Beef Nasi Goreng

Get ready to spice up your weeknight dinner routine with Beef Nasi Goreng, a classic Indonesian fried rice that’s irresistibly savory and deeply satisfying. In this recipe, tender beef mince, aromatic vegetables, and bold flavors like shrimp paste, sambal oelek, and a sweet soy sauce swirl come together in a vibrant pan. The heart of the process? In a large deep frying pan, heat the oil over medium heat — it’s the starting point for building all those layers of flavor. Top it off with a golden fried egg, serve with crisp vegetables on the side, and you’ve got a dish the whole table will rave about!

Ingredients You’ll Need

You’ll be amazed at how a handful of everyday ingredients transform into a taste explosion. Each element has its job to do — from umami to crunch and just the right touch of heat. Here’s what you need to make every bite special:

• Uncooked white rice: Pre-cooked and chilled rice fries up beautifully and keeps its bite; don’t skip this crucial step!
• Extra lean ground beef: This adds savory richness without excess grease, so all the flavors meld beautifully.
• Small onion: Diced fine for a sweet, subtle undertone that grounds the dish.
• Red pepper: Lends color and a juicy, slightly sweet crunch to every forkful.
• Garlic cloves: Crushed for instant aromatic punch that infuses the whole pan.
• Shrimp paste (or fish sauce): Delivers that authentic hit of deep, layered umami you expect in Indonesian cooking.
• Sambal oelek (or red chilli): Brings a manageable heat and a hint of tang; adjust to your spice preference.
• Tomato paste (puree): Gives the rice its trademark russet color and a little sweetness.
• Dark soy sauce: For a robust, caramelized note and that beautiful color.
• Light soy sauce: Balances the flavors for a tasty, salty zing.
• Maple syrup (or honey): Sweetness lifts all the umami to new heights.
• Black pepper: It’s a small pinch with a big peppery kick.
• Oil: For the all-important sizzle — use a neutral oil for best results.
• Large eggs: The crowning glory atop each portion, with a runny or set yolk, as you like.
• Spring onions: Scatter over for freshness and a pop of green at the very end.
• Baby cucumbers & tomatoes: Fresh sliced veg on the side keeps every plate bright and refreshing.

How to Make In a large deep frying pan, heat the oil over medium heat

Step 1: Prepare the Rice the Night Before

The magic of Nasi Goreng begins hours before dinner. Cook your rice with just the right amount of water, let it steam in the pot, then chill it in the fridge overnight. This takes a little planning, but it makes all the difference — cold rice fries up beautifully, never turning mushy or clumpy.

Step 2: In a large deep frying pan, heat the oil over medium heat and Sauté the Aromatics

The real flavor-building starts right here. In a large deep frying pan, heat the oil over medium heat. Once hot, add your finely diced onion and crushed garlic, stirring until everything smells sweet and softened. This step lays the foundation for everything that follows.

Step 3: Brown the Beef and Pepper

Toss in the ground beef and diced red pepper, pressing and breaking the meat into small bits with your spoon. Keep cooking until the beef is beautifully browned and the red pepper tender — you want those caramelized spots for extra flavor!

Step 4: Add Flavors and Sauces

Now the party really starts! Mix in the sambal oelek (or fresh chili for a milder heat), shrimp paste, tomato paste, both soy sauces, and maple syrup. Stir vigorously so the beef is glossy and coated in that gorgeous dark sauce. The fragrances at this point will have everyone peeking into the kitchen!

Step 5: In a large deep frying pan, heat the oil over medium heat and Fry the Rice

Retrieve your cold, chilled rice and gently break apart any clumps. Spray it lightly with low-calorie spray if you like, then add it to the pan. In a large deep frying pan, heat the oil over medium heat (if needed, add a touch more oil), and fry everything together, tossing until the rice is hot, evenly sauced, and picking up all those delicious bits from the bottom and sides.

Step 6: Add Spring Onions and Finish

Just before removing from the heat, stir in your chopped spring onions for a hint of freshness and color. Give it one last stir to distribute that crunchy bite into every forkful.

Step 7: In a large deep frying pan, heat the oil over medium heat and Top with Fried Eggs

Wipe out your pan, add a bit of fresh oil, and in a large deep frying pan, heat the oil over medium heat again. Carefully fry eggs until the edges are lacy and the yolks are as runny or set as you like. Top each steaming bowl of Nasi Goreng with a sizzling egg, ready for that perfect yolky moment.

How to Serve In a large deep frying pan, heat the oil over medium heat

Garnishes

Scatter reserved spring onions across the top and, for a fragrant finish, a handful of chopped coriander (cilantro) if you have it. For those who love an extra kick, a few slices of fresh red chili make a colorful, spicy flourish.

Side Dishes

Nasi Goreng absolutely shines alongside crisp sliced cucumbers and juicy tomatoes. These fresh veggies balance the rich, umami-packed rice and add brightness to every bite. Want extra crunch? Papadoms or prawn crackers are a fun, authentic treat.

Creative Ways to Present

Pile your fried rice into a shallow bowl, nestle the fried egg on top, and arrange the veggies around the sides for a beautiful finish. Or, for impressive entertaining, pack the rice into a ramekin and invert for a neat dome, then crown with your egg! Reheating leftovers? Wrap them in a lettuce leaf for a handheld, Asian-inspired “taco.”

Make Ahead and Storage

Storing Leftovers

Promptly transfer leftover Beef Nasi Goreng to an airtight container and store it in the fridge for up to 3 days. Always let the rice cool before refrigerating, and keep garnishes and eggs separate for the freshest results when reheating.

Freezing

You can freeze Nasi Goreng without the fried eggs. Portion out the rice and meat mixture into freezer-safe containers, let cool completely, then freeze for up to 1 month. Thaw overnight in the fridge before reheating.

Reheating

To reheat, return the rice to a large deep frying pan, heat the oil over medium heat and stir gently until thoroughly hot (adding a splash of water if needed to loosen). Fry a fresh egg to serve on top — it’s quick and guarantees that runny-yolk perfection every time.

FAQs

Do I really need to use cold, pre-cooked rice?

Absolutely! Chilling the rice overnight is essential because it dries out slightly, which means it fries up without turning sticky or mushy. Freshly cooked rice is just too moist for this style of fried rice.

Can I substitute the beef with another protein?

Totally! Ground chicken, turkey, pork, or even crumbled tofu all work well. Just be sure to brown your chosen protein thoroughly for the best flavor and texture.

Is there a good vegetarian alternative to shrimp paste?

Yes, you can use a splash of soy sauce or a teaspoon of miso paste for umami depth, or opt for vegetarian “fish” sauce to keep the savory character without seafood.

How spicy is this Nasi Goreng?

It’s moderately spicy with sambal oelek, but you control the heat! Add more chili for extra fire or cut back for a milder flavor — it’s your kitchen, your call.

Can I make it gluten free?

Definitely! Just swap out the soy sauces for gluten-free tamari or coconut aminos, and double-check that your shrimp paste (or alternative) is safe for your dietary needs.

Final Thoughts

There’s something especially heartwarming about sharing a big, steaming pan of Beef Nasi Goreng with loved ones — and it all starts when, in a large deep frying pan, heat the oil over medium heat. I promise, once you try this Indonesian comfort classic, it’ll land a top spot in your weeknight dinner rotation. Gather your ingredients tonight, and let the magic unfold in your own kitchen!

Print