yolk runny or fully cooked, based on preference.
- → How to make this dish vegan?
Skip the egg and add tofu, tempeh, or vegan shrimp as protein alternatives.
- → What is sambal and how is it made?
Sambal is a chili paste made by pounding or blending red chilies, garlic, and shallots for a spicy base.