When my son returned from traveling in Indonesia, he brought me a delightful cookbook—Coconut & Sambal by Lara Lee. He made one specific request: could I recreate the nasi goreng, his favorite dish from the trip? If you’ve tasted Indonesian fried rice, you’ll realize it differs from the popular Chinese-style fried rice many of us know in the U.S. It’s deeply savory, slightly sweet, and incredibly aromatic.

Traditionally, nasi goreng derives its unique flavor from kecap manis (Indonesian sweet soy sauce) and sometimes shrimp paste. In this version, I replicate those flavors using soy sauce, brown sugar, and a splash of fish sauce—ingredients accessible at any supermarket.

Nasi goreng is typically topped with a fried egg, but I enjoy scrambling a few eggs into the rice for additional richness and convenience. You can do either or forego the fried egg entirely; it’s delicious regardless. With this easy Indonesian chicken fried rice, feel free to adapt it to whatever vegetables or proteins you have at hand.

What You’ll Need To Make Nasi Goreng

• Eggs: Scrambled first and then folded back into the rice for richness and protein. In Indonesia, you’ll often see a fried egg on top.
• Boneless, Skinless Chicken Thighs: Small pieces cook quickly and remain juicy. Alternatives like shrimp, beef, pork, or tofu work well too.
• Aromatics: Garlic, ginger, shallots, scallions, and turmeric build the foundational flavor.
• Rice: Jasmine rice is preferred; day-old and chilled rice works best. Fresh rice can be cooled on a sheet pan for 30 minutes.
• Sauces: Soy sauce, fish sauce, and brown sugar provide a balance of salty, savory, and sweet flavors.
• Jump to the printable recipe for precise measurements

Step-By-Step Instructions

1. Cook the Eggs: Heat oil in a skillet. Add eggs and scramble until cooked. Set aside.
2. Cook the Chicken: In the same skillet, heat more oil over high heat. Add chicken, cooking until done—4 to 5 minutes for white meat, 5 to 6 for dark. Transfer to the plate with the eggs.
3. Cook Aromatics and Vegetables: Reduce heat to medium, add oil, garlic, ginger, and shallots. Stir until fragrant. Add scallions, veggies, and turmeric; cook another minute.
4. Combine Everything: Add the rice, soy sauce, fish sauce, and brown sugar to the skillet. Stir thoroughly, breaking clumps. Return chicken and eggs. Cook until all is heated through.
5. Serve: Spoon the fried rice into bowls. Customize with a fried egg, crispy fried shallots, or sliced chili.