Nasi Goreng (Indonesian Fried Rice) Recipe
Nasi Goreng is a flavorful Indonesian fried rice dish featuring marinated chicken, aromatic spices, and traditional seasonings like kecap manis and shrimp paste. It is typically served with a fried egg and fresh garnishes, making it a satisfying meal perfect for lunch or dinner.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Indonesian
Ingredients
Chicken
- 2 boneless skinless chicken thighs or 1 breast, cut into bite-sized pieces
- 1 tablespoon kecap manis
Fried Rice
- 2 shallots, roughly chopped
- 3 garlic cloves, roughly chopped
- 1 red chili, finely chopped
- 1 teaspoon (9 g) Indonesian shrimp paste (terasi)
- 3 cups cooked white rice (day-old)
- 2 tablespoons kecap manis
- 2 tablespoons soy sauce
- 2 tablespoons cooking oil
Garnishes
- Fried eggs
- Green onion, chopped
- Tomatoes, wedge cut
- Cucumber, sliced
- Fried shallots
- Lime wedges
- Shrimp chips
- Sambal Oelek
Instructions
- Marinate the Chicken: In a mixing bowl, combine the bite-sized chicken pieces with 1 tablespoon of kecap manis. Mix well and let it marinate for at least 15 minutes to absorb the flavors.
- Make Aromatic Paste: Using a mortar and pestle, grind together the chopped shallots, garlic, red chili, and Indonesian shrimp paste until it forms a smooth aromatic paste.
- Cook Aromatics and Chicken: Heat 2 tablespoons of cooking oil in a wok over medium-high heat until hot. Add the aromatic paste and sauté for 1-2 minutes until fragrant. Then add the marinated chicken and cook for 4-5 minutes until mostly done.
- Cook the Rice: Add the day-old cooked rice to the wok, along with 2 tablespoons kecap manis and 2 tablespoons soy sauce. Toss and stir continuously until the rice is evenly coated and heated through.
- Serve: Plate the nasi goreng and top each serving with a fried egg. Garnish with wedge-cut tomatoes, sliced cucumber, fried shallots, chopped green onion, shrimp chips, sambal oelek, and lime wedges on the side.
Notes
- Use day-old rice for the best texture; it helps prevent clumping and makes the fried rice less mushy.
- Adjust the amount of chili according to your spice preference.
- Traditionally, kecap manis (sweet soy sauce) gives this dish its characteristic sweet and savory flavor, so don’t skip it.
- Sambal Oelek adds heat, but can be omitted or substituted for other chili sauces if preferred.
- For a vegetarian version, omit the chicken and shrimp paste, then add more vegetables or tofu.
