Beef Nasi Goreng (Indonesian Fried Rice) is a bold and savory celebration of Indonesia’s beloved street food tradition, starring tender beef mince, aromatic garlic, and an irresistible combination of sweet, spicy, and umami flavors. Every grain of rice is bathed in a delectable medley of soy sauce and sambal, crowned by a silky fried egg and plenty of crisp, refreshing veggies on the side. In a large deep frying pan, heat the oil over medium heat, and you’re moments away from an epic, restaurant-worthy bowl of comfort—right from your own kitchen.
Ingredients You’ll Need
This Beef Nasi Goreng recipe is a perfect example of how a handful of pantry staples, fresh produce, and the magic of a hot pan can create something truly mesmerizing. Each ingredient is simple, but when combined, they capture the depth and vibrancy that make this dish unforgettable.
- Uncooked white rice: Pre-cooked and chilled rice is the secret to perfectly fluffy, non-mushy fried rice.
- Extra lean ground beef (mince) – 5% fat: The protein star, making the dish hearty and satisfying with less grease.
- Small onion, finely diced: Brings sweetness and depth to the base of the dish.
- Small red pepper, finely diced: Adds vibrant color and gentle sweetness that pairs beautifully with beef.
- Garlic, crushed: Essential for that warm, aromatic undertone.
- Shrimp paste (or fish sauce): Infuses deep umami for a truly Indonesian character—use fish sauce if shrimp paste isn’t available.
- Sambal oelek (or red chili): Brings a subtle heat and authentic flavor; adjust the heat level to your liking.
- Tomato paste (puree): Adds a mellow tang and helps bind the seasoning together.
- Dark soy sauce: Deepens color and enriches the savory notes.
- Light soy sauce: Balances saltiness and rounds out the flavor profile.
- Maple syrup (or honey): Introduces just enough sweetness to offset the salty and spicy elements.
- Black pepper: For an earthy kick and gentle warmth.
- Oil: Helps everything brown beautifully—in a large deep frying pan, heat the oil over medium heat for best results.
- Large eggs: Fried just before serving for that signature Nasi Goreng flourish.
- Spring onions, finely chopped: Scattered through at the end for freshness and crunch.
- Baby cucumbers, sliced: Serve on the side for a cooling, crisp contrast.
- Medium tomatoes or cherry tomatoes, quartered: Their juicy sweetness brightens each bite.
How to Make In a large deep frying pan, heat the oil over medium heat
Step 1: Prepare and Chill the Rice
The best fried rice starts with cold, cooked rice—this gives you those ideal grains that don’t clump together. Simply cook your rice the night before: add your uncooked white rice to a pot with water, bring it to a boil, then let it simmer until most of the liquid is absorbed. Give it a quick rest off the heat with the lid on, and once cooled, pop it in the fridge overnight. This little bit of advance prep makes all the difference!
Step 2: Sauté Aromatics
Now, the fun part—the sizzling base of your dish. In a large deep frying pan, heat the oil over medium heat. Toss in the finely diced onion and crushed garlic, sautéing until the edges turn translucent and oh-so-fragrant. This is the moment you’ll start to smell the rich backbone of your Nasi Goreng coming to life.
Step 3: Cook the Beef and Peppers
Next up, add the extra lean ground beef along with the diced red pepper. Use your spoon to break the beef into small crumbles, ensuring it cooks evenly. Keep stirring until the meat is browned through, and the peppers look bright and just-tender. Don’t rush this stage—it’s all about building depth and savoriness.
Step 4: Infuse with Sauce and Spice
This is where things get exciting. Stir in your sambal oelek (or red chili for a milder touch), shrimp paste or fish sauce, tomato paste, both types of soy sauce, and maple syrup. Coax everything together in the pan, letting the sauce hug the beef and peppers. When the beef looks glossy and deeply colored, you know you’ve nailed it!
Step 5: Add the Rice and Stir-Fry It All
Fetch your chilled rice from the fridge. Spray it with a little low-calorie spray if you like, and gently loosen up any clumps with clean hands or a fork. In a large deep frying pan, heat the oil over medium heat again if needed before adding the rice to the pan. Stir constantly so each grain gets thoroughly coated with that luscious sauce and picks up a bit of savor from the pan. Watch for that sizzle—fried rice is happiest in a hot pan!
Step 6: Finish and Garnish
Right before serving, stir in your spring onions for a fresh lift. Then, fry up your eggs however you love them—sunny side up is classic, but any style works. Serve the egg perched on top of your pile of Nasi Goreng, with sliced cucumbers and tomatoes on the side. One last sprinkle of spring onions makes the plate pop.
How to Serve In a large deep frying pan, heat the oil over medium heat
Garnishes
There are so many ways to jazz up your Beef Nasi Goreng! A shower of fresh coriander (cilantro), extra slices of red chili, or an extra drizzle of savory soy on top adds flair and pop. The traditional fried egg is essential, its runny yolk mingling lusciously with the warm rice.
Side Dishes
While this dish is a satisfying meal all on its own, you can team it up with crunchy prawn crackers, a zippy side salad, or even some lightly pickled veggies. In a large deep frying pan, heat the oil over medium heat and fry up a few satay skewers if you’re feeling festive—a true feast!
Creative Ways to Present
Take inspiration from your favorite Indonesian cafes and try serving your Nasi Goreng in a banana leaf bowl for an authentic touch. Or, use a small bowl to mold the rice into a dome on each plate, then balance the fried egg neatly on top. With a riot of colorful veggies around the side, every plate is a party.
