Home Cook Together. Celebrate Life.

IndonesianAuthentic Cuisine

Nasi Goreng

Serves 4 to 6 Entree chicken, Poultry

Nasi Goreng

Nasi Goreng, a staple of Indonesian home cooking, emerges from the bustling culinary scenes of Jakarta, where wok counters hum with the sizzle of rice and chicken. This home version captures the essence of those vibrant kitchens, replicating the hand-measured salt and the generous splash of oil that define its comforting character. It's a dish that transcends time of day, making it equally suitable for breakfast, lunch, or dinner.

Expect a flavorful medley where day-old rice becomes a canvas for tender chicken and the sweet-salty allure of kecap manis. The garlic lends a warming depth, while the eggs add richness. Serve it as it is, inviting friends to share in its familiar, satisfying embrace.

Ingredients

  • 400 gday-old rice
  • 300 gchicken — diced
  • 2 tbspkecap manis
  • 2eggs
  • 4 clovesgarlic
  • 2 tbspvegetable oil
  • to tastefine sea salt

Method

  1. Start by patting the 300 g chicken dry with paper towels to remove excess moisture. Season the chicken pieces with a pinch of fine sea salt. Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Once the oil is shimmering, add the chicken pieces and brown them on all sides until they are golden and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
  2. In the same pan, add the remaining 1 tablespoon of vegetable oil. Crush and finely chop the 4 cloves of garlic. Add the garlic to the pan and sauté over medium heat until it becomes fragrant and lightly golden, about 1-2 minutes. Be careful not to let the garlic burn, as it will turn bitter.
  3. Return the browned chicken to the pan with the garlic. Add the 400 g of day-old rice, breaking up any clumps with your hands before adding it to the pan. Stir-fry the mixture, ensuring the rice is evenly coated with the oil and garlic, and the chicken is well distributed.
  4. Pour in 2 tablespoons of kecap manis, stirring continuously to ensure the rice and chicken are evenly coated with the sauce. If the mixture appears too wet, allow it to cook for a few more minutes to reduce the sauce slightly. Taste the rice and adjust the seasoning with more fine sea salt if needed.
  5. Push the rice and chicken mixture to one side of the pan. Crack the 2 eggs into the empty side of the pan and scramble them gently until they are just set. Once the eggs are cooked, mix them into the rice and chicken, ensuring everything is well combined.
  6. Once everything is mixed and heated through, taste the Nasi Goreng one final time for seasoning. Adjust with more salt if necessary. Serve the dish hot, garnished with fresh herbs if desired, and enjoy this classic Indonesian comfort food with family and friends.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

This recipe is from Authentic Indonesian Cuisine by Yassine Sbiti — the Indonesian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

Explore Indonesian cuisine