Nasi goreng needs day-old rice — fresh rice steams and clumps in the wok instead of frying up separate. Kecap manis, the thick sweet soy, is what turns it mahogany and sets it apart from every other fried rice.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep15 min
Cook10 min
Makes2 servings
CuisineIndonesian
Cost$$$
Gluten-freeDairy-free
Contains eggs · shellfish
The Ingredients — and where to get them
Cook for2servings
Day-old rice
Cold, dry rice fries into separate grains; fresh rice turns to mush.
Yes — this is exactly what an air fryer does well. Work in a single layer so the air can move, and shake or flip halfway for even crisping. It runs a touch faster than the oven, so check early.
Can you freeze Nasi Goreng? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Nasi Goreng ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Nasi Goreng gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Nasi Goreng vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
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