Chicken Nasi Goreng Recipe (Indonesian Fried Rice)

Chicken nasi goreng is Indonesia’s beloved fried rice, a fragrant stir-fry of cooked rice, chicken, sweet soy sauce (kecap manis), and a punchy spice paste. It’s a brilliant way to use leftover rice and cooked chicken, and the combination of savory, sweet, and spicy flavors makes it a satisfying meal on its own. This recipe delivers authentic taste with accessible ingredients, perfect for a weeknight dinner.

Ingredients

3 cups (600 g) cooked long-grain rice, preferably day-old
2 boneless, skinless chicken breasts (about 1 lb / 450 g), cut into small cubes
3 tbsp (45 ml) vegetable oil, divided
3 shallots, finely chopped
3 cloves garlic, minced
2 red chilies (like fresno or bird’s eye), seeded and minced (adjust to taste)
1 tsp (5 g) shrimp paste (terasi) – optional but traditional; substitute with 1 tsp fish sauce
2 tbsp (30 ml) sweet soy sauce (kecap manis)
1 tbsp (15 ml) regular soy sauce
1 tsp (5 g) ground coriander
1/2 tsp (2.5 g) ground white pepper
2 large eggs, lightly beaten
1 cucumber, sliced, for serving
2 tomatoes, cut into wedges, for serving
Fried shallots, for garnish (optional)

Instructions

If using fresh rice, spread it on a baking sheet and let it dry for 15 minutes. Day-old rice is best as it’s drier.
Heat 1 tbsp (15 ml) of oil in a large wok or skillet over high heat. Add the chicken cubes and stir-fry until golden and cooked through, about 5-6 minutes. Remove and set aside.
Reduce heat to medium, add the remaining 2 tbsp (30 ml) of oil. Add shallots, garlic, and chilies. Stir-fry until fragrant and shallots are translucent, about 2 minutes.
Add the shrimp paste (if using) and mash it into the aromatics with a spatula. Cook for 30 seconds.
Add the cooked chicken back to the pan. Stir in the sweet soy sauce, regular soy sauce, ground coriander, and white pepper. Cook for 1 minute, coating the chicken well.
Push the chicken mixture to one side of the pan. Pour the beaten eggs into the empty space and scramble them until just set, about 1 minute.
Add the rice to the pan. Break up any clumps with a spatula. Toss everything together over high heat for 3-4 minutes, until the rice is hot and well-coated with the sauce. Season with salt if needed (note: soy sauces are salty, so taste first).
Ensure the chicken is cooked to the USDA FSIS safe minimum internal temperature of 165°F (74°C) – check with a food thermometer if you’re unsure.
Serve immediately, topped with cucumber slices, tomato wedges, and fried shallots if desired.

Tips

Use day-old rice: Freshly cooked rice is too moist and will turn mushy. Spread fresh rice on a tray and refrigerate uncovered for 30 minutes to dry it out.
Shrimp paste substitute: If you can’t find terasi, use 1 tsp fish sauce added with the soy sauces. It won’t be identical but adds a similar umami depth.
Control the heat: Adjust the number of chilies to your spice tolerance. Remove seeds for milder heat.
High heat is key: Stir-frying over high heat gives the rice a smoky flavor (wok hei) and prevents sogginess. Don’t overcrowd the pan; cook in batches if needed.

Serving Suggestions

Serve chicken nasi goreng as a complete meal with fresh cucumber and tomato slices. For a traditional touch, add a fried egg on top (sunny-side up or over-easy). You can also serve it with prawn crackers (krupuk) and a side of pickled vegetables (acar).

Variations

Vegetarian: Omit the chicken and shrimp paste; add firm tofu or tempeh cubes and extra vegetables like carrots and peas. Use mushroom powder or a splash of vegan oyster sauce for umami.
Seafood: Replace chicken with shrimp or squid. Cook shrimp until pink and opaque, about 2-3 minutes.
Spicy: Add a spoonful of sambal oelek or extra fresh chilies for more heat.
Add vegetables: Stir in shredded cabbage, green beans, or spring onions during the last minute of cooking for extra crunch.

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, stir-fry in a hot pan with a splash of water or oil until piping hot, or microwave in 1-minute intervals, stirring between, until heated through (165°F / 74°C). For longer storage, freeze in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use brown rice? Yes, but note that brown rice has a chewier texture and may need a bit more sauce to coat well. Cook it a day ahead for best results.

Is shrimp paste essential? Shrimp paste gives nasi goreng its distinctive umami flavor. If you omit it, the dish will still be tasty but less complex. Fish sauce is the closest substitute.

Why is my fried rice mushy? This usually happens when the rice is too wet. Use day-old rice or spread fresh rice on a tray to dry for 30 minutes. Also, avoid over-stirring and make sure your pan is hot enough.

Can I make this without a wok? Yes, a large non-stick skillet or cast-iron pan works well. Just make sure it’s wide enough to hold the rice in a single layer to get a good sear.

How do I make it less sweet? Reduce the kecap manis and increase the regular soy sauce. You can also add a squeeze of lime at the end to balance the sweetness.

Can I use leftover rotisserie chicken? Absolutely. Shred the meat and add it in step 5, just to warm through. Ensure it’s heated to 165°F (74°C) before serving.

More recipes to cook

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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