Nasi goreng (Indonesian fried rice)

Ingredients

• about 125 g (⅔ cup; makes approx. 350 g cooked)jasmine rice
• 2shallots
• 1 clovegarlic
• 2.5 ml (½ tsp)belacan (terasi or shrimp paste; optional)
• 7.5 ml (½ tbsp)sambal oelek
• 1 chicken tender (approx. ½ chicken breast), optionalchicken
• 30 ml (2 tbsp)vegetable oil or other neutral oil
• 2eggs
• 22.5 ml (1½ tbsp)kecap manis (sweet soy sauce)
• 6 slicestomato
• 6 slicescucumber
• 2 handfulsprawn crackers (krupuk udang), fried if not already cooked

Instructions

1. 1

   Cook the rice

   If using leftover rice, skip this step. Otherwise, rinse the jasmine rice and cook it according to the packet instructions. A typical method is to use a little under twice as much water as rice, cover, bring to a simmer and cook covered until the water is absorbed.

2. 2

   Cool the rice

   Spread the cooked rice in a layer on a plate or tray and leave it to cool for around 2 hours. Chill it further in the fridge if you like.

3. 3

   Prepare ingredients

   Peel and finely slice the shallots, and mince or finely grate the garlic. Mix the garlic with the shrimp paste and sambal oelek. If using chicken, dice it into small pieces, whether it is raw or already cooked. Break up the chilled rice by hand so the grains are less stuck together.

4. 4

   Cook the chicken

   Heat the oil in a wok or wide frying pan over a medium-high heat. If the chicken is raw, fry it briefly, turning until cooked through, then remove it and set it aside.

5. 5

   Fry the eggs

   Fry the eggs in the oil, keeping them separate if possible. Aim for gently crisp bottoms and runny yolks. Remove the eggs from the pan and set them aside.

6. 6

   Cook the aromatics

   Add the garlic-chilli paste and cook briefly, stirring constantly. Add the shallots and cook for a couple of minutes to soften them, then add the rice.

7. 7

   Season the rice

   Cook for a couple of minutes, stirring regularly so the rice is coated with the garlic and chilli. Add the kecap manis and mix it through.

8. 8

   Serve the nasi

   Mix in the cooked chicken, if using, then take the pan off the heat. Divide the rice between two portions, top each with a fried egg, and serve with around 3 slices each of tomato and cucumber and a handful of prawn crackers on the side.

What is nasi goreng?

Nasi goreng means fried rice in Indonesian and is a familiar dish across Indonesia, with many variations shaped by the ingredients available. This version builds savoury heat with garlic, chilli and shrimp paste, then balances it with sweet kecap manis.

The combination of fried rice, egg, fresh tomato and cucumber, and prawn crackers gives each serving a mix of soft, crisp and fresh textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 536 calories, 18g protein, 72g carbs, 19g fat.

The rice provides most of the carbohydrates, while the oil, eggs and kecap manis contribute much of the fat; chicken and eggs provide protein, with shrimp paste adding flavour. For a more balanced plate, serve the rice with the listed cucumber and tomato, or add another portion of vegetables alongside.

Why cooled rice works

Chilled rice: spreading it out and cooling it for around 2 hours helps the grains separate, so they are easier to stir-fry rather than clumping together.

Leftovers: rice cooked ahead is convenient here; break up any compacted grains before they go into the pan.

Build the savoury base

Aromatics: cooking the garlic, chilli and shrimp paste briefly in the oil releases their flavour, but constant stirring helps keep the garlic from catching.

Shallots: give them a couple of minutes to soften before adding the rice. That short head start lets their flavour mingle with the paste.

Get the pan ready

Hot surface: a wok or wide frying pan over medium-high heat gives the rice room to move as you stir it. Have the ingredients prepared before you start, as the cooking stages move along quickly.

Separate batches: cook raw chicken first and set it aside, then fry the eggs before adding the rice. This keeps both toppings distinct and lets you return the chicken to the dish at the end.

Season and check the rice

Coating: stir the rice regularly for a couple of minutes with the garlic and chilli mixture, then mix in the kecap manis so its sweetness reaches the grains.

Doneness: the rice should be hot throughout and evenly coated. Keep stirring as needed rather than leaving it to sit in the pan.

Finish with contrasting sides

Egg: a gently crisp underside and runny yolk make the fried egg a rich topping; cook it to your preferred doneness if you would rather have a firm yolk.

Fresh and crunchy: tomato and cucumber bring a cool contrast, while prawn crackers add a crisp side. Serve them with the rice rather than mixing them into the pan.

Recipe notes & tips

• Prepare and measure the aromatics, sauce and toppings before heating the pan.
• Use rice that has cooled fully so its grains are easier to separate.
• Stir the garlic-chilli mixture constantly while it cooks briefly.
• Keep the eggs separate in the pan so they are easy to lift out intact.
• Add cooked chicken back only after the rice has been seasoned.
• Serve the crackers on the side to keep them crisp.

Variations

• Skip the chicken: leave it out for a version without chicken.
• Use fresh chilli: replace the sambal oelek with 1–2 fresh red chillies.
• Omit the shrimp paste: leave out the belacan if you do not have it.
• Change the topping: fry the eggs until the yolks are set if you prefer them firm.
• Use leftover rice: start with cooked, chilled rice and skip the rice-cooking and cooling steps.

Common mistakes to avoid

• Using warm rice: it can clump more easily; spread freshly cooked rice out and cool it for around 2 hours.
• Skipping the prep: the pan stages are quick; slice and mix the ingredients before you start cooking.
• Leaving the garlic unattended: it can catch; stir the paste constantly as it cooks briefly.
• Adding chicken raw at the end: cook raw chicken through first, then set it aside and return it after seasoning the rice.
• Overcooking the egg: for a runny yolk, remove it once the underside is gently crisp.
• Mixing in the crackers: they lose their crunch; serve them alongside the rice.

How to store

Refrigerate leftover rice promptly in a covered container and use within 1 day. Reheat until steaming hot throughout; keep the crackers separate and add fresh cucumber and tomato when serving.

Frequently asked questions