Name: Nasi Goreng (Indonesian Fried Rice) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Indonesian
Ingredients: 3 cups day-old cold rice; 1 tablespoon butter; oil (for frying, enough to coat the pan); 3 cloves garlic, minced; 2-3 small shallots, finely minced (or 1 small onion, approx. 1/3 cup); 2½ teaspoons shrimp paste (or 3 tablespoons fish sauce); 2½ tablespoons kecap manis (sweet soy sauce); 1-2 bird’s eye chilies, finely chopped (or 1 tablespoon sambal oelek hot sauce); 1 stalk green onion, finely minced (separate white and green parts); 2 boneless chicken thighs, cut into small cubes (skin on for more flavor); 1 tablespoon fish sauce (for chicken marinade); 3 eggs (for frying sunny side up, 1 per serving); Fried shallots or onions; Green parts of green onion; Tomato slices; Cucumber slices; Shrimp/prawn crackers (optional)

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Introduction

Nasi Goreng is a classic Indonesian fried rice dish bursting with rich, savory flavors and a hint of sweetness. Perfect for using up leftover rice, it combines tender chicken, aromatic spices, and a fried egg topping for a satisfying and easy meal.

A white plate with a base layer of brown fried rice mixed with small pieces of green scallions and light bits of fried onions, topped on the left side with a sunny-side-up egg showing a bright yellow yolk surrounded by white, slightly crispy edges. On the upper right side, three red tomato slices with visible seeds are placed next to some green cucumber slices, and beside them, there are four white round crackers stacked slightly, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups rice (day old, cold)
1 tablespoon butter
Oil (for frying)
3 cloves garlic, minced
2-3 small shallots or 1 small onion (approx. 1/3 cup), minced
2½ teaspoons shrimp paste or 3 tablespoons fish sauce
2½ tablespoons kecap manis
1-2 bird’s eye chili or 1 tablespoon sambal olek hot sauce, chopped
1 stalk green onion (whites and greens separated)
2 boneless chicken thighs or 1 chicken breast or 1½ cups ground meat, diced
1 tablespoon fish sauce (for marinade)
3 eggs (one per serving)
Fried shallots or onions (for garnish)
Green onions (for garnish)
Tomato (sliced, for garnish)
Cucumber (sliced, for garnish)

Instructions

Step 1: Break up the cold, leftover rice into small pieces by hand to help it fry evenly.
Step 2: Finely mince the shallots and garlic. Chop the bird’s eye chili if using. Set aside.
Step 3: Slice tomato and cucumber for garnish and set aside.
Step 4: Finely mince the green onion stalk, separating the whites for marinade and the greens for garnish.
Step 5: Dice the chicken thighs into small cubes, keeping the skin on if desired, and place in a bowl.
Step 6: Add the white parts of the green onion and 1 tablespoon fish sauce to the chicken. Mix well and set aside to marinate.
Step 7: In a frying pan, cook the eggs sunny side up, one egg per serving. Set aside.
Step 8: Heat a large skillet or wok over medium-high heat. Add oil and butter.
Step 9: Add the marinated chicken and cook for 2-3 minutes until fully cooked.
Step 10: Add minced shallots and cook until soft, about 2 minutes, then add garlic and toast for 1 minute.
Step 11: Push the chicken aside and add shrimp paste. Toast for about 1 minute until it darkens. If using fish sauce instead, skip this step.
Step 12: Add the rice and mix well, breaking up any clumps. Cook for 2-3 minutes.
Step 13: Add kecap manis, increase heat to high, and toast the rice for 2 minutes to caramelize. If using fish sauce, add it now.
Step 14: Taste and adjust sweetness or saltiness as needed by adding more kecap manis or rice.
Step 15: Stir in the green parts of the green onion, then turn off the heat and mix well.
Step 16: Serve the nasi goreng on plates, garnish with sliced tomato, cucumber, and fried shallots/onions.
Step 17: Top each serving with a fried egg and enjoy.

Tips & Variations

Use day-old rice for the best texture; fresh rice can be too soft and clump together.
If you don’t have shrimp paste, fish sauce is an excellent substitute to add umami flavor.
Adjust the heat by increasing or decreasing the amount of bird’s eye chili or sambal olek.
Add leftover vegetables like peas or carrots for extra color and nutrition.
For a vegetarian version, omit the chicken and use tofu or mushrooms instead.

Storage

Store leftover nasi goreng in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly in a skillet or microwave before serving. For best texture, reheat in a pan with a little oil to restore crispness.

How to Serve

A white plate on a white marbled surface holds a dish with three main parts: the base is a layer of dark brown fried rice mixed with small pieces of green onion and crispy fried shallots scattered on top, to the left sits a single sunny-side-up fried egg with a bright yellow yolk and slightly crispy white edges partly covering the rice; on the right, there are three round slices of fresh bright red tomatoes with seeds visible, alongside a few light beige, thin, round crackers stacked. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use freshly cooked rice instead of day-old rice?

Freshly cooked rice tends to be moister and can clump together, which makes frying difficult. It’s best to use day-old rice that has been refrigerated to get the ideal texture for nasi goreng.

What if I don’t have shrimp paste or fish sauce?

Shrimp paste and fish sauce provide essential umami and saltiness. If you don’t have either, use soy sauce combined with a small amount of miso paste or anchovy paste as a substitute to approximate the flavor.