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Nasi Goreng

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

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. 1

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

  2. 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. 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. 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. 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. 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. 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.

Questions

Can I make Nasi Goreng gluten-free?

Yes. The gluten in this entry 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.

How long does Nasi Goreng keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Nasi Goreng?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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