IndonesianMedium · Hot
Nasi Goreng with Crackling Fried Egg
Day-old white rice hits the wok with soy sauce, garlic, cayenne, and yellow onion in an intense, high-heat tumble that chars the grains at the edges and makes the whole kitchen smell like every warung you have ever loved. The egg goes in last on high heat so the whites crackle and blister while the yolk stays runny — that yolk is the sauce. Nasi goreng is not humble food; it is perfect food.
Prep
10 min
Cook
20 min
Total
30 min
Method
Make the Bumbu ( Spice Paste)
1
Mince the garlic cloves and slice the yellow onion thinly. In a small bowl, combine the cayenne with a pinch of salt — this is your spice base.
Stir-Fry the Nasi Goreng
2
Heat 2 tablespoons of coconut oil in a wok over high heat until shimmering and slightly smoking.
3
Heat 3 tablespoons of coconut oil in a wok over high heat until shimmering (approximately 350-375°F).
4
5
Add the diced tomato and cook for 1 minute until it breaks down into the oil.
6
Add the cold day-old rice, breaking up any clumps with your spatula. Toss everything together and spread the rice in an even layer.
7
8
Season with salt and black pepper. Continue stir-frying for 3-4 minutes until the rice is nicely caramelized and slightly charred in spots. Remove from heat.
Fry the Crackling Eggs
9
Heat 1 tablespoon of sunflower oil in a large non-stick or cast-iron skillet over medium-high heat until the oil shimmers and a small drop of water sizzles immediately.
10
Crack one egg into a small bowl, then slide it gently into the hot oil. Repeat for remaining eggs, cooking 1-2 at a time.
11
Spoon the hot oil over the whites while they cook. The edges should bubble and turn golden and crispy, creating that beautiful lacy crackling texture.
12
Cook for 2-3 minutes until the whites are fully set and crispy at the edges, but the yolk remains runny and golden. Remove with a slotted spatula and drain on paper towels.
Plate and Serve
13
Divide the hot nasi goreng among four plates or shallow bowls.
14
Top each portion with a crackling fried egg, placing it right in the center of the rice.
16
Squeeze the lime wedge over everything just before eating — the bright acidity cuts through the richness perfectly.
C
Nutri-Score
Fair balance
A–E · lower is better · score 4
Calories
1227
per serving
Calorie-dense · 1227 kcalLow sugar · 6g
Protein
26g
Carbs
205g
Fat
33g
Sat. fat
14g
Fiber
5g
Sugar
6g
Sodium
1195mg
Gluten FreeDairy FreeNut FreeHeart HealthyGeneral WellnessHigh ProteinBalanced Macros
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · includes estimates
kg CO2e
1.4
per serving
CCarbonAEU all-round· carbon sets the grade
Water
3.4m³
Land
35Pt
Runoff
0.1g P
Cooked White Rice (day-old, cold) drives 64% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
6
Salty
2
Sour
1
Bitter
5
Spicy
Textures
CrispyTenderSilkyChewy
Aromas
PungentSmokySavoryHerbal
Kitchen Equipment
Primary Tool
WokCounter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Heat oil until it shimmers and a water drop sizzles immediately before adding eggs to ensure proper crisping and food safety.
Heat coconut oil in wok until shimmering and slightly smoking (approximately 350-400°F) before stir-frying to achieve proper caramelization and destroy any surface bacteria.
Cross Contamination
Use separate utensils and cutting boards for raw eggs and ready-to-eat foods. Wash hands thoroughly after handling raw eggs before touching other ingredients.
Crack eggs into a small bowl first before sliding into hot oil rather than directly cracking into the wok to prevent shell contamination.
Storage
Day-old rice must be stored refrigerated at 40°F or below within 2 hours of cooking and used within 1-2 days for optimal food safety.
Handling
Use a wide-slotted spatula when removing fried eggs from hot oil and allow oil to cool before disposing. Never leave hot oil unattended on the stove.
High Risk Population
This recipe contains runny egg yolks which may pose a risk to pregnant women, young children, elderly, or immunocompromised individuals. Consider cooking yolks fully if serving to these groups.
Allergen Warning
Both eggs and soy allergens are present in this dish. Clearly label dish when serving to guests with known food allergies.
Equipment Safety
When stir-frying with a wok over high heat, use oven mitts and ensure the wok handle is secure to prevent burns from splattering oil or accidental tipping.
Pro Tips
Technique
The secret to that irresistible crackling edge on your egg is letting the oil really shimmer before you add it. Resist the urge to move the egg once it's in the pan — spooning hot oil over the whites as they cook creates those beautiful lacy edges that make every bite exciting.
Substitution
If you can't find kecap manis, mix equal parts regular soy sauce with a touch of palm sugar — it won't be quite the same, but it'll give you that sweet-savory depth that defines great nasi goreng. Always build your bumbu properly before touching the rice.
Flavor Boost
That shrimp paste in the bumbu? Don't skip it! A tiny amount — maybe half a teaspoon — adds this incredible depth you simply cannot achieve any other way. It won't make your dish taste fishy; it just makes everything taste more... itself.
If adding shrimp paste or any protein toppings, ensure shrimp paste is fully incorporated into hot cooked rice and proteins reach safe internal temperatures before serving.
From the chef
Day-old rice is the only rice worth using here — it fries dry and separates cleanly instead of clumping into paste. The wok goes high and hot, garlic and cayenne hit the oil first and perfume everything before the rice goes in and the soy sauce sizzles around the edges. You are chasing char on those grains, the caramelized edges that make the whole kitchen smell like a warung at full tilt. The egg goes in last on high heat so the whites crackle and blister while the yolk stays runny. That yolk breaking over the rice is the sauce. Do not settle for anything less.
TagsSpicyEggWeeknight DinnerStreet FoodQuick
AllergensEggsSoy
Source: generated · May 30, 2026