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Classic Stovetop Nasi Goreng

Name: Classic Stovetop Nasi Goreng
Total time: 25 min
Yield: 4 servings
Ingredients: 600 g cooked white rice, day-old and well-chilled; 45 ml vegetable oil, divided; 100 g shallots, finely sliced; 10 g garlic, minced; 20 g red chili, sliced; 200 g chicken breast, diced small; 45 ml kecap manis, Indonesian sweet soy sauce; 6 g salt, to taste; 100 g eggs, beaten; 30 g scallions, sliced

A reliable, high-heat Indonesian fried rice featuring caramelized sweet soy sauce, aromatics, and separate grains.

Time25 min

LevelEasy

ToolStovetop

Yield

4 servings

×1

Units

Change equipment

Recipe diagramClassic Stovetop Nasi Goreng4 servings · ingredients flow left to right
PrepUse day-old or thoroughly chilled cooked rice to ensure individual, non-clumping grains.
PrepEnsure the skillet is very hot before adding ingredients to achieve proper stovetop frying.
600 g · 21 ozcooked white riceday-old and well-chilled					05Stir-Fry RiceStir-fry and seasonAdd the chilled rice, cooked chicken, kecap manis, and salt. Toss vigorously over high heat to toast the grains and caramelize the sauce evenly.5 minutesReady when grains are hot, separate, and lightly caramelized	06Finish and PlateIncorporate eggsPush rice to one side of the pan, pour beaten eggs into the empty space, scramble quickly, and mix everything together with sliced scallions before serving.2 minutesReady when eggs are set and distributed
45 ml · 1.5 fl ozvegetable oildivided			03Sear ProteinHeat oilHeat a portion of the oil in a skillet over high heat until shimmering.
100 g · 3.5 ozshallotsfinely sliced	01Prep AromaticsSlice aromaticsFinely slice shallots, mince garlic, slice chili, and chop scallions.5 minutes			04Sauté AromaticsSauté aromaticsAdd remaining oil to the hot skillet, then sauté shallots, garlic, and chili until fragrant.2 minutesReady when aromatic and softened
10 g · 0.35 ozgarlicminced
20 g · 0.7 ozred chilisliced
200 g · 7 ozchicken breastdiced small		02Prep ProteinsDice chickenCut chicken breast into small, bite-sized cubes.	03Sear ProteinCook chickenAdd chicken and stir-fry until fully cooked and lightly browned, then remove from pan.4 minutesReady when golden brown edges
45 ml · 1.5 fl ozkecap manisIndonesian sweet soy sauce
6 g · 0.2 ozsaltto taste
100 g · 3.5 ozeggsbeaten		02Prep ProteinsBeat eggsLightly beat the eggs in a small bowl.
30 g · 1 ozscallionssliced	01Prep AromaticsChop scallionsSlice scallions and set aside for garnish.

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Why this works

Using chilled day-old rice prevents excess moisture release, allowing individual grains to separate and achieve light caramelization in a high-heat skillet.

Watch for

Using freshly cooked, warm rice can cause the dish to clump and steam instead of fry; always use well-chilled rice.