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Meat, South and Southeast Asian

Chicken nasi goreng with fried egg

Nasi goreng is Indonesian fried rice with chicken, topped with a fried egg and served with shrimp crackers. This recipe serves 4, takes 30 minutes, is rated easy, and costs about €2.40 per person. The key to success is using rice cooked ahead and fully chilled, so it fries without clumping.

A good Indonesian fried rice tonight, nasi goreng, with chicken, a runny fried egg on top and shrimp crackers on the side.

Chicken nasi goreng with fried egg
Total time
30 min
Difficulty
Easy
Cost per person
€2.40
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Nasi goreng is leftover rice getting its moment to shine. Cold, separated grains hit a hot pan with golden chicken and a sweet, salty, spicy mix of kecap manis and sambal oelek. The result has that faint smoky edge cooks call wok hei, which seasons the rice without ever turning it soft or mushy.

It's an easy weeknight dinner, quick to pull together once the rice is ready, and it tends to win kids over thanks to the fried egg on top and the crunch of the shrimp crackers. Cook the rice the day before to save time, and serve this nasi goreng as a complete one bowl meal for the whole family.

The ingredients

4 people

Butcher

  • Chicken breasts 400 g

Fruits and vegetables

  • Eggs 4
  • Shallots 3
  • Garlic 3 cloves
  • Green onions 3

Pantry

  • Kecap manis 3 tbsp
  • Sambal oelek 1 tbsp
  • Shrimp crackers 1 bag
  • Neutral oiloften in the pantry 5 tbsp
  • Soy sauceoften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Basmati riceoften in the pantry 250 g

Allergens Soy, Gluten, Eggs, Shellfish

The step by step recipe

  1. Cook the rice ahead of time, spread it on a plate and let it dry out. Mince the shallots and garlic, cut the chicken into small cubes. 12 min

    Rice cooked then chilled fries much better, it never turns mushy.

  2. Sauté the shallots and garlic in three tablespoons of hot oil, add the chicken and fry until golden and cooked through. 8 min

    Let it brown before stirring, the color is where the flavor comes from.

  3. Add the cold rice, breaking up the grains, then the sambal, kecap manis and soy sauce. Stir fry over high heat. 6 min

    Kecap manis colors the rice, keep stirring constantly so it doesn't burn on the bottom.

  4. Fry the eggs in the remaining oil until the edges turn golden and crisp. 4 min

    Spoon hot oil over the white as it cooks, it crisps up underneath while the yolk stays runny.

  5. Serve the rice with the fried egg, the sliced green onions, and the shrimp crackers on the side.

    Add the crackers at the very last moment, they go soft quickly.

Our tips to get it right

  • Use rice from the day before, straight from the fridge, cold and dry grains separate much better once they hit the pan.
  • Cut the chicken into small, even pieces so it cooks fast and stays tender over high heat.
  • Keep the heat high through the whole rice frying step, that's what gives nasi goreng its signature light smoky flavor.

The variations

  • Swap the chicken for peeled shrimp for a seafood nasi goreng, adding them only in the last 2 minutes of cooking.
  • For a vegetarian version, replace the chicken with pan fried firm tofu cubes and keep the rest of the recipe as is.
  • For kids in a hurry, go light on the sambal oelek or skip it, the kecap manis alone brings plenty of flavor without heat.

What to serve it with

  • Unsweetened iced tea
  • Fresh cucumber slices
  • A crunchy cabbage salad

Storage

Nasi goreng keeps for 2 days in the fridge in a sealed container, without the egg, which is best made fresh. It freezes for up to 1 month, reheat in a hot pan to bring back the crisp texture. Always fry the egg and add the shrimp crackers right before serving.

Questions about this dish

Can I use rice cooked the day before for this nasi goreng?

Yes, it's actually recommended. Rice cooked the day before and kept in the fridge dries out slightly, which keeps it from sticking together during frying.

Can I substitute kecap manis if I don't have any?

You can mix soy sauce with a bit of brown sugar or honey to mimic its sweet, caramelized texture. The result will be close but not identical.

How do I keep the rice from turning mushy while frying?

Use cold rice, break up the grains with your fingers before adding it to the pan, and keep the heat high the whole time. These three steps prevent a sticky texture.

Are shrimp crackers essential to this dish?

They add a crunch that contrasts nicely with the fried rice, but you can swap them for crushed peanuts or simply leave them out if you can't find any.

How long does it take to make a nasi goreng, Indonesian fried rice with chicken, topped with a fried egg and shrimp crackers?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a nasi goreng, Indonesian fried rice with chicken, topped with a fried egg and shrimp crackers?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a nasi goreng, Indonesian fried rice with chicken, topped with a fried egg and shrimp crackers cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten, eggs, shellfish. Always check the labels of the products you buy.

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