Nasi Goreng (Indonesian Fried Rice)
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11 Ingredients
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30 min total
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Serves Serves 4
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Easy
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Indonesian
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Miscellaneous
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Indonesia's iconic fried rice: savoury, sweet and spicy, topped with a fried egg.
Nasi goreng is Indonesia's beloved fried rice, the kind of plate you turn to when you want something warming and filling. Day-old rice is fried hard in a sweet-savoury sauce with chicken and prawns, then finished with a crisp-edged fried egg on top. The sweet, dark kecap manis is what gives it its depth and glossy colour.
Jump to recipe
Prep 15 min
Cook 15 min
Total 30 min
Easy
Scale:
- 600g (ideally day-old) Cooked, cooled rice
- 200g, diced Chicken thigh
- 150g Raw prawns
- 4 Eggs
- 3, sliced Shallots
- 3 cloves, crushed Garlic
- 1-2, chopped Red Chilli
- 3 tbsp Kecap manis (sweet soy)
- 1 tbsp Light soy sauce
- 3, sliced Spring Onions
- 3 tbsp Vegetable Oil
Tags:
rice indonesian stir-fry eggPreparation
- Heat 1 tbsp oil in a wok and stir-fry the chicken for 3 minutes, then add the prawns and cook for 2 minutes until pink. Remove.
- Add the rest of the oil and fry the shallots, garlic and chilli for 2 minutes until fragrant.
- Turn the heat to high, tip in the cold rice and stir-fry for 3 to 4 minutes, breaking up any clumps, until heated through and lightly toasted.
- Return the chicken and prawns, pour in the kecap manis and soy, and toss it all together for 2 minutes. Stir through most of the spring onions.
- While that cooks, fry the eggs in a little oil until the edges crisp up and the yolks are still runny. Serve the rice topped with an egg and the last of the spring onions.
Tips from the ZestyPlate Kitchen
- Reach for cold, day-old rice, because freshly cooked rice goes soft and mushy in the wok.
- Track down kecap manis if you can, as that sweet-savoury balance really depends on it.
- Keep the wok hot and the rice on the move so the grains toast instead of steaming.
Frequently Asked Questions
It is a thick, sweet Indonesian soy sauce. With none to hand, mix ordinary soy sauce with a little brown sugar or honey.
Yes. Leave out the chicken and prawns, pack in more vegetables and tofu, and keep the fried egg on top.
Chilling dries the grains out a touch, so they stay separate and fry up well rather than clumping into a sticky mass.
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