Nasi Goreng is a popular Indonesian fried rice, known for its savoury, sweet, and smoky flavours. Quick to make and versatile with different proteins and vegetables, it's the perfect way to use up leftover rice while bringing authentic Indonesian flavours to your table.
You'll also love my one-pot Mexican rice, easy pilau rice, one-pot rice and peas, and this egg-fried rice.
Jump to:
⭐️ Why this recipe works
- Chilled, day-old rice: Using pre-cooked, chilled rice ensures it doesn’t clump, giving you perfectly separated grains.
- Kecap manis adds depth: The rich, sweet soy sauce creates the signature flavor of Nasi Goreng, giving it authentic Indonesian taste.
- Customizable protein: You can use chicken, shrimp, tofu, or even make it vegetarian, allowing flexibility for various diets.
- Quick and easy: With minimal prep time and one pan, this dish is perfect for weeknight dinners or last-minute meals.
- Balanced texture: A mix of crunchy vegetables, tender chicken, and soft scrambled eggs adds layers of texture that enhance each bite.
🧾 Ingredients overview
- Rice: Pre-cooked and chilled rice is ideal for a non-clumpy fried rice texture.
- Chicken breast: Provides a lean, tender protein option.
- Garlic: Adds aromatic depth to the base flavors of the dish.
- Onion: Provides sweetness and rounds out the flavor profile.
- Red chili: Adds a mild heat that can be adjusted to taste.
- Carrot: Provides sweetness and a bit of crunch.
- Cabbage: Adds volume and a slightly bitter, crunchy texture.
- Eggs: Scrambled into the rice, adding richness and protein.
- Kecap manis: The key to the sweet, savory flavor of Nasi Goreng.
- Vegetable oil: Used for stir-frying the ingredients.
- Soy sauce: Adds a savory, umami flavor.
- Shrimp paste: An optional addition for a traditional, umami-rich depth.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Nasi goreng recipe step-by-step
- Prepare the Ingredients: Ensure all ingredients are prepped and ready. Use pre-cooked, chilled rice for best results.
- Cook the Chicken: Heat oil in a wok or pan, stir-fry the chicken until fully cooked, then set aside.
- Sauté Aromatics: In the same pan, sauté garlic, onion, and optional shrimp paste until fragrant, about 2 minutes.
- Add Vegetables: Add chili, carrot, and cabbage, stir-frying until the vegetables are tender yet crisp.
- Scramble the Eggs: Push the vegetables to the side and pour the beaten eggs into the pan, scrambling them until cooked.
- Combine Rice and Chicken: Add the cooked rice and chicken, stirring in kecap manis and soy sauce until everything is well combined and heated through.
📖 Variations
- Protein swap: Use shrimp, tofu, or beef instead of chicken. For a vegetarian version, simply omit the meat.
- Vegan variation: Skip the eggs and shrimp paste, and replace them with tofu for a plant-based meal.
- Spice level: Omit the red chili for a milder version or add more for extra heat.
- Kecap manis alternative: If you don't have kecap manis, combine 2 tablespoon of soy sauce with 1 tablespoon of brown sugar or molasses.
- Gluten-free: Use tamari instead of soy sauce, and ensure the kecap manis is gluten-free.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Day-old rice tip: Using fresh rice will make the dish soggy. If you don't have chilled rice, spread freshly cooked rice on a tray and refrigerate for 30 minutes before cooking.
- Toss, don’t press: When stir-frying, toss the ingredients lightly instead of pressing them into the pan to maintain the rice's texture.
🍯 Storing and reheating leftovers
- Fridge: Store the Nasi Goreng in an airtight container in the fridge for up to 3 days.
- Reheat: To reheat, warm the Nasi Goreng in a pan over medium heat with a splash of water or oil, stirring occasionally until heated through. Avoid microwaving to retain texture.
❓Recipe FAQ's
You can make a quick substitute by mixing soy sauce with brown sugar or molasses. The sweetness and depth of flavor are key to authentic Nasi Goreng.
Use a neutral oil with a high smoke point like vegetable oil or sunflower oil. This ensures the ingredients fry properly without burning.
If you don’t have shrimp paste, you can use a dash of fish sauce or simply omit it. The dish will still taste great but will have a slightly different flavor profile.
This usually happens if the rice is freshly cooked or if too much liquid is added during cooking. Ensure the rice is chilled and day-old, and be careful not to overuse sauces.
If you find Nasi Goreng too sweet, you can reduce the amount of kecap manis or balance it out with a bit more soy sauce for a saltier flavor.
Looking for other easy rice recipes like this? Try these:
If you tried this Nasi Goreng (Indonesian Fried Rice) please let me know in the comments below, and please leave a star rating while you're there!
For more recipe ideas, follow us on Pinterest, Facebook, and Instagram, and join our exclusive Facebook group.
For meal planning assistance, check out our weekly Aldi-only meal plans, free for subscribers.
Craving more comfort food? Visit our sister site, Salted Mint, for easy, delicious recipes with everyday ingredients.
The Best Easy Nasi Goreng (Indonesian Fried Rice)
Ingredients
- 300 g (2 cups) cooked jasmine or basmati rice , preferably chilled
- 200 g (½ lb) chicken breast, thinly sliced
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 red chili, sliced (optional, adjust to taste)
- 1 medium carrot, julienned
- 100 g (1 ⅓ cups) cabbage, shredded
- 2 eggs, lightly beaten
- 3 tablespoon kecap manis, Indonesian sweet soy sauce
- 2 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon shrimp paste, optional
- Salt and pepper to taste
- Fresh cucumber slices and fried shallots for garnish
Instructions
Prepare the Ingredients:
- Gather and prepare all ingredients before starting. Ensure that the rice is cooked and preferably chilled to prevent clumping during frying.
Cook the Chicken:
- Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Add the chicken slices and stir-fry until cooked through, about 4–5 minutes. Remove from the pan and set aside.
Sauté the Aromatics:
- In the same pan, add the remaining 1 tablespoon of oil. Sauté the minced garlic, chopped onion, and shrimp paste (if using) until fragrant, about 2 minutes.
Add Vegetables:
- Add the sliced chili, julienned carrot, and shredded cabbage to the pan. Stir-fry for 3–4 minutes until the vegetables are tender but still crisp.
Scramble the Eggs:
- Push the vegetables to one side of the pan and pour the beaten eggs into the empty side. Scramble the eggs until they are fully cooked, then mix them with the vegetables.
Combine with Rice and Chicken:
- Add the cooked rice and chicken back into the pan. Pour in the kecap manis and soy sauce
Notes
- Use Day-Old Rice: Chilled, day-old rice works best for fried rice as it prevents clumping and ensures a perfect texture.
- Protein Variations: Swap chicken for shrimp, tofu, or even beef for different variations of nasi goreng. You can also keep it vegetarian by omitting the meat.
- Adjust the Heat: Customize the spiciness by adjusting the amount of chili, or omit it altogether for a milder version.
- Shrimp Paste: For a more authentic Indonesian flavor, include the shrimp paste. However, it’s optional and can be omitted if unavailable or for a milder taste.
- Kecap Manis Substitute: If you don’t have kecap manis, you can make a quick substitute by mixing 2 tablespoons of soy sauce with 1 tablespoon of brown sugar or molasses.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Leave a Reply