Nasi Goreng Recipe (Indonesian Fried Rice)

Cooked rice: Pre-cooked and cooled rice is ideal for fried rice to prevent it from becoming mushy.

Vegetable oil: Used for sautéing the ingredients and frying the rice.

Onion: Adds a sweet and savory flavor to the dish.

Garlic: Provides a fragrant and aromatic base.

Red chili: Adds a spicy kick to the fried rice.

Chicken breast: Diced chicken adds protein and makes the dish more filling.

Soy sauce: Adds a salty and umami flavor to the rice.

Kecap manis: A sweet soy sauce that gives the dish its distinctive flavor.

Eggs: Scrambled eggs add texture and richness to the fried rice.

When making nasi goreng, it's crucial to use day-old rice or leftover rice that has been refrigerated. Freshly cooked rice tends to be too moist and can result in a mushy texture. The slightly dried-out grains of day-old rice will absorb the flavors better and give you that perfect, slightly chewy texture typical of authentic Indonesian fried rice.

• Cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a healthier, protein-rich alternative.

• Vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle tropical flavor that complements the dish.

• Onion - Substitute with shallots: Shallots offer a milder, sweeter taste that enhances the overall flavor.

• Garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though it may lack some of the fresh aroma.

• Red chili - Substitute with jalapeño: Jalapeños provide a similar heat level and are more readily available in some regions.

• Chicken breast - Substitute with tofu: Tofu is a great vegetarian alternative that absorbs flavors well.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• Kecap manis - Substitute with hoisin sauce: Hoisin sauce provides a similar sweet and savory profile.

• Eggs - Substitute with scrambled tofu: Scrambled tofu mimics the texture of eggs and is suitable for a vegan version.

• Allow the cooked rice to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Transfer the Nasi Goreng to an airtight container. Ensure the container is clean and dry to maintain the freshness of the fried rice.
• Store the container in the refrigerator if you plan to consume the Nasi Goreng within 3-4 days. This keeps the chicken and vegetables safe to eat.
• For longer storage, place the Nasi Goreng in a freezer-safe container or a resealable plastic bag. Label it with the date to keep track of its freshness.
• When freezing, spread the fried rice in a thin layer to allow for quicker freezing and easier reheating.
• To reheat, thaw the Nasi Goreng in the refrigerator overnight if frozen. This ensures even reheating and maintains the texture of the rice.
• Heat a pan over medium heat and add a small amount of vegetable oil. Add the Nasi Goreng and stir-fry until heated through, ensuring the chicken and eggs are thoroughly warmed.
• Alternatively, you can reheat in the microwave. Place the Nasi Goreng in a microwave-safe dish, cover with a damp paper towel to retain moisture, and heat in 1-minute intervals, stirring in between until hot.
• Garnish with fresh green onions and fried shallots before serving to restore some of the original flavors and textures.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Once the oil is hot, add the leftover nasi goreng.
  4. Stir occasionally to ensure even heating, breaking up any clumps of rice.
  5. Cook for about 5-7 minutes or until the fried rice is heated through.

• Microwave Method:

  1. Place the nasi goreng in a microwave-safe dish.
  2. Add a splash of water or chicken broth to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on high for 1-2 minutes, then stir.
  5. Continue microwaving in 30-second intervals until the fried rice is thoroughly heated.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the nasi goreng evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, stirring halfway through, until the fried rice is hot.

• Steamer Method:

  1. Place the nasi goreng in a heatproof dish that fits inside your steamer basket.
  2. Add water to the steamer base and bring it to a boil.
  3. Place the dish with fried rice in the steamer basket.
  4. Cover and steam for about 5-10 minutes or until the nasi goreng is heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the nasi goreng in the air fryer basket in an even layer.
  3. Air fry for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check if the fried rice is hot; if not, continue air frying in 2-minute intervals.

• Pan: A large, flat-bottomed pan is essential for evenly cooking the ingredients and combining them well.

• Spatula: A spatula helps in stirring and flipping the ingredients, ensuring they cook evenly.

• Knife: A sharp knife is necessary for chopping the onion, garlic, chili, and dicing the chicken breast.

• Cutting board: A cutting board provides a safe surface for chopping and dicing the ingredients.

• Mixing bowl: A mixing bowl can be used to hold the diced chicken and other prepped ingredients before cooking.

• Measuring spoons: Measuring spoons are used to accurately measure the soy sauce and kecap manis.

• Whisk: A whisk can be used to beat the eggs before scrambling them in the pan.

• Serving spoon: A serving spoon is useful for serving the finished nasi goreng onto plates.

• Tongs: Tongs can be handy for handling the chicken pieces while they cook.

• Bowl: A bowl can be used to serve the garnishes like green onions and fried shallots.

Prep ingredients ahead: Chop the onion, garlic, and chili in advance and store them in airtight containers.

Use leftover rice: Day-old cooked rice works best for nasi goreng as it is less sticky.

Cook chicken in bulk: Dice and cook extra chicken breast to use in multiple meals throughout the week.

Quick scramble: Crack and beat the eggs in a bowl before adding them to the pan for faster cooking.

Ready sauces: Measure out the soy sauce and kecap manis before you start cooking to streamline the process.