Name: Classic Nasi Goreng: Indonesian Fried Rice with Chicken and Egg
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spain
Ingredients: 400 g jasmine rice, cooked and chilled; 300 g chicken breast, sliced into strips; 2 large eggs; 2 tbsp shrimp paste (terasi); 3 tbsp sweet soy sauce (kecap manis); 2 tbsp regular soy sauce; 4 shallots, finely chopped; 4 garlic cloves, minced; 2 fresh chilies, finely chopped; 3 tbsp peanut oil; 1 tbsp grated ginger; Salt and black pepper to taste; Fresh cilantro and cucumber slices for serving

Nasi Goreng Clásico: Arroz Frito Indonesio con Pollo y Huevo

Classic Nasi Goreng is Indonesia's definitive fried rice, defined by its aromatic base of shallots, garlic, and fermented shrimp paste. Its true secret lies in using chilled rice and a smoking-hot wok to achieve that signature toasted texture and smoky depth. A fast, powerful dish perfect for any weeknight dinner.

Ingredients

How many are you cooking for?

Original recipe for 4 servings

400 g jasmine rice, cooked and chilled
300 g chicken breast, sliced into strips
2 large eggs
2 tbsp shrimp paste (terasi)
3 tbsp sweet soy sauce (kecap manis)
2 tbsp regular soy sauce
4 shallots, finely chopped
4 garlic cloves, minced
2 fresh chilies, finely chopped
3 tbsp peanut oil
1 tbsp grated ginger
Salt and black pepper to taste
Fresh cilantro and cucumber slices for serving

Step by step

Follow the timeline: technique icon, time and temperature when relevant.

Step 1 Prep 5 min

Finely chop the shallots, garlic, ginger, and fresh chilies. Mix them with the shrimp paste and two tablespoons of peanut oil. Let the paste rest at room temperature for five minutes to allow the aromatics to fully develop before applying heat.
Step 2 Pan 4 min

Heat a carbon steel wok over high flame until it lightly smokes. Add one tablespoon of oil and stir-fry the chicken strips for four minutes, tossing constantly to sear the exterior while locking in the juices. Remove and set aside.
Step 3 Pan 2 min

Without washing the wok, add another tablespoon of oil over medium-high heat. Pour in the beaten eggs and gently scramble them for two minutes until they form soft, slightly moist curds. Remove and set aside on the plate.
Step 4 Pan 4 min

Reduce heat to medium, add the aromatic paste, and sauté for one minute until intensely fragrant. Add the cold rice and spread it into an even layer across the wok surface. Let it toast undisturbed for three minutes.
Step 5 Pan 3 min

Flip the rice, drizzle the sweet and salty soy sauces along the hot wok edges to caramelize instantly. Toss vigorously for two minutes, fold in the chicken and eggs, and stir-fry for one final minute until everything is evenly coated.
Step 6 Serve

Remove the wok from the heat, sprinkle generously with fresh chopped cilantro, and plate immediately on warm dishes. Serve alongside cucumber slices and a squeeze of lime to cut through the richness and brighten the spice profile.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a wok over high heat with a splash of water to restore the toasted texture.

Chef tips

Use day-old chilled rice or spread freshly cooked rice on a tray to dry out, preventing it from sticking to the wok.
Ensure the wok is smoking hot before adding oil to achieve the authentic wok hei (breath of the wok) smoky flavor.
Pour soy sauces along the hot wok edges rather than directly onto the rice to prevent clumping and promote caramelization.

Allergens

Egg
Crustaceans
Soy

Diet

Not vegetarian (contains animal products)

Variations

Substitutions for a vegan version

Instead of: 300 g chicken breast, sliced into strips

Use: same amount of pressed firm tofu cubes or sliced oyster mushrooms

Why: Poultry provides protein and juiciness; tofu or mushrooms absorb the same pan flavours.

Tip: Marinate tofu 15 min in soy sauce and oil before browning. If using mushrooms, sauté until they release liquid and brown.
Instead of: 2 large eggs

Use: per egg: 50 g mashed firm tofu + 1 tbsp aquafaba (or 1 tbsp chia seeds soaked in 3 tbsp water)

Why: Egg binds, leavens or sets depending on the step; you need plant protein and liquid to mimic that role.

Tip: In doughs, blend tofu until creamy. For coating, use foamed aquafaba. In omelettes, add turmeric for colour.
Instead of: 2 tbsp shrimp paste (terasi)

Use: same amount of mashed cooked chickpeas + 1 tbsp nori flakes + 1 tbsp soy sauce

Why: Fish or seafood provides protein and sea umami; you need fibrous texture and maritime flavour without animal products.

Tip: Drain well and mash leaving texture. Adjust salt—soy and nori already season. Cook filling until dry before assembly.

Other variations

Swap chicken for peeled and deveined prawns for a lighter, faster-cooking seafood profile.
Fold in 100 g diced Serrano ham at the end for a crispy, salty Iberian twist.

Quick summary

At-a-glance while you cook. Full details are in the step-by-step.

1 Blend shallots, garlic, ginger, chili with shrimp paste and oil. Rest 5 min to deepen the aromatic base before cooking.
2 Heat wok until smoking. Stir-fry chicken strips 4 min until golden. Reserve to keep the meat juicy and tender.
3 Add oil to wok, scramble eggs 2 min on medium heat until soft curds form. Set aside to fold in later.
4 Lower heat, fry aromatic paste 1 min. Spread cold rice evenly, toast undisturbed 3 min for perfect crispness.
5 Flip rice, pour soy sauces along hot edges to caramelize. Mix 2 min, add chicken and eggs. Toss 1 min more.
6 Remove from heat, garnish with fresh cilantro. Serve hot with cucumber and lime to balance the bold spices.