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Nasi Goreng (Indonesian Fried Rice) Recipe

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4.8 from 84 reviews

Nasi Goreng is a classic Indonesian fried rice dish bursting with savory flavors from marinated chicken, aromatic spices, and a signature sweet soy sauce called kecap manis. This recipe layers fragrant cooked rice with a bold paste made from shallots, garlic, chili, and shrimp paste, then stir-fried with tender chicken pieces. Topped with a crispy fried egg and fresh garnishes like cucumber, tomatoes, fried shallots, and sambal, this versatile dish delivers a perfect balance of spicy, sweet, and umami tastes with a satisfying texture.

Ingredients

For the Rice

  • 4 cups Cooked White Rice (preferably day-old, but freshly cooked rice can be used if cooled properly)
  • 3 tablespoons Soy Sauce (adjust according to taste)

For the Protein

  • 1 pound Boneless Skinless Chicken Thighs (can substitute with tofu or shrimp)

For the Aromatic Paste

  • 2 medium Shallots (or onions if unavailable)
  • 3 cloves Garlic Cloves (fresh)
  • 1 medium Red Chili (bird’s eye chili for more spice or omit for milder flavor)
  • 1 tablespoon Indonesian Shrimp Paste (Terasi) (fish sauce as alternative)

For Seasoning

  • 2 tablespoons Kecap Manis (sweet soy sauce essential for authentic flavor)

For Toppings

  • 2 eggs (fried, optional for lighter version)
  • To taste Garnishes: Green Onion, Tomatoes, Cucumber, Fried Shallots, Lime Wedges, Shrimp Chips, Sambal Oelek (adjust to preference)

Instructions

  1. Marinate the Chicken: In a bowl, combine the boneless skinless chicken thighs with kecap manis. Mix well to coat and let it marinate for at least 15 minutes to infuse flavor.
  2. Prepare Aromatic Paste: Using a mortar and pestle or food processor, grind together shallots, garlic cloves, red chili, and Indonesian shrimp paste until you get a smooth and fragrant paste.
  3. Sauté Aromatic Paste and Chicken: Heat a tablespoon of oil in a wok over medium heat. Add the aromatic paste and sauté for 1-2 minutes until fragrant. Then add the marinated chicken pieces and cook until almost done, about 4-5 minutes, stirring occasionally to ensure even cooking.
  4. Fry the Rice: Add the day-old cooked rice to the wok. Pour in additional kecap manis and soy sauce. Toss everything together thoroughly and stir-fry for 3-4 minutes until the rice is heated through, well combined, and evenly coated with the seasoning.
  5. Plate and Garnish: Spoon the nasi goreng onto plates and top each serving with a fried egg. Garnish with your choice of sliced tomatoes, cucumber, fried shallots, green onion, lime wedges, shrimp chips, and sambal oelek to add freshness and extra layers of flavor.

Notes

  • Day-old rice works best for frying as it is drier and prevents clumping, but freshly cooked rice can be used if cooled thoroughly.
  • Kecap manis is a sweet Indonesian soy sauce and is key to authentic flavor; look for it in Asian markets or substitute with a mix of soy sauce and brown sugar if unavailable.
  • Adjust the amount of chili according to your heat preference; bird’s eye chili adds significant spiciness.
  • You can substitute chicken with tofu or shrimp for a different protein variation.
  • If you prefer a lighter version, omit the fried eggs or garnish options that add extra calories.
  • Use a wok or large skillet for best stir-frying results to ensure even cooking and heat distribution.

Find it online: https://mealoria.com/nasi-goreng-indonesian-fried-rice-recipe/