Everyday Kitchen

Indonesian/Malaysian · Dinner

Nasi Goreng

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg

Nasi Goreng is a Indonesian/Malaysian dish. Break cold rice clumps before frying.

Prep
15 min
Cook
15 min
Total
30 min
Servings
4
Difficulty
Easy
Cuisine
Indonesian/Malaysian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Nasi Goreng. The photograph includes crackers and salad accompaniments not included in this draft.
The photograph includes crackers and salad accompaniments not included in this draft. Representative photograph of Nasi Goreng. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Pan

Rice

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Fry · About 6 min

  1. Heat oil from 25 ml neutral oil, 300 g chicken breast, diced, 100 g onion, chopped, 15 g garlic, chopped, 10 g chili, chopped; cook chicken and onion 6 minutes, then garlic and chili 1 minute.

Rice · About 7 min

  1. Add 700 g cooked rice, promptly chilled, 40 ml kecap manis, 15 ml soy sauce; fry 5–7 minutes until all food reaches 74°C / 165°F.

    Check: Look for this result: all food reaches 74°C / 165°F.

Serve · About 1440 min

  1. Add 150 g cucumber, sliced, 150 g tomatoes, sliced alongside. Use rice cooled within one hour and refrigerated no longer than 24 hours.

Tips

  • Break cold rice clumps before frying.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use tempeh instead of chicken.

Storage

  • Cool in shallow portions and refrigerate promptly, ideally within one hour. Keep at 4°C / 40°F or below and use within 24 hours.
  • Reheat cooked rice only once, until steaming hot throughout at 74°C / 165°F. Keep cold rice dishes refrigerated until serving.

Make ahead

  • Prepare the measured ingredients for Nasi Goreng one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Nasi Goreng?

Break cold rice clumps before frying.

What can I substitute in Nasi Goreng?

Use tempeh instead of chicken.

Can I prepare Nