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Nasi Goreng

Nasi Goreng

Nasi goreng, meaning “rice fried,” is an Indonesian classic and can be eaten morning, noon, and night! Our version is made with kecap manis, a sweet and thick soy sauce that is boldly full of flavor.

Tildalicious Tip: If you cannot get kecap manis, then replace with a mix of 2 tablespoons soy sauce and 1 tablespoon soft brown sugar.

  • 31 - 60 Minutes
  • Medium
  • Serves 2




  • 1 cup Tilda® Pure Basmati Rice
  • 3 eggs, beaten
  • 3 Tbsp kecap manis (sweet soy sauce)
  • 1 Tbsp fish sauce
  • Juice of 1 lime
  • 3 Tbsp vegetable oil, divided
  • 1 red chili, finely chopped
  • 2 garlic cloves, peeled and crushed
  • 1 Tbsp fresh ginger, finely chopped
  • ½ lb raw shrimp, peeled and deveined
  • 2 chicken breasts, cooked and shredded
  • ¾ cup green beans, cut in half
  • 4 spring onions
  • Fresh cilantro
  • Soy sauce to serve

How to make Nasi Goreng

  1. Prepare rice according to package directions, reserve.

  2. Meanwhile, over a medium heat, add one tablespoon of oil to a large non-stick frying pan or wok. When hot, add the beaten eggs and swirl the pan until you create a thin omelet. Set aside to cool, then cut into thin strips.

  3. In a bowl, combine the kecap manis, fish sauce, and lime. Then set aside.

  4. When the rice is almost ready, heat remaining oil in a large wok or frying pan over a medium heat. When the pan is hot, add the chili and garlic and fry for 30 seconds or until the garlic is just golden.

  5. Add the ginger, shrimp, and shredded chicken breast, then stir-fry for another minute.

  6. Add the green beans and half the green onions and cook until the shrimp turn pink and are cooked through.

  7. Add the rice to the pan and stir to combine.

  8. Pour over the soy sauce mixture, add the sliced omelet, and stir fry until all the ingredients are coated and hot. Sprinkle with the remaining green onions and chopped cilantro.