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Mounded caramelized fried rice with cooked chicken, topped with a runny yolk egg, surrounded by prawn crackers, tomatoes, and cucumber.

Nasi Goreng Recipe: Authentic Indonesian Caramelized Fried Rice

Master this authentic Nasi Goreng Recipe featuring dark brown glossy caramelized fried rice, tender cooked chicken, fresh vegetables, and topped with a perfectly crispy sunny-side-up fried egg.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 people
Course: Dinner, Main Course
Cuisine: Asian, Indonesian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

All Ingredients
  • 3 cups day-old cooked jasmine rice (600g) chilled overnight
  • 0.5 lb boneless skinless chicken thighs (225g) diced
  • 3 tbsp neutral cooking oil (45ml) divided
  • 3 cloves garlic minced
  • 2 shallots finely chopped
  • 1 tsp shrimp paste (terasi) (5g) toasted
  • 3 tbsp Kecap Manis (45ml) Indonesian sweet soy sauce
  • 1 tbsp dark soy sauce (15ml)
  • 1 tsp sambal oelek (5g)
  • 2 large eggs for frying
  • 2 stalks green scallions chopped
  • 1 tbsp crispy fried shallots (10g)
  • 3 slices fresh cucumber semi-circular
  • 2 wedges fresh red tomato
  • 0.25 cup pale orange prawn crackers (15g)

Equipment

  • 1 Carbon Steel Wok Essential for high heat and wok hei.
  • 1 Small Non-Stick Skillet For frying the crispy-edged egg.

Method
 

Making the Fried Rice
  1. Heat 2 tbsp (30ml) of oil in a wok over medium-high heat. Add garlic, shallots, and shrimp paste. Sauté until fragrant and shallots are translucent.
  2. Increase heat to high. Add the diced chicken thighs and stir-fry until completely cooked through and slightly golden brown.
  3. Add the cold cooked rice to the wok, breaking up clumps with a spatula. Pour the Kecap Manis, dark soy sauce, and sambal oelek around the edges of the wok.
  4. Toss the rice vigorously for 2-3 minutes over maximum heat until every grain is dark brown, glossy, and caramelized. Fold in the chopped green scallions and remove from heat.
  5. In a separate small skillet, heat the remaining 1 tbsp (15ml) of oil until shimmering. Crack the eggs in and fry until you achieve lacy crispy golden-brown edges with a bright runny yolk.
  6. Mound the dark brown rice onto a round ceramic plate. Top perfectly with the fried egg. Sprinkle crispy golden fried shallots over the top. Arrange the cucumber slices, tomato wedges, and prawn crackers around the base to serve.

Notes

Ensure your rice is fully cooled (preferably refrigerated overnight) to prevent mushy fried rice.
Substitute shrimp paste with a splash of fish sauce if you cannot find it, though authentic flavor relies heavily on terasi.