Nasi Goreng Recipe

Prepare sauces

In a small bowl whisk together soy sauce, kecap manis, tomato ketchup, chili paste, fish sauce, white pepper, and salt. Taste and adjust heat/sweetness—set aside.

Loosen rice

Break up any clumps in the cold cooked rice with your hands or a fork so grains are separated and easier to fry.

Peel and finely mince the garlic. Peel and thinly slice the onion. Core and dice the tomato into medium pieces. Trim and cut green beans into 1-inch pieces. Slice scallions, keeping whites and greens separate if possible.

Heat a wok or large skillet over medium-high heat until hot. Add 1 tablespoon oil, then add half the minced garlic and half the sliced onion; stir-fry 30–45 seconds until fragrant and translucent (do not brown). Add green beans and continue stir-frying 2–3 minutes until bright and slightly tender. Remove vegetables to a bowl and set aside.

Pat beef dry, season lightly with a pinch of salt and pepper. Increase heat to high and add 1 tablespoon oil to the wok. Add beef in a single layer and sear for about 1 minute per side until browned but not fully cooked through. Remove beef and set aside.

Add another tablespoon oil, then add shrimp. Stir-fry shrimp 1–2 minutes until just turning pink and opaque. Remove and set aside with beef.

Scramble eggs

Add remaining 1 tablespoon oil to the wok. Crack in eggs and scramble quickly until just set but still moist. Remove and set aside with proteins.

Return the wok to high heat. Add the remaining oil and the rest of the minced garlic and sliced onion. Stir-fry 20–30 seconds until aromatic. Add diced tomato and stir 30–45 seconds to soften.

Add the cold rice, spreading it out in the wok. Let it sit undisturbed for 20–30 seconds to get a little toasted, then stir-fry, breaking up any remaining clumps so rice grains separate and absorb heat.

Pour the prepared sauce evenly over the rice and toss thoroughly to coat. Continue stir-frying 2–3 minutes so the rice takes on color and flavor from the sauce.

Return the cooked green beans, beef, shrimp, and scrambled eggs to the wok. Toss gently to combine, cooking 1–2 minutes more to heat everything through and finish cooking beef if needed. Taste and adjust seasoning with salt, soy, or a squeeze of lime.

Fold in sliced scallion greens and remove from heat.

Serve hot with lime or calamansi wedges on the side. Sprinkle chopped cilantro/parsley and fried shallots on top if using. Offer extra sambal or kecap manis at the table.