Nasi Goreng with Gold Gourmet Sriracha Mayo
Nasi goreng is Indonesia's most loved street food — fried rice cooked hard and fast over high heat, seasoned with kecap manis, finished with a crispy fried egg. It is simple in concept and deeply satisfying in result. The addition of Gold Gourmet Sriracha Mayo as a finishing drizzle adds a creamy, spiced element that works with the smokiness of the rice in a way that feels completely natural. Once you try it this way, plain nasi goreng feels like it is missing something.
The Key to Great Nasi Goreng
Day-old rice is the single most important ingredient. Freshly cooked rice holds too much moisture and turns the wok into a steam bath — you end up with soft, clumping rice instead of distinct, slightly charred grains. Cook your rice the night before, spread it on a tray and refrigerate it uncovered. That extra time dries the grains out and gives you a result that is impossible to achieve otherwise.
The second key is heat. Nasi goreng needs a genuinely hot wok or pan — not medium high, not warm enough to cook through. Hot enough to create colour and char on contact. That char is where the flavour comes from. If your kitchen fills with steam rather than a little smoke, the pan is not hot enough.
About Gold Gourmet Sriracha Mayo
Gold Gourmet Sriracha Mayo is made with whole egg, real chilli and no artificial colours or flavours. The heat is present but balanced — it adds warmth and depth rather than raw spice. On nasi goreng it works as a finishing sauce rather than a marinade, cutting through the rich kecap manis glaze with a creamy, tangy note. Drizzle it over the egg so it runs down into the rice as you eat.
Ingredients (Serves 2)
• 2 cups day-old cooked white rice
• 200g chicken thigh, diced — or substitute firm tofu for a vegetarian version
• 3 eggs
• 3 shallots, finely sliced
• 3 garlic cloves, minced
• 1 long red chilli, finely sliced
• 2 tbsp kecap manis (sweet soy sauce — available in the Asian foods aisle)
• 1 tbsp soy sauce
• 2 tbsp vegetable oil
• 1 tsp sesame oil
• Salt and white pepper
• Gold Gourmet Sriracha Mayo — for drizzling
• Spring onions, sliced — to serve
• Fried shallots — to serve
• Sliced cucumber — to serve
Method
1. Mix kecap manis and soy sauce together in a small bowl and set beside the wok. You need to move fast once cooking starts — having everything ready before you begin is essential.
2. Heat vegetable oil in a wok or large heavy pan over high heat until smoking. Add chicken in a single layer and leave untouched for 90 seconds to develop colour. Toss and cook for a further 2 minutes until cooked through. Remove from the pan and set aside.
3. In the same wok over high heat, add shallots, garlic and chilli. Stir fry for 60 seconds until fragrant and just starting to colour. Keep moving — do not let the garlic burn.
4. Add the day-old rice to the wok. Press it flat against the surface and leave it without stirring for 60 seconds. This creates the slightly charred, smoky base that defines the flavour of good nasi goreng. Then toss and stir fry for 2 more minutes.
5. Pour the kecap manis and soy mixture over the rice and return the chicken to the pan. Toss everything together over high heat for 90 seconds until the rice is evenly coated and glossy. Add sesame oil, toss once more and season with salt and white pepper.
6. In a separate pan over high heat with a small amount of oil, fry eggs sunny side up until the whites are set and the edges are just crispy. The yolk should remain runny — it acts as a second sauce when broken over the rice.
7. Divide rice between two bowls. Top each with a fried egg. Drizzle Gold Gourmet Sriracha Mayo generously over the egg and rice. Scatter spring onions and fried shallots over the top. Serve with sliced cucumber on the side.
Why the Egg Matters
The fried egg is not a garnish — it is a functional part of the dish. When the yolk breaks over the hot rice it creates a second sauce, enriching each mouthful with a creamy, fatty element that balances the salt and spice of the kecap manis. The Sriracha Mayo drizzled over the egg runs down with the yolk when it breaks. The combination of runny yolk and sriracha mayo in one bite is the best thing on the plate.
Serving Notes
Nasi goreng is traditionally served with sliced cucumber on the side — the cool, clean crunch provides contrast to the richness of the fried rice. Fried shallots add texture. Both are worth including rather than skipping.
Kecap manis is the ingredient that cannot be substituted. It is sweeter and thicker than regular soy sauce and gives nasi goreng its distinctive dark colour and caramel depth. It is available at most Australian supermarkets in the Asian foods aisle.
Find Gold Gourmet Sriracha Mayo at a stockist near you: goldgourmetfoods.com.au/stockists
Available at independent supermarkets across Australia. Use the stockist finder to locate your nearest store.