Indonesian Nasi Goreng
Discover the bold and aromatic flavors of Indonesian Nasi Goreng, the ultimate fried rice dish that’s beloved across Southeast Asia. This quick and easy recipe transforms day-old rice into a mouthwatering meal by stir-frying it with tender chicken (or your choice of prawns, tofu, or tempeh), fragrant shallots, garlic, and a touch of red chili for spice. The star ingredient, sweet soy sauce (kecap manis), lends its signature caramelized depth, while soy sauce and fish sauce add layers of umami. Topped with a perfectly scrambled egg and garnished with cucumber, tomato, and crispy krupuk, this dish is perfect for a hearty dinner or a crowd-pleasing lunch. Ready in just 30 minutes, Nasi Goreng is a savory, versatile, and authentic Indonesian comfort food that will transport your taste buds to the heart of the tropics.
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Recipe Information
Ingredients
- 500 grams Cooked white rice
- 200 grams Boneless chicken (optional, can use prawns, tofu, or tempeh)
- 2 tablespoons Cooking oil
- 4 whole Shallots
- 3 whole Garlic cloves
- 2 whole Red chili (adjust to spice preference)
- 2 tablespoons Sweet soy sauce (kecap manis)
- 1 tablespoon Soy sauce
- 1 teaspoon Fish sauce
- 1 whole Egg
- 2 stalks Spring onions
- 1 whole Cucumber (for garnish)
- 1 whole Tomato (for garnish)
- 1 handful Krupuk (shrimp crackers, optional garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
Instructions
Prepare the rice: If you don't already have leftover rice, cook white rice a few hours in advance and let it cool completely. Day-old rice is best for fried rice as it’s less sticky and easier to stir-fry.
Dice the chicken (or protein of your choice) into small, bite-sized pieces. If using tofu or tempeh, cut into small cubes.
Peel and finely chop the shallots, garlic, and red chilies. Thinly slice the spring onions, keeping the white and green parts separate.
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the diced chicken and stir-fry for 4-5 minutes until fully cooked. Remove from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of oil. Sauté the minced shallots, garlic, and red chilies until fragrant, about 2-3 minutes.
Push the sautéed ingredients to one side of the wok. Crack the egg into the empty side and scramble it until just set, then mix with the other ingredients.
Add the cooked rice to the wok. Break up any clumps with your spatula and stir-fry for 2-3 minutes until the rice is heated through.
Return the cooked chicken (or other protein) to the wok and mix well with the rice.
Add the sweet soy sauce (kecap manis), regular soy sauce, fish sauce, salt, and pepper. Stir-fry until the rice is evenly coated in the sauce and the mixture is aromatic.
Toss in the white parts of the spring onions and stir-fry for another minute. Remove from heat.
Serve the Nasi Goreng on a plate, garnished with cucumber slices, tomato wedges, green spring onion tips, and optional krupuk. Enjoy!
Nutrition Facts
Calories |
1740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 6743 mg | 293% | |
| Total Carbohydrate | 221.9 g | 81% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 36.4 g | ||
| Protein | 95.6 g | 191% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 317 mg | 24% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2438 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
