Photo: Helito · CC BY-SA 4.0 · Wikimedia Commons

Plate of fried rice topped with a fried egg, prawn crackers and lettuce, carrot and cucumber sticks, with chicken wings and sambal behind — Photo: Helito · CC BY-SA 4.0 · Wikimedia Commons

Indonesian & Malaysian · Lunch · Dinner · Breakfast

Nasi Goreng

Name: Nasi Goreng
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Cuisine: Indonesian & Malaysian
Ingredients: 1 1/4 cups Long-grain brown rice; 2 1/2 cups Water (for the rice); 2 small breasts Skinless chicken breast, diced; 4 large Eggs; 4 medium Shallots; 4 cloves Garlic; 2 medium Fresh red chillies; 1 tsp Shrimp paste (terasi); 2 tbsp Kecap manis (sweet soy sauce); 1 tbsp Reduced-sodium soy sauce; 2 tbsp Vegetable oil; 2 cups Green cabbage, shredded; 1 medium Carrot, cut into thin matchsticks; 3 stalks Spring onions, sliced; 1/4 tsp Salt; 1/4 tsp Ground white pepper; 1/2 large Cucumber, sliced, to serve; 2 medium Tomatoes, sliced, to serve; 1 lime Lime wedges, to serve

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 20, 2026 · How we make recipes

Smoky, sweet-savoury Indonesian fried rice with a chilli-shallot paste, lean chicken and crunchy vegetables, crowned with a fried egg. Nutty brown rice and a light hand with oil make it a filling, everyday version of a street-food favourite.

Prep: 30 min
Cook: 55 min
Total: 85 min
Serves: 4

Medium
Dairy Free

27%

Per serving542kcal27% of a 2,000 kcal day

32gProtein

69gCarbs

16gFat

6gFiber

Calories come from: Carbs 51% · Fat 26% · Protein 23%

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Ingredients

For 4 servings

1 1/4 cups250 gLong-grain brown rice
2 1/2 cups600 gWater (for the rice)
2 small breasts300 gSkinless chicken breast, diced
4 large200 gEggs
4 medium120 gShallots
4 cloves12 gGarlic
2 medium30 gFresh red chillies
1 tsp5 gShrimp paste (terasi) (optional)
2 tbsp36 gKecap manis (sweet soy sauce)
1 tbsp16 gReduced-sodium soy sauce
2 tbsp27 gVegetable oil
2 cups150 gGreen cabbage, shredded
1 medium60 gCarrot, cut into thin matchsticks
3 stalks45 gSpring onions, sliced
1/4 tspSalt
1/4 tspGround white pepper
1/2 large150 gCucumber, sliced, to serve
2 medium240 gTomatoes, sliced, to serve
1 lime65 gLime wedges, to serve (optional)

Steps

1
Rinse the brown rice, then bring it to the boil with the water in a lidded pan.
2
Cover, lower the heat and simmer for 30 minutes until the water is absorbed.
3
Take the pan off the heat and leave it covered for 10 minutes.
4
Spread the rice on a tray and let it cool for about 15 minutes so the grains dry out and fry well.
5
Meanwhile, pound or blend the shallots, garlic, chillies and shrimp paste (if using) into a rough paste.
6
Heat 1 1/2 tbsp of the oil in a wok or large non-stick pan over medium-high heat and fry the paste for 2 minutes until fragrant.
7
Add the chicken and stir-fry for 5-6 minutes until no longer pink and cooked through to 74 °C / 165 °F.
8
Add the carrot and cabbage and stir-fry for 2 minutes until just tender.
9
Tip in the cooled rice and toss for 3-4 minutes, breaking up any clumps.
10
Stir in the kecap manis, soy sauce, salt and white pepper and toss until every grain is coated and lightly caramelised.
11
Fold in most of the spring onions, then keep warm over low heat.
12
Heat the remaining 1/2 tbsp oil in a non-stick frying pan and fry the eggs for 3-4 minutes until the whites are fully set.
13
Divide the rice between plates, top each with a fried egg and the remaining spring onions.
14
Serve with cucumber and tomato slices, and lime wedges if you like.

Swaps, storage and make-ahead

Swaps

For a vegetarian version, replace the chicken with firm tofu cubes and leave out the shrimp paste.
Use cooked prawns instead of chicken, adding them with the rice so they just heat through.
Swap the brown rice for day-old cooked white jasmine rice if that is what you have on hand.
For gluten-free, use tamari instead of soy sauce and choose a kecap manis and shrimp paste labelled gluten-free.

Storage

Refrigerate leftover rice in a sealed container within 2 hours of cooking and eat within 3 to 4 days, reheating until steaming hot throughout. The fried egg and fresh cucumber and tomato are best made fresh, so store them separately or cook a new egg when serving.

Make ahead

Cook the rice a day ahead, cool it quickly, spread out and refrigerate it covered; chilled rice fries even better. You can also blend the chilli-shallot paste and chop the vegetables up to a day ahead and keep them covered in the fridge.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: GlutenSoyEggsCrustaceans

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (560 g)	Per 100 g
Calories	542 kcal	97 kcal
Protein	31.5 g	5.6 g
Carbohydrates	68.5 g	12.2 g
of which sugars	12 g	2.1 g
Fiber	6 g	1.1 g
Fat	15.8 g	2.8 g
of which saturated	2.9 g	0.5 g
Sodium	701 mg	125 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.