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When I think of comfort food, my mind immediately goes to fried rice. It’s simple, quick, flavorful, and endlessly adaptable. The version I grew up eating in Indonesia—nasi goreng kampung—is a rustic, smoky kind of fried rice with roots in everyday kitchens and street food stalls.

Back home, nasi goreng wasn’t just a dish. It was a ritual. It showed up in our mornings as leftover fried rice tossed with egg, in our evenings wrapped in brown paper from a food cart, and sometimes even in the middle of the night when someone answered the call of a wandering tek tek vendor. It was always there—warm, garlicky, and deeply satisfying.

The Tek Tek Culture and Nasi Goreng on the Street

You’ll never forget the sound. Tek tek tek tek. It’s how street vendors announce their presence in Indonesian neighborhoods. With a spoon knocking against a wok or a piece of wood, they call hungry night owls to their carts—often with one thing in mind: nasi goreng.

Fried rice cooked by a tek tek vendor is an experience in itself. The fire blazes, the wok hisses, and the rice dances in the pan alongside garlic, chilies, shallots, and sweet soy sauce. This version of fried rice is bold, aromatic, and made with intuition, not measurements. Watching it being made is half the joy; eating it is the rest.

Whether eaten straight from the wok or taken home wrapped in paper, this street-style nasi goreng captures the spirit of Indonesian fried rice perfectly: humble, flavorful, and full of character.

What You’ll Need to Make This Indonesian Fried Rice (Nasi Goreng Kampung)

• Shallots (bawang merah)
  Aromatic and sweet, shallots are a key base for many Indonesian dishes, including nasi goreng. If unavailable, substitute with a mix of red onion and a touch of garlic for a similar depth.
• Garlic (bawang putih)
  Essential for the signature pungent base of Indonesian fried rice. Fresh garlic is preferred, but garlic paste can be used in a pinch.
• Red chili (cabe)
  Adds a spicy kick that defines the bold flavor of nasi goreng kampung. Adjust the quantity based on your spice tolerance or replace with bird’s eye chili for a fierier version.
• Shrimp (udang)
  Brings a briny sweetness that complements the savory elements of fried rice. You can replace shrimp with squid, fish cake, or omit entirely for a chicken-only version.
• Chicken fillet
  Provides protein and heartiness to the dish. Feel free to substitute with leftover roast chicken, beef, or tofu to make a vegetarian fried rice.
• Eggs
  Used to bind and enrich the texture of the fried rice. You can scramble them directly in the pan or cook them separately as a topping.
• Sweet soy sauce (kecap manis)
  This thick, caramel-like sauce is what gives nasi goreng its dark color and sweet umami flavor. There’s no true substitute, but a combination of soy sauce and brown sugar can work if necessary.
• Salt
  Balances all the flavors in the fried rice. Adjust according to your taste, especially if your soy sauce is already salty.
• Mushroom stock powder
  Adds a subtle earthy umami, enhancing the savory notes of nasi goreng. Can be replaced with chicken powder or omitted if unavailable.
• White pepper
  Gives the dish its signature mild heat and aroma, especially important in fried rice recipes from Indonesia.
• Cooked basmati rice (preferably day-old)
  Day-old basmati rice is ideal for making fried rice as it’s dry and fluffy, preventing sogginess. Jasmine or long-grain rice can also be used if preferred.
• Green onions (spring onions)
  Adds freshness and color to the nasi goreng. If not available, substitute with chives or leeks.
• Margarine
  Used instead of butter to give the fried rice that distinctive Indonesian street-style aroma. You can use butter, but margarine is preferred for a more authentic taste.

What Does Indonesian Fried Rice Taste Like?

If you’ve never had nasi goreng, imagine a fried rice that’s richer, darker, and bolder than anything you’ve tried before. Where many fried rice recipes are light and soy-scented, Indonesian-style fried rice is a full-flavored experience. The shallots and garlic are fried until golden, the chili gives it a spicy kick, and the sweet soy sauce binds everything together in a caramelized coating.

This isn’t a side dish—it’s a meal on its own. Every bite of this fried rice carries layers of flavor: sweet, spicy, salty, and smoky. It’s the kind of meal that makes you come back for seconds, maybe even thirds.

The Best Rice to Use for Fried Rice

If there’s a golden rule for good fried rice, it’s this: use cold rice. Specifically, day-old rice that’s been refrigerated and dried out a bit. Freshly steamed rice is too soft and sticky—it turns mushy when stir-fried.

In Indonesia, people often use beras pera, a dry, long-grain rice perfect for stir-frying. The grains stay separate and absorb seasoning without getting soggy. Jasmine rice works well too. If you’re cooking fried rice without leftovers, spread freshly cooked rice on a baking sheet and chill it for at least an hour.

The right rice makes all the difference. It gives fried rice its texture, chew, and ability to soak up all that delicious flavor.

Why Nasi Goreng Represents Indonesian Cuisine

There’s a reason nasi goreng is considered a national dish. Among all the incredible foods Indonesia offers, this is the one that most people know. It’s been featured on travel blogs, international menus, and global food rankings. It’s not just popular—it’s beloved. The Jakarta Post even featured nasi goreng tek tek as one of Indonesia’s culinary icons that every Indonesian loves.

And it’s easy to see why. Nasi goreng is practical, flavorful, and deeply nostalgic for many Indonesians. Whether made at home, cooked at a warung, or served in a five-star hotel, this fried rice brings people together. It tells a story of resourcefulness and flavor built from simplicity.

In many ways, nasi goreng is a symbol of what makes Indonesian cooking special—it’s soulful, adaptable, and unforgettable.

Indonesian vs. Chinese Fried Rice

It’s tempting to lump all fried rice into one category, but nasi goreng is a different beast. Where Chinese fried rice might be subtle, light, and flavored with soy sauce and scallions, Indonesian fried rice goes in the opposite direction.

The seasoning base for nasi goreng often includes a spice paste of garlic, shallots, and chilies, and is cooked with sweet soy sauce, giving it a dark, rich finish. You might also find shrimp paste or anchovies for an extra umami boost. The result is a fried rice that’s deeply savory with complex flavor layers.

Both styles are delicious. But if you’re craving something heartier and spicier, nasi goreng is the fried rice to make.

The Protein Trio That Makes This Fried Rice Shine

For this recipe, I use three proteins: shrimp, chicken, and egg. It’s a classic combo in Indonesian fried rice, offering a balance of sweetness, texture, and richness. The shrimp brings in a light brininess, the chicken gives the dish substance, and the egg ties it all together with softness and depth.

The beauty of fried rice, especially nasi goreng, is its flexibility. You can substitute any of the proteins with whatever you have—tempeh, tofu, beef, or even leftover roast. That’s the spirit of this dish. It’s not about perfection; it’s about flavor and making the most of what’s available.

What is Kecap Manis and Why It Matters

Kecap manis is the not-so-secret ingredient behind every great nasi goreng. This Indonesian sweet soy sauce is thick, dark, and rich with the deep sweetness of palm sugar. It caramelizes when added to a hot pan, wrapping each grain of rice in a glossy, flavorful coat.

You can’t really make Indonesian fried rice without it. Regular soy sauce simply doesn’t have the same effect. Kecap manis adds both color and character—it’s what separates nasi goreng from every other fried rice.

If you’re planning to cook fried rice Indonesian-style, don’t skip this ingredient.

Why I Use Margarine Instead of Butter in Fried Rice

Here’s something interesting: in Indonesia, margarine is more common than butter for frying. It’s cheaper, more widely available, and gives fried rice that classic street-food aroma many people associate with their childhood.

Margarine has a higher smoke point and a slightly savory taste that complements the seasonings in nasi goreng beautifully. While butter is richer and more luxurious, margarine keeps things traditional—and honestly, I love the flavor it adds. If you want to make fried rice that tastes like the kind you get from a street vendor, go for margarine.

The Best Way to Enjoy This Fried Rice

Fried rice is satisfying on its own, but you can elevate it even more with a few simple sides:

• A crispy-edged fried egg with a soft yolk on top
• Slices of cucumber and tomato for freshness
• A spoonful of spicy sambal on the side
• Pickled vegetables (acar) for acidity
• Prawn crackers for crunch
• A cold glass of iced tea or lime soda to wash it all down

• 

  Indonesian Sambal Goreng

  Cooks in 70 minutesDifficulty: Easy

  1 vote 5.0 Cuisine: Indonesian

This isn’t a fancy meal—it’s a deeply comforting one. And when paired with the right sides, it becomes a fried rice feast.

Variations of Fried Rice You Can Try

There are countless takes on Indonesian fried rice, and each region has its own twist. Some of the most popular include:

• Nasi goreng kambing: fried rice with spiced mutton, often found in Jakarta
• Nasi goreng pete: made with stinky beans for a bold, pungent twist
• Nasi goreng seafood: featuring shrimp, squid, and fish cake
• Nasi goreng gila: “crazy fried rice” overloaded with toppings and extra spice
• Vegetarian fried rice: using tofu, tempeh, and colorful vegetables

Once you’ve mastered the base, you can explore endlessly. Fried rice is one of those dishes that never gets boring.

Tips for Perfect Fried Rice Every Time

Even though fried rice is easy, it’s also easy to get wrong. Here are a few tips to keep in mind:

• Always use cold rice to avoid mushy texture
• Don’t overcrowd the pan; cook in batches if needed
• Prep all ingredients beforehand—this dish cooks fast
• Use high heat to get that slight char and smoky flavor
• Add kecap manis gradually and taste as you go

When done right, fried rice becomes more than just a way to use leftovers. It becomes something you look forward to making—and eating—again and again.