Nasi Goreng (Indonesian Fried Rice)

Enjoy the rich flavors of Nasi Goreng, a classic Indonesian fried rice dish with a balance of sweet, savory, and spicy notes. Made with chicken, aromatic spices, Kecap Manis, and shrimp paste, this easy stir-fry is topped with a fried egg and fresh veggies, making it a perfect one-pot meal for lunch or dinner.

Course Main Course

Cuisine Indonesian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 368

Author Sangeetha Vel

Ingredients

For Marination

10 oz Chicken Breast or thighs, boneless
3 tbsp Sweet Soy Sauce

For the Nasi Goreng

4 cups Cooked White Rice day old cold rice preferred
2 tbsp Oil
¼ cup Shallots chopped
3 Thai Chili chopped, adjust according to your heat level
2 tbsp Garlic minced
½ tsp Shrimp Paste or, 1x to 2x of fish sauce
3 tbsp Sweet Soy Sauce
Salt to taste
Spring Onions to garnish

Toppings

Fried Egg
Fried Onion
Cucumber Slices
Tomato Slices
Chili Sauce as side sauce

US Customary - Metric

Instructions

Marinating the Chicken

Begin by marinating the chicken breast pieces in Kecap Manis (sweet soy sauce). Let the chicken sit for a few minutes to soak up the flavors while you prepare the other ingredients.

Making Nasi Goreng

Start by heating a wok on high heat until it’s really hot—this is key for getting that smoky flavor. Add shallots, Thai chilies, and garlic, and sauté for 1-2 minutes until fragrant. Then, add the shrimp paste and stir thoroughly, breaking it up as you go. Make sure it’s evenly distributed to infuse the dish with a rich umami flavor.
Push the ingredients to the sides of the wok, making space in the center. Add the marinated chicken, spreading it out in an even layer. Let it cook undisturbed for 2-3 minutes to develop a nice sear and a crispy texture. Once the chicken has browned, stir occasionally and cook for another 3-5 minutes until fully cooked through.
Add the cold, cooked rice to the wok. Pour in extra sweet soy sauce and a pinch of salt for added flavor. Stir thoroughly to coat every grain of rice. Fry everything together for 2-3 minutes until the rice is heated through and slightly crispy in some spots.
Finish by adding a generous handful of spring onions and crispy fried onions on top, then remove the wok from the heat. These garnishes add color and crunch to the dish. Now, your homemade Nasi Goreng, bursting with rich flavors and textures, is ready to be served and enjoyed immediately.

Serving

Enjoy this Nasi Goreng with your preferred toppings and sides, such as fried eggs, crispy onions, tomato, and cucumber slices. For more pairing options, be sure to check out our Serving Suggestions section below.

Notes

Take a look at these helpful tips to make your Nasi Goreng as perfect as possible right at home:

Day-Old Rice: The key to great fried rice is using day-old rice because it has less moisture and fries better. You can use white, jasmine, or basmati rice. For a healthier option, brown rice works well too. If you're using freshly cooked rice, let it cool for at least 2 hours at room temperature or 30 minutes in the fridge before cooking.
Prepare Ingredients Ahead: Since Nasi Goreng is cooked at high heat, have all your ingredients chopped and sauces measured before starting. This helps prevent burning ingredients like garlic, which can affect the flavor of the final dish.
Good Wok or Non-Stick Pan: I recommend using a good iron wok to get that smoky flavor typical of fried rice. If you don’t have one, a non-stick pan works fine for making this dish.
Temperature: Keep the heat high throughout cooking to achieve the perfect stir-fry texture with crispy and slightly crunchy rice.
Shrimp Paste Substitute: Shrimp paste gives a unique flavor to the dish, but if you don’t have it, fish sauce works as a good substitute. Use 1 to 2 times the amount of shrimp paste called for in the recipe. For example, if the recipe asks for ½ tsp of shrimp paste, you can replace it with 1 to 2 tsp of fish sauce.
Control Salt: Soy sauce and Kecap Manis already contain salt, so be mindful when adding extra salt to avoid oversalting the dish.
Control the Spice: If you're not sure about your spice tolerance, start with a small amount of Thai chilies and gradually add more. You can always sprinkle some extra sambal on top later.
Vegetable Add-ins: Feel free to add vegetables like carrots, peas, or bell peppers. Slice them thinly and cook them quickly at high heat. It adds more texture, color, and nutrition to the dish.

Nutrition

Visit the Recipe

Want to view the full post? Simply scan the QR code with your camera and tap the link.