Dinner

Nasi Goreng (Indonesian Fried Rice) Recipe

Name: Nasi Goreng (Indonesian Fried Rice) Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Indonesian
Ingredients: 1 tbsp oil; 5 oz / 150g chicken breast, thinly sliced (or other protein); 1 tbsp kecap manis (sweet soy sauce); 1.5 tbsp oil; 2 garlic cloves, finely chopped; 1 tsp red chilli, finely chopped; 1 small onion, diced; 3 cups cooked white rice, day old and cold; 2 tbsp kecap manis (sweet soy sauce); 2 tsp shrimp paste, optional; 4 eggs, fried to taste; 1 green onion, sliced; Tomatoes and cucumbers, cut into wedges or chunks; Fried shallots, store bought, optional; Lime wedges

ByNoah Steele April 20, 2026April 20, 2026

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Introduction

Nasi Goreng is a beloved Indonesian fried rice dish known for its bold flavors and satisfying texture. Made with fragrant garlic, sweet soy sauce, and tender chicken, it’s a quick and tasty meal perfect for any day of the week.

A white shallow bowl holds a dish with four main parts. On the left is a large mound of brown fried rice mixed with small chicken pieces, sliced green onions, and red chili slices, giving a mix of dark, light, and bright spots in the grains. On the right side, a sunny fried egg with a bright yellow yolk and white edges is placed on top of the rice, garnished with chopped green onions and small brown fried bits. Below the egg, thick red tomato wedges sit on thin green cucumber slices forming a colorful border along the bottom and right edge of the bowl. A silver spoon is partly buried inside the rice mound, resting on the bowl's edge, which sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp oil
5 oz / 150g chicken breast, thinly sliced (or other protein)

1 tbsp kecap manis (sweet soy sauce)
1.5 tbsp oil

2 garlic cloves, finely chopped
1 tsp red chilli, finely chopped

1 small onion, diced
3 cups cooked white rice, day old and cold
2 tbsp kecap manis (sweet soy sauce)

2 tsp shrimp paste, optional
4 eggs, fried to taste
1 green onion, sliced

Tomatoes and cucumbers, cut into wedges or chunks
Fried shallots, store bought, optional
Lime wedges

Instructions

Step 1: Heat 1 tablespoon of oil in a large skillet or wok over high heat.
Step 2: Add the chopped chilli and garlic, stirring for about 10 seconds until fragrant.
Step 3: Add the diced onion and cook for 1 minute until softened.

Step 4: Add the sliced chicken and cook until it mostly turns white. Stir in 1 tablespoon of kecap manis and cook for another minute until the chicken is cooked through and slightly caramelised.
Step 5: Add the cold cooked rice, 2 tablespoons of kecap manis, and shrimp paste if using. Stir constantly and cook for about 2 minutes until the sauce reduces and the rice starts to caramelise.
Step 6: Serve the fried rice garnished with green onions, sliced red chilli, and fried shallots if you like.

Step 7: For a traditional touch, add a fried egg sunny side up, tomato wedges, cucumber slices, and lime wedges on the side.

Tips & Variations

Use day-old rice to prevent your fried rice from becoming mushy.
Substitute chicken with shrimp, tofu, or beef to suit your preferences.

Add a dash of fish sauce for an extra umami boost.
Adjust the amount of chilli to control the heat level.
If shrimp paste is not available, a small amount of miso paste can be a good alternative.

Storage

Store leftover nasi goreng in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly in a skillet over medium heat, adding a splash of water or oil if needed to loosen the rice. For best texture, avoid microwaving as it can make the rice soggy.

How to Serve

A white plate on a white marbled surface holds a dish with four main parts: on the left, a large portion of brown fried rice mixed with small pieces of chicken and green onion slices, topped with thin red chili slices; a shiny silver spoon rests partly inside the rice. On the right, a sunny side up fried egg with a bright yellow yolk, white edges slightly crispy, garnished with chopped green onions and fried shallots. Below the egg, there are fresh red tomato wedges and round cucumber slices arranged in a neat row, adding a fresh green and red contrast to the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh rice instead of day-old rice?

Freshly cooked rice tends to be too moist and can result in clumpy, mushy fried rice. Using day-old, chilled rice helps achieve a better texture with distinct grains.