Malaysian chicken nasi goreng is a quick fried-rice dish made with cold rice, chicken, vegetables, egg, and a spicy, savory sambal-seasoned sauce. Home versions vary across Malaysia; this one balances chile, soy, and a little sweetness for a flavorful meal that is easy to make in one wok or large skillet.
Ingredients
- 4 cups (600 g) cold cooked long-grain rice, ideally chilled overnight
- 10½ ounces (300 g) boneless, skinless chicken thighs, cut into small, even pieces
- 2 large eggs (about 100 g without shells), lightly beaten
- 3 tablespoons (45 ml) neutral cooking oil, divided
- ½ cup (60 g) finely chopped shallots, about 2 medium shallots
- 4 garlic cloves (about 12 g), finely chopped
- 1 red bird’s-eye chile (about 10 g), finely chopped; remove the seeds for less heat
- 1 tablespoon (15 g) sambal oelek or sambal belacan
- 1 cup (100 g) green beans, trimmed and sliced into short pieces
- 1 cup (70 g) thinly sliced cabbage
- 1 tablespoon (15 ml) light soy sauce
- 1 tablespoon (15 ml) kecap manis, or sweet soy sauce
- ¼ teaspoon (0.5 g) ground white pepper
- ¼ teaspoon (1.5 g) fine salt, plus more to taste
- ¼ cup (25 g) sliced scallions
- 1 tablespoon (15 ml) fresh lime juice, plus lime wedges to serve
- 1 cup (100 g) sliced cucumber, for serving
Instructions
- Prepare the rice and sauce. Break up the cold rice with clean fingers or a fork, separating large clumps without crushing the grains. In a small bowl, stir together the light soy sauce, kecap manis, white pepper, and salt. Set the bowl beside the stove with the sambal and lime juice so everything is ready before the wok gets hot. If the rice is very dry, separate it gently; do not add water, which can make the finished dish soft.
- Heat the wok and cook the chicken. Set a wok or large, wide skillet over medium-high heat for about 1 minute, then add 1 tablespoon (15 ml) of the oil. Add the chicken in a single layer, working in two batches if the pan is crowded. Cook for 5–6 minutes, turning the pieces so they brown and cook through. Check the thickest piece with a food thermometer: the USDA FSIS safe minimum for poultry is 165°F (74°C). Transfer cooked chicken to a clean plate. If it needs another minute or two to reach temperature, keep cooking and check again.
- Cook the eggs. Add 1 teaspoon (5 ml) oil to the pan if it looks dry. Pour in the beaten eggs and stir gently until softly scrambled and no liquid egg remains, about 1–2 minutes. Egg dishes should reach 160°F (71°C) under USDA FSIS guidance; check the center with a food thermometer if needed. Transfer the eggs to the plate with the chicken. Keeping them separate for now helps prevent them from disappearing into the rice.
- Fry the aromatics and vegetables. Add the remaining oil. Stir in the shallots, garlic, and chopped chile, cooking for about 1 minute until fragrant. Add the sambal and stir for another 20–30 seconds so it coats the aromatics. Add the green beans and cabbage and toss for 1–2 minutes. The vegetables should be hot and beginning to soften but still have some bite.
- Add the rice and seasoning. Tip the cold rice into the pan and spread it across the hot surface. Toss and press apart any remaining clumps, then stir-fry for about 3 minutes. Pour the soy mixture around the edge of the pan, where it will sizzle, and toss until the rice is evenly colored. Keep the rice moving so the sauce does not scorch in one spot. If your pan is small, fry the rice in two batches for better browning.
- Finish and serve. Return the chicken and eggs to the pan. Toss everything together for 1–2 minutes, until the chicken is steaming hot and the rice is evenly mixed. Stir in the scallions and lime juice, taste, and adjust with a little more salt, soy sauce, or lime. Serve promptly with sliced cucumber and lime wedges.
Tips
- Use properly chilled rice. Day-old rice fries well because its surface is drier and the grains are easier to separate. If cooking rice specifically for this meal, spread it in a shallow container so it cools quickly, then refrigerate it promptly. Never leave cooked rice at room temperature for hours to dry out.
- Choose your sambal thoughtfully. Sambal belacan, a Malaysian chile paste traditionally made with fermented shrimp paste, gives the rice a deeper, savory seafood note. Sambal oelek is a practical substitute and tastes brighter and more simply chile-forward. Check labels if avoiding shrimp, since belacan contains crustaceans.
- Give the pan space. A crowded pan releases steam and can leave the rice clumpy rather than lightly toasted. Use the largest pan available, cook the chicken in batches if needed, and split the rice into two batches when necessary. Let each batch make contact with the hot pan before tossing again.
- Adjust heat at the table. Chiles and sambals vary in strength. Start with one tablespoon of sambal and a mild red chile, then offer extra sambal or chile slices on the side. If the finished rice tastes sharp or too hot, a little extra kecap manis can round it out; add it gradually so the rice does not become overly sweet.
