Nasi Goreng (Indonesian Chicken Fried Rice)

Name: Nasi Goreng (Indonesian Chicken Fried Rice)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3
Ingredients: 8 oz boneless skinless chicken thighs or breast; 4 cup cooked, cooled jasmine rice; 1 small onion; 2 cloves garlic; 3 Thai bird's eye chilies; 1 scallion; 1 tbsp soy sauce; 2 tbsp light soy sauce; 3 tbsp kecap manis; 1-3 tbsp shrimp paste; 1 tbsp ketchup; 1 tsp cornstarch; 1 tbsp water; 3 tbsp neutral oil; 1/4 tsp MSG; 1/8 tsp ground white pepper; 1/2 tsp salt; 1/3 cup fried shallots; 4 fried eggs; 1 cup sliced tomatoes; 1 cup sliced cucumbers

Nasi goreng is Indonesia’s beloved fried rice, packed with savory chicken, sweet soy sauce, garlic, and a gentle hit of chile. This version delivers smoky wok-fried flavor at home and is finished with classic toppings like a runny fried egg, cucumber, tomato, and crispy shallots.

Servings3 Portions

Prep Time20 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

boneless skinless chicken thighs or breast
8 oz
cooked, cooled jasmine rice
4 cup
small onion
1
garlic
2 cloves
Thai bird's eye chilies
3
scallion
1
soy sauce
1 tbsp
light soy sauce
2 tbsp
kecap manis
3 tbsp
shrimp paste
1 tbsp
ketchup
1 tbsp
cornstarch
1 tsp
water
1 tbsp
neutral oil
3 tbsp
MSG
0.3 tsp
ground white pepper
0.1 tsp
salt
0.5 tsp
fried shallots
0.3 cup
fried eggs
4
sliced tomatoes
1 cup
sliced cucumbers
1 cup

Step-by-Step Instructions

In a medium bowl, toss the chicken with the cornstarch, water, and soy sauce until evenly coated. Let it marinate for 20 to 30 minutes while you prepare the remaining ingredients.

Heat a wok or large skillet over high heat until very hot. Add 2 tbsp oil, then stir-fry the chicken for 2 to 3 minutes until lightly browned and nearly cooked through. Transfer to a plate and set aside.

Lower the heat to medium and add the remaining 1 tbsp oil. Add the onion and garlic, along with the Thai chilies if you want the heat cooked into the dish. Stir-fry for about 1 minute, just until the onion softens. Add the shrimp paste and ketchup, then cook for 20 seconds until fragrant.

Add the cooled rice and break up any clumps with a spatula. Increase the heat to high and stir-fry until the rice is evenly coated and beginning to toast. Add the light soy sauce, kecap manis, MSG if using, and white pepper, then continue stir-frying for 1 to 2 minutes until the color is uniform.