Nasi goreng yang chow is a Chinese-Indonesian fried rice that combines the smoky, savory character of Indonesian nasi goreng with the clean, precise flavors of Cantonese yeung chow fried rice. It’s a one-pan meal loaded with shrimp, Chinese sausage, chicken, and eggs, all tossed with day-old rice and seasoned with kecap manis and oyster sauce. The result is a deeply satisfying, slightly sweet, and umami-rich rice dish that’s faster than takeout and endlessly customizable.
Ingredients
- 4 cups (720 g) cooked and cooled jasmine rice (day-old preferred)
- 3 tbsp (45 ml) vegetable oil, divided
- 2 large eggs, lightly beaten
- 6 oz (170 g) medium shrimp, peeled and deveined
- 6 oz (170 g) boneless, skinless chicken breast, diced into ½-inch pieces
- 2 links (about 4 oz / 115 g) Chinese sausage (lap cheong), thinly sliced
- 3 cloves garlic, minced
- 1 shallot, finely chopped
- 1 cup (150 g) frozen peas and carrots, thawed
- 2 green onions, sliced, plus extra for garnish
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) toasted sesame oil
- ½ tsp white pepper
- Salt to taste
Instructions
- If using freshly cooked rice, spread it on a baking sheet and let it cool for 10 minutes, or use day-old rice straight from the fridge. This dries the grains and prevents clumping.
- Heat 1 tbsp (15 ml) of the vegetable oil in a wok or large nonstick skillet over medium-high heat. Add the beaten eggs and swirl to make a thin omelet. Cook for 1 minute until set, then transfer to a cutting board, roll up, and slice into thin strips. Set aside.
- Add another 1 tbsp (15 ml) oil to the wok. Add the shrimp and cook for 1–2 minutes per side until pink and opaque. Remove and set aside.
- Add the remaining 1 tbsp (15 ml) oil. Add the chicken and cook for 3–4 minutes, stirring occasionally, until golden and cooked through. The safe minimum internal temperature for chicken is 165°F (74°C), per USDA FSIS. Remove and set aside with the shrimp.
- Add the Chinese sausage to the wok and cook for 2 minutes until lightly browned and fragrant. Add the garlic and shallot, and cook for 1 minute until softened.
- Add the rice to the wok, breaking up any clumps with a spatula. Stir-fry for 2–3 minutes until the rice is heated through and slightly toasted.
- Return the shrimp, chicken, and egg strips to the wok. Add the peas and carrots, green onions, kecap manis, oyster sauce, sesame oil, and white pepper. Toss everything together for 2 minutes until well combined and hot.
- Taste and add salt if needed (note that kecap manis and oyster sauce are already salty). Serve immediately, garnished with extra green onions.
Tips
- Use cold, day-old rice. Freshly cooked rice is too moist and will turn sticky. If you only have fresh rice, spread it on a tray and refrigerate uncovered for 15–20 minutes to dry it out.
- Substitute for kecap manis: Mix 1 tbsp (15 ml) dark soy sauce with 1 tbsp (15 ml) brown sugar or molasses. This will be slightly less thick but still sweet.
- Don’t overcrowd the wok. Cook in batches if your pan is small. Too much food at once lowers the heat and steams the rice instead of frying it.
- Prep everything before you start. This dish cooks fast, so have all ingredients measured and within reach before turning on the heat.
Serving Suggestions
Serve nasi goreng yang chow as a complete meal on its own, or pair it with a simple cucumber salad (sliced cucumber with a pinch of salt and vinegar) to cut through the richness. For a traditional Indonesian touch, add a fried egg on top and a side of prawn crackers (krupuk). It also works well alongside satay skewers or a clear soup like egg drop soup.
Variations
- Vegetarian: Omit the chicken, shrimp, and sausage. Add extra firm tofu (cubed and pan-fried) and mushrooms (shiitake or button). Use mushroom oyster sauce or soy sauce instead of oyster sauce.
- Spicy: Add 1–2 chopped red chilies or 1 tbsp (15 ml) sambal oelek with the garlic and shallot.
- Seafood-only: Replace the chicken with additional shrimp or add squid (cubed, cook 2–3 minutes).
- Pork version: Use diced pork loin or belly instead of chicken; cook until the safe minimum internal temperature of 145°F (63°C) with a 3-minute rest.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for up to 3–4 days. To reheat, place the rice in a skillet over medium heat with a splash of water or oil, stirring until hot (165°F / 74°C). You can also microwave in 30-second bursts, stirring between each. Avoid reheating more than once. Freezing is possible for up to 1 month, but the texture of the rice may soften.
Frequently Asked Questions
Can I use brown rice instead of jasmine? Yes, brown rice works well and adds a nutty flavor. Ensure it is fully cooled and slightly dry before frying. Adjust cooking time slightly as brown rice can be chewier.
What if I don’t have Chinese sausage? Substitute with chorizo (cooked and crumbled) or diced bacon. Bacon will be smokier and saltier, so reduce the added salt. If using bacon, cook it first and drain excess fat.
Is oyster sauce necessary? It adds a distinct umami flavor. If you’re allergic to shellfish, use a vegetarian mushroom stir-fry sauce or a mix of 1 tbsp soy sauce and 1 tsp sugar. The taste will be slightly different but still delicious.
Why is my fried rice mushy? This usually happens when the rice is too fresh or too wet. Use cold rice, and make sure your wok is hot enough to evaporate moisture quickly. Also, avoid stirring constantly—let the rice sit for a few seconds to get a light char.
Can I make this ahead for a party? Yes, cook the dish completely, then cool and refrigerate. Reheat gently in a wok or skillet just before serving. The texture may be slightly softer, but it’s still tasty.
How do I get the smoky “wok hei� flavor at home? Use a very hot pan (cast iron or carbon steel) and work in small batches. Add the rice and let it sit without moving for 30 seconds before tossing. You can also add a tiny drop of liquid smoke (optional) if you miss that charred aroma.
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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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