Nasi Goreng (Indonesian Fried Rice) Recipe
Nasi Goreng is a flavorful Indonesian fried rice dish made with day-old rice, marinated chicken thighs, and a fragrant aromatic paste of shallots, garlic, chili, and shrimp paste. It is seasoned with sweet soy sauce (kecap manis) and soy sauce, then topped with a fried egg and garnished with fresh vegetables and traditional accompaniments for a perfect balance of savory, sweet, and spicy flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Indonesian
Ingredients
For the Rice
- 4 cups Cooked White Rice (day-old) – freshly cooked rice can be used if properly cooled
- 3 tablespoons Soy Sauce, adjust according to taste
For the Protein
- 1 pound Boneless Skinless Chicken Thighs (can substitute with tofu or shrimp)
For the Aromatic Paste
- 2 medium Shallots (or onions if unavailable)
- 3 cloves Garlic Cloves, fresh
- 1 medium Red Chili (use bird’s eye chilies for more spice or omit for milder flavor)
- 1 tablespoon Indonesian Shrimp Paste (Terasi) – fish sauce can be used as a substitute
For Seasoning
- 2 tablespoons Kecap Manis (sweet soy sauce, essential for authentic flavor)
For Toppings
- 2 eggs, fried (optional for lighter version)
- Garnishes to taste: green onion, tomatoes, cucumber, fried shallots, lime wedges, shrimp chips, sambal oelek
Instructions
- Marinate the Chicken: In a bowl, combine boneless skinless chicken thighs with kecap manis. Allow the chicken to marinate for at least 15 minutes to absorb the sweet soy flavors.
- Prepare the Aromatic Paste: Using a mortar and pestle or food processor, grind the shallots, garlic cloves, red chili, and Indonesian shrimp paste until a smooth and fragrant paste forms, which will provide the signature base flavor for the dish.
- Sauté the Aromatics and Chicken: Heat a tablespoon of oil in a wok over medium heat. Add the aromatic paste first and sauté for 1-2 minutes until the aroma is released and the paste is cooked. Then add the marinated chicken pieces and cook them until nearly done, approximately 4-5 minutes, stirring occasionally to ensure even cooking.
- Add Rice and Seasonings: To the wok, add the day-old cooked rice along with additional kecap manis and soy sauce. Toss thoroughly to combine all ingredients and heat through for about 3-4 minutes, ensuring the rice absorbs all the seasoning and flavors evenly.
- Plate and Garnish: Transfer the nasi goreng onto serving plates. Top each serving with a fried egg. Garnish with sliced tomatoes, cucumber, fried shallots, green onions, lime wedges, shrimp chips, and sambal oelek according to your taste preference to enhance texture and flavor complexity.
Notes
- Day-old rice is preferred because it is drier and prevents the dish from becoming mushy.
- Adjust the amount of chili according to your spice tolerance; bird’s eye chili adds a pronounced heat.
- To make a vegetarian version, swap chicken with firm tofu and omit shrimp paste or replace with a vegan alternative.
- Using a wok is ideal for high heat and even cooking, but a large skillet can also be used.
- Ensure the rice is at room temperature to avoid clumping during frying.
