Spicy Indonesian Nasi Goreng with Tempeh

Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Cooking Method: Sauteing

Cuisine: Indonesian

Courses: Dinner, Lunch

Difficulty: Beginner

Servings: 4

Calories: 550

Description

This spicy Indonesian nasi goreng recipe is a delicious fried rice dish loaded with bold flavors, topped with a crispy fried egg and tangy pickled vegetables.

Ingredients

3 cups of cooked jasmine rice (about 600g; best if day-old and chilled)
200 grams of tempeh, cut into bite-sized cubes
3 tablespoons of kecap manis (sweet soy sauce)
2 tablespoons of soy sauce or tamari (for gluten-free)
3 tablespoons of sambal oelek or chili paste
4 cloves of garlic, minced
1 small onion or 4 shallots, thinly sliced
2 fresh red chilies (sliced)
3 tablespoons of vegetable oil or peanut oil for stir-frying
4 large eggs (for topping)
1/2 cup of cup rice vinegar
1 cup of picked vegetables or acar (carrots, cucumbers, green beans, finely diced)
1 teaspoon of palm sugar (or brown sugar)
Fresh cilantro or fried scallions (for garnishing)
Salt and white pepper, to taste

Cooking Instructions

1
Prepare the Tempeh
- In a bowl, toss the tempeh cubes with 1 tablespoon kecap manis, 1 tablespoon soy sauce, and 2 tablespoons sambal.
- Let marinate for 10–15 minutes. This infuses the tempeh with sweet-spicy flavors.
- Heat a tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
- Add the tempeh and pan-fry until golden brown and slightly crisp on all sides, about 5–7 minutes.
- Remove the tempeh to a plate and set aside.
2
Prepare the Pickled Vegetables (Acar)
- In a small bowl, mix equal parts rice vinegar and water with a pinch of sugar and salt.
- Add the sliced cucumbers, carrots, or green beans and let sit for at least 10 minutes (or refrigerate longer) while you prepare the rest of the dish.
- Drain before using in the stir-fry.
3
Cook the Aromatics
- Wipe the wok clean and add 1 tablespoon of vegetable oil.
- Add the sliced shallots (or onion), minced garlic, and sliced chilies.
- Stir-fry for 1–2 minutes until fragrant and the shallots soften.
- Be careful not to burn the garlic.
4
Add the Pickled Vegetables (Acar)
- Add the drained pickled carrots, cucumbers, or green beans to the wok.
- Stir-fry for another 2 minutes until the vegetables just start to tenderize.
- Season with a pinch of salt and a dash of white pepper.
5
Cook the Nasi Goreng
- Heat the remaining 1 tablespoon of vegetable oil in a large wok and increase the heat to high until shimmering.
- If using day-old rice, transfer rice to a bowl and break rice up with your hands into individual grains, then add the rice to the wok in batches.
- Drizzle the remaining 2 tablespoons of kecap manis and 1 tablespoon of soy sauce evenly over the rice.
- The kecap manis will give the rice a rich brown-red color and sweet-salty kick.
- Add the remaining 1 tablespoon of sambal (or more to taste) for an extra kick of heat.
- Using a spatula, toss the rice thoroughly, spreading it out evenly in the wok.
- Continue stirring on high heat for 3 to 4 minutes to let a bit of char form on some grains (this wok hei or smoky char is key to authentic flavor).
6
Combine with Tempeh
- Return the fried tempeh to the wok.
- Toss everything together, breaking up any remaining rice clumps.
- Stir for another minute so the tempeh is heated through and coated in sauce.
- Taste the rice and season with extra soy sauce or salt if needed.
- Remove from heat.
7
Fry the Eggs
- In a separate nonstick skillet over medium-high heat, add a bit of oil.
- Crack an egg and fry until the edges are crispy and the yolk remains runny (for sunny-side up, cover briefly to cook the whites).
- Season the egg with salt and pepper.
- Repeat for all eggs.
8
Serve
- Divide the hot fried rice among serving bowls or plates.
- Plate the spicy nasi goreng, top with a fried egg, and a side of pickled vegetables.
- Sprinkle fried shallots, cilantro, and a squeeze of lime for freshness.
- The tangy pickles and cool veggies complement the spicy rice beautifully.
- Enjoy immediately while hot.

Nutrition Facts

Servings 4

Serving Size 1 bowl

Amount Per Serving
Calories 550kcal

% Daily Value *
Total Fat 18.1g28%
Saturated Fat 4g20%
Cholesterol 186mg62%
Sodium 954mg40%
Potassium 495mg15%
Total Carbohydrate 76.7g26%
Dietary Fiber 4.8g20%
Sugars 10.8g
Protein 24g48%

Vitamin A 8635 IU
Vitamin C 21.3 mg
Calcium 156 mg
Iron 4.9 mg
Vitamin D 18.6 IU
Vitamin K 44.8 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure your wok or pan is very hot before adding rice. High heat is key to avoiding sogginess.
Prep everything before you start: once the stir-frying begins, you’ll move quickly. Have all ingredients chopped and sauces measured.
Taste as you go. Adjust seasoning (salt, pepper, chili) to make the flavor exactly how you like it.
Don’t be afraid to customize: leftover vegetables, cooked shrimp, or a squeeze of lime on top all work. The technique remains the same.
Watch the garlic carefully; once it browns, it can turn bitter, so remove the wok from the heat momentarily if needed.
Fry the eggs last, they should be served hot and runny.

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Read it online: https://tinakitchen.com/recipe/indonesian-nasi-goreng/

Chef Tinah

Food and Lifestyle Blogger

Hi, I'm Chef Tina, a full-time food blogger and travel enthusiast.

My passion for cooking was born in my grandmother’s kitchen, where I discovered that every dish has a story and every meal is a way to connect.

Now, I share delicious and easy recipes to inspire your kitchen adventures.

We hope you enjoy making this recipe.

Happy cooking!