Nasi Goreng

Most of us have tried the Nasi Goreng at some point in time either in India or on a trip to South East Asia. The good news is that you can bring it home and cook it without much ado in your kitchen. There are two essential ingredients i.e. the Sweet Soy sauce (Kecap Manis) and Shrimp paste (Terasi) to make it look and taste exactly like the original Indonesian fare. These two ingredients separate this dish from any other friend rice preparation. If you are not fond of the strong Umami smell, use less of the shrimp paste. You will perfect the quantity based on your taste with a couple of attempts. I have used less of the Terasi and replaced it with more of a shrimp-based Chili Oil. This is one dish that cannot be made with freshly cooked rice. The rice has to be cooked at least a day in advance and surely rice that is not over cooked. Eighty percent is just fine. The typical Indonesian Nasi Goreng is garnished with fried eggs and shallots and sometimes some cucumber as well. This is a meal by itself but can be combined with Chicken Satay and peanut sauce. That completes the entire course of the Nasi Goreng. Chicken, Prawn and Pork are common non-veg inclusions in the dish. I have used chicken in my recipe. It’s time to try this well-known Pan Asian dish at home. I am sure you will not be disappointed. Happy Fooding Around!



Nasi Goreng

  • Author: Reetika Mitra
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins


The Pan Asian Favourite



  • 3 cups cooked rice (One Day old cooked white Rice, refrigerated and cold)
  • 1 Tbsp + 2 Tbsp Oil
  • 200 gms Chicken Breasts, thinly sliced
  • 1 Tbsp + 2 Tbsp Sweet Soya Sauce (Kecap Manis)
  • 34 Garlic cloves, finely chopped
  • 1 medium Onions, diced
  • 1 Tsp Red Chillies, finely chopped
  • 2 Tbsp Shrimp Paste
  • 2 Eggs, Beaten

Ingredients For Assembling:

  • 2 Crispy Fried Eggs
  • 1 Fried Shallots (or onions)
  • Spring Onion Greens, sliced
  • Lime wedges
  • Cucumbers and Tomatoes, cut into chunks or diced


  1. Heat Oil in a wok or a deep bottom pan over high heat. Add 1 tsp chopped red chillies and 3-4 garlic cloves, finely chopped. Stir for 10 – 20 seconds before adding 1 diced onion. Stir and saute for 1 minute.
  2. Next add the thinly sliced chicken breast. Saute and cook till chicken turns mostly white. Add 1 tbsp of sweet soya sauce and cook for a further 1 – 2 mins or till the chicken pieces are lightly caramelized.
  3. Pour the 2 beaten eggs to the pan and gently scramble them.
  4. Now add the one day old cooked rice that was cooled in the refrigerator overnight to the pan. Add 2 tbsp more of the sweet soya sauce and 2 tbsp shrimp paste.
  5. Cook stirring frequently mixing the sauce and the shrimp paste to cover the rice evenly. Stir for 2 mins till the sauce reduces and the rice starts to have a caramelized look to it.
  6. Take off from the heat and add the fried shallots, sliced spring onion greens. Toss and serve in individual dishes/bowls along with lime wedges, cucumber and tomato chunks and most certainly with crispy fried eggs to go on top!!!! You may even sprinkle some red chilli flakes if you want it even more spicier.


This is one dish that cannot be made with freshly cooked rice. The rice has to be cooked at least a day in advance and surely rice that is not over cooked.


  • Serving Size: 4


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