Spicy Indonesian Nasi Goreng with Tempeh

Indonesian Nasi Goreng Recipe | Indonesian Food
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Cooking Method:
Cuisine:
Courses: ,
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. 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. 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. 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. 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. 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. 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. 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. 8
    ServeNasi Goreng Fried Rice
    • 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.
Read it online: https://tinakitchen.com/recipe/indonesian-nasi-goreng/

We hope you enjoy making this recipe.

Happy cooking!