Nasi Goreng is a popular Indonesian fried rice dish, known for its savory, slightly sweet, and smoky flavors. It’s a quick and satisfying meal that can be customized with various proteins and vegetables. Perfect for using up leftover rice, this recipe will bring authentic Indonesian flavors to your table.
Nasi Goreng is a popular Indonesian fried rice dish that is renowned for its rich flavors and diverse ingredients. The name “nasi goreng” literally translates to “fried rice” in Indonesian and Malay. This dish typically features pre-cooked rice that is stir-fried in a wok or a large frying pan, often with a combination of extra ingredients like:
- Vegetables: Common choices include carrots, peas, green onions, and cabbage.
- Protein: Diced chicken, shrimp, or beef are often added, as well as tofu for a vegetarian choice.
- Flavorings: The rice is seasoned with sweet soy sauce, garlic, shallots, and chili. This creates a delightful balance of sweet and savory. Other seasonings include shrimp paste, tamarind, and sometimes sambal for an added kick of heat.
Nasi Goreng is often garnished with fried eggs, sliced cucumber, and tomato. It is served with extra condiments like prawn crackers or pickled vegetables on the side.
Each region in Indonesia has its own variation of Nasi Goreng, which can differ in spiciness, ingredients, and preparation techniques. It is a beloved dish not only for its taste but also for its versatility. It can use leftover rice and ingredients. This makes it a go-to comfort food for many.
Ingredients
- 1 kg (2 cups) cooked jasmine or basmati rice , preferably chilled
- 300 g (½ lb) chicken breast, thinly sliced
- 300 g shrimps
- 2 cloves garlic, minced
- 1” ginger, minced
- 1 small onion, finely chopped
- 1 green chili, sliced (optional, adjust to taste)
- 150 g carrot, julienne
- 150 g (1 ⅓ cups) cabbage, shredded
- 150 g tomato, diced
- 150 g leeks, shredded
- 2 eggs, lightly beaten
- 100 g ghee or butter
- 1 tablespoon soy sauce
- 2 tablespoons tomato sauce
- 1 teaspoon shrimp paste, optional
- Salt and pepper to taste
- Fresh cucumber slices and fried shallots for garnish
Ingredients overview
- Rice: Pre-cooked and chilled rice is ideal for a non-clumpy fried rice texture.
- Chicken breast: Provides a lean, tender protein choice.
- Garlic: Adds aromatic depth to the base flavors of the dish.
- Onion: Provides sweetness and rounds out the flavor profile.
- Red chili: Adds a mild heat that can be adjusted to taste.
- Carrot: Provides sweetness and crunch.
- Cabbage: Adds volume and a slightly bitter, crunchy texture.
- Eggs: Scrambled into the rice, adding richness and protein.
- Kecap manis: The key to the sweet, savory flavor of Nasi Goreng.
- Vegetable oil: Used for stir-frying the ingredients.
- Soy sauce: Adds a savory, umami flavor.
- Shrimp paste: An optional addition for a traditional, umami-rich depth.
Why this recipe works
- Chilled, day-old rice: Using pre-cooked, chilled rice ensures it doesn’t clump, giving you perfectly separated grains.
- Kecap manis adds depth:The rich, sweet soy sauce creates the signature flavor of Nasi Goreng, giving it authentic Indonesian taste.
- Customizable protein: You can use chicken, shrimp, tofu, or even make it vegetarian, allowing flexibility for various diets.
- Quick and easy: With minimal prep time and one pan, this dish is perfect for weeknight dinners or last-minute meals.
- Balanced texture: A mix of crunchy vegetables, tender chicken, and soft scrambled eggs adds layers of texture. These layers enhance each bite.
Step-by-step for Making Delicious Nasi Goreng
Prepare the Ingredients:
- Gather and prepare all ingredients before starting. Make sure that the rice is cooked and preferably chilled to prevent clumping during frying.
Cook the shrimp:
- Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Add the shrimp and stir-fry until cooked through, about 4–5 minutes. Remove from the pan and set aside.
Cook the Chicken:
- In the same pan, add chicken slices and stir-fry until cooked through, about 4-5 minutes. Remove from the pan and set aside.
Sauté the Aromatics:
- In the same pan, add the remaining 1 tablespoon of oil. Sauté the minced garlic, ginger, chopped onion, and shrimp paste (if using) until fragrant, about 2 minutes.
Add Vegetables:
- Add the sliced chili, julienned carrot, and shredded cabbage to the pan. Stir-fry for 3–4 minutes until the vegetables are tender but still crisp.
Scramble the Eggs:
- Push the vegetables to one side of the pan. Add the leeks and stir-fry for 1 minute. Pour the beaten eggs into the empty side. Scramble the eggs until they are fully cooked, then mix them with the vegetables.
Combine with Rice, shrimp and Chicken:
- Add the cooked rice, shrimps and chicken back into the pan. Pour in the soy sauce.
- Add salt and pepper to taste.
- Lastly add tomato and lower the heat and cook about 1 – 2 minutes.
watch how to cook nasi goreng Indonesian fried rice
Notes
- Use Day-Old Rice: Chilled, day-old rice works best for fried rice as it prevents clumping and ensures a perfect texture.
- Protein Variations: Swap chicken for shrimp, tofu, or even beef for different variations of nasi goreng. You can also keep it vegetarian by omitting the meat.
- Adjust the Heat: Change the spiciness by adjusting the amount of chili, or omit it altogether for a milder version.
- Shrimp Paste: For a more authentic Indonesian flavor, include the shrimp paste. But it’s optional and can be omitted if unavailable or for a milder taste.
Nasi Goreng
Nasi Goreng is a beloved Indonesian fried rice dish known for its savory flavors and aromatic spices. Made from stir-fried pre-cooked rice, it often features a medley of protein such as chicken, shrimp, or tofu, along with fresh vegetables. Seasoned with sweet soy sauce, garlic, and chili, each bite offers a delightful balance of taste. Typically garnished with a fried egg and served with accompaniments like prawn crackers, Nasi Goreng is a versatile comfort food enjoyed across Indonesia and beyond, celebrating the art of home cooking.
Ingredients
- 1 kg (2 cups) cooked jasmine or basmati rice, preferably chilled
- 300 g (½ lb) chicken breast, thinly sliced
- 300 g shrimps
- 2 cloves garlic, minced
- 1” ginger, minced
- 1 small onion, finely chopped
- 1 green chili, sliced (optional, adjust to taste)
- 150 g carrot, julienne
- 150 g (1 ⅓ cups) cabbage, shredded
- 150 g tomato, diced
- 150 g leeks, shredded
- 2 eggs, lightly beaten
- 100 g ghee or butter
- 1 tablespoon soy sauce
- 2 tablespoons tomato sauce
- 1 teaspoon shrimp paste, optional
- Salt and pepper to taste
- Fresh cucumber slices and fried shallots for garnish
Instructions
- Gather and prepare all ingredients before starting. Make sure that the rice is cooked and preferably chilled to prevent clumping during frying.
- Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Add the shrimp and stir-fry until cooked through, about 4–5 minutes. Remove from the pan and set aside.
- In the same pan, add chicken slices and stir-fry until cooked through, about 4-5 minutes. Remove from the pan and set aside.
- In the same pan, add the remaining 1 tablespoon of oil. Sauté the minced garlic, ginger, chopped onion, and shrimp paste (if using) until fragrant, about 2 minutes.
- Add the sliced chili, julienned carrot, and shredded cabbage to the pan. Stir-fry for 3–4 minutes until the vegetables are tender but still crisp.
- Push the vegetables to one side of the pan. Add the leeks and stir-fry for 1 minute. Pour the beaten eggs into the empty side. Scramble the eggs until they are fully cooked, then mix them with the vegetables.
- Add the cooked rice, shrimps and chicken back into the pan. Pour in the soy sauce.
- Add salt and pepper to taste.
- Lastly add tomato and lower the heat and cook about 1 - 2 minutes.
- Serve and enjoy it!
Notes
- Use Day-Old Rice: Chilled, day-old rice works best for fried rice as it prevents clumping and ensures a perfect texture.
- Protein Variations: Swap chicken for shrimp, tofu, or even beef for different variations of nasi goreng. You can also keep it vegetarian by omitting the meat.
- Adjust the Heat: Modify the spiciness by adjusting the amount of chili, or omit it altogether for a milder version.
- Shrimp Paste: For a more authentic Indonesian flavor, include the shrimp paste. But it’s optional and can be omitted if unavailable or for a milder taste.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 359Total Fat: 24gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 305mgSodium: 1010mgCarbohydrates: 14gFiber: 3gSugar: 5gProtein: 22g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
