# Nasi Goreng > Blend shallots, garlic and red chillies into a paste and fry it in a hot wok for 2-3 minutes. Add 300 g diced chicken thigh and stir-fry until it reaches 74°C (165°F), then add carrot, cabbage and 750 g cold cooked rice. Season with kecap manis and soy sauce, toss until evenly brown, and serve topped with a fried egg and crispy shallots. Source: https://savourrecipes.com/recipe/nasi-goreng Author: Priya Raman | Published: Oct 18, 2026 Categories: Indonesian Recipes, Chicken Recipes Collections: Quick Weeknight Dinners Tags: High Protein, 30-Minute Meals, Chicken Thigh Nasi goreng is Indonesia's much-loved fried rice, eaten for breakfast, lunch or a late dinner from street stalls all over the country. What sets it apart from other fried rice is the paste of shallots, garlic and chilli fried at the start, and kecap manis, a thick sweet soy sauce that turns every grain glossy brown and gives it a smoky, sweet-savoury flavour. Top it with a fried egg and dinner is ready in 30 minutes. ## Key facts - Prep time: 15 mins - Cook time: 15 mins - Total time: 30 mins - Yield: 4 servings - Difficulty: Easy - Cuisine: Indonesian - Method: Stir-frying - Calories: 600 per serving ## Ingredients ### Spice paste - 4 shallots, about 100 g, roughly chopped; or 1 small onion - 3 cloves garlic - 2 long red chillies, roughly chopped; seed them for a milder rice, or use 1-2 tsp sambal oelek - 1/2 tsp shrimp paste (terasi), traditional, for a deeper savoury flavour (optional) ### Fried rice - 3 tbsp vegetable oil, divided - 300 g boneless, skinless chicken thighs, cut into 1-2 cm pieces - 1/4 tsp salt - 1 carrot, cut into thin matchsticks - 100 g green cabbage, about 1 1/2 cups, finely shredded - 750 g cold cooked jasmine rice, about 4 cups, cooked the day before from 250 g (1 1/4 cups) uncooked rice - 3 tbsp kecap manis (Indonesian sweet soy sauce) - 2 tsp soy sauce - 2 green onions, thinly sliced ### To serve - 4 large eggs - 2 tbsp crispy fried shallots - 1 small cucumber, sliced - 2 tomatoes, sliced - prawn crackers (krupuk udang) (optional) ## Equipment - Wok or large skillet - Small non-stick skillet - Mini food processor, blender or mortar and pestle ## Instructions 1. **Make the spice paste.** Blend or pound the shallots, garlic, chillies and shrimp paste (if using) with 1 tbsp water to a coarse paste. 2. **Fry the paste.** Heat 2 tbsp of the oil in a wok over medium heat. Add the paste and fry for 2-3 minutes, stirring constantly, until it smells fragrant, looks a shade darker and no longer smells of raw onion. 3. **Cook the chicken.** Turn the heat to high. Add the chicken and salt and stir-fry for 4-5 minutes until the chicken is browned, no longer pink inside and reaches 74°C (165°F) on an instant-read thermometer. 4. **Add the vegetables and rice.** Add the carrot and cabbage and stir-fry for 1-2 minutes until they start to soften. Add the rice, breaking up any clumps with your spatula, and stir-fry for 3 minutes until the rice is hot. 5. **Season the rice.** Drizzle the kecap manis and soy sauce over the rice and toss for 2 minutes until every grain is evenly brown. Let the rice sit undisturbed for 20-30 seconds at a time so a few grains turn crisp. Stir in the green onions, then taste and add a little more soy sauce if needed. 6. **Fry the eggs.** Heat the remaining 1 tbsp oil in a small non-stick skillet over medium-high heat. Fry the eggs for 2-3 minutes until the whites are set and the edges are crisp, leaving the yolks runny or cooking them longer if you prefer. 7. **Serve.** Pack the rice into a small bowl and turn it out onto each plate for the classic dome, or simply spoon it on. Top with a fried egg and crispy shallots, and serve with cucumber, tomato and prawn crackers. ## Tips - Use rice cooked the day before. Cold rice has dried out a little, so the grains separate and fry instead of turning mushy. - Keep the wok very hot once the chicken goes in. If you double the recipe, fry the rice in two batches so it fries rather than steams. - Fry the paste until it smells sweet and fragrant before adding anything else. Undercooked paste leaves a harsh raw onion and garlic taste. - Kecap manis is sold in the Asian aisle of most supermarkets. It is much thicker and sweeter than regular soy sauce, so do not swap one for the other one to one. ## Variations - Shrimp nasi goreng: use 300 g peeled raw shrimp instead of chicken and stir-fry for 2-3 minutes until pink and opaque. - Vegetarian: leave out the chicken and shrimp paste, add 200 g cubed firm tofu and a handful of green beans, and serve with cassava crackers. - Spicier: add 1-2 bird's eye chillies to the paste and serve sambal oelek on the side. - Leftover roast chicken works well. Shred 2 cups of it and add it with the rice instead of cooking raw chicken. ## Storage - Fridge: Cool the rice quickly and refrigerate it in an airtight container for up to 3 days. Fry fresh eggs when you serve it. - Freezer: Freeze the fried rice without the eggs for up to 2 months. Thaw overnight in the fridge. - Reheat: Reheat in a hot wok or skillet with 1 tbsp water, tossing for 3-4 minutes, or microwave covered, stirring halfway, until steaming hot all the way through. ## Nutrition per serving (estimate) | Calories | Protein | Carbohydrates | Fat | |---|---|---|---| | 600 | 28 g | 73 g | 20 g | ## Frequently asked questions ### What is nasi goreng? Nasi goreng is Indonesian fried rice. Cooked rice is stir-fried with a paste of shallots, garlic and chilli and seasoned with kecap manis, a sweet soy sauce, which gives it a brown colour and a sweet, smoky, savoury flavour. It is usually topped with a fried egg and served with prawn crackers, cucumber and tomato. ### What is the difference between nasi goreng and Chinese fried rice? Nasi goreng starts with a fried paste of shallots, garlic and chilli and is seasoned with sweet kecap manis, so it is darker, sweeter and a little spicy. Chinese-style egg fried rice is seasoned mainly with soy sauce and salt and is paler and more delicate. ### Why do you need cold rice for nasi goreng? Freshly cooked rice is moist and soft, so it clumps and turns mushy in the wok. Day-old rice has dried out, so the grains stay separate and fry properly. If you only have fresh rice, spread it on a tray to cool, then chill it uncovered for at least 1 hour. ### What can I use instead of kecap manis? Simmer 2 tbsp soy sauce with 2 tbsp brown sugar for 1-2 minutes until slightly syrupy, use it in place of the 3 tbsp kecap manis, and skip the extra 2 tsp soy sauce. ### Is nasi goreng spicy? This version is mildly spicy from two long red chillies. Seed the chillies or leave them out for a mild rice that suits children, or add bird's eye chillies and serve sambal on the side for more heat. ## Disclaimer - Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use. - Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change. - Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance. - This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.