# Classic Stovetop Nasi Goreng
A reliable, high-heat Indonesian fried rice featuring caramelized sweet soy sauce, aromatics, and separate grains.
- Servings: 4
- Time: 25 minutes
- Difficulty: Easy
- Confidence: high
- Equipment: Stovetop
- Generated for: nasi goreng fried rice
- HTML: https://recipeasy.me/recipe/nasi-goreng-fried-rice-82fe15e9
- Published: 2026-08-29T05:24:17.122Z
## Prep notes
- Use day-old or thoroughly chilled cooked rice to ensure individual, non-clumping grains.
- Ensure the skillet is very hot before adding ingredients to achieve proper stovetop frying.

## 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)

## Method
1. **Prep Aromatics**
  - **Slice aromatics:** Finely slice shallots, mince garlic, slice chili, and chop scallions. · 5 minutes
  - **Chop scallions:** Slice scallions and set aside for garnish.

2. **Prep Proteins**
  - **Dice chicken:** Cut chicken breast into small, bite-sized cubes.
  - **Beat eggs:** Lightly beat the eggs in a small bowl.

3. **Sear Protein**
  - **Heat oil:** Heat a portion of the oil in a skillet over high heat until shimmering.
  - **Cook chicken:** Add chicken and stir-fry until fully cooked and lightly browned, then remove from pan. · 4 minutes · Look for: golden brown edges

4. **Sauté Aromatics**
  - **Sauté aromatics:** Add remaining oil to the hot skillet, then sauté shallots, garlic, and chili until fragrant. · 2 minutes · Look for: aromatic and softened

5. **Stir-Fry Rice**
  - **Stir-fry and season:** Add the chilled rice, cooked chicken, kecap manis, and salt. Toss vigorously over high heat to toast the grains and caramelize the sauce evenly. · 5 minutes · Look for: grains are hot, separate, and lightly caramelized

6. **Finish and Plate**
  - **Incorporate eggs:** Push 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 minutes · Look for: eggs are set and distributed

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

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

## Sources
- [Stovetop Fried Rice | Recipe | Renardo Cuisine](https://renardocuisine.com/recipes/stovetop-fried-rice/) — High-heat stovetop technique; cold rice handling; oil just smoking; brief toast before tossing; doneness cues.
- [Nasi Goreng (Indonesian Fried Rice) Recipe - Serious Eats](https://www.seriouseats.com/nasi-goreng-recipe) — Reliable nasi goreng baseline; rice separation guidance and general fried-rice structure.
- [Nasi Goreng (Indonesian Fried Rice) - RecipeTin Eats](https://www.recipetineats.com/nasi-goreng-indonesian-fried-rice/) — Stovetop nasi goreng method; high-heat stir-fry timing; caramelization cue; seasoning balance.
- [Indonesian Fried Rice (Nasi Goreng) | Saveur](https://www.saveur.com/article/Recipes/Classic-Indonesian-Fried-Rice/) — Detailed stovetop sequence; egg doneness; high-heat rice frying; seasoning incorporation.
- [Nasi goreng - Arla Recipe](https://www.arlafoods.co.uk/recipes/nasi-goreng/) — Ingredient balance for a family-sized nasi goreng; cooked rice cooling and short stovetop finishing time.
- [How to Make the Perfect Rice for Fried Rice -Stovetop, Rice Cooker ...](https://cookingwithria.com/2024/06/how-to-make-the-perfect-rice-for-fried-rice-stovetop-rice-cooker-instant-pot/) — Technique and ratio reference.

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