Nasi Goreng (Indonesian Fried Rice)

Ingredients

• 3 cups (about 570 g)cold, day-old cooked rice
• 1 tablespoon (15 g)butter
• as neededoil
• 3 clovesgarlic
• 2–3 small (or 1 small onion, about 80 g)shallots
• 2½ teaspoons (12.5 ml; or 3 tablespoons fish sauce)shrimp paste
• 2½ tablespoons (37.5 ml)kecap manis
• 1–2bird’s eye chillies (or 1 tablespoon sambal oelek)
• 1 stalkspring onion
• 2boneless chicken thighs (or 1 chicken breast, or 1½ cups minced meat)
• 1 tablespoon (15 ml)fish sauce
• 3eggs
• to tastefried shallots or onions
• to tastespring onions
• to tastetomato
• to tastecucumber

Instructions

1. 1

   Break up rice

   Use your hands to break the 3 cups (about 570 g) of cold rice into small pieces so it can fry evenly.

2. 2

   Prepare aromatics

   Finely chop the shallots and garlic. If using fresh chilli, chop that too. Slice the tomato and cucumber for serving. Finely chop the spring onion, keeping its white and green parts separate.

3. 3

   Marinate chicken

   Cut the 2 chicken thighs into small cubes and put them in a bowl. Add the white part of the spring onion and 1 tablespoon fish sauce, then set aside to marinate.

4. 4

   Fry the eggs

   Fry 3 eggs sunny-side up and set them aside for serving.

5. 5

   Cook the chicken

   Heat a large frying pan or wok over medium-high heat. Add oil and 1 tablespoon butter, then cook the marinated chicken for about 2–3 minutes, until fully cooked.

6. 6

   Fry the aromatics

   Add the chopped shallots and cook for 2 minutes, until softened. Add the garlic and cook for 1 minute.

7. 7

   Toast shrimp paste

   Push the chicken to one side of the pan. Add 2½ teaspoons shrimp paste and toast for about 1 minute, until darker in colour. If using fish sauce instead of shrimp paste, do not add it yet.

8. 8

   Fry the rice

   Add the rice and mix everything together. Cook for about 2–3 minutes, breaking up any remaining clumps into individual grains.

9. 9

   Caramelise kecap

   Add 2½ tablespoons kecap manis and turn the heat up to high. Fry for about 2 minutes to toast the rice and caramelise the sauce. If using the shrimp-paste alternative, add 3 tablespoons fish sauce now.

10. 10

    Adjust the seasoning

    Taste the rice and adjust the sweet and salty balance to your preference. Add more kecap manis if you want it sweeter; if the flavour is too strong, mix in ¼–½ cup (about 40–80 g) more rice.

11. 11

    Finish the rice

    Add the green part of the spring onion, turn off the heat and mix well.

12. 12

    Plate and garnish

    Serve the rice on plates or in bowls, with cucumber and tomato on the side. Add fried shallots or onions, then top each portion with a fried egg.

What is nasi goreng?

Nasi goreng means fried rice in Indonesian and is a familiar, adaptable dish in Indonesia. This version builds its savoury depth with shrimp paste and fish sauce, while kecap manis lends sweetness and a dark, glossy finish.

Cold, day-old rice is the key to a good pan-fried texture: its grains are less moist and easier to separate. Chicken, egg and crisp fresh garnishes make this version a complete, contrasting plate.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1009 calories, 33g protein, 167g carbs, 21g fat.

The rice and kecap manis contribute most of the carbohydrate, while butter, cooking oil and the egg contribute much of the fat. Chicken, eggs and shrimp paste or fish sauce add protein and savoury flavour. Serve with a generous side of cucumber and tomato to balance the rich, sweet-savoury rice.

Why cold rice matters

Cold rice: break it into small pieces before it goes into the pan, so it heats evenly and is less likely to clump.

Freshly cooked rice: it tends to be moist and soft, which can make the result heavy rather than fried. If you need to cook rice for this dish, cool it thoroughly before using.

Build the flavour in stages

Shallots and garlic: soften the shallots first, then add the garlic so it has less time to scorch.

Shrimp paste: toast it briefly in the pan to bring out its savoury aroma. If replacing it with fish sauce, follow the recipe’s timing and add the fish sauce with the kecap manis instead.

Kecap manis: add it once the rice is mixed through, then raise the heat to help the sauce coat and darken the grains.

Keep the grains moving

Use a large pan or wok and make sure it is hot before adding the rice. Stir and turn the rice as it cooks, separating any clumps rather than pressing them together.

The rice should be hot throughout, with individual grains coated in sauce. Avoid leaving it still for too long once the kecap manis is in, as the sugars can catch on the pan.

Cook the chicken safely

Cut the chicken into small, even cubes so they cook at a similar rate. The method gives an approximate cooking time of 2–3 minutes, but check that the pieces are fully cooked before adding the aromatics.

Keeping the chicken skin on is an option in the original method for extra flavour and texture. Trim it off if you prefer a leaner result.

Serve with fresh contrast

Egg: a sunny-side-up egg adds a soft yolk and a rich topping to each portion.

Cucumber and tomato: serve them alongside the hot rice for a cool, fresh contrast. Fried shallots or onions add a crisp finish; use the green spring onion as a final garnish if you like.

Recipe notes & tips

• Have all the aromatics chopped before heating the pan, as the cooking moves quickly.
• Break up the rice by hand before it goes into the pan to make any remaining lumps easier to spot.
• Use a large frying pan or wok so the rice has room to fry rather than steam.
• Taste before serving and adjust the sweet-salty balance with kecap manis or the recipe’s fish sauce alternative.
• Keep the tomato and cucumber on the side until serving so they stay fresh and cool.

Variations

• Use chicken breast: swap it for the thighs and cut it into small, even cubes.
• Try minced meat: use 1½ cups instead of the chicken thighs and cook it through in the pan.
• Make it spicier: add chopped bird’s eye chilli or sambal oelek to suit your preference.
• Swap the shrimp paste: use 3 tablespoons fish sauce and add it with the kecap manis.
• Use onion: replace the shallots with 1 small onion, about ⅓ cup when chopped.

Common mistakes to avoid

• Using warm, wet rice: it can turn claggy; use cold day-old rice and separate the grains before cooking.
• Adding garlic too soon: it can burn while the shallots soften; add it after the shallots have cooked for 2 minutes.
• Overcooking the shrimp paste: it can catch and taste harsh; toast it for about 1 minute, until darker.
• Adding kecap manis too early: it may stick before the rice is mixed through; add it after frying the rice for 2–3 minutes.
• Skipping the taste check: the sweet-salty balance varies by preference; taste and adjust before serving.

How to store

Refrigerate leftover rice promptly in an airtight container and eat within 1–2 days. Reheat until piping hot throughout in a pan, stirring well; add a small splash of water if the rice seems dry. Store the egg and fresh garnishes separately where possible.

Frequently asked questions