Last Updated on 4 months by Neha Deshmukh

Nasi Goreng Recipe – Indonesian Fried Rice with Chicken & Tofu

Introduction

Okay, let’s be real – fried rice is comfort food. But this isn’t just any fried rice. This is Nasi Goreng, the Indonesian fried rice that’s smoky, sweet, savory, and just a little bit spicy. I first tried Nasi Goreng on a trip to Bali, and I was instantly hooked! It’s a street food staple for a reason, and I’m so excited to share my version with you. It’s surprisingly easy to make at home, and totally customizable. Let’s get cooking!

Why You’ll Love This Recipe

This Nasi Goreng recipe is a winner for so many reasons. It’s quick enough for a weeknight meal, but special enough to impress guests. The combination of flavors is incredible – that sweet kecap manis, the kick of sambal, and the fresh veggies all work together beautifully. Plus, it’s a fantastic way to use up leftover rice!

Ingredients

Here’s what you’ll need to make this delicious Nasi Goreng:

• 2 tbsp Oil
• 2 tbsp Butter
• 2 tbsp Garlic, minced
• 2 Chicken thighs (about 200g), optional
• 1 Egg
• 1 cup Rice (cooked), preferably day-old
• to taste Salt
• to taste Black Pepper Powder
• 3 tsp Sweet Indonesian Sauce (Kecap Manis)
• 1/2 cup Shredded Cabbage
• 1/2 cup Green Beans, trimmed and halved
• 1/4 cup Carrots, diced
• 1/4 cup Bell Pepper, diced
• 1/4 cup Firm Tofu, diced
• to taste Sambal

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Garlic: Freshly minced garlic is best, trust me. It makes a huge difference in the flavor.
• Chicken: I love using chicken thighs because they stay nice and tender, but you can use breast if you prefer.
• Tofu: Firm or extra-firm tofu works best. Press it to remove excess water before dicing.
• Vegetables: Feel free to swap in your favorites! Broccoli, peas, or mushrooms would all be great additions.

Kecap Manis: The Heart of Nasi Goreng

Kecap manis is a sweet soy sauce that’s essential to Nasi Goreng. It’s what gives it that signature sweet and savory flavor. You can find it at most Asian grocery stores, or online. Don’t skip this one!

Sambal: Adjusting the Spice Level

Sambal is a chili paste, and it’s where the heat comes from. There are tons of different kinds of sambal, ranging from mild to super spicy. Start with a small amount and add more to taste. My family likes it pretty spicy, so I usually add a generous spoonful!

Tofu & Protein Variations: Chicken, Shrimp, or Vegetarian

This recipe is super flexible. Feel free to use shrimp instead of chicken, or leave out the protein altogether for a vegetarian version. If you’re vegetarian, you could add more tofu or some tempeh for extra protein.

Rice Choice: Using Day-Old Rice for Best Results

This is a big one. Day-old rice is the key to perfect Nasi Goreng. Freshly cooked rice is too sticky and will result in mushy fried rice. The drier rice grains fry up beautifully and give the dish the right texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare all your veggies, tofu, and protein (if using). Chop, dice, and shred everything as listed in the ingredients. Having everything ready to go makes the cooking process so much smoother.
2. Heat the oil and butter in a wok or large frying pan over medium-high heat. Add the minced garlic and sauté for about 30 seconds, until fragrant. Don’t let it burn!
3. If you’re using chicken, add it to the wok and cook until no longer pink. Push the chicken to one side of the wok.
4. Pour the beaten egg into the wok and scramble it lightly. Then, mix the egg with the chicken.
5. Add the cold cooked rice, breaking up any clumps. Stir-fry for 2-3 minutes, until the rice is heated through.
6. Season with salt, black pepper, and kecap manis. Mix everything together until the rice is evenly coated. This is where the magic happens!
7. Add the shredded cabbage, green beans, carrots, bell pepper, and tofu. Stir-fry for 3-4 minutes, until the vegetables are tender-crisp.
8. Incorporate the sambal, starting with a small amount and adding more to taste. Adjust the seasoning if needed.
9. While the Nasi Goreng is finishing up, fry an egg sunny-side-up in a separate pan.
10. Serve the Nasi Goreng topped with the fried egg. Enjoy!

Expert Tips

• High Heat is Key: You want a hot wok to get that slightly smoky flavor.
• Don’t Overcrowd the Wok: If you’re making a large batch, cook it in two batches to ensure everything cooks evenly.
• Taste as You Go: Adjust the seasoning to your liking.

Variations

• Vegan Nasi Goreng: Omit the chicken and egg, and use a vegan-friendly butter substitute.
• Gluten-Free Nasi Goreng: Make sure your kecap manis and sambal are gluten-free.
• Spice Level Adjustments: Add more or less sambal to control the heat. A dash of chili flakes also works well.
• Festival Adaptations (Indonesian Independence Day): Serve with Indonesian flags and traditional decorations for a festive touch!

Serving Suggestions

Nasi Goreng is fantastic on its own, but it’s even better with some accompaniments. I love serving it with:

• Krupuk (Shrimp Crackers): These add a nice crunch.
• Acar (Pickled Vegetables): The acidity cuts through the richness of the fried rice.
• Fried Shallots: For extra flavor and texture.

Storage Instructions

Leftover Nasi Goreng can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a frying pan or microwave.

FAQs

What is Nasi Goreng traditionally served with?

Traditionally, Nasi Goreng is served with krupuk (shrimp crackers), acar (pickled vegetables), and a fried egg.

Can I make Nasi Goreng ahead of time?

You can prep the ingredients ahead of time, but it’s best to cook the Nasi Goreng just before serving.

What’s the best way to store leftover Nasi Goreng?

Store leftover Nasi Goreng in an airtight container in the refrigerator for up to 3 days.

Can I use brown rice in this recipe?

You can, but the texture will be different. Brown rice tends to be chewier than white rice.

What can I substitute for Kecap Manis if I can’t find it?

In a pinch, you can use a mixture of soy sauce and brown sugar. Start with 2 tablespoons of soy sauce and 1 tablespoon of brown sugar, and adjust to taste. It won’t be exactly the same, but it will get you close!