Nasi Goreng (Indonesian Fried Rice)

Name: Nasi Goreng (Indonesian Fried Rice)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 1 tablespoon canola oil; 1 onion, peeled and chopped; 2 cloves garlic, peeled and minced; 1 teaspoon sautéed shrimp paste; 1 teaspoon chili paste (sambal oelek); 1 pound boneless, skinless chicken breast, cut into ½-inch pieces; 3 cups cold cooked white rice; 2 tablespoons kecap manis; salt and pepper to taste; 4 sunny side up eggs; fried shallots; sliced cucumbers; sliced tomatoes

User Reviews

4.4

36 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 Servings
Calories
357 kcal
Course
Main Course
Cuisine
Asian

Nasi Goreng (Indonesian Fried Rice)

Gemma Fleming

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Indonesian-style Fried Rice Nasi Goreng with moist chicken and sweet and savory flavors you'll love. Easy to make in minutes and in one pan!

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Ingredients

Servings

1 tablespoon canola oil
1 onion, peeled and chopped
2 cloves garlic, peeled and minced
1 teaspoon sautéed shrimp paste
1 teaspoon chili paste (sambal oelek)
1 pound boneless, skinless chicken breast, cut into ½-inch pieces
3 cups cold cooked white rice
2 tablespoons kecap manis
salt and pepper to taste

For Garnishing

4 sunny side up eggs
fried shallots
sliced cucumbers
sliced tomatoes

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Instructions

In a bowl, break cold cooked rice with hands to separate grains.
Heat wok or wide pan over high heat. When the pan is hot, add oil and swirl around the bottom of the pan. Heat until shimmering.
Add onions and garlic and cook until softened.
Add chicken and cook, stirring regularly, until lightly browned and cooked through.
Add shrimp paste and chili paste, stirring regularly.
Add rice and cook, spreading the rice on the entire cooking surface of the pan, for about 45 seconds or until grains start to sizzle and then toss to redistribute. Repeat a few times until rice is heated through.
Add kecap manis and toss rice gently until fully coated with sauce and evenly colored.
Season with salt to taste.
Transfer to serving plate and top with fried egg, fried shallots, and sliced cucumbers and tomatoes. Serve hot.

Notes

If you can't find kecap manis, make your own by reducing equal parts of soy sauce and brown or palm sugar over medium heat until thickened to a syrup consistency.
If using freshly-cooked rice, spread out in a thin layer on a baking sheet and freeze for 1 to 2 hours or refrigerate for 3 to 4 hours to dry and completely cool.
This is a speedy process, so have all the ingredients prepared and ready for the brief stir-frying.
Use a wok or a wide pan with high sides to allow a good distribution of the ingredients without spilling and to give the rice enough space to toast nicely. Stir-fry on high heat to prevent the rice from sticking to the surface and to give it a nice, toasty flavor.

Nutrition Information

Show Details

Calories 357kcal (18%) Carbohydrates 42g (14%) Protein 28g (56%) Fat 6g (9%) Cholesterol 86mg (29%) Sodium 339mg (14%) Potassium 461mg (13%) Sugar 6g (12%) Vitamin A 35IU (1%) Vitamin C 1.8mg (2%) Calcium 25mg (3%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 357 kcal

% Daily Value*

Calories	357kcal	18%
Carbohydrates	42g	14%
Protein	28g	56%
Fat	6g	9%
Cholesterol	86mg	29%
Sodium	339mg	14%
Potassium	461mg	10%
Sugar	6g	12%
Vitamin A	35IU	1%
Vitamin C	1.8mg	2%
Calcium	25mg	3%
Iron	0.7mg	4%