Apr 16, 2014

Nasi Goreng (Indonesian-style Fried Rice)

Oh, Fried Rice - whatever the style of cooking, seasoning or its origin, I totally love it! I think it is one of the most versatile side dishes and when some meat and vegetables are added, it can be a one-pot meal on its own right. Moreover, it is such a big money-saver as you don't waste left-over rice by throwing it away, you can use it and make a delicious dish out of it.

Without much ado, here's our version of this truly popular fried recipe from Indonesia - Nasi Goreng. I added some left-over Chicken Adobo but you can also use shrimp or pork, if you wish. And to make it a perfect meal, don't forget to have it with some fried eggs. Great for breakfast or dinner! Enjoy!


2 cups uncooked Basmati Rice (or if you have some left-over Rice about 3-4 cups)
1 teaspoon ground Turmeric
1 teaspoon Salt
3 Tablespoons Oil
3 Garlic cloves, crushed
1-inch fresh Ginger root, peeled and grated or finely chopped
1-2 fresh red Chilies, seeds removed and thinly sliced (adjust to desired heat level)
1 bunch (about 6-8) Scallions (Green Onions), thinly and diagonally sliced
1 1/2 - 2 cups cooked Chicken, shredded or chopped thinly
3 Tablespoons Kecap Manis or 3 Tablespoons Soy Sauce mixed with 1 Tablespoon Honey (or to taste)
Chopped fresh Cilantro (or Coriander), for garnish

*Note: If using left-over rice, proceed to the cooking /stir-frying instructions (2nd paragraph below).


Rinse the rice twice and drain well. Place in a saucepan or rice cooker. Stir in the ground Turmeric and salt. Add about 3 cups of water. Bring to a boil, cover and simmer until the rice is cooked and quite dry. Let it sit for a few minutes. You can make this a day ahead or simply use left-over rice. Once it has cooled down, refrigerate until ready for use. If you are cooking it the same day, transfer the cooked rice (after it has been allowed to sit for 10-12 minutes) to a flat baking tray. Allow to cool completely and fluff with a fork to separate the grains. Leave it for at least 1 hour or chill in the fridge until it has turned cold (like a left-over rice).

Heat half of the oil in a large wok or deep frying pan to medium. Let the garlic sizzle for a few seconds until aromatic. Lower the heat to the lowest setting then add the ginger, chilies, and  half the scallions. Stir-fry for a couple of minutes until softened. Pour in the remaining oil, increase the heat and add the shredded chicken. Cook until the chicken is fully heated through.

Add the rice in batches, stirring each batch carefully until fully blended with the other ingredients. When the rice is heated through, pour in the soy sauce mixture or kecap manis. Stir well so as to distribute the sauce evenly. Adjust the seasoning to taste.

Transfer to a serving plate and garnish with chopped cilantro and the remaining green onions (scallions). This is traditionally served with some fried eggs, just like in the Philippines! :)

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  1. Gaaahhhh!!! I'm so excited to see Nasi Goreng on your blog! I used to (waaay back in the day) buy a packet of liquid sauce from Cost Plus World Market and make this for my husband and I when we were newlyweds. It was discontinued years ago and I've missed it. This looks so DANG good - I cannot wait to try it! Thank you x 1,000,000!!

    Chef Nan

    1. Oh, please enjoy Nan. Hope you enjoy this as much as we do. Thanks for stopping by.

  2. NASI GORENG!! Our national food (in the Netherlands).
    Only thing I miss in this recipe is TRASSI, a fermented shrimp paste, which gives Nasi Goreng it's typical flavor. It is sold in the Netherlands as a block of paste, to be crumbled in with the fried garlic etc (we first crush onion, garlic, sambal (red pepper paste) and trassi with a pestle before frying). Personally I prefer it in powdered form, much easier to use.
    Trassi stinks to high heaven before it is fried, but don't worry, the taste in the finished product is much more subtle.
    I apreciate your use of Basmati Rice as it has a great flavor, but I have only heard of Long Grain White Rice being used in Nasi Goreng, buy hey, I'm no expert, after all, we Dutch only adopted Nasi from our Indonesian fellow countrymen.

    1. I have to look for that but perhaps I can use a Filipino shrimp paste - it's probably very similar. Thanks for the tip!

  3. Anything with kecap manis is a huge hit around here. LOVE that stuff. This looks awesome!

  4. I've only made Chinese-style fried rice but since I love the concept, this looks like a great weeknight dinner. And from my experience with the Chinese version, I know it's quick if you have made the rice the night before.

  5. this sounds incredibly flavorful, and is so bright! thank you for this, we love fried rice and I know we will love this one!

  6. This looks great! I love how every culture has such a unique take on rice. Thanks for sharing!

  7. This looks so wonderful!! That egg on top is perfect!

  8. This looks amazing, Abby! I love rice and ginger so this the perfect combination! Beautiful pictures as always.

  9. I'm so glad you're sharing this recipe- I'm sending it to my sister who keeps the AYAM packaged brand in business with her consumption of instant nasi goreng!

  10. Hum. Used dark soy sauce today but will switch to light next time. Cos there will be a next time... :)


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