Nasi goreng is Indonesia’s savory fried rice, usually cooked with garlic, shallot, chili, and sweet-salty kecap manis, then served hot with fresh or crisp toppings. This chicken version is made in one skillet with cold rice for distinct, lightly toasted grains; ingredients and garnishes vary across Indonesian regions and households.
Ingredients
- 4 cups (600 g) cooked, chilled long-grain rice, preferably day-old and broken into separate grains
- 12 oz (340 g) boneless, skinless chicken thighs, cut into small, even pieces
- 2 large eggs (about 100 g without shells), beaten
- 2 tablespoons (30 ml) neutral oil, such as canola or peanut oil, divided
- 2 medium shallots (about 60 g), finely chopped
- 3 garlic cloves (about 9 g), finely chopped or crushed
- 1 red bird’s-eye chili (about 5 g), thinly sliced, or ½ teaspoon (1 g) red pepper flakes; remove the seeds for less heat
- 2 tablespoons (30 ml) kecap manis, Indonesian sweet soy sauce
- 1 tablespoon (15 ml) regular soy sauce
- 1 teaspoon (5 ml) lime juice
- ½ teaspoon (2 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) ground white or black pepper
- 2 scallions (about 30 g), thinly sliced, whites and greens separated
- ½ cup (60 g) frozen peas, thawed
- 1 medium cucumber (about 200 g), thinly sliced, for serving
- 1 medium tomato (about 120 g), cut into wedges, for serving
- 2 tablespoons (10 g) crisp fried shallots, for serving, optional
- 1 lime (about 70 g), cut into wedges, for serving
Instructions
- Prepare the rice and sauce. Break up the cold rice with clean fingers or a fork, separating clumps without crushing the grains. In a small bowl, stir together the kecap manis, regular soy sauce, and lime juice. Have the shallots, garlic, chili, chicken, eggs, peas, and scallions ready beside the stove; stir-frying moves quickly once the pan is hot.
- Cook the chicken. Heat a large wok or 12-inch (30 cm) skillet over medium-high heat for about 1 minute. Add 1 tablespoon (15 ml) oil, then spread the chicken in a single layer. Season it with the salt and pepper and cook for 4 to 5 minutes, turning occasionally, until browned and cooked through. Check the thickest pieces with a food thermometer: the USDA FSIS safe minimum temperature for poultry is 165°F (74°C). Transfer the chicken to a clean plate.
- Scramble the eggs. Add the remaining 1 tablespoon (15 ml) oil to the pan. Pour in the beaten eggs and gently scramble for about 1 minute, breaking them into small curds. Cook until no liquid egg remains and the curds reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes. Move the eggs to the plate with the chicken.
- Soften the aromatics. Add the shallots to the pan and stir-fry for 1 minute. Add the garlic, chili, and scallion whites; cook for about 30 seconds, stirring constantly, just until fragrant. If the aromatics begin to stick or darken too quickly, lower the heat slightly rather than letting the garlic burn.
- Fry the rice. Add the rice and peas. Use a spatula to toss and press out any remaining rice clumps, then stir-fry for 3 to 4 minutes. Let the rice sit against the hot pan for short intervals between tosses so some grains toast, but keep it moving often enough to prevent scorching.
- Season and finish. Pour the kecap manis mixture around the edge of the pan, where it will sizzle, and toss thoroughly to coat the rice. Return the cooked chicken and eggs to the pan. Stir-fry for 2 to 3 minutes, until everything is steaming hot and evenly mixed. Taste and add a little more soy sauce, salt, or chili if needed. Fold in most of the scallion greens, then serve promptly with cucumber, tomato, lime wedges, and fried shallots if using.
Tips
- Use cold, separated rice. Freshly cooked rice holds more surface moisture and can turn sticky in a stir-fry. If you do not have leftover rice, spread freshly cooked rice in a shallow layer on a clean tray and refrigerate it promptly until cool; do not leave cooked rice sitting at room temperature for hours. Separate clumps before they go into the pan.
- Keep the pan hot, but avoid crowding. A crowded skillet steams the rice instead of frying it. If your pan is smaller than 12 inches (30 cm), fry the rice in two batches and combine everything at the end. A wok is useful but not essential.
- Adjust the sweet-salty balance. Kecap manis is thick, sweet Indonesian soy sauce and gives nasi goreng much of its characteristic gloss and flavor. If you cannot find it, mix 1 tablespoon (15 ml) regular soy sauce with 1 tablespoon (15 ml) brown sugar or palm sugar, warming briefly until dissolved. The substitute is thinner and less complex, so taste before adding extra soy sauce.
- Make the heat and seasoning manageable. Chili strength varies, so start with less if you are unsure and offer extra chili at the table. Regular soy sauce is salty; taste after it has mixed with the kecap manis before adding more salt. If the rice tastes too sweet, a small squeeze of lime can brighten it.
Serving Suggestions
Serve nasi goreng hot as a complete meal, with cucumber and tomato alongside to add cool, fresh contrast to the warm, savory rice. Lime wedges let each person add acidity to taste, while fried shallots contribute a crisp, savory finish. For a more substantial Indonesian-style plate, add prawn crackers or a simple bowl of clear vegetable soup. Keep crunchy toppings separate until serving so they do not soften in the rice.
A fried egg is a familiar topping in many versions. If you add one, cook it until the white and yolk are fully set and it reaches 160°F (71°C), the USDA FSIS safe minimum for egg dishes; use a thermometer where practical. You can also serve sliced scallions and extra chili at the table, making it easy for diners to adjust the garnish without changing the seasoning of the whole pan.
Variations
Make it vegetarian: Leave out the chicken and add 8 oz (225 g) firm tofu, pressed and cubed. Brown the tofu in the pan first, then set it aside and return it with the rice. Check the soy sauce label if you need the dish to be vegetarian, because some traditional shrimp-paste products are not. For more vegetables, add 1 cup (100 g) shredded cabbage or ½ cup (75 g) diced carrot with the aromatics.
Use shrimp instead: Replace the chicken with 12 oz (340 g) peeled, deveined shrimp. Cook the shrimp in a single layer until opaque and firm, checking that the thickest part reaches 145°F (63°C), the USDA FSIS safe minimum for fish and seafood. Transfer them out of the pan and return them with the rice at the end so they do not overcook.
Add shrimp paste: A small amount of terasi, Indonesian fermented shrimp paste, brings a deep savory note found in some versions. If using it, start with ½ teaspoon (about 3 g), crumble it into the pan with the shallots, and cook until fragrant. It is potent and salty, so reduce the added salt and remember that it makes the dish unsuitable for anyone avoiding seafood.
Change the rice: Jasmine rice works well and gives a fragrant, tender result; another long-grain rice gives a somewhat drier, more separate texture. Brown rice can be used if already cooked and chilled, though it takes longer to warm through and has a chewier bite. Avoid substituting uncooked rice directly: this is a fried-rice recipe, and the grains must be cooked before they enter the skillet.
Storage and Reheating
Rice dishes need prompt, careful cooling. Divide leftovers into shallow containers and refrigerate within 2 hours of cooking; do not leave the pan on the counter to cool for an extended period. Stored covered in a refrigerator at 40°F (4°C) or colder, nasi goreng keeps for 3 to 4 days. For longer storage, freeze portions in airtight containers for up to 2 months for best texture, then thaw in the refrigerator.
Reheat only the portion you plan to eat, either in a skillet over medium heat with a tablespoon of water or in the microwave, covered loosely and stirred halfway through. Add a splash of water if the rice seems dry. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer, and serve immediately. Avoid reheating the same portion more than once; discard rice that has been left at room temperature for more than 2 hours.
Frequently Asked Questions
What does nasi goreng mean?
Nasi goreng means “fried rice” in Indonesian: nasi means rice, and goreng means fried. The name describes a broad family of dishes rather than one fixed ingredient list, so the seasonings and accompaniments differ from cook to cook.
Can I make nasi goreng with freshly cooked rice?
Yes, but it is more likely to clump because freshly cooked rice is moist. Spread it in a shallow layer and refrigerate promptly until cool, then break it into separate grains before frying. Do not cool rice on the counter for an extended period, and never use rice that has been left at room temperature overnight.
What can I use instead of kecap manis?
The closest quick substitute is equal parts regular soy sauce and brown sugar, gently warmed until the sugar dissolves. It will taste less rounded and will not coat the rice as thickly as kecap manis. Add it gradually and balance the sweetness with a little lime if needed.
Is nasi goreng spicy?
It can be mild or quite hot depending on the amount and type of chili used. This recipe uses one small fresh chili, but you can omit it for a mild version or serve sliced chili separately. The kecap manis is sweet and savory, not necessarily spicy on its own.
Can I prepare anything ahead?
Yes. Chop the aromatics, cut the chicken, mix the sauce, and portion the peas ahead, keeping perishable ingredients refrigerated. Chilled cooked rice is convenient for frying, but handle and store it safely: refrigerate it promptly after cooking and use it within 3 to 4 days. For the best texture, fry the rice just before serving.
Why is my fried rice soggy?
Common causes are warm, wet rice, a pan that is not hot enough, or too much food in the skillet at once. Use cold rice, preheat the pan, and cook in batches if necessary. Also measure the sauce rather than pouring freely; excess liquid makes the grains soft before they have a chance to toast.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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