Nasi goreng is Indonesian fried rice, usually made by stir-frying cooked rice with aromatics, kecap manis, and savory seasonings. This version adds chicken and egg for a satisfying one-pan meal, with cucumber and tomato to serve; Indonesian households and regions have many variations.
Ingredients
- 4 cups (600 g) cold, cooked long-grain rice, preferably refrigerated
- 12 oz (340 g) boneless, skinless chicken breast, cut into ½-inch (1 cm) pieces
- 2 large eggs (about 100 g), lightly beaten
- 2 tablespoons (30 ml) neutral cooking oil, divided
- 2 medium shallots (about 60 g), finely chopped
- 3 garlic cloves (about 9 g), finely minced
- 1 medium carrot (about 80 g), peeled and cut into small dice
- 2 tablespoons (30 ml) kecap manis, Indonesian sweet soy sauce
- 1 teaspoon (5 ml) regular soy sauce
- 1–2 teaspoons (5–10 ml) sambal oelek, or another chili paste, to taste
- ¼ teaspoon ground white pepper (about 0.5 g)
- 2 scallions (about 30 g), thinly sliced
- ¼ teaspoon fine salt (about 1.5 g), plus more only if needed
- ½ cucumber (about 150 g), sliced, and 1 medium tomato (about 120 g), cut into wedges, for serving
- 4 lime wedges, for serving
- 2 tablespoons (20 g) crisp fried shallots, optional garnish
Instructions
- Prepare the ingredients. Break up any compacted rice with clean fingers or a fork so it is loose but not mashed. In a small bowl, stir together the kecap manis, regular soy sauce, sambal, and white pepper. Keep the chicken, beaten eggs, chopped vegetables, and sauce close to the stove; stir-frying moves quickly. The recipe assumes the rice is already cooked and cold, so plan to cook and chill it ahead if necessary.
- Cook the chicken. Heat a large wok or 12-inch (30 cm) skillet over medium-high heat until hot. Add 1 tablespoon (15 ml) oil and swirl to coat. Add the chicken in one layer and cook, turning the pieces, for about 5–7 minutes until browned in spots and cooked through. Check the thickest pieces with a food thermometer: USDA FSIS gives 165°F (74°C) as the safe minimum internal temperature for poultry.
- Soften the aromatics and carrot. Move the chicken to the outer edge of the wok, or transfer it to a clean plate if the pan is crowded. Add the remaining 1 tablespoon (15 ml) oil, then the shallots, garlic, and carrot. Stir-fry for about 2 minutes, scraping the pan and stirring often, until the shallots smell fragrant and the carrot begins to soften. If the garlic starts to darken, lower the heat briefly so it does not turn bitter.
- Cook the eggs. Push the chicken and vegetables to one side of the pan. Pour the beaten eggs into the open space and let them set for a few seconds. Gently scramble until no liquid egg remains, then check that the egg mixture reaches 160°F (71°C), the USDA FSIS safe minimum for egg dishes. Break the cooked egg into small pieces and mix it with the chicken and vegetables.
- Fry the rice. Add the cold rice and prepared sauce. Toss and press the rice against the hot pan for 4–5 minutes, breaking up any remaining clumps and turning it so the sauce coats the grains evenly. If the pan is too full to toss comfortably, fry the rice in two batches and combine everything at the end. Continue until the rice is steaming hot throughout and the chicken and egg are distributed evenly.
- Finish and serve. Stir in the scallions and salt. Taste a spoonful before adding more salt, since kecap manis and soy sauce are already seasoned. Divide among four plates and serve promptly with cucumber, tomato, lime wedges, and fried shallots if using.
Tips
- Use rice that is cold and fairly dry. Chilled rice separates easily in the pan instead of turning sticky. If cooking rice for this dish, spread it in a shallow container and refrigerate it promptly; do not leave cooked rice at room temperature for more than 2 hours. A little clumping is fine—gently break it apart before frying.
- Substitute for kecap manis thoughtfully. If Indonesian sweet soy sauce is hard to find, mix 1 tablespoon (15 ml) regular soy sauce with 1 tablespoon (12 g) brown sugar and 1 teaspoon (5 ml) water. This approximates its sweet-salty character, though it will be thinner and less caramel-like. Use this in place of the kecap manis, then keep the recipe’s separate teaspoon of soy sauce.
- Keep the pan hot, but do not crowd it. A crowded pan steams the rice rather than frying it. Use a wide wok or skillet, and work in batches if the rice piles up. Let the pan regain heat before adding the next batch.
