Indonesian Chicken Fried Rice with Kecap Manis Recipe

Indonesian chicken fried rice, or nasi goreng ayam, is a savory stir-fry of rice, chicken, vegetables, egg, and sweet-salty kecap manis, often served with fresh cucumber and lime. Chilling the rice before frying helps keep the grains separate, while kecap manis gives the dish its characteristic deep, caramel-like flavor; versions vary from home to home, so the chili and other seasonings are easy to adjust.

Ingredients

1 1/2 cups (285 g) long-grain rice, such as jasmine rice
2 cups (475 ml) water
12 ounces (340 g) boneless, skinless chicken thighs or breasts, cut into 1/2-inch (1 cm) pieces
2 tablespoons (30 ml) neutral oil, divided
2 large eggs (about 100 g without shells), beaten
1/2 cup (60 g) finely chopped shallot, or 1/3 cup (50 g) finely chopped onion
3 garlic cloves (about 9 g), finely chopped
1 small red chili (about 5 g), finely sliced, or 1 teaspoon (5 g) sambal oelek, optional
1 cup (130 g) finely diced carrot
1 cup (70 g) thinly sliced cabbage
1/2 cup (25 g) sliced scallions, divided
3 tablespoons (45 ml) kecap manis
1 tablespoon (15 ml) soy sauce
1 teaspoon (5 g) sambal oelek, plus more to serve if desired
1/2 teaspoon (3 g) terasi, Indonesian fermented shrimp paste, optional
1/4 teaspoon (1.5 g) fine salt, plus more to taste
1/4 teaspoon (0.5 g) ground black pepper
1/4 cup (15 g) crisp fried shallots, for serving, optional
1 cup (100 g) sliced cucumber, for serving
1 lime (about 60 g), cut into wedges, for serving

Instructions

Cook the rice. Rinse the rice in a fine-mesh strainer until the water runs mostly clear, then put it in a saucepan with 2 cups (475 ml) water. Bring to a boil over medium-high heat. Cover, reduce the heat to low, and simmer for 15 minutes, or until the water is absorbed. Take the pan off the heat and leave it covered for 10 minutes. The rice should be tender, not wet or mushy.
Cool the rice promptly. Fluff the rice and spread it in a thin layer on a clean, shallow tray. Refrigerate it for 45 minutes, until cool and fairly dry. Keep it in the refrigerator while you prepare the other ingredients; do not leave cooked rice at room temperature for an extended period. If using rice cooked the day before, measure out about 4 1/2 cups (675 g) and make sure it has been kept refrigerated.
Prepare the seasonings. In a small bowl, stir together the kecap manis, soy sauce, sambal oelek, and terasi, if using. Keep the chicken, beaten eggs, vegetables, and sauce close to the stove: stir-frying moves quickly, and having everything ready helps prevent the garlic or sauce from scorching.
Cook the eggs. Heat a large wok or wide skillet over medium-high heat. Add 1 teaspoon of the oil and swirl to coat the pan. Pour in the beaten eggs and scramble for 1 to 2 minutes, breaking them into small curds. Cook the egg mixture to 160°F (71°C), the USDA FSIS safe minimum for egg dishes, checked with a food thermometer. Transfer the cooked eggs to a plate.
Cook the chicken. Add 1 tablespoon (15 ml) oil to the hot pan. Add the chicken in a single layer, seasoning it with the salt and pepper. Let it brown briefly, then stir-fry for about 4 to 6 minutes, until no pieces remain pink in the center. Check the thickest piece with a food thermometer: chicken must reach 165°F (74°C), the USDA FSIS safe minimum. Transfer the chicken to the plate with the egg. If your pan is small, cook the chicken in two batches so it browns rather than steams.
Stir-fry the vegetables. Add the remaining oil, followed by the shallot, garlic, and fresh chili, if using. Stir for about 30 seconds, just until fragrant. Add the carrot and cabbage and cook for 2 minutes, stirring often. The vegetables should soften slightly but still have some bite.
Fry the rice and finish. Add the chilled rice, breaking up any clumps with a spatula. Pour the sauce over the rice and toss continuously for 2 to 3 minutes, scraping the bottom of the pan so the sweet sauce does not catch. Return the chicken and egg to the pan, add most of the scallions, and stir-fry for another 1 to 2 minutes until everything is steaming hot and evenly mixed. Taste and adjust with a little salt, extra sambal, or a splash of soy sauce if needed. Serve right away with the remaining scallions, fried shallots, cucumber, and lime wedges.

Tips

Keep the grains distinct. A thin, chilled layer of rice loses surface moisture and is easier to fry than freshly cooked rice. Break up clumps before the rice goes into the pan, but avoid mashing it as you stir. If the grains are still damp, give them a little more time in the refrigerator.
Use a wide, hot pan. A crowded pan traps steam and makes the rice soft. Use the largest skillet or wok you have, and cook the chicken in batches if necessary. Once the rice is in, keep it moving so the kecap manis coats the grains without burning on the pan.
Choose the right kecap manis substitute. Kecap manis is a thick, sweet Indonesian soy sauce, usually available at Asian grocery stores. If you cannot find it, mix 2 tablespoons (30 ml) soy sauce with 1 tablespoon (15 ml) brown sugar and simmer briefly until syrupy. This gives a useful sweet-salty balance, but it will be thinner and less rich than kecap manis; add it gradually so the rice does not get wet.
Adjust the pungent ingredients carefully. Terasi, also called belacan in some regional cuisines, is fermented shrimp paste with a strong savory aroma. It is optional here; omit it if unavailable or if you prefer a milder dish. A little extra sambal adds heat, while a small splash of soy sauce can deepen the savory flavor. Taste before adding more salt because the sauces are already salty.

Serving Suggestions

Serve the rice hot, with cucumber slices and lime wedges to add a cool, fresh contrast to the sweet-savory stir-fry. Crisp fried shallots add crunch, and extra sambal lets each person choose their preferred heat level. For a fuller Indonesian-style plate, offer acar (quick-pickled vegetables) or a simple green salad alongside it. The recipe is substantial as a main dish, but it also works as part of a meal with other small plates.

Variations

For a spicier version, increase the sambal or use a hotter fresh chili; add a small amount first, then taste before adding more. For a milder family-style pan, leave out the fresh chili and serve sambal at the table. You can replace the chicken with peeled shrimp, sliced firm tofu, or leftover cooked chicken. If using shrimp, cook it until opaque and 145°F (63°C), the USDA FSIS safe minimum for fish and shellfish; add cooked leftover chicken only long enough to heat through.

Swap the carrot and cabbage for finely chopped green beans, peas, or thinly sliced bell pepper, keeping the total vegetable amount close to 2 cups (200 g) so the rice still fries rather than steams. For a meat-free version, omit the chicken and use tofu, and leave out the terasi because it contains shrimp. If you want a traditional sweet soy profile without much heat, omit sambal; if you prefer less sweetness, reduce the kecap manis slightly and make up the seasoning with a little soy sauce.

Storage and Reheating

Cool leftovers and refrigerate them within 2 hours of cooking, preferably in shallow, covered containers so they chill quickly. Cooked chicken fried rice keeps for 3 to 4 days in the refrigerator. Because cooked rice needs careful handling, do not leave the pan out to cool for hours, and discard rice that has been held at room temperature for more than 2 hours.

For best texture, reheat a portion in a skillet over medium heat with a teaspoon of water or oil, stirring until it is hot throughout. You can also microwave it in a covered, microwave-safe dish, stirring halfway through so there are no cool spots. Reheated leftovers must reach 165°F (74°C), the USDA FSIS safe minimum, checked with a food thermometer. Reheat only the amount you plan to eat rather than warming and cooling the whole batch repeatedly.

Frequently Asked Questions

Can I make Indonesian chicken fried rice with freshly cooked rice?
Yes, but spread the rice in a thin layer and chill it first as directed. Freshly cooked rice tends to be moist, so frying it while hot can make the dish clump together. If you have refrigerated rice from the day before, it is already convenient to use as long as it was cooled and stored safely.

What is the difference between nasi goreng and ordinary fried rice?
Nasi goreng is the Indonesian name for fried rice. Recipes vary, but kecap manis is a common defining seasoning that brings sweetness, color, and a rounded soy flavor. Chili, shrimp paste, garnishes, and proteins differ among cooks and regions, so this chicken version is one practical home-style variation rather than a single fixed formula.

Is terasi essential?
No. Terasi is a traditional fermented shrimp paste that adds a concentrated savory note, but the rice is still flavorful without it. Leave it out for a milder taste or to keep the dish shrimp-free. Do not substitute an equal amount of ordinary salt: terasi has a distinctive fermented flavor as well as saltiness.

Can I use leftover cooked chicken?
Yes. Use about 12 ounces (340 g) of cooked chicken, cut into small pieces, and add it with the egg near the end so it does not dry out. Heat it until steaming hot throughout and check that the finished leftovers reach 165°F (74°C). If the chicken has been refrigerated, use it within the usual 3-to-4-day window for cooked leftovers.

Can I freeze the finished fried rice?
Yes. Freeze it in airtight, portion-size containers once it has cooled promptly, and use it within about 2 months for the best texture. Thaw it in the refrigerator or reheat it from frozen in a covered pan with a splash of water, stirring as it loosens. In either case, reheat the rice to 165°F (74°C) before serving.

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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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