This fried rice from Indonesia, called Nasi Goreng, is made with a few special ingredients that set it apart from the rest. It features some uniquely Indonesian flavors that you are going to LOVE!
Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!
Recipe Origins
Nasi Goreng is an absolute staple in Indonesia. It is popular around the country, and can be found as a popular street food! Nasi Goreng directly translates to mean “fried rice” and that’s exactly what it is (and yes, it is so different from your standard Fried Rice)!
This Indonesian Fried Rice is made with Kecap Manis, a sweet soy sauce that is very well-known and loved in Indonesia. It is served with chicken, flavored with shrimp paste, and topped with green onions and a sunny side up egg.
This dish is simple to make at home, and the unique ingredients are actually fairly easy to get with Amazon or at a local Asian market. I know you are going to love trying this Indonesian specialty! For another delicious Indonesian speciality, try pairing this with Chicken Satay with Peanut Sauce or with Nasi Lemak for a taste of Malaysia!
Why Make this Recipe
- “Travel” to Indonesia: If you want to try an Indonesian STAPLE, this recipe is perfect!
- Fried Rice: Fried rice is universally loved… You can’t go wrong!
- Experiment with a New Ingredient: I love experimenting with new ingredients and flavors. This recipe gives you the perfect opportunity to try out Kecap Manis, a sweet soy sauce glaze popular in Indonesian cooking.
What Do I Need to Make this Recipe?
Ingredients
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Thai Red Chili: You can also use a Cayenne pepper or a Bird’s Eye Chili. Remove the seeds if you want to cut down on the heat in the recipe. If you want a spicier dish, keep the seeds. You can add as many chilies as you would like.
- Chicken Breast: Boneless and skinless. Cut into cubes.
- Kecap Manis: Kecap manis is a sweet soy glaze that is popular in Indonesian cooking. It has a molasses flavor and the consistency is thick, like syrup. You can find Kecap Manis at your local Asian grocery store, and you can also buy it online here.
- Cooked White Rice: You can use any kind of leftover rice. I used short grain white rice. Make sure it has been cooked at least 24 hours before or your rice will be soggy. Here are instructions on How to Make Long Grain White Rice in the Instant Pot.
- Shrimp Paste: Most recipes call for dried shrimp called Terasi. Unfortunately I had a hard time finding this, but shrimp paste is easier to find. You can find it at your local Asian grocery store. Your local store may carry dried shrimp as well, but mine did not.
- Green Onions: Also known as Spring Onions. I only cut up the green parts of the onion, but you can add the white parts if you’d like.
- Eggs: Fried sunny side up.
Tools
- Large Pan: You can use two pans to cook the rice and eggs at the same time, or you can take turns and only use one pan.
Making Your Own Kecap Manis
If you can’t find Kecap Manis and need to make your own, follow these instructions:
- Combine ¼ cup soy sauce and ¼ cup brown sugar in a pan on the stove.
- Bring the mixture to a simmer and allow it to cook until it is sweet like syrup.
- Remove from heat and add the required amount into the recipe.
How to Make this Recipe
Step 1: Saute the Aromatics
In a medium pan, add 2 tbsp vegetable oil and heat over medium heat. Once warm, add the garlic, red chili, and shallot. Saute until the ingredients begin to soften.
Step 2: Cook the Chicken
Add the diced chicken breast and saute until the outside begins to cook.
Then add 1 tbsp kecap manis and mix to coat the chicken. Continue cooking until the chicken is cooked through.
Step 3: Add Flavor and Fry
Add the already cooked rice, 1 tbsp kecap manis, and the shrimp paste.
Mix until the rice is evenly coated and warmed through. Taste and add salt to taste.
Step 4: Add Toppings
Remove the fried rice from the heat and top with green onions.
In a separate pan, add vegetable oil and allow it to warm up. Once warm, crack the eggs into the pan. Fry without flipping until the whites are cooked through and crispy and the egg is fried sunny side up.
Scoop your rice onto a plate and add the egg to the top of the rice. Top with more green onions. Enjoy!
Expert Tips
- The chicken is cooked when it reaches an internal temperature of 160 degrees Fahrenheit.
- Recipe researched using resources from Recipe Tin Eats and Pai’s Kitchen.
- The chicken can be shredded into smaller pieces if you prefer.
- If you want a really crispy fried egg, consider frying it in olive oil instead of vegetable oil.
Recipe FAQs
No. The rice needs to be cold and stored overnight to give this dish the right texture. Warm, fresh rice will get soggy when adding the kecap manis and additional heat. To make sure you have the right consistency, use cold, day-old rice.
To keep leftovers, add them into an airtight container and store them in the fridge for up to 5 days. I do not recommend freezing this dish, as the rice changes texture once frozen and thawed.
For best results reheating this recipe, I recommend adding some vegetable oil to a pan and refrying the rice. You can also microwave it if you prefer.
Either way, make sure to serve it with a fresh egg for that yummy yolk!
Did you enjoy this recipe for Nasi Goreng from Indonesia? If so, make sure to check out these other recipes I picked out just for you:
- Arancini (Fried Rice Ball) from Italy
- Beef Rendang from Indonesia
- Vermicelli Rice from Armenia
- Muhammar Sweet Rice from Bahrain
- Ghormeh Sabzi
Nasi Goreng
Equipment
- Pan(s)
Ingredients
- 3 tbsp Vegetable oil, divided
- 1 tsp Minced garlic
- 1 Thai red chili, minced
- 1 shallot, very finely diced
- 1 chicken breast, diced
- 2 cups cooked white rice
- 2 ½ tbsp kecap manis, divided
- 2 tsp shrimp paste
- Salt to taste
- 2 tbsp Green onions, cut into rounds
- 2 Eggs
Instructions
- In a medium pan, add 2 tbsp vegetable oil and heat over medium heat. Once warm, add the 1 tsp garlic, the red chili, and the shallot. Saute until the ingredients begin to soften.
- Add the diced chicken breast and saute until the outside begins to cook. Then add 1 tbsp kecap manis and mix to coat the chicken. Continue cooking until the chicken is cooked through
- Add the already cooked rice, 1 tbsp kecap manis, and 2 tsp shrimp paste.
- Mix until the rice is evenly coated and warmed through. Taste and add salt to taste.
- Remove the fried rice from the heat and top with 2 tbsp green onions.
- In a separate pan, add 1 tbsp vegetable oil and allow it to warm up. Once warm, crack two eggs into the pan. Fry without flipping until the whites are cooked through and crispy and the egg is fried sunny side up.
- Scoop your rice onto a plate and add the egg to the top of the rice. Top with more green onions. Enjoy!
Notes
- Thai Red Chili: You can also use a Cayenne pepper or a Bird’s Eye Chili. Remove the seeds if you want to cut down on the heat in the recipe. If you want a spicier dish, keep the seeds. You can add as many chilies as you would like.
- Chicken Breast: Boneless and skinless. Cut into cubes.
- Kecap Manis: Kecap manis is a sweet soy glaze that is popular in Indonesian cooking. It has a molasses flavor and the consistency is thick, like syrup. You can find Kecap Manis at your local Asian grocery store, and you can also buy it online here.
- Cooked White Rice: You can use any kind of leftover rice. I used short grain white rice. Make sure it has been cooked at least 24 hours before or your rice will be soggy. Here are instructions on How to Make Long Grain White Rice in the Instant Pot.
- Shrimp Paste: Most recipes call for dried shrimp called Terasi. Unfortunately I had a hard time finding this, but shrimp paste is easier to find. You can find it at your local Asian grocery store. Your local store may carry dried shrimp as well, but mine did not.
- Green Onions: Also known as Spring Onions. I only cut up the green parts of the onion, but you can add the white parts if you’d like.
- Eggs: Fried sunny side up.
- The chicken is cooked when it reaches an internal temperature of 160 degrees Fahrenheit.
- Recipe researched using resources from Recipe Tin Eats and Pai’s Kitchen.
- The chicken can be shredded into smaller pieces if you prefer.
- If you want a really crispy fried egg, consider frying it in olive oil instead of vegetable oil.
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