- Adjust heat gradually. Sambal varies in intensity. Start with 1 teaspoon, taste the finished rice, and add more at the table if needed. For a milder plate, leave it out of the pan and offer it on the side.
Serving Suggestions
Serve nasi goreng hot as a main dish, with cucumber and tomato alongside to bring a cool, fresh contrast to the sweet-savory rice. Lime wedges are more than decoration: a squeeze just before eating adds brightness and balances the richness of the egg and sauce. Fried shallots add a crisp, savory finish, while extra sambal lets each person choose their own level of heat.
For a fuller Indonesian-inspired spread, pair the rice with a simple vegetable side, such as quickly blanched green beans or sautéed greens, and offer sliced fruit afterward. You can also put out small bowls of sliced cucumber, tomato, lime, and sambal so everyone can garnish their own serving. The recipe is filling on its own, so keep sides light if serving it as a weeknight dinner.
Variations
Make it vegetarian: Replace the chicken with 8 oz (225 g) firm tofu, pressed and cut into small cubes. Brown the tofu in the oil before cooking the aromatics, then return it to the pan with the rice. Check that any egg included is cooked to 160°F (71°C); to make the dish vegan, omit the eggs and use tofu, adding another 4 oz (115 g) if you want a more substantial portion.
Use shrimp instead: Swap the chicken for 12 oz (340 g) peeled, deveined shrimp. Cook them just until opaque and check with a food thermometer for 145°F (63°C), the USDA FSIS safe minimum for fish and seafood. Shrimp cook quickly, so remove them as soon as they reach temperature and return them when you add the rice.
Change the vegetables or heat: Finely diced green beans, peas, or cabbage can replace some or all of the carrot. Add firm vegetables with the carrot and quick-cooking ones near the end. For a more pronounced chili flavor, serve extra sambal at the table rather than adding a large amount before tasting.
Make a meat-free side portion: If you are cooking for people with different preferences, fry a portion of the rice with its sauce and vegetables before adding chicken or egg. Use a clean pan and utensils for that portion, and keep raw chicken and its juices separate from ready-to-eat ingredients.
Storage and Reheating
Refrigerate leftover nasi goreng within 2 hours of cooking, divided into shallow, airtight containers so it cools quickly. It keeps for 3–4 days in the refrigerator. Cooked rice should not sit out for extended periods, so discard leftovers that have been at room temperature longer than 2 hours rather than saving them.
For longer storage, freeze portions in airtight freezer-safe containers for up to 2–3 months for best quality. Thaw in the refrigerator, or reheat from frozen in a covered skillet with a small splash of water, stirring as it warms. Reheat leftovers until they reach 165°F (74°C), checking the center with a food thermometer. On the stovetop, use medium heat and stir often; in a microwave, cover loosely, pause to stir, and check several spots for even heating. Reheat only the portion you plan to eat.
Frequently Asked Questions
Can I make nasi goreng with freshly cooked rice?
Yes, but freshly cooked rice is moist and can clump or become soft in the pan. For the best texture, cook the rice ahead, spread it in a shallow container, and refrigerate it promptly until cold. If you need to use fresh rice, spread it out to release steam and handle it safely; the result may be softer, so fry it in batches and avoid adding extra liquid.
What is kecap manis, and is it the same as soy sauce?
Kecap manis is Indonesian sweet soy sauce: it is thicker and sweeter than ordinary soy sauce. It gives nasi goreng much of its characteristic dark color and sweet-savory flavor. Regular soy sauce alone is saltier and less sweet, so use the brown-sugar substitute in the Tips section if you cannot find kecap manis.
Is sambal oelek essential?
No. It adds chili heat, but the rice is still flavorful without it. Sambal oelek is a practical choice because it adds chili without a lot of extra seasoning; another chili paste can work, though its saltiness and flavor may differ. Start with a small amount and serve more on the side.
Why did my fried rice turn mushy?
The most common causes are warm, wet rice, a pan that is too crowded, or adding too much sauce. Use cold rice, break up clumps before cooking, and let each batch make good contact with a hot pan. Measure the sauce rather than pouring it in freely, and toss until the grains are coated without liquid pooling at the bottom.
Can I prepare any of it ahead?
Yes. Cook and chill the rice in advance, chop the vegetables, mix the sauce, and refrigerate them in separate covered containers. Keep raw chicken sealed and separate from ready-to-eat ingredients. For the best texture, fry the dish just before serving; fully cooked leftovers can be refrigerated and reheated as described above.
Related
- Indonesian Mie Goreng Recipe: Easy, Savory Noodles
- Indonesian Beef Satay Recipe with Easy Peanut Sauce
- Indonesian Pasta Recipe with Kecap Manis and Chicken
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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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