If you’re looking for a flavourful, satisfying meal that’s quick to make and a great way to use up leftover rice, look no further than chicken nasi goreng. This Southeast Asian fried rice dish is packed with flavour and perfect for those days when you need a speedy dinner.
Nasi goreng is a popular Southeast Asian fried rice dish, perfect for using up leftover rice. With chicken, veggies, and savoury seasonings like soy sauce and kecap manis, it’s a tasty, quick meal. If you enjoy this, try our Beef and Onion Stir-fry for another easy, Asian-inspired dish!
About this Nasi goreng recipe
Nasi goreng is traditionally topped with a sunny side up fried egg, where the runny yolk oozes over the rice. But to speed things up, we’ve swapped it for a super quick omelette, which still gives you that tasty, eggy goodness. Plus, you can easily adjust the protein to suit what’s in your fridge. Chicken, prawns, or pork all work great here.
What goes in the fried rice?
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Day old cooked rice – if you don’t have leftover rice, spread the cooked rice out on a sheet pan and pop in freezer for an hour or so. We love basmati rice and keep some frozen portioned bags of cooked rice in freezer.
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Egg – as an omelette or fried to your liking (a runny yolk is delish)
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Chicken – can use other proteins like prawn or pork.
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Chilli – if you are brave, leave the seeds in for an extra kick.
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Spring onion – separate the white and green bits and use as per recipe
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Carrot – can also use other veg like corn kernels or peas
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Kecap Manis – Indonesian sweet soy sauce available in all supermarkets. Easy to make it yourself, but don’t be silly!
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Soy sauce
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Lime – adding a lovely acidity to take you all the way to Bali
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Side - Iceberg lettuce, cucumbers, or tomato adds a lovely fresh touch
Customisation Tips
Egg:
Want a runny yolk? Just fry the egg to your liking and pop it on top of your rice for that indulgent touch.
Chicken:
Not in the mood for chicken? Swap it for prawns, pork, or even tofu for a veggie-friendly option.
Chili:
Feeling bold? Leave the seeds in for an extra spicy punch.
Veggies:
You can switch up the carrot for other veggies like peas or corn for a different texture.
Print
Easy Indonesian Nasi Goreng
- Total Time: 20 minutes
- Yield: 4 1x
Description
Nasi goreng is a Southeast Asian fried rice dish, the perfect recipe for yesterday’s leftover rice.
Ingredients
- 400g Basmati rice
- 2 tbs Rice bran oil
- 4 Eggs, lightly beaten
- 600g Chicken thigh fillets, cut in 1 cm pieces
- 1 Large red chilli, finely chopped
- 2 Cloves of garlic, crushed
- 6 Spring onions, cut in 3 cm lengths, keeping white and greens separate
- 1 Carrot, finely diced
- 2 tbs Kecap manis
- 2 tbs Soy sauce
- 1 Lime, cut in wedges
- Iceberg lettuce, finely shredded
- Lebanese cucumber, finely sliced
Instructions
- If not using cold day old rice. Cook the rice according to packet directions, then spread thinly onto a plate and refrigerate until cold.
- Heat 2 teaspoons of oil in the wok over a high heat. Pour in the eggs, gently tilting wok around in circular motion to spread egg in a thin layer. Cook for 1 minute or until set. Transfer omelette to a plate, roll up then cut into 1cm wide slices. Set aside.
- Heat a tabelspoon of oil in the wok over a high heat. Add the chicken to the wok and stir fry for 2 minutes or until cooked through. Transfer to a plate.
- Heat remaining oil in the wok. Add chilli, garlic, white spring onions and carrot. Stir fry for 1 minute. Add the cooked chicken, cold rice, kecap manis, soy sauce and green onions. Stir fry for 3 minutes or until rice is heated through and kecap manis starts to caramelise.
- Divide rice between serving bowls, toped with omelette, lettuce and cucumber. Serve immediately with squeeze of lime juice.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Chicken
- Cuisine: Asian
