Nasi goreng is Indonesia’s iconic fried rice, a fragrant and savoury dish made with cooked rice, sweet soy sauce (kecap manis), and a punchy spice paste. This easy UK version uses ingredients readily available in British supermarkets, delivering that classic sweet-savoury flavour with a hint of heat in just 20 minutes. It’s the perfect weeknight dinner that’s far better than any takeaway.
Ingredients
- 3 cups (600 g) cold, cooked long-grain rice (preferably day-old)
- 3 tbsp (45 ml) vegetable oil or sunflower oil
- 4 shallots, finely chopped (or 1 medium onion)
- 3 garlic cloves, minced
- 1 red chilli, finely chopped (adjust to taste)
- 2 tsp (4 g) ground coriander
- 1 tsp (2 g) ground cumin
- 2 skinless chicken breasts (about 400 g), diced
- 2 eggs, lightly beaten
- 3 tbsp (45 ml) kecap manis (sweet soy sauce) – see tips for substitute
- 2 tsp (10 ml) soy sauce (light or dark)
- 1 tsp (5 ml) fish sauce (optional, but recommended)
- 1 cup (150 g) frozen peas, thawed
- 4 spring onions, sliced
- Salt and white pepper, to taste
- For serving: crispy fried shallots, sliced cucumber, and a fried egg (optional)
Instructions
- If using day-old rice, break up any clumps with your fingers. If using freshly cooked rice, spread it on a tray and let it cool for 5 minutes to dry it slightly.
- Heat 1 tablespoon of the oil in a large wok or frying pan over high heat. Add the beaten eggs and swirl to make a thin omelette. Cook for 1 minute until just set, then slide onto a plate. Roll it up and slice into strips. Set aside.
- Add the remaining 2 tablespoons of oil to the same wok. Add the shallots, garlic, and chilli. Stir-fry for 2 minutes until fragrant and softened.
- Add the ground coriander and cumin, and stir for 30 seconds until aromatic.
- Add the diced chicken. Stir-fry for 4–5 minutes until golden and cooked through. The chicken is safe when it reaches 165°F (74°C) (USDA FSIS safe minimum internal temperature). Check with a food thermometer.
- Add the rice to the wok, breaking up any clumps with a spatula. Toss everything together for 2–3 minutes until the rice is hot and well coated.
- Add the kecap manis, soy sauce, and fish sauce (if using). Stir-fry for another 1–2 minutes until the rice is evenly coloured and slightly caramelised.
- Add the peas and spring onions (reserve some for garnish). Stir-fry for 1 minute until the peas are heated through. Season with salt and white pepper to taste.
- Fold in the omelette strips. Serve hot, topped with crispy shallots, extra spring onions, cucumber slices, and a fried egg if desired.
Tips
- Rice is key: Use cold, day-old rice that’s been refrigerated. Freshly cooked rice is too moist and will turn mushy. If you must use fresh, spread it on a baking tray and refrigerate uncovered for 15 minutes to dry it out.
- Kecap manis substitute: If you can’t find kecap manis, mix 2 tablespoons of dark soy sauce with 1 tablespoon of brown sugar (or honey) until dissolved. This mimics the sweet, thick texture.
- High heat: Cook on the highest heat your hob allows. This gives the rice a smoky, charred flavour (wok hei) and prevents it from steaming.
- Don’t overload the wok: If you’re making a double batch, cook in batches. Too much rice in the pan will lower the temperature and cause steaming, not frying.
Serving Suggestions
Serve nasi goreng as a complete meal with a fried egg on top (the runny yolk mixes into the rice). Add a side of prawn crackers (krupuk) and a few slices of fresh cucumber and tomato for a refreshing contrast. It also pairs well with satay skewers or fried chicken.
Variations
- Vegetarian: Skip the chicken and fish sauce. Add extra firm tofu (cubed and fried until golden) or tempeh. Use soy sauce or mushroom sauce for umami.
- Shrimp (Prawn) Nasi Goreng: Add 200 g of peeled raw prawns instead of chicken. Cook them for 2–3 minutes until pink and opaque. Fish is safe at 145°F (63°C) (USDA FSIS safe minimum internal temperature).
- Spicy: Add 1–2 teaspoons of sambal oelek or sriracha with the garlic for extra heat.
- Bacon: For a smoky twist, add 4 rashers of chopped streaky bacon and cook until crispy before adding the shallots. Use the bacon fat instead of oil.
Storage and Reheating
Refrigerate leftovers within 2 hours in an airtight container. They will keep for 3–4 days. To reheat, place in a wok or frying pan over high heat with a splash of water or oil, and stir-fry until piping hot (165°F/74°C). Alternatively, microwave in 1-minute intervals, stirring between, until hot. Do not reheat more than once.
Frequently Asked Questions
Can I use microwave rice? Yes, but it’s very moist. Microwave it according to packet instructions, then spread it on a tray and let it cool for 10 minutes, or pat it dry with kitchen paper before frying.
Is nasi goreng gluten-free? Traditional kecap manis contains wheat (soy sauce). Use a gluten-free soy sauce and a gluten-free sweetener like brown sugar to make it gluten-free. Check your fish sauce too.
Why is my rice sticky? You’re likely using fresh rice or too much sauce. Use day-old rice and add the kecap manis gradually, tasting as you go. Also, make sure your wok is hot enough to evaporate excess moisture.
Can I make it ahead for meal prep? Yes, but it’s best eaten fresh. If prepping, cook the rice and chicken separately, then combine and reheat when ready. The rice may dry out slightly; add a splash of water when reheating.
What is kecap manis? It’s a sweet, thick soy sauce made with palm sugar and star anise. It’s the key to authentic nasi goreng. You can find it in Asian supermarkets or online, or make a quick substitute (see Tips).
Can I use brown rice? Absolutely. Brown rice works well, but it has a chewier texture and may need a little extra sauce. Adjust seasoning to taste.
Related
- Open Butter Masala Dosa Recipe
- Origin of Rasgulla: A Sweet History
- Non-Melting Rasgulla Recipe That Stays Soft
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
Spotted an error? Tell us and we will correct it (corrections policy).