Authentic Nasi Goreng with a Bold Spicy Finish
Easy Indonesian Fried Rice Recipe with Guaranteed Savory Heat and a Rich and Spicy Glow
What makes this authentic nasi goreng? The secret to a mistake-proof, street-food-quality meal is the "Bumbu-Sautéing" technique and the "Kerak-Searing" method combined with Blazing Citrus Hot. Unlike standard fried rice, our method involves frying aromatics and optional shrimp paste until deeply fragrant and searing the rice against a scorching hot pan to develop a savory crust. By stirring our vinegar-free Blazing Citrus Hot into the mixture, you add a Rich and Spicy profile (8/10 Heat) that uses organic grapefruit and lemon juice to brighten the deep, caramelized notes of Kecap Manis without the chemical sting of standard vinegars.
Heat Level: Blazing Citrus Hot | Hot (8/10) - Rich & Spicy
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 4
Nutrition Facts (per serving)
Calories: 365
Protein: 9g
Carbs: 55g
Fat: 12g
*Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
4 cups (600 g) cooked jasmine rice, chilled overnight
2 tbsp (30 ml) vegetable oil
1 medium (150 g) white onion, finely chopped
3 cloves garlic, minced
2 to 4 (15 g) Thai bird's eye chilies, finely minced
2 large eggs, lightly beaten
2 tbsp (30 ml) Kecap Manis (Indonesian sweet soy sauce)
1 tbsp (15 ml) soy sauce
1/2 tsp (2.5 g) shrimp paste (terasi/belacan), optional for depth
4 stalks green onions (spring onions), sliced
1/2 cup (20 g) shallots, fried until crispy (for garnish)
1/2 medium cucumber, sliced (for serving)
2 tbsp (30 ml) Eleven Eleven Sauce’s Blazing Citrus Hot
Ingredient Spotlight: Kecap Manis Kecap
Manis is a thick, syrupy Indonesian soy sauce sweetened with palm sugar. It is the essential ingredient that gives Nasi Goreng its signature dark color and toasted, caramel-like flavor. Unlike regular soy sauce, which is purely salty, Kecap Manis provides a rich umami sweetness that balances the intense heat of the Thai chilies and the saltiness of the shrimp paste.
Heat It Up with Eleven Eleven Sauce. To elevate the complexity of your Nasi Goreng, stir in our flavorful hot sauce for weeknight meals during the final stage of cooking. The Blazing Citrus Hot variety acts as a bold enhancer, where the organic citrus infused hot sauce notes brighten the deep, fermented flavors of the Kecap Manis. It provides a fiery, sophisticated finish that mimics the heat of traditional Indonesian sambal.
Heat Level: 8 out of 10 🔥
Blazing Citrus Hot Sauce is our extreme heat champion, built for serious spice fans and challenge seekers. Carolina Reaper peppers deliver searing intensity, while fresh grapefruit and lemon juice replace vinegar for a bright, tangy lift and full flavor. It is very spicy yet vibrant, turning wings, tacos, grilled meats, and bowls into a bold, citrus charged experience. Turn the heat all the way up and get maximum flavor in every drop.
Directions:
Heat a large black cast iron skillet over high heat until very hot, then add the vegetable oil, swirling to coat the surface.
Add the chopped onions and minced Thai chilies. Sauté for 3 minutes until the onions are golden and the chilies have released their spice into the oil.
Add the garlic and shrimp paste (if using). Use the back of your spatula to break up the shrimp paste, mixing it thoroughly with the aromatics for about 1 minute until fragrant. Pro-Tip: Frying the shrimp paste directly in the oil removes its raw pungency and transforms it into a deep, savory background note.
Push the mixture to the side and pour in the beaten eggs. Scramble quickly until just set, then break them into small pieces with your spatula.
Add the chilled rice to the skillet. Increase the heat to maximum and toss the rice vigorously to ensure every grain is coated in the aromatic oil and combined with the eggs.
Pour the Kecap Manis, Blazing Citrus Hot and soy sauce over the rice.
Spread the rice out across the skillet and let it sit undisturbed for 30 seconds to develop a slight crust. Toss and repeat for 3 minutes. Pro-Tip: This "searing" technique is vital for achieving the authentic smoky flavor and firm texture of traditional Indonesian fried rice.
Stir in half of the green onions, then remove from heat. Serve topped with crispy fried shallots, cucumber slices, and the remaining green onions.
Tips & Variations:
The Importance of Dry Rice: Using rice that has been refrigerated uncovered for 12–24 hours is non-negotiable for Nasi Goreng. The dry surface of the grain allows the Kecap Manis to coat the rice without turning it into a soggy mass. If your rice feels too sticky, you can spread it on a tray and place it in the freezer for 20 minutes before cooking to firm up the starch.
Traditional Garnish: In Indonesia, Nasi Goreng is almost always served with "Krupuk" (prawn crackers) and a fried egg on top. The crunch of the crackers and the richness of a runny egg yolk add essential layers of texture and flavor that complete the meal. Adding these simple elements transforms a quick stir-fry into a festive, multi-sensory experience.
Regional Swap (Mexican-style): For a unique fusion twist, replace the Kecap Manis with a mix of Worcestershire sauce and a pinch of brown sugar. Swap the Thai chilies for smoked chipotle peppers and garnish with fresh avocado slices and crumbled cotija cheese instead of fried shallots. This "Indo-Mex" variation retains the savory-sweet profile while introducing a smoky, creamy element.
Balancing the Sweetness: If you find the Kecap Manis too sweet, increase the amount of regular soy sauce or add a teaspoon of lime juice at the end. The acidity of the lime cuts through the sugar and oil, brightening the entire dish and highlighting the floral notes of the fresh chilies.
Other Users Suggest:
Replacing: White onion.
New Measurement: 4 large shallots, finely minced.
Why: Shallots provide a more authentic, delicate sweetness that is traditional to Indonesian bumbu bases.
Replacing: Shrimp paste.
New Measurement: 1 tbsp (15 ml) Miso paste.
Why: Provides a similar fermented umami depth for those who prefer a vegan-friendly or less pungent alternative.
Storage, Reheat & Freeze:
Storage: Store in a sealed container in the refrigerator for up to 4 days.
Reheat: Microwave with a damp paper towel over the top, or quickly toss in a hot skillet with a teaspoon of water to revive the grains.
Freeze: Nasi Goreng freezes beautifully; place in an airtight bag for up to 3 months and reheat directly from frozen in a pan.
People Also Ask
How do I achieve the authentic "fried" texture of Nasi Goreng? The secret is "Dry Rice and High Heat." Use jasmine rice that has been refrigerated uncovered for at least 12–24 hours; the dry surface allows the grains to coat evenly without turning soggy. Spread the rice across a maximum-heat skillet and let it sit undisturbed for 30 seconds at a time to develop "kerak"—the signature savory crust.
What is Kecap Manis and why is it essential? Kecap Manis is a thick, syrupy Indonesian sweet soy sauce. It is the vital ingredient that provides the dish with its dark mahogany color and toasted caramel flavor. It perfectly balances the intense heat of Thai chilies and the fermented umami of shrimp paste, creating the complex savory-sweet profile Nasi Goreng is famous for.
Why add a citrus-forward hot sauce to a savory-sweet rice dish? The deep, fermented notes of Kecap Manis and shrimp paste can sometimes benefit from a bright acidic lift. Blazing Citrus Hot is 100% vinegar-free, using organic citrus juices. This provides a "Rich and Spicy" finish that cuts through the sugar and oil, highlighting the floral notes of the fresh chilies and mimicking a traditional Indonesian sambal.
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