Chicken Nasi Goreng (Indonesian Fried Rice)

When my son came home from traveling in Indonesia after college, he brought me the most wonderful cookbook—Coconut & Sambal by Lara Lee—and made one specific request: could I make the nasi goreng, his favorite dish from the trip? If you’ve ever had Indonesian fried rice, you know it’s a little different from the Chinese-style fried rice we’re more familiar with in the U.S. It’s deeply savory, slightly sweet, and incredibly aromatic.

Traditionally, nasi goreng gets its signature depth from kecap manis (Indonesian sweet soy sauce) and sometimes shrimp paste. In this version, I recreate those flavors with a simple mix of soy sauce, brown sugar, and a splash of fish sauce—ingredients you can find in any supermarket.

Nasi goreng is typically served with a fried egg on top, but I also like to scramble a few eggs into the rice for richness and convenience. You can do both or skip the fried egg altogether; it’s delicious either way. However you serve it, this easy Indonesian chicken fried rice is comforting, flavorful, and endlessly adaptable to whatever vegetables or protein you have on hand.

What You’ll Need To Make Nasi Goreng

• Eggs: Scrambled quickly at the start, they get folded back into the rice for richness and protein. In Indonesia, you’ll also often see a fried egg on top, so you can do that instead—or both—for extra indulgence.
• Boneless, Skinless Chicken Thighs: Small bite-sized pieces of chicken cook fast, stay juicy, and make the dish hearty. Boneless chicken breasts or tenderloins will also work, but the dish will be more flavorful with dark meat. If you’d like to switch it up, shrimp, beef, pork, or tofu are all great options too (just adjust cooking time so it’s done before mixing back in).
• Garlic, ginger, shallots, scallions, veggies & turmeric: The garlic-ginger-shallot base builds big flavor, scallions keep it fresh, and turmeric adds warmth and color. Use whatever vegetables you have on hand—blanched broccoli or carrots, peas, beans, or even raw shredded cabbage all work.
• Rice: Jasmine rice is traditional, and it’s best if it’s day-old and cold so the grains stay separate in the pan. Fresh rice will work too—just spread it on a sheet pan to cool for a half hour before using. Or grab ready-to-use microwave pouches for ease (Royal is a reliable brand).
• Soy sauce, fish sauce & brown sugar: Together, these balance salty, savory, and sweet. The fish sauce may smell strong, but it won’t make the dish taste fishy—it just adds delicious depth of flavor.
• Jump to the printable recipe for precise measurements

Step 3. Cook the chicken. Heat the oil in the skillet over high heat. Add the chicken and cook, stirring every so often, until it’s cooked through—about 4 to 5 minutes for white meat or 5 to 6 minutes for dark. Use a slotted spoon to transfer the chicken to the plate with the eggs.

Step 4. Cook the aromatics and veggies. Add the oil to the skillet and turn the heat down to medium. Toss in the garlic, ginger, and shallots, and cook, stirring often, until fragrant, about 2 minutes. Stir in the scallions, vegetables, and turmeric, and cook for another minute.

Step 5. Combine everything. Add the rice, soy sauce, fish sauce, and brown sugar. Stir to combine, breaking up clumps with a wooden spoon. Return the chicken and eggs to the pan and cook, stirring often, until everything is heated through. Taste and adjust seasoning if needed.

Step 6: Serve. Spoon the fried rice into bowls and serve hot as is, it topped with a fried egg, crispy fried shallots, or sliced red chili, if you like. Enjoy!