Indonesian Chicken Nasi Goreng

Servings: 4

Author: Chef Connie

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Indonesian Chicken Nasi Goreng

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

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Ingredients

• 3 cups cold cooked rice (preferably leftover)
• 1 lb boneless chicken breast, cut into small cubes
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon sweet soy sauce (kecap manis)
• 2 teaspoons soy sauce
• 1 tablespoon chili paste (sambal oelek) or to taste
• 1 teaspoon shrimp paste (optional, but traditional)
• 2 eggs, lightly beaten
• 1 cup mixed vegetables (peas, carrots, corn, or bell peppers)
• 2 tablespoons fish sauce (optional)
• 1 teaspoon ground white pepper
• Salt to taste
• Spring onions and fried shallots for garnish
• Cucumber slices and tomato slices for serving

Instructions

1. Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat. Add the chicken cubes and stir-fry until they are cooked through and lightly browned. Remove from the pan and set aside.
2. In the same pan, add the remaining oil and sauté the chopped onion and garlic until fragrant and translucent, about 2-3 minutes.
3. Push the sautéed onions and garlic to the side of the pan and pour in the beaten eggs. Scramble them in the pan until just cooked, then mix with the onion and garlic.
4. Add the mixed vegetables to the pan and stir-fry for another 2 minutes. Then, add the cooked chicken back into the pan and mix everything together.
5. Add the cold cooked rice into the pan, breaking up any clumps with a spatula. Pour in the sweet soy sauce (kecap manis), soy sauce, chili paste, shrimp paste (if using), fish sauce (if using), white pepper, and salt. Stir well until the rice is evenly coated and heated through.
6. Once everything is well combined, remove from heat. Garnish with spring onions, fried shallots, cucumber slices, and tomato slices on the side.

Notes

• Using day-old rice is best for nasi goreng as it’s drier and less likely to become mushy.
• You can adjust the spice level by adding more or less sambal oelek according to your taste.
• Feel free to add other proteins like shrimp or beef for variety.

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Nasi Goreng: Indonesia’s Beloved Fried Rice Dish

Nasi Goreng, which literally translates to "fried rice," is much more than just a simple rice dish in Indonesia; it’s a cultural symbol that reflects the nation's culinary diversity and history. This flavorful dish, traditionally made with leftover rice, is a staple across Indonesian households, street food stalls, and even fine dining restaurants. What sets Nasi Goreng apart from typical fried rice is its unique combination of bold ingredients like sweet soy sauce (kecap manis), shrimp paste, and a generous dose of sambal, an Indonesian chili paste that gives it a signature kick. Each bite offers an explosion of flavors—sweet, salty, spicy, and savory—all in one delicious plate.

Unlike other rice-based dishes, Nasi Goreng is highly versatile. You’ll find different variations of it depending on where you are in Indonesia. Some regions add beef, shrimp, or even tempeh to their version, while others keep it simple with just eggs and vegetables. The dish is typically served with a fried egg on top, a scattering of crispy fried shallots, and sides of fresh cucumber and tomato slices for a refreshing contrast. Whether enjoyed for breakfast, lunch, or dinner, Nasi Goreng never fails to satisfy with its comforting flavors and hearty ingredients.

For travelers and food lovers alike, trying Nasi Goreng is a must when visiting Indonesia. It’s a dish that represents the resourcefulness of Indonesian cooking—making the most of simple ingredients while packing in a rich, unforgettable taste. Whether you try it from a local street vendor or in a high-end restaurant, Nasi Goreng will offer you an authentic taste of Indonesia’s vibrant food culture. And the best part? It's incredibly easy to recreate at home, allowing you to bring a piece of Indonesia to your own kitchen.