Serving Suggestions
Serve the rice hot as a complete lunch or weeknight dinner, with cucumber slices and lime wedges to bring a cool, crisp contrast to the savory, spicy rice. A fried egg is a familiar nasi goreng topping in many versions, but this recipe scrambles egg into the rice for an easier all-in-one meal. If you prefer a separate egg on top, cook it until the egg dish reaches 160°F (71°C), following USDA FSIS guidance.
For a fuller spread, add a simple green salad, quick-pickled vegetables, or a bowl of clear soup. A small dish of extra sambal lets each person adjust the heat without changing the whole pan. The recipe is substantial on its own, so side dishes can stay light. If serving several people, bring the wok to the table while the rice is still hot and put the cucumber and lime on a separate platter.
Variations
Make a kampung-inspired version: Nasi goreng kampung commonly features ingredients such as anchovies, leafy greens, and belacan, though recipes differ. For a more pronounced savory note, add 2 tablespoons (15 g) crisp fried anchovies with the scallions and replace some of the cabbage with 1 cup (30 g) sliced water spinach. Add the greens near the end so they wilt without turning limp. Anchovies and belacan make the dish fish-based, so omit both if you need a seafood-free meal.
Use another protein or make it vegetarian: Replace chicken with 10½ ounces (300 g) firm tofu, patted dry and cubed, or use an equal weight of peeled shrimp. Cook shrimp until opaque and 145°F (63°C), the USDA FSIS safe minimum for fish and seafood, before setting it aside. For a vegetarian version, use tofu and a vegetarian sambal, and check that the sambal and sauces contain no shrimp paste or fish. The flavor will be less traditionally savory, but the chile, garlic, and soy still make a satisfying fried rice.
Change the vegetables or sweetness: Finely diced carrot, peas, or sliced bell pepper can replace the green beans or cabbage; use about the same total volume so the rice-to-vegetable balance stays similar. If you do not have kecap manis, use 2 teaspoons (10 ml) soy sauce mixed with 1 teaspoon (5 ml) brown sugar. This substitute gives a similar sweet-salty effect, though it is thinner and less caramel-like than kecap manis.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, dividing them among shallow, covered containers so they cool promptly. Keep the rice refrigerated for 3–4 days. Because cooked rice needs careful handling, do not leave the pan on the counter to cool for an extended time, and discard rice that has been left out for more than 2 hours (or 1 hour in temperatures above 90°F / 32°C).
Reheat only the portion you plan to eat. In a skillet, add a teaspoon of water or oil and stir the rice over medium heat until steaming throughout; in a microwave, cover loosely, stir halfway through, and heat evenly. Leftovers should reach 165°F (74°C) when checked with a food thermometer. Avoid reheating the same rice repeatedly. For longer storage, freeze portions in airtight containers for up to 2 months for best quality, thaw in the refrigerator, and reheat once to 165°F (74°C).
Frequently Asked Questions
Can I use freshly cooked rice? Yes, but freshly cooked rice is usually moist and can turn sticky in a crowded pan. Spread it in a thin layer on a clean tray and refrigerate until cool before frying; do not leave it at room temperature for an extended period. If possible, use rice cooked the day before and chilled promptly.
What kind of rice works best? Long-grain rice, such as jasmine, is a good choice because the cooked grains tend to remain distinct. Medium-grain rice also works, though it can be softer. Use rice that was cooked with a moderate amount of water and chilled, and break up clumps gently rather than mashing the grains.
Is sambal belacan essential? No. It adds fermented shrimp savoriness and chile heat, but sambal oelek is easier to find and works well. The substitute gives a cleaner chile flavor and leaves out the shrimp-paste depth. You can add a little extra soy sauce for savoriness, but avoid adding too much salt before tasting.
How can I make this less spicy? Remove the seeds and pale inner ribs from the fresh chile, or leave the fresh chile out. Start with 1 teaspoon of sambal instead of a tablespoon, then taste the rice after mixing. Serve more sambal separately so people who enjoy extra heat can add it to their own portion.
Can I make the components ahead? You can chop the vegetables and chicken and mix the sauce several hours ahead, keeping each covered in the refrigerator and the raw chicken separate from ready-to-eat ingredients. Cooked rice can be made ahead and chilled promptly. For the best texture, stir-fry the dish just before serving rather than cooking it in advance and holding it warm.
Can I make it without a wok? Yes. Use a large, heavy skillet with enough surface area for the rice to spread out. A smaller pan can still work, but cook in batches; adding all the rice at once traps steam and makes it harder to get separate, lightly toasted grains. Keep the heat at medium-high and stir often enough to prevent the garlic and sambal from burning.
Related
- Malaysian Curry Paste Recipe for Deep, Fragrant Curries
- Malaysian Vegetable Curry with Coconut Milk
- Authentic Malaysian Recipes: Nasi Lemak with Coconut Rice and Sambal
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).