Nasi Goreng (Indonesian Chicken Fried Rice)

Last updated on: March 9, 2026

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The first time I tried Nasi Goreng, I’d just landed in Bali, dazed, sweaty, and with airplane hair that could legally qualify as a wildlife sanctuary.

I stumbled into a warung (tiny restaurant, plastic chairs, pure magic), ordered the first thing I could pronounce, and BAM—tastebud fireworks.

That plate of rice? Life-changing.

Spicy, sweet, savoury, with crispy bits, soft eggy bits, and chicken that was somehow smoky and juicy. I was hooked.

It’s so popular there, you can eat it for breakfast, lunch, dinner, midnight snack, or all four if you’re feeling unhinged. We even had it up a volcano on Lombok, which sounds dramatic, but is absolutely true. Slightly cooler at altitude, still flaming hot in taste.

This recipe is my attempt to bring a bit of that tropical, wok-fried glory back home—with added protein and fewer questionable scooter rentals.

It uses lean chicken breast as the main protein source, and with the fried egg crowning each portion, you end up with around 38 g of protein per serving. Calories come in at roughly 494 kcal, making it an ideal weight-loss-friendly fakeaway that still feels properly satisfying.

It’s ready in 20 minutes, uses cupboard-friendly ingredients, and only needs a wok or a large frying pan. Just remember — cold rice is non-negotiable. Warm rice turns this dish into mushy heartbreak.

If you want something high-protein, fast, flavour-packed, and guaranteed to beat your takeaway’s version? This is it.

Why you’ll love this high-protein recipe

• 38 g protein per serving to keep you full for hours (not 20 minutes like your local takeaway rice).

• A brilliant recipe for using up leftover cooked rice — high-protein AND high-efficiency.

• Lean chicken + eggs = big protein hit without big calories.

• Ready in 20 minutes — perfect when the day has been chaos.

• You can tweak the spice levels to suit everyone (from lemon-and-herb fans to fire-breathers).

Nasi Goreng Key Ingredients

Coconut Oil. Because tropical recipes deserve tropical fats. It smokes beautifully and gives the dish a lovely aroma—like sunshine, if sunshine were edible.

Chicken Breast. Lean, mean, and full of protein. It crisps up nicely and soaks up all the sauce. Gym bunnies, this one’s for you.

Eggs. Scrambled in the pan with everything else, then crowned on top with a fried one. Eggcellent work all round.

Ginger & Garlic. These two are your flavour bodyguards—bold, sharp, and unafraid to wake up your tastebuds.

Onion. Sweetens things up and softens nicely in the wok. Also makes your kitchen smell like an actual restaurant.

Red Chilli. Adds a cheeky kick. Optional, but highly recommended if you’re feeling spicy.

Kecap Manis. The sweet, sticky heart of the dish. If you can’t find it, mix dark soy sauce and honey. It’s like giving your rice a big, warm hug.

Fish Sauce. Don’t sniff it—just trust it. Adds deep, umami magic. Just a splash does the trick.

Basmati Rice (cooked & chilled). Chilled is crucial. Hot rice goes soggy and weird. Cold rice = crispy, clumpy, stir-fry perfection.

Spring Onions & Cucumber. Freshness. Crunch. Also, they make the plate look like you made an effort, even if you didn’t.

Keeping Nasi Goreng Fresh For Later

To Store

Cool completely, transfer to an airtight container and refrigerate for up to 3 days. Guard it with your life or it will mysteriously disappear overnight.

To Reheat

Best done in a hot wok or frying pan with a splash of oil or water. Stir-fry for 3–4 minutes until piping hot. Microwave works too — 90-second bursts until hot.

To Freeze

Freeze cooled portions in containers for up to 2 months. Defrost overnight in the fridge, then reheat as above. Do not refreeze — rice becomes sad and soggy.

Serving Suggestions

• Top with a crispy fried egg (mandatory for good vibes).

• Add sliced cucumber and extra spring onions.

• Pair with stir-fried greens or a crunchy Asian slaw.

• Serve with lime wedges for freshness.

Variations & Tips

• Add extra egg whites or stir through cottage cheese at the end for even MORE protein (trust me, it melts in).

• Swap chicken for turkey mince, king prawns or tofu — all work brilliantly.

• Add a teaspoon of sambal oelek for spicy chaos.

• Want deeper flavour? Let the rice sit untouched in the wok for 20–30 seconds at a time — crispy bits = joy.

• No kecap manis? Mix dark soy + honey and you’re golden.

Nasi Goreng FAQs

Can I use brown rice instead of basmati?

Yes you can, and it'll give you a nuttier taste and more fibre. Just remember—it still needs to be chilled before frying or you’ll end up with a stir-fry swamp.

What can I use instead of chicken?

Tofu, prawns, beef, or tempeh all work a treat. Or just add more eggs for a veggie version. Nasi Goreng is pretty open-minded.

Is Nasi Goreng spicy?

A little bit, thanks to the chilli. But you’re in charge. If your spice tolerance is more "lemon and herb" than "hot," just tone it down.

What’s the secret to making proper fried rice?

Two words: cold rice. Three more: very hot wok (this is the one I use). The combo gives you that irresistible crispy texture. No shortcuts here.

Can I make Nasi Goreng ahead of time?

You can cook the components in advance (rice, chicken, chopped bits), but fry it fresh for the best texture. Leftovers still taste banging though.

Nasi Goreng (Indonesian Fried Rice)

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5 from 14 reviews

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This Nasi Goreng recipe is the national dish of Indonesia cooked by street vendors in food carts across the country. It's delicious!

• Total Time: 30 mins
• Yield: 4 1x

Ingredients

Units MUS Scale 1x2x3x

• 1 tbsp coconut oil
• 500 g chicken breast, finely chopped
• 3 eggs
• 7 g ginger, crushed
• 7 g garlic, crushed
• 1 small onion, finely chopped
• 1 red chilli, sliced
• 3 tbsp kepcap manis* or 2 tbsp dark soy sauce and 1 tbsp honey
• 1 tbsp fish sauce
• 250 g basmati rice, raw weight, cooked then chilled (READ the bit above this section about why you MUST use cold rice)
• Spring onions, for garnish
• Cucumber, for garnish

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Instructions

Heat the coconut oil in a wok on a very high heat until it begins to smoke.

Add the chicken and fry until golden brown.

Move to the edge of the wok and add the garlic, ginger, onion and chilli. Lightly fry for a minute.

Add the eggs and let them sit for 30 seconds or so, without moving them. Partially mix, then let them set again, repeat this a few times until they're cooked though. If you just mix them straight into the mixture they won't cook properly and will go all weird.

Add the chilled, cooked rice, fish sauce and the kepcap manis. Fry, mixing continuously for 2-3 minutes.

Serve. Garnish with a fried egg on top, cucumber and spring onions

• Author: Scott Baptie
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Poultry
• Method: Hob
• Cuisine: Indonesian

Nutrition

• Serving Size: 1
• Calories: 494
• Fat: 10g
• Carbohydrates: 63g
• Protein: 38g

Recipe Video

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Leave A Comment Below

Loved the recipe? Got your own little tweaks and twists? I am all ears! Feel free to drop a comment below and share your cooking experiences with me.