Nasi Goreng Recipe (Indonesian Fried Rice)

This homemade nasi goreng proves you really don’t need seasoning packets to get big flavor. With simple spices, cold rice, and a few good ingredients, you can make a delicious fried rice that’s crispy, savory, and perfect for using up leftovers.

Course Main

Cuisine Indonesian

Keyword rice

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 557

Author Simone

Ingredients

Fried rice

300 g cooked and cooled long-grain rice
2 tbsp oil
1 onion thinly sliced
2 cloves garlic finely chopped
150 g carrot coarsely grated
½ Napa cabbage finely sliced

Nasi spices

1 tsp ground coriander
1 tsp cumin
1 tsp chili flakes or less if you prefer mild
1 tsp smoked paprika
1 tsp shrimp paste trassi

Chicken

300 g chicken breast diced
2 tbsp tamari or soy sauce

To serve

4 fried eggs
2 scallions thinly sliced
½ cucumber sliced
1 red chili thinly sliced
Crispy fried onions optional
Peanut sauce

Metric - Us customary

Instructions

To make the nasi goreng, start by cooking the rice according to the package instructions. Ideally, cook the rice a day ahead and let it cool completely in the refrigerator.
Heat the oil in a large skillet. Fry the onion until translucent, then add the garlic and cook briefly.
Add the carrot and Napa cabbage and cook until the vegetables are tender, about a few minutes.
In a separate pan, heat a little oil and cook the chicken until golden and cooked through. Add the soy sauce at the end and cook briefly.
Add the chicken to the vegetables.
Heat the pan again (add extra oil if needed) and briefly fry the shrimp paste and spices. Increase the heat, add the cold rice, and fry until crispy.
Combine everything, stir well, and taste to see if additional salt or pepper is needed.
Serve the nasi goreng with a fried egg, cucumber slices, red chili, crispy fried onions, and sprinkle with scallions. Add peanut sauce on the side.

Nutrition