- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 600 g
- 250 g
- 150 g
- 3 cloves
- 3 tbsp
- 1 tbsp
- 1 tsp
- 3 tbsp
- 2 tbsp
- 1 tsp
Process
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If using shrimp paste, wrap it in foil and toast in a dry pan over medium heat for 1 minute until fragrant. Set aside.
Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add the 2 eggs for the rice and scramble quickly until just set. Remove and set aside.
Add another 1 tbsp oil to the wok. Add diced chicken thighs and cook for 3–4 minutes until browned and cooked through. Add shrimp and cook for 1–2 minutes until pink and opaque. Remove chicken and shrimp and set aside.
Add the remaining 1 tbsp oil. Add sliced shallots, minced garlic, chopped red chilies, and the white parts of the spring onions. Stir-fry for 1 minute until fragrant. Add the toasted shrimp paste (if using) and mix well.
Add the day-old rice. Stir-fry for 2–3 minutes, breaking up any clumps, until the rice is heated through and coated with the aromatics.
Return the cooked chicken, shrimp, and scrambled eggs to the wok. Add kecap manis, light soy sauce, and salt. Stir-fry for 2 minutes until everything is well combined and the rice is evenly colored.
Stir in the green parts of the spring onions. Taste and adjust seasoning. Transfer to a serving platter.
In a separate small pan, heat a little oil over medium-high heat. Fry the remaining 2 eggs sunny-side up until the whites are set but the yolks are still runny, about 2 minutes.
Top the nasi goreng with the fried eggs. Garnish with fried shallots (if using). Serve with cucumber slices and tomato wedges on the side.
Kitchen notes
Kitchen notes
- The biggest mistake is using freshly cooked rice; it steams and turns mushy. Always use day-old chilled rice, or spread freshly cooked rice on a tray and refrigerate for 30 minutes.
- Cook over high heat and keep the rice moving. A hot wok gives the characteristic smoky aroma and prevents sogginess.
- Shrimp paste is optional but adds authentic depth. Toast it before use to mellow its pungency.
- Fry the eggs separately so the yolks stay runny; if you mix them into the rice, the dish becomes heavier and less visually appealing.
Substitutions
- chicken thighs→chicken breast or firm tofu
- shrimp→cubed fish cake or extra chicken
- kecap manis→2 tbsp soy sauce + 1 tbsp brown sugar
- shrimp paste→1 tsp fish sauce or omit
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet or wok over medium-high heat with a splash of oil until piping hot, or microwave covered for 2-3 minutes. Do not freeze; 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 contains too much moisture and will steam instead of fry, resulting in a sticky, mushy dish. Day-old chilled rice is essential because it dries out and the grains stay separate. If you must use fresh rice, spread it on a tray and refrigerate for at least 30 minutes before frying.
What is kecap manis and can I substitute it?
Kecap manis is a thick, sweet Indonesian soy sauce made with palm sugar. If you don't have it, mix 2 tablespoons of regular soy sauce with 1 tablespoon of brown sugar or molasses. The flavor won't be identical but it will provide the necessary sweetness and color.
How do I prevent the rice from becoming soggy?
Use high heat and don't overcrowd the wok. Cook the rice in batches if needed. Also, make sure all other ingredients are cooked and drained before adding the rice. Adding too much sauce can also make it wet, so measure the kecap manis and soy sauce.
Can I make nasi goreng ahead of time?
It's best served immediately, but you can prep all ingredients up to a day ahead: cook and chill the rice, dice the chicken, peel the shrimp, chop the aromatics, and mix the sauces. Stir-fry just before serving. Leftovers can be refrigerated for up to 3 days and reheated.
Is nasi goreng spicy? Can I adjust the heat?
The spiciness comes from the red chilies. Two chilies give a mild to medium heat. For a spicier version, leave the seeds in or add more chilies. To make it mild, remove all seeds and membranes, or omit the chilies entirely and serve sambal on the side.
What can I use instead of shrimp paste?
Shrimp paste (belacan) adds a unique umami depth. If you don't have it, you can substitute 1 teaspoon of fish sauce or 1 teaspoon of miso paste for a similar savory note. Alternatively, omit it; the dish will still be tasty but less authentic.
How do I know when the chicken and shrimp are cooked?
Chicken should be opaque and firm, with no pink inside; cut a piece to check. Shrimp turn pink and curl into a C shape. Both cook quickly over high heat, so avoid overcooking to keep them tender.
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