Nasi goreng is Indonesia’s beloved fried rice: savory, a little sweet, and full of toasted rice, aromatics, and chile. This chicken nasi goreng recipe uses cold rice, kecap manis, scrambled egg, and a hot skillet for a satisfying meal that comes together quickly.
Kecap manis, a thick Indonesian sweet soy sauce, gives the rice its characteristic glossy coating. If it is new to your pantry, look for it in an Asian grocery store or international aisle; a simple soy-and-brown-sugar mixture can stand in, though the flavor will differ.
Why Cold Rice Matters
Freshly cooked rice is moist and can clump in a hot pan. Chilled rice dries slightly, so the grains separate and fry instead of steaming. If cooking rice specifically for this recipe, spread it in a shallow container and refrigerate it promptly; do not leave cooked rice at room temperature for extended cooling. Use fully chilled rice and break up clumps before cooking. The 30-minute recipe time assumes the rice is already cooked and chilled.
Ingredients and Substitutions
- Cold jasmine rice: Day-old rice works well. Long-grain rice is another good option.
- Boneless skinless chicken thighs: They stay juicy and brown nicely. Cut the pieces evenly so they cook at the same rate.
- Kecap manis and soy sauce: Together they balance sweet and salty. Taste before adding extra salt.
- Shallots, garlic, and chile: These form the aromatic base. Use less chile for a milder dish.
- Shrimp paste: A small amount adds savory depth, but it is optional. Omit it for a simpler flavor.
- Egg, scallions, cucumber, and lime: The egg makes the rice hearty; cool cucumber and fresh lime brighten each serving.
How to Make Chicken Nasi Goreng
Mix the kecap manis, soy sauce, and optional shrimp paste. Brown the chicken in a hot wok or wide skillet with a little oil, cooking in batches if needed so it sears instead of steams. Check the thickest pieces with a food thermometer and cook to 165°F (74°C), then transfer them to a plate. Scramble the eggs briefly and set them aside too.
Cook the shallots and chile until fragrant, then stir in garlic. Add the rice and let it sit against the hot pan for short intervals between tosses. This gives the grains a lightly toasted flavor. Return the chicken and egg, pour in the sauce, and toss until everything is hot and evenly coated. Fold in scallions and serve right away with cucumber and lime.
Tips for the Best Results
- Use the widest pan you have and avoid crowding it.
- Prepare all ingredients before heating the wok; cooking moves quickly.
- For a vegetarian version, omit chicken and shrimp paste, and add firm tofu or extra vegetables.
- For another quick rice dinner, try our chicken teriyaki or chicken tikka masala.
Safe Cooling and Reheating
Refrigerate cooked rice and chicken within 2 hours (within 1 hour when the temperature is above 90°F / 32°C). Store leftovers covered and use within 3 to 4 days. Reheat leftovers until they reach 165°F (74°C). See the USDA FSIS leftovers guidance for safe storage and reheating.
Estimated Nutrition
Approximate values per serving (1/4 of the recipe), including chicken and egg but excluding optional side portions. Kecap manis and soy sauce brands vary in sugar and sodium.
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Carbohydrates | 58 g |
| Protein | 24 g |
| Total fat | 17 g |
| Saturated fat | 4 g |
| Fiber | 2 g |
| Total sugars | 8 g |
| Sodium | 500 mg |
Nutrition is an estimate for general information, not medical advice.
Indonesian Nasi Goreng (Chicken Fried Rice)
Ingredients
Method
- Break up the cold rice with your fingers or a fork so there are no large clumps. Mix kecap manis, soy sauce, and shrimp paste, if using, in a small bowl.
- Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add the chicken in a single layer and cook, turning occasionally, until browned and an instant-read thermometer inserted into the thickest pieces registers 165°F (74°C), about 5 to 7 minutes. Transfer to a plate.
- Add the remaining oil. Scramble the eggs until just set, then transfer them beside the chicken.
- Add shallots and chile to the pan and cook for 1 minute. Stir in garlic for 30 seconds. Add rice and spread it across the hot pan; let it sit briefly between tosses so some grains toast.
- Return chicken and eggs to the pan. Pour in the sauce and toss until the rice is evenly coated and hot, 2 to 3 minutes. Fold in scallions.
- Serve immediately with cucumber and lime wedges.