Make Ahead and Storage
Storing Leftovers
Leftovers are a gift! Allow your Beef Nasi Goreng to cool completely before packing it into airtight containers. Store in the fridge for up to 3 days—just be sure to keep the fresh veggies and fried eggs separate, adding them after you reheat.
Freezing
If you want to freeze, skip the egg and fresh veggies. Portion the rice mixture into freezer-friendly containers or bags and freeze for up to a month. Thaw overnight in the fridge when you’re ready to enjoy again, then top with a freshly fried egg.
Reheating
For the best texture, reheat in a large deep frying pan; heat the oil over medium heat, add your cold fried rice, and stir gently until piping hot. Pop a fresh egg on top and garnish with crisp veggies for that just-cooked magic.
FAQs
Can I use chicken or tofu instead of beef?
Absolutely! Simply swap out the beef for ground chicken, turkey, or crumbled tofu for a lighter or vegetarian take. The same cooking instructions and sauce work beautifully.
Can I make this dish without shrimp paste or fish sauce?
Yes! While these add depth and traditional savoriness, you can leave them out and still have a delicious fried rice. Soy sauce and sambal oelek bring plenty of flavor on their own.
Why does the rice need to be chilled first?
Cold, day-old rice firms up and dries out, which keeps it from becoming mushy during frying. This is the secret to the irresistible texture shoppers love at Indonesian street stalls.
How spicy is Beef Nasi Goreng?
It all depends on the sambal oelek or chili you use. Start with a little and taste as you go for just the right level of heat. You can always add more chili for an extra punch!
How can I make this dish gluten free?
Simply use certified gluten-free soy sauces, and double-check that your shrimp paste or fish sauce is also gluten free. Every other ingredient is naturally safe.
Final Thoughts
If you’re looking for a fast, flavor-packed way to liven up dinner, just remember: in a large deep frying pan, heat the oil over medium heat, and let the aroma of Beef Nasi Goreng work its magic. Gather your friends or family, dig in, and make some delicious memories—you’ll be hooked from the first bite!
PrintIn a large deep frying pan, heat the oil over medium heat Recipe
Beef Nasi Goreng is a classic Indonesian fried rice dish featuring extra lean ground beef, aromatic vegetables, and punchy flavors from shrimp paste, sambal oelek, and a well-balanced soy-based sauce. Served with a fried egg, fresh cucumber, and tomatoes, it’s a comforting, protein-packed meal that’s deeply savory with subtle sweetness and a hint of spice.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 4 servings
- Category: Main-course
- Method: Stovetop
- Cuisine: Indonesian
- Diet: Dairy Free
Ingredients
For the Rice
- 180g (1 cup) uncooked white rice
For the Beef and Vegetables
- 450g (1 lb) extra lean ground beef (mince, 5% fat)
- 1 small onion, finely diced
- 1 small red pepper, finely diced
- 2 cloves garlic, crushed
- 2 teaspoons shrimp paste (or fish sauce)
- 2 teaspoons sambal oelek (or 1 red chilli, deseeded and finely chopped)
- 1 tablespoon tomato paste (puree)
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1.5 tablespoons maple syrup (or honey)
- Pinch of black pepper
- 2 teaspoons oil
- 4 spring onions, finely chopped
For Serving
- 4 large eggs
- 4 baby cucumbers, sliced
- 4 medium tomatoes or 16 cherry tomatoes, quartered
Instructions
- Prepare the Rice: Cook the rice the night before. In a saucepan, add the uncooked rice and 480ml water. Bring to a boil, then reduce to a simmer until most of the liquid is absorbed. Cover with a lid, turn off the heat, and let the rice sit for 12 minutes to finish cooking gently, ensuring perfectly fluffy grains. Cool the rice, then refrigerate overnight. This results in firm, non-sticky rice essential for fried rice dishes.
- Sauté Aromatics: In a large, deep frying pan, heat the oil over medium heat. Add the finely diced onion and crushed garlic, and sauté until soft and fragrant—about 2-3 minutes.
- Cook Beef and Vegetables: Add the ground beef and red pepper to the pan. Cook, stirring and breaking up the beef with a wooden spoon, until browned and cooked through.
- Build Flavor: Stir in the sambal oelek (or chilli), shrimp paste (or fish sauce), tomato paste, both soy sauces, maple syrup (or honey), and a pinch of black pepper. Mix thoroughly so the beef is glossy and coated in the savory, slightly sweet sauce.
- Combine Rice and Beef Mixture: Remove the chilled rice from the fridge and break up any clumps. Lightly spray with low-calorie spray if desired. Add the rice to the pan with the beef, stirring constantly until the grains are coated evenly and well combined with the sauce.
- Finish and Garnish: Stir in the chopped spring onions, reserving a small handful for garnish if you like. Taste and adjust seasoning if needed.
- Fry Eggs: In a separate pan, fry the eggs to your preferred doneness (sunny-side up is most traditional for nasi goreng).
- Serve: Divide the nasi goreng among plates, topping each portion with a fried egg. Serve alongside sliced cucumber and tomatoes for freshness. Dig in while hot!
Notes
- Nutritional information is provided per serving—see below for complete details.
- This dish is dairy free and high in protein.
- For extra freshness, add a handful of coriander (cilantro) or a few slices of red chilli for more heat.
- Chilled, day-old rice is essential for proper texture; freshly cooked rice results in sticky fried rice.
- Customize vegetables with green beans, carrots, or peas if desired.
- Use official nutrition calculators for specific diet programs for the most accurate values.
