Ayam Nasi Goreng Paste: Easy Indonesian Fried Rice

Ayam nasi goreng paste is a fragrant, spicy base for making Indonesian-style fried rice with chicken, often served with a fried egg on top. This homemade paste combines shallots, garlic, chilies, and shrimp paste (terasi) with sweet soy sauce (kecap manis), giving you a deep, savory-sweet flavor in minutes. Making the paste from scratch is quick, tastes far fresher than store-bought versions, and lets you control the heat level.

Ingredients

For the paste:
5 shallots, peeled (about 150 g / 5 oz)
4 cloves garlic, peeled
3 red bird’s eye chilies (adjust to taste), stems removed
2 red chilies (such as Fresno), seeded if desired
1 tablespoon (15 g) shrimp paste (terasi), or 1 tablespoon fish sauce as substitute
1 teaspoon (5 g) ground coriander
1 teaspoon (5 g) ground cumin
2 tablespoons (30 ml) vegetable oil, plus more for frying

For the fried rice:
4 cups (740 g) cooked and cooled jasmine rice (day-old is best)
1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch pieces
3 tablespoons (45 ml) kecap manis (sweet soy sauce), plus more to taste
2 teaspoons (10 ml) soy sauce (regular or low-sodium)
1 cucumber, sliced, for serving
4 fried eggs (optional, for serving)
2 green onions, sliced, for garnish
Lime wedges, for serving

Instructions

Make the paste: In a food processor or blender, combine shallots, garlic, bird’s eye chilies, red chilies, shrimp paste (or fish sauce), coriander, cumin, and 2 tablespoons (30 ml) vegetable oil. Blend into a smooth paste, scraping down the sides as needed. If using a mortar and pestle, pound the solids first, then stir in the oil.
Heat a large wok or skillet over medium-high heat. Add 1 tablespoon (15 ml) of oil. When shimmering, add the chicken pieces. Cook, stirring occasionally, until browned on all sides and cooked through, about 5â€“7 minutes. The chicken should reach a safe minimum internal temperature of 165Â°F (74Â°C) as measured with a food thermometer. Transfer the chicken to a plate and set aside.
In the same wok, add the spice paste. Cook over medium heat, stirring frequently, until fragrant and the raw smell of the shallots and garlic is gone, about 3â€“4 minutes. The paste should darken slightly and release oil.
Add the cooked chicken back to the wok, along with the kecap manis and soy sauce. Stir to coat the chicken evenly.
Add the cold rice. Break up any clumps with a spatula. Stir-fry everything together, tossing constantly, for 3â€“5 minutes until the rice is heated through and well coated with the paste and sauces. Season with salt and extra kecap manis if needed.
Serve immediately, topped with a fried egg (if using), cucumber slices, green onions, and lime wedges on the side.

Tips

Use day-old rice: Freshly cooked rice is too moist and sticky; cold, leftover rice fries up light and separate. If using fresh rice, spread it on a tray and refrigerate uncovered for 30 minutes to dry it out.
Shrimp paste substitute: If you can’t find terasi, use 1 tablespoon of fish sauce added to the paste instead. This adds a similar umami but less pungent, slightly saltier flavor.
Control the heat: Bird’s eye chilies are very spicy. Remove the seeds or use fewer for a milder paste. You can also add a teaspoon of sambal oelek later to increase heat without altering the paste.
Don’t overcrowd the wok: If your pan is small, cook the rice in two batches to avoid steaming instead of frying. Overcrowding makes the rice mushy.

Serving Suggestions

Serve ayam nasi goreng as a complete meal with a fried egg on top (sunny-side up is classic), sliced cucumber, and a wedge of lime. It pairs well with prawn crackers (krupuk) and a simple side of pickled vegetables (acar). For a heartier spread, add satay skewers or a bowl of clear soup.

Variations

Vegetarian: Omit the chicken and shrimp paste; use 1 tablespoon of soy sauce and 1 teaspoon of mushroom powder or a pinch of smoked paprika for umami. Add extra firm tofu or tempeh, cubed and fried until golden.
Seafood: Replace chicken with 1 lb (450 g) of peeled shrimp or squid. Cook them just until opaque and pink, about 2â€“3 minutes, before adding the paste.
Extra vegetables: Add shredded cabbage, carrots, or green beans along with the rice for a more substantial version.
Spicy level: For a milder paste, use only 1 red chili and omit the bird’s eye. For extra heat, add a teaspoon of sambal oelek to the rice when stir-frying.

Storage and Reheating

Leftover nasi goreng can be refrigerated in an airtight container for up to 3 days. Reheat in a hot wok or skillet with a splash of water or oil over medium-high heat until piping hot, or microwave in 1-minute intervals, stirring between, until heated through. The paste itself can be made ahead and stored in a jar in the fridge for up to 1 week, or frozen in an ice cube tray for up to 3 months. Thaw overnight in the fridge before using.

Frequently Asked Questions

Can I use chicken breast instead of thighs? Yes, chicken breast works, but it cooks faster and can dry out. Add it at the same time and watch closely; cook until it reaches 165Â°F (74Â°C). Thighs are more forgiving and flavorful.

What is kecap manis, and can I substitute it? Kecap manis is a sweet, thick soy sauce from Indonesia. If you don’t have it, mix 2 tablespoons of regular soy sauce with 1 tablespoon of brown sugar or palm sugar until dissolved. The flavor will be slightly less complex but still good.

Is shrimp paste necessary? Shrimp paste (terasi) gives authentic umami and a distinct aroma. It’s not essential, but it adds depth. If you’re allergic or vegetarian, omit it or use a splash of fish sauce (non-vegetarian) or a pinch of dried mushroom powder (vegetarian). The dish will still be tasty.

Why is my fried rice sticky or mushy? The most common cause is using freshly cooked rice that hasn’t cooled and dried. Use day-old rice, or spread fresh rice on a baking sheet and refrigerate for 30 minutes. Also, avoid over-stirring; let the rice sit for a few seconds between tosses to get a slight char.

Can I make the paste in advance? Absolutely. The paste keeps well in the fridge for up to a week. You can also freeze it in small portions. Just bring it to room temperature before cooking, or add it directly to the hot wok and cook a little longer to heat through.

Is this dish very spicy? It can be, depending on the chilies. Bird’s eye chilies are quite hot. For a mild version, remove the seeds and membranes from all chilies, or use only one chili. You can always add more chili or sambal at the table.

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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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