Nasi Goreng

Name: Nasi Goreng
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 4 cups cooked jasmine rice, day-old, cold; 8 oz boneless, skinless chicken thighs, diced small; 4 large eggs; 4 shallots, thinly sliced; 4 garlic cloves, minced; 2 fresh red chili or serrano pepper, thinly sliced; 2 tbsp kecap manis (sweet soy sauce); 2 tbsp regular soy sauce; 1/2 tsp shrimp paste (terasi) or 1 tsp fish sauce; 4 tbsp neutral cooking oil; 4 scallions, thinly sliced; 1 cucumber, sliced

Indonesia's iconic fried rice made with day-old rice, a sweet soy-based sauce, and a fried egg on top. Smoky, savory, and satisfying, it comes together in minutes and is endlessly customizable.

25 minEasyServes 4420 cal/serving

IndonesianDinnerStovetopStandardHigh ProteinLow-SodiumPork-FreeCorn-Free

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Ingredients

4 cups cooked jasmine rice, day-old, cold
8 oz boneless, skinless chicken thighs, diced small
4 large eggs
4 shallots, thinly sliced
4 garlic cloves, minced
2 fresh red chili or serrano pepper, thinly sliced
2 tbsp kecap manis (sweet soy sauce)
2 tbsp regular soy sauce
1/2 tsp shrimp paste (terasi) or 1 tsp fish sauce
4 tbsp neutral cooking oil
4 scallions, thinly sliced
1 cucumber, sliced

Instructions

1

Heat 2 tbsp of 4 tbsp neutral cooking oil in a large wok or skillet over high heat until shimmering.
2

Add 4 thinly sliced shallots, 4 minced garlic cloves, and 2 thinly sliced fresh red chili or serrano pepper. Stir-fry for 2 minutes until softened and fragrant.
3

Add 1/2 tsp shrimp paste (terasi) or 1 tsp fish sauce and 8 oz diced small boneless, skinless chicken thighs. Stir-fry for 4-5 minutes until cooked through to 165°F (74°C).
4

Push the chicken mixture to one side of the wok. Add the remaining oil to the cleared side and scramble half the 4 large eggs until just set, then mix into the chicken.
5

Add 4 cups day-old, cold cooked jasmine rice and toss everything together vigorously over high heat, pressing the rice against the wok to get some color and slight char.
6

Drizzle 2 tbsp kecap manis (sweet soy sauce) and 2 tbsp regular soy sauce over the rice. Toss again for 2 minutes until the rice is evenly coated and glossy.
7

Divide among plates and garnish with 4 thinly sliced scallions. In a separate pan, fry the remaining 4 large eggs sunny-side up in a little oil. Top each plate with a fried egg and a few slices of 1 sliced cucumber.

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Questions

How hot should the oil be for Nasi Goreng?

For Nasi Goreng, the frying oil is held at 165 F (about 75 C) in step 3. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

Is there a substitute for kecap manis in Nasi Goreng?

The entry for Nasi Goreng calls for 2 tbsp kecap manis (sweet soy sauce). In its place: Simmer equal parts soy sauce and brown sugar or molasses for a minute, until syrupy.

Can I use chicken breasts instead of chicken thighs in Nasi Goreng?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Nasi Goreng uses 8 oz boneless, skinless chicken thighs, diced small.

Can I make Nasi Goreng gluten-free?

Yes. The gluten in Nasi Goreng is 2 tbsp kecap manis (sweet soy sauce), 2 tbsp regular soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Does Nasi Goreng contain shellfish?

Yes: 1/2 tsp shrimp paste (terasi) or 1 tsp fish sauce. The full allergen list for this entry is gluten, eggs, soy, shellfish and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Nasi Goreng keep?

Refrigerate what is left of Nasi Goreng within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

Serve it with

Emping side
Asinan Betawi salad
Sambal Kecap sauce
Es Cendol Coconut Pandan Dessert Drink drink

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