Servings
Font
Back
0 from 36 votes

Nasi Goreng (Indonesian Fried Rice)

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!

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

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
For Garnishing
  • 4 sunny side up eggs
  • fried shallots
  • sliced cucumbers
  • sliced tomatoes

Instructions

    Cup of Yum
  1. In a bowl, break cold cooked rice with hands to separate grains.
  2. 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.
  3. Add onions and garlic and cook until softened. 
  4. Add chicken and cook, stirring regularly, until lightly browned and cooked through.
  5. Add shrimp paste and chili paste, stirring regularly.
  6. 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.
  7. Add kecap manis and toss rice gently until fully coated with sauce and evenly colored.
  8. Season with salt to taste.
  9. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.