- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 600 g
- 200 g
- 150 g
- 3 cloves
- 3 tbsp
- 1 tbsp
- 3 tbsp
- 2 tbsp
Process
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If using day-old rice, break up any clumps with wet hands. If using fresh rice, spread it on a tray and refrigerate for 30 minutes to dry out.
Heat 1 tbsp vegetable oil in a wok or large frying pan over high heat. Add the diced chicken thighs and cook for 2–3 minutes until browned and cooked through. Add the shrimp and cook for 1 minute until pink. Transfer chicken and shrimp to a plate.
In the same pan, add 1 tbsp oil. Add the sliced shallots, minced garlic, and sliced red chili (if using). Stir-fry for 30 seconds until fragrant.
Push the aromatics to the side, add the remaining 1 tbsp oil and crack in 2 eggs. Scramble lightly until just set, then mix with the aromatics.
Add the cooked rice to the pan. Stir-fry over high heat for 2 minutes, breaking up any lumps, until the rice is hot and coated with the aromatics.
Return the chicken and shrimp to the pan. Add the sweet soy sauce and light soy sauce. Toss everything together for 1–2 minutes until well combined and the rice is evenly coloured.
Meanwhile, fry the remaining 2 eggs in a separate non-stick pan with a little oil, sunny-side up, until the whites are set but the yolk is still runny.
Divide the fried rice among plates. Top each with a fried egg. Serve with cucumber slices, tomato wedges, and a sprinkle of fried shallots if desired.
Kitchen notes
Kitchen notes
- The biggest mistake is using freshly cooked, warm rice. It steams and turns mushy. Always use cold, day-old rice.
- Cook over high heat and keep the rice moving. This gives the characteristic smoky flavour and prevents burning.
- Kecap manis is essential for the sweet, dark colour. If unavailable, substitute with 2 tbsp dark soy sauce mixed with 1 tbsp brown sugar.
Substitutions
- chicken thighs→chicken breast or firm tofu
- shrimp→cubed fish cake or extra vegetables
- sweet soy sauce→2 tbsp dark soy sauce + 1 tbsp brown sugar
- shallots→1 small red onion
Storage & reheating
Store leftover nasi goreng in an airtight container in the refrigerator for up to 3 days. Reheat in a hot frying pan or wok over medium-high heat with a splash of oil until piping hot, or microwave covered for 2-3 minutes, stirring halfway. Do not freeze, as the rice becomes mushy upon thawing.
FAQ
The questions we get asked most
Can I use freshly cooked rice for nasi goreng?
No, freshly cooked rice is too moist and will clump and steam, resulting in a mushy texture. For best results, spread freshly cooked rice on a tray and refrigerate for at least 30 minutes, or ideally use day-old rice.
What is kecap manis and can I substitute it?
Kecap manis is a thick, sweet Indonesian soy sauce. If you do not have it, mix 2 tablespoons of dark soy sauce with 1 tablespoon of brown sugar or palm sugar until dissolved. Use this as a direct substitute.
How do I prevent the rice from sticking to the pan?
Use a well-seasoned wok or non-stick pan and ensure the oil is hot before adding the rice. Keep the rice moving constantly over high heat. Also, make sure the rice is cold and dry before frying.
Can I make nasi goreng ahead of time?
Yes, you can prepare the fried rice up to 3 days in advance and store it in the refrigerator. Reheat in a hot pan or wok until piping hot. For best flavour and texture, fry the eggs fresh just before serving.
Is nasi goreng gluten-free?
Not as written, because soy sauce contains wheat. To make it gluten-free, use tamari or a gluten-free soy sauce, and ensure your kecap manis is gluten-free (some brands contain wheat).
Why is my nasi goreng bland?
Blandness usually comes from not using enough kecap manis or not seasoning the aromatics properly. Also, ensure you use enough salt from the soy sauce. Taste and adjust before serving. A squeeze of lime can brighten it.
Can I add vegetables to nasi goreng?
Yes, you can add finely chopped carrots, green beans, or peas. Stir-fry them with the aromatics for a few minutes before adding the rice. Avoid watery vegetables like zucchini, which release moisture.
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