Description
Nasi Goreng is a classic Indonesian fried rice dish that combines fragrant spices, tender chicken, and sweet soy sauce for a flavorful meal. This recipe uses day-old rice stir-fried with garlic, chili, onion, and kecap manis, then topped with fried eggs and fresh garnishes, creating a perfect balance of sweet, savory, and spicy flavors.
Ingredients
Scale
Protein
- 5 oz / 150g chicken breast, thinly sliced (or other protein)
- 4 eggs, fried to taste
Sauces & Oils
- 1 tbsp oil
- 1.5 tbsp oil
- 1 tbsp kecap manis (sweet soy sauce)
- 2 tbsp kecap manis (sweet soy sauce)
- 2 tsp shrimp paste, optional
Vegetables & Aromatics
- 2 garlic cloves, finely chopped
- 1 tsp red chili, finely chopped
- 1 small onion, diced
- 1 green onion, sliced
- Tomatoes and cucumbers, cut into wedges/chunks
- Fried shallots, store-bought, optional
Base
- 3 cups cooked white rice, day-old and cold
Garnishes
- Lime wedges
Instructions
- Heat Oil: Heat 1 tbsp oil in a large skillet or wok over high heat to prepare for stir-frying the aromatics and chicken.
- Add Chili and Garlic: Add finely chopped red chili and garlic to the hot oil, stirring constantly for about 10 seconds to release their fragrance without burning.
- Cook Onion: Add diced onion and cook for 1 minute until it softens and becomes translucent.
- Cook Chicken: Add the thinly sliced chicken breast to the skillet and stir-fry until it mostly turns white. Then add 1 tbsp kecap manis and continue cooking for another minute or until the chicken is nearly cooked through and slightly caramelized for added flavor.
- Add Rice and Flavorings: Add the cold day-old rice along with 2 tbsp kecap manis and shrimp paste if using. Stir constantly for 2 minutes until the sauce reduces and the rice grains start to caramelize, which is key to developing the signature taste of nasi goreng.
- Garnish and Serve: Serve the fried rice hot, garnished with sliced green onions, optional fried shallots, and additional red chili if desired. Accompany with fried eggs on top and fresh tomato and cucumber wedges on the side. Finish with lime wedges for squeezing over the dish.
Notes
- Note 1: Kecap manis is a sweet Indonesian soy sauce that adds a deep caramel flavor to the dish. Regular soy sauce won’t provide the same sweetness.
- Note 2: Adjust the amount of red chili to your preferred level of spiciness or omit if sensitive to heat.
- Note 3: Using day-old cold rice is essential to prevent the rice from turning mushy and to achieve proper caramelization during frying.
- Note 4: Shrimp paste adds umami depth and is optional; you can omit it if allergic or avoid seafood flavors.
