Nasi Goreng – Indonesia

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Midnight Wok Nasi Goreng

Transform humble leftover rice into Indonesia’s vibrant street food classic with this bold twist on Nasi Goreng. While traditionally made with kecap manis, this version uses tamari for a deeper umami note while still achieving that coveted caramelization that makes this dish so irresistible. The magic lies in its aromatic spice paste – a pounding of shallots, garlic, and chillies that’s stir-fried until fragrant before meeting the rice. Crowned with a sunny-side-up egg, scattered with crispy shallots, and brightened with fresh herbs, this comforting dish shows why Indonesians enjoy it any time of day, from morning to midnight. Though born from leftovers, this recipe ensures perfect results whether you’re using day-old rice or making it fresh.

Indonesian fried rice with chicken and chillies
 
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Nutrition Information
  • Serves: 4
  • Serving size: 180 g
  • Calories: 212
  • Fat: 14 grams
  • Saturated fat: 0 g
  • Unsaturated fat: 0 g
  • Trans fat: 0 g
  • Carbohydrates: 40 g
  • Sugar: 4 g
  • Sodium: 576 mg
  • Fiber: 3 g
  • Protein: 15 g
  • Cholesterol: 0 mg
Cuisine: Indonesian
Prep time: 
Cook time: 
Total time: 
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Nasi Goreng simply means "fried rice" in the Indonesian language . Like so much food from this country , the flavour that is achieved by their masterful hand in combining Chillies with other ingredients , is absolutely spectacular. This dish is traditionally served with krupuk , a fried cracker that is made with a noodle like paste and pickles
Ingredients
  • Chicken breast – 200 grams (cut into strips)
  • Cooked rice – three cups
  • Tamari - 2 tablespoons
  • Vegetable oil – 2 tablespoons
  • Garlic cloves - 3 (finely chopped)
  • Red chillies – 3 to 4 (finely sliced)
  • Spring onion – 5 to 6 (finely chopped) see note
  • Sugar – one teaspoon
  • Shrimp paste – two teaspoons
  • Large eggs – 4 (optional)
  • Small onion - finely sliced
Instructions
  1. Fry the sliced onion in a little oil until browned and crispy (keep to one side)
  2. Bring one and half tablespoons of the oil to a medium heat.
  3. Add the spring onions. Sautee for two minutes
  4. Add the ginger and garlic. Fry for a further minute
  5. Add the chicken strips and fry until all pinkness has disappeared.
  6. Add the Tamari, shrimp paste and sugar.
  7. Stir until mixed with chicken
  8. Add the rice and stir fry until heated through ( try to get the rice slightly crisp)
  9. Sprinkle the fried onion slices on top of the rice
  10. Fry the eggs ( if using) in the remaining oil and place on top
  11. Serve
Notes
Keep the green bits of the spring onions and sprinkle over the fried rice

Keywords: Indonesian Nasi Goreng

Serves: 2 to 4 portions . (If serving four as a main course , consider adding the fried eggs and serve with pickles and salad)