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Classic Nasi Goreng Recipe for Indonesian Fried Rice with Fried Egg. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 1 vote

Classic Nasi Goreng Recipe for the Famous Indonesian Fried Rice with Fried Egg

This classic nasi goreng recipe for Indonesian fried rice with fried eggs and stir-fried prawns makes the incredibly popular fried rice that’s eaten for breakfast, brunch, lunch, dinner or a snack. Usually made with day-old rice it’s typically served with sides of leftovers, such as satay and fried chicken, refreshing cucumber and tomato, and perhaps mixed vegetable pickles. We top the rice with fried eggs with runny yolks, stir-fried prawns, and sprinkle on some sliced scallions, roasted peanuts and crispy fried shallots.
Prep Time15 mins
Cook Time15 mins
Course: Breakfast, Lunch, Street Food Snack
Cuisine: Indonesian
Servings: 2
Calories: 1044kcal
Author: Lara Dunston


  • 2 cups jasmine rice to steam or leftover rice
  • 3 tbsp vegetable oil
  • 4 shallots peeled and finely diced
  • 2 cloves garlic peeled and minced
  • 2 red chillies deseeded and finely chopped
  • 1 tsp shrimp paste , dry roasted (see notes)
  • 2 cups cabbage finely sliced
  • 3 tbsp kecap manis (sweet soy sauce)
  • 1 tsp salt
  • 1 tsp white pepper
  • 12 prawns , shelled and deveined
  • 2 eggs fried to your liking
  • 2 green scallions finely sliced
  • 2 tbsp roasted peanuts
  • 2 tbsp crispy fried shallots

Sides (Optional)

  • mixed vegetable pickles
  • satay sticks
  • fried chicken
  • cucumber and tomato salad


  • If you don’t have any leftover steamed rice, steam 2 cups of jasmine rice in a rice cooker according to its instructions. When done, scoop out the rice and loosely spread it over a tray and set it aside to cool while you prep the ingredients above.
  • In a large flat-bottomed wok over medium-high heat, heat the 2 tablespoons of oil and when hot add the finely diced shallots, garlic, chillies, and shrimp paste and fry for a few minutes.
  • Add the cabbage and stir-fry for a few minutes more until the cabbage is wilted, then gradually add the cooked rice, then the kecap manis salt and white pepper, continuing to stir-fry to combine well and ensure the rice grains are completely coated in the sauce.
  • Push the rice to the side, add half a tablespoon of oil and quickly stir-fry the prawns until coloured and just cooked, taking care not to over-do them. Scoop the prawns up and pop them on top of the rice, and turn the heat off.
  • In a small fry pan, heat the remaining half tablespoon of oil and fry the eggs so the white is cooked but yolk is still soft and runny – or do them to your liking.
  • Plate the fried rice, top with the prawns and fried eggs, sprinkle on sliced green scallions, roasted peanuts and crispy fried shallots, garnish with cucumber and tomato, perhaps some mixed vegetable pickles, and – if you like – sides of satay, fried chicken or other leftovers.
  • Make sure to mix through the runny yolk, scallions, peanuts, and shallots before tucking in.


Calories: 1044kcal | Carbohydrates: 205g | Protein: 28g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 193mg | Sodium: 1905mg | Potassium: 882mg | Fiber: 9g | Sugar: 30g | Vitamin A: 861IU | Vitamin C: 100mg | Calcium: 175mg | Iron: 5mg