Nasi Goreng is a seriously tasty Indonesian fried rice dish perfect for those busy weeknights when you want to make something quick and easy for your family. This simple recipe can be made in under 20 minutes!
Watch how to make Nasi Goreng
The chicken is tender and juicy, the rice is packed with flavour from the dark soy sauce, and the veggies can be customised to suit your family’s tastes. And let’s not forget about the runny egg on top – it’s the perfect finishing touch! This dish is delicious as is, but I also like to add crispy fried shallots and sambal oelek for extra texture and flavour.
Print Nasi Goreng (Indonesian Fried Rice)
Now you can make your favourite Indonesian classic at home! This Nasi Goreng (Indian Fried Rice) recipe is the ultimate quick and easy Asian dish to whip up for your family on busy weeknights. Featuring chicken and veggies stir-fried in a flavour-packed sweet soy sauce, then served with rice and fried eggs, it only takes 20 minutes of your precious time.
- Total Time: 20 mins
- Yield: 4 1x
Ingredients
Chicken
- 500 g (1 lb 2 oz) boneless, skinless chicken breast, finely sliced
- 1 tbsp dark soy sauce
Stir-fry
- 2 tbsp olive oil
- 1 onion, finely chopped or finely sliced
- 3 garlic cloves, finely chopped
- 1 tbsp brown sugar
- 1 tbsp all-purpose soy sauce
- 4 cups (800 g) cooked rice
- 1 tbsp dark soy sauce
- 4 fried eggs, to serve
- Crispy fried shallots, to serve (optional)
- Sambal oelek, to serve (optional)
- Sliced cucumber and tomato, to serve (or any vegetables of your choice)
Instructions
- In a medium bowl, combine the chicken with the dark soy sauce.
- Heat a large, heavy-based frying pan over medium–high heat. Add the olive oil, onion and garlic and cook for 1–2 minutes until fragrant.
- Add the chicken and cook, stirring, for 3–4 minutes.
- Add the brown sugar and all-purpose soy sauce. Cook, stirring, for 30 seconds, until the sugar is dissolved.
- Add the cooked rice and stir until well combined. Stir through the dark soy sauce.
- Serve topped with a fried egg, crispy fried shallots and sambal oelek (if using). Serve slices of cucumber and tomato on the side or any vegetables you choose.
Notes
MAKE AHEAD
Cook the fried rice (without the fried eggs on top) and let it cool completely. Store in an airtight container in the fridge for up to 2 days, or freeze for up to 2 months. Thaw overnight in the fridge and reheat in a pan or microwave until steaming hot. Fry the eggs on the day of serving.
LEFTOVERS
Refrigerate leftover fried rice for up to 2 days. Reheat in the microwave or a frying pan with a splash of water or oil until piping hot. Not suitable for freezing once reheated.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: fried rice
- Method: pan
- Cuisine: Indonesian
Will says:
Are you sure it’s 800g of rice?
Nicole says:
Hi Will, let me double-check this weight and get back to you. Nic x
Ann says:
Hi, I used 4 cups of cooked rice but the quantity seemed like a lot especially for ratio of chicken. Is it correct that it’s 4 cups and not 1 or 2 cups as it looks in the video? Thank you.
Nicole says:
Hi Ann, well spotted! I did make a smaller portion in the video, but the recipe is definitely rice-forward so 4 cups is correct. However, you can definitely use less rice if you prefer. Nic x
Will says:
It’s finely chopped onions, not sliced. Realised too late…
Nicole says:
Hi Will, this is a recipe where sliced or chopped onion can be used interchangeably. Thank you so much for spotting this, though, as I do use chopped onion in my video! I will add some additional notes to the recipe. xx
Ingrid says:
Amazing!
Nic says:
Had this for the first time tonight and 4 boys declared it was amazing!
Amy says:
belindasullivan says:
This is amazing and now on regular rotation in our meal plans
Nicole says:
Thank you so much for trying the recipe and taking the time to rate it and comment – Means more to me than I can tell you! So glad you love this simple recipe as much as we do! Nic x
simple-home-edit-heath says:
Our family loved this one!