A warm, inviting aroma wafts through my kitchen as I prepare Nasi Goreng, a dish that always brings me back to bustling street markets in Indonesia. It’s a delightful fusion of textures: the slight crunch of fried shallots mingles with the tender chicken and perfectly cooked rice, each element singing in harmony. Each bite transports me back to blue skies and vibrant sunsets, making this recipe not just food but a cherished memory.

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This vibrant Nasi Goreng isn’t just about satisfying cravings; it’s a quick and impressive one-bowl meal that’s budget-friendly too. Perfect for weeknights or meal prep, it highlights pantry staples like rice, soy sauce, and chicken that you likely already have on hand. It’s also a versatile dish; you can easily adapt it to be vegan or add in whatever vegetables you have nearby. Ready to bring a taste of Indonesia into your home? Let’s get started!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Nasi Goreng
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Nasi Goreng

Why You’ll Love This Recipe

Simple & Quick: This dish comes together in about an hour, including prep and cook time, making it perfect for busy nights.
Irresistible Flavor: The combination of savory chicken, aromatic spices, and sweet soy sauce dances on your palate.
Eye-Catching Appeal: The contrast of colorful veggies and crispy shallots makes every plate a feast for the eyes.
Flexible Serving: It’s enjoyable at any time—breakfast, lunch, or dinner—or even as a midnight snack!
Diet-Friendly Options: Easily swap chicken for tofu or opt-out of shrimp paste for a vegetarian-friendly version.

Ingredients You’ll Need

8 ounces boneless skinless chicken thighs or breast: Sliced into small ½-inch chunks for easy cooking. Chicken thighs keep the dish juicy, while breasts are leaner.
1 teaspoon cornstarch: Helps create a light coating on chicken, enhancing texture and retaining moisture during cooking.
1 tablespoon water: Used to create the chicken marinade with cornstarch and soy sauce.
1 tablespoon soy sauce: Adds a savory depth to the chicken marinade.
3 tablespoons neutral oil: Essential for frying; options include vegetable, canola, or grapeseed oil.
1 small onion, diced (about ⅔ cup): Adds sweetness and depth.
2 cloves garlic, chopped: A fragrant base that enhances all the flavors.
3 Thai bird’s eye chilies, chopped (optional): Brings heat; adjust based on your spice tolerance.
1-3 tablespoons shrimp paste (see notes): An umami-rich ingredient essential for traditional flavor; use less if you’re unsure.
1 tablespoon ketchup: Adds mild sweetness and balances the dish.
4 cups cooked, cooled jasmine rice: Use day-old rice for the best texture; it’s drier and less sticky.
2 tablespoons light soy sauce: Enhances the overall flavor and gives color.
3 tablespoons kecap manis: A sweet soy sauce that adds a rich, caramelized flavor.
¼ teaspoon MSG (optional): Boosts the savory flavor; use only if desired.
⅛ teaspoon ground white pepper: For a subtle warmth without the visible specks of black pepper.
1 scallion, chopped: Adds freshness and color.
½ teaspoon salt (optional, or to taste): Brings all the flavors together.
⅓ cup shallots, thinly sliced and fried until crispy: These crunchy, sweet morsels add a delightful texture on top.
Fried eggs: Traditional accompaniment; cooked sunny side up or over-easy for a runny yolk.
Sliced tomatoes and cucumbers: Fresh toppings that add color and crunchy contrast.

How to Make Nasi Goreng

Marinate the Chicken: In a medium bowl, combine the 8 ounces of boneless skinless chicken with 1 teaspoon of cornstarch, 1 tablespoon of water, and 1 tablespoon of soy sauce. Let it marinate for 20-30 minutes while preparing other ingredients.
Sear the Chicken: Heat your wok until just smoking and add 2 tablespoons of oil (you can also use oil from frying the shallots). Sear the marinated chicken until it’s about 80% cooked, then remove and set aside.
Stir-fry Aromatics: Lower the heat to medium and add 1 tablespoon of oil to the wok. Add the diced onion and chopped garlic. If you’re in the mood for spice, toss in the chopped Thai chilies now. Stir-fry for about 1 minute until the onion becomes translucent. Then, mix in the shrimp paste and ketchup, increasing the heat to high. Fry for about 20 seconds or until fragrant.
Add the Rice: Toss in the 4 cups of cooked, cooled jasmine rice, and stir-fry until well-distributed. Use your spatula to break apart any lumps gently. Keeping the wok on high heat helps prevent sticking.
Season the Rice: Drizzle in 2 tablespoons of light soy sauce, 3 tablespoons of kecap manis, the optional ¼ teaspoon of MSG, and ⅛ teaspoon of ground white pepper. Stir-fry for another 1-2 minutes until everything is a uniform color.
Combine Chicken and Greens: Reintroduce the chicken along with its juices to the rice and stir-fry for an additional minute until heated through. Sprinkle in the chopped scallion and any remaining chilies. Adjust seasoning with salt if needed.
Serve: Plate the rice and crown it with crispy shallots, a fried egg, and the colorful slices of tomato and cucumber. The egg is usually sunny-side up so that the yolk remains runny.

Storing & Reheating

For short-term storage, Nasi Goreng can sit at room temperature for a couple of hours. Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, place in a freezer-safe container, and it will last up to 3 months. Reheat in a skillet over medium heat until warmed through, adding a splash of oil if it seems dry. Note that while flavors will still be good, the texture may slightly change.

Chef’s Helpful Tips

Avoid overcooking the rice when stir-frying; day-old rice is ideal, as it’s drier and fries better.
If shrimp paste is new to you, start with a small amount; its flavor can be quite strong.
For more color and nutrition, feel free to toss in diced carrots, peas, or bell peppers during the stir-frying phase.
Don’t rush frying the shallots; golden-brown will give the best crunch and flavor.
Adjust the chili levels according to your spice preference; it’s easy to make it milder.

Nasi Goreng is not just a dish but an experience full of flavors and textures. It’s the sort of recipe that invites you to make it your own, whether that means adding vegetables or adjusting the spice levels. So don’t shy away from experimenting with this comforting meal; it’s sure to create beautiful memories and perhaps a craving for more.

Recipe FAQs

Can I use any type of rice for this recipe?

While jasmine rice is traditional due to its fragrance and texture, you can use basmati or long-grain rice. Just ensure the rice is cooked and cooled for the best stir-fry result.

How can I make Nasi Goreng vegetarian?

For a vegetarian version, swap the chicken for tofu or edamame and replace the shrimp paste with soy sauce or miso for depth. You can also add more vegetables to enrich the dish.

What if I don’t have kecap manis?

If you can’t find kecap manis, you can substitute it with a mixture of regular soy sauce and a bit of brown sugar or honey to replicate the sweet, rich flavor.

How spicy is this dish?

The heat primarily comes from the Thai bird’s eye chilies. If you prefer it milder, either reduce the amount or leave them out altogether. You can always add them to individual servings for an extra kick!

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