Nasi Goreng is a delicious and flavorful Indonesian-style fried rice made with fragrant chilled rice, tender chicken, juicy shrimp, fresh vegetables, and scrambled eggs. This easy homemade version combines garlic, ginger, onion, green chili, carrots, cabbage, tomatoes, and leeks for a colorful and satisfying meal.
The rice is stir-fried in rich ghee or butter and seasoned with soy sauce and tomato sauce, creating a savory, slightly tangy flavor throughout the dish. For an extra layer of umami, a small amount of shrimp paste can be added, although it is completely optional.
Using chilled, cooked rice is the secret to achieving perfectly separated grains without a mushy texture. The chicken and shrimp add plenty of protein, while the fresh vegetables provide color, texture, and a delicious crunch.
Serve this homemade Nasi Goreng hot with fresh cucumber slices and crispy fried shallots on top. It makes a wonderful weeknight dinner, lunch, or family-style meal and is a great way to turn leftover cooked rice into something incredibly flavorful and satisfying.i 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 flavor 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, savoury flavor of Nasi Goreng.
- Vegetable oil: Used for stir-frying the ingredients.
- Soy sauce: Adds a savoury, umami flavor.
- Shrimp paste: An optional addition for a traditional, umami-rich depth.
Step-by-step for Making Delicious Nasi Goreng
- Prepare the rice:
Make sure the cooked rice is completely chilled. Break up any large clumps with your hands or a fork. - Cook the chicken and shrimp:
Heat about half of the ghee or butter in a large wok or frying pan over medium-high heat. Add the sliced chicken and stir-fry until almost cooked through. Add the shrimp and cook until they turn pink and are cooked through. Remove the chicken and shrimp from the wok and set aside. - Sauté the aromatics:
Add the remaining ghee or butter to the same wok. Add the chopped onion, garlic, ginger, and green chili. Stir-fry for 1–2 minutes until fragrant. - Add the vegetables:
Add the carrots and cabbage. Stir-fry for 2–3 minutes until they begin to soften while still retaining some crunch. Add the diced tomato and shredded leeks and cook for another minute. - Cook the eggs:
Push the vegetables to one side of the wok. Pour the beaten eggs into the empty space and scramble until almost set. Mix the eggs with the vegetables. - Add the rice:
Add the chilled rice to the wok. Increase the heat to high and toss everything together. Stir-fry for 3–5 minutes, breaking up any remaining rice clumps. - Season:
Add the soy sauce, tomato sauce, and shrimp paste if using. Season with salt and pepper. Mix thoroughly so the sauces coat the rice evenly. - Add the chicken and shrimp:
Return the cooked chicken and shrimp to the wok. Toss everything together and stir-fry for another 2–3 minutes until heated through. - Serve:
Transfer the nasi goreng to serving plates. Garnish with fresh cucumber slices and crispy fried shallots.
Tip: For the best fried rice texture, use rice that has been cooked ahead of time and thoroughly chilled. Cold rice is less sticky and gives you nicely separated grains when stir-fried.
watch how to cook nasi goreng Indonesian fried rice
Notes & Tips
- Use chilled rice: Day-old, refrigerated rice works best because the grains are firmer and less likely to become mushy when stir-fried.
- Avoid overcrowding the wok: If your wok or pan is small, cook the chicken, shrimp, and vegetables in batches for better browning and flavor.
- Cook over high heat: High heat helps create the characteristic smoky, stir-fried flavor of nasi goreng.
- Do not overcook the shrimp: Cook just until they turn pink and opaque to keep them tender and juicy.
- Adjust the spice: Add more or less green chili according to your preferred level of heat.
- Shrimp paste is optional: It adds a deeper savory, umami flavor, but the recipe is still delicious without it.
- Adjust the seasoning: Soy sauce and shrimp paste both contain salt, so taste the rice before adding additional salt.
- Use ghee or butter: Ghee gives the fried rice a rich, aromatic flavor, while butter makes it creamy and fragrant.
- Vegetable variations: You can add bell peppers, peas, green beans, or spring onions depending on what you have available.
- For the best texture: Break apart any rice clumps before adding the rice to the wok so everything cooks evenly.
Serving Suggestions
- Serve hot, straight from the wok.
- Top with crispy fried shallots.
- Add fresh cucumber slices for a refreshing crunch.
- Serve with a fried egg on top.
- Garnish with sliced green chili for extra heat.
- Add lime wedges for a fresh, tangy flavor.
- Serve with prawn crackers on the side.
- Pair with Indonesian-style pickles or a fresh salad.
- Add extra soy sauce or chili sauce according to taste.
- Serve as a complete lunch or dinner with your favorite sides.
Frequently Asking Questions (FAQs)
What is Nasi Goreng?
Can I use freshly cooked rice?
Can I use basmati rice instead of jasmine rice?
Can I make Nasi Goreng without shrimp?
Can I make this recipe without shrimp paste?
Can I make Nasi Goreng spicy?
Can I use leftover vegetables?
Why is my fried rice mushy?
Can I prepare Nasi Goreng ahead of time?
How should I store leftover Nasi Goreng?
Can I freeze Nasi Goreng?
What can I serve with Nasi Goreng?
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.
