Indonesian Fried Rice (Nasi Goreng)
A satisfying blend of sweet, spicy, and savory rice caramelized with kecap manis.
Why This Recipe Works
The secret to this classic Indonesian staple is kecap manis, a syrupy sweet soy sauce that caramelizes the grains and creates a deep, savory crust. Using cooled, day-old rice is essential to ensure the grains stay distinct and chewy rather than soft.
Instructions
Place the rice in a large bowl and break it apart with a spoon to separate the grains—this prevents clumping in the pan. If using fresh rice, spread it out to cool for 10 minutes so excess moisture evaporates.
Press the tofu for at least 10 minutes to drain liquid, then slice into half-inch cubes.
Heat a large nonstick skillet over medium-high heat until the oil shimmers. Pan-fry the tofu cubes for 10 minutes, flipping occasionally, until every side is golden and crisp.
Add the onion and sauté until translucent, about 3 minutes. Stir in the garlic and chiles and cook for 2 minutes until the garlic turns lightly brown and smells fragrant.
Add the peas, carrot, and bell pepper. Sauté for 5 minutes until the vegetables are cooked through but still vibrant.
Stir in the rice and pour the sweet soy sauce over the top. Season with salt and black pepper and cook for 2 to 3 minutes, mixing well until the rice is evenly stained dark brown and starts to caramelize.
Serve hot with slices of tomato and cucumber, topping with scallions if desired.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water to restore the rice texture.
Can I make this ahead of time?
The rice can be cooked and cooled up to two days in advance, which actually improves the final texture of the dish.
