Nasi Goreng: Indonesia's Flavor-Packed Fried Rice — The MAHA Way

If there's one dish that captures the soul of Indonesian cuisine, it's Nasi Goreng. Sweet. Smoky. Spicy. Umami-rich. A perfectly fried egg on top. This is the national dish of Indonesia — street food royalty eaten for breakfast, lunch, dinner, and everything in between.

And it's one of the easiest dishes in the world to make seed-oil-free. The cookbook version calls for vegetable oil — we're swapping it for   coconut oil, which is not only traditional to the region but handles wok-level heat without oxidizing into inflammatory compounds. Same incredible flavor. Zero compromises.

This recipe is adapted from    Savor Asia: Culinary Treasures of Asia by Savannah Ryan. If you want 35 authentic Asian dishes in one place,   grab the full cookbook on Amazon.


What Is Nasi Goreng?

"Nasi Goreng" simply means "fried rice" in Indonesian — but don't let the simplicity fool you. This isn't cafeteria fried rice. Originating from Java, Indonesia's culinary heartland, Nasi Goreng is built on a deeply aromatic base of shallots, garlic, and chilies, then seasoned with   kecap manis — a sweet, thick soy sauce that gives the dish its signature dark color and caramel depth.

Topped with a runny fried egg, crispy fried shallots, fresh cucumber, and a squeeze of lime — it's one of the most satisfying bowls of food on the planet.


Why Coconut Oil Is the Right Call Here

The cookbook suggests vegetable oil. We disagree — and so would any traditional Indonesian home cook from a generation ago. Coconut oil is native to the region, stable at high wok heat, and free from the inflammatory polyunsaturated fats that make seed oils harmful when heated.

Coconut oil also adds a subtle richness that pairs beautifully with the sweet, savory, spicy profile of Nasi Goreng. It's the ancestral choice. Learn more about    why we cook seed-oil-free on this blog.


Nasi Goreng: Indonesia's Flavor-Packed Fried Rice — The MAHA Way


Ingredients (Serves 2)

For the Nasi Goreng Base:

  • 2 cups cooked jasmine rice — day-old is best (drier = crispier)
  • 2 tablespoons coconut oil (replaces vegetable oil)
  • 2 cloves garlic, finely minced
  • 1 small onion, finely chopped
  • 2 small shallots, thinly sliced
  • 1 red bird's-eye chili, finely chopped (adjust to heat tolerance)
  • 1 tablespoon kecap manis (sweet soy sauce)
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon curry powder or turmeric
  • 1 teaspoon fresh ginger, minced

For the Protein & Vegetables:

  • 1/2 cup chicken breast or shrimp, diced
  • 1/2 cup carrots, diced or julienned
  • 1/2 cup green peas (fresh or frozen)
  • 1/2 cup cabbage or spinach

For Garnish:

  • 2 fried eggs (one per serving — non-negotiable)
  • 2 tablespoons fried shallots
  • Fresh cilantro
  • Lime wedges
  • Cucumber slices


Instructions

Step 1 — Start with Day-Old Rice
Fresh rice is too moist and turns mushy when fried. Day-old jasmine rice that's been cooled in the fridge is ideal — the grains are dry and separate beautifully in the wok. If you're in a hurry, spread freshly cooked rice on a baking sheet and refrigerate for 30 minutes.

Step 2 — Cook the Protein
Heat 1 tablespoon of coconut oil in a wok or large skillet over medium-high heat. Add chicken or shrimp and cook until just browned through, about 3–5 minutes. Remove and set aside.

Step 3 — Sauté the Aromatics
Add another tablespoon of coconut oil to the same wok. Toss in the onions, shallots, garlic, and chili. Sauté for about 2 minutes until fragrant. Add ginger, curry powder, and turmeric. Stir for another minute to toast the spices.

Step 4 — Stir-Fry the Vegetables
Add carrots, peas, and cabbage or spinach. Stir-fry for 2–3 minutes until vibrant and just tender — keep the crunch.

Step 5 — Fry the Rice
Push the vegetable mixture to one side of the wok. Add the day-old rice to the empty side. Press it down and let it fry undisturbed for about 2 minutes, then toss and repeat. You want the rice lightly crisped and infused with all the aromatics.

Step 6 — Season
Add the kecap manis, soy sauce, and fish sauce. Stir everything together until the rice is evenly coated and takes on that gorgeous dark color. Return the cooked protein to the pan and combine.

Step 7 — Fry the Eggs
In a separate pan, fry eggs in coconut oil or butter sunny-side up — crispy edges, runny yolk. This is the crown of the dish.

Step 8 — Serve
Plate the fried rice, top with a fried egg, fried shallots, fresh cilantro, cucumber slices, and a lime wedge. Eat immediately.


MAHA Tip: The Secret Is Day-Old Rice

This isn't just a texture tip — it's a seed-oil-free cooking advantage. Day-old rice fries faster at higher heat, meaning you spend less time with the oil in the wok and get better caramelization. Hot, fast cooking in stable coconut oil is far healthier than slow steaming in seed oils that degrade under sustained heat.

Recipe Notes

  • Kecap manis: Find it at any Asian grocery store. It's the non-negotiable ingredient that makes this dish authentic. No swap captures the same flavor.
  • Variations: Try pork, squid, or tofu in place of chicken or shrimp. All work beautifully.
  • Spice level: Remove chili seeds for mild. Add sambal on the side for those who want more heat.
  • The egg: Cook it over low heat with a lid briefly — crispy whites, silky golden yolk. That yolk running into the rice is the whole point.

More from The Kitchen Foodie:

→ All Asian Recipes
→ MAHA & Seed-Oil-Free Cooking
→ Street Food Adventures


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