Nasi Goreng (Indonesian Fried Rice)

Ingredients

• 300 gchicken breasts, chopped into strips or cubes
• 570 g (3 cups)cooked rice, preferably a day old
• 1 smallonion, finely diced
• 3 large clovesgarlic, minced
• 2Thai red chillies, finely chopped
• 1green chilli, finely chopped
• 10 ml (2 teaspoons)shrimp paste
• 45 ml (3 tablespoons)kecap manis (sweet soy sauce)
• 15 ml (1 tablespoon)soy sauce
• 1egg, lightly beaten
• 4eggs, for frying and serving
• 30 ml (2 tablespoons)vegetable oil
• To tastesalt
• To tastepepper
• 1spring onion, for garnish
• To servetomato
• To servecucumber
• To servelime wedges
• To servefried shallots

Instructions

1. 1

   Season the chicken

   Mix the chicken with 15 ml (1 tablespoon) of the kecap manis, 1 minced garlic clove and a little salt and pepper. Heat 15 ml (1 tablespoon) of oil in a large pan or wok over medium-high heat. Cook the chicken for about 2 minutes, or until just cooked through, then transfer it to a plate.

2. 2

   Soften the aromatics

   Add the remaining oil to the same pan. Add the onion, remaining 2 minced garlic cloves and both chillies, and sauté until the onion is soft and lightly golden.

3. 3

   Cook the egg

   Add the shrimp paste and cook for 30 seconds, pressing it against the pan to release its flavour. Push the onion mixture to one side, add the beaten egg and scramble it, then mix it through the aromatics.

4. 4

   Stir-fry the rice

   Return the chicken to the pan. Add the cold rice, breaking up any clumps, and toss it with the aromatics. Pour in the remaining kecap manis and the soy sauce, then stir-fry over high heat until the rice is evenly coated and slightly caramelised.

5. 5

   Fry the eggs

   Season the rice with salt and pepper to taste. In a separate pan, fry the 4 eggs until their edges are crisp and their yolks are still runny.

6. 6

   Serve the nasi goreng

   Serve hot, topped with a fried egg, sliced spring onion and fried shallots, with a squeeze of fresh lime juice. Serve chopped tomato and cucumber alongside.

What is nasi goreng?

Nasi goreng means fried rice in Indonesian and is a familiar home-style dish across Indonesia, with many local and household variations. Its characteristic balance comes from savoury aromatics and kecap manis, a thick, sweet soy sauce.

This version combines chicken, shrimp paste and chillies, then finishes each portion with a fried egg and fresh accompaniments. The mix of sweet, salty, spicy and bright flavours makes a simple pan of rice feel like a complete meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 660 calories, 37g protein, 76g carbs, 20g fat.

The rice supplies most of the carbohydrates, while the vegetable oil, eggs and sweet soy sauce contribute much of the fat and energy. Chicken and eggs provide most of the protein. For a more balanced plate, serve a generous portion of cucumber and tomato alongside the rice.

Choose the right rice

Cold rice: Day-old rice is firm and less moist than freshly cooked rice, so it is easier to toss without turning mushy. Break up clumps before they go into the pan.

No leftovers: Spread freshly cooked rice out to cool and let excess steam escape before stir-frying. Avoid leaving cooked rice at room temperature for an extended period.

Build flavour in stages

Chicken first: Cooking the chicken briefly and setting it aside helps it stay tender while the aromatics cook. Return it to the pan when the rice goes in.

Aromatics next: Soften the onion, garlic and chillies before adding shrimp paste; a short cook helps distribute the paste's savoury flavour. Kecap manis goes in with the rice so it coats the grains.

Keep the pan hot

High heat: Once the rice is added, keep it moving so it heats evenly and picks up the sauce. If your pan is small, work in batches to avoid crowding it.

Caramelised, not burnt: The rice should look glossy and evenly coloured, with a little browning from the sweet soy sauce. Stir often enough to prevent the sauce catching on the bottom.

Get the egg texture right

Beaten egg: Scrambling the beaten egg into the onion mixture adds soft pieces throughout the rice. Move the aromatics aside first to give the egg room to set.

Fried eggs: Cook the serving eggs separately until their edges are crisp while keeping the yolks runny, if that is how you like them. They add richness when broken over the hot rice.

Serve with fresh sides

Fresh contrast: Tomato and cucumber bring cool, juicy crunch alongside the warm, seasoned rice. Lime squeezed over the top adds a sharp finish.

Final toppings: Spring onion and fried shallots provide a fresh and crisp garnish. Add them just before serving so the shallots retain their crunch.

Recipe notes & tips

• Prepare and measure the aromatics before heating the pan, as the stir-fry moves quickly.
• Use a broad wok or frying pan so the rice can be tossed without spilling.
• Taste before adding much salt, since shrimp paste and soy sauce are already savoury.
• Adjust the number of chillies to suit your preferred heat level.
• Serve the lime wedges at the table so everyone can add lime to taste.

Variations

• Use prawns: Swap the chicken for peeled prawns and cook them just until opaque.
• Make it vegetarian: Leave out the chicken and shrimp paste, and use a vegetarian alternative to shrimp paste.
• Add vegetables: Stir-fry diced carrot or peas with the onion for extra colour and texture.
• Change the protein: Use thinly sliced beef or leftover roast meat in place of the chicken.
• Tone down the heat: Remove the chilli seeds or use fewer chillies for a milder rice dish.

Common mistakes to avoid

• Using wet rice: Freshly cooked, steamy rice can turn sticky; cool it first and break up clumps.
• Crowding the pan: Too much rice at once can steam rather than fry; use a larger pan or cook in batches.
• Overcooking the chicken: It cooks again briefly with the rice, so take it out as soon as it is just cooked through.
• Burning the kecap manis: Its sugar can catch on a very hot pan; keep the rice moving and stir frequently.
• Adding too much salt early: Shrimp paste and soy sauce are salty; season the finished rice to taste.

How to store

Refrigerate leftover rice promptly in a covered container and use within 1 day. Reheat until steaming hot throughout, adding a small splash of water if it seems dry; for food safety, reheat only once. Store fresh garnishes and fried eggs separately where possible.

Frequently asked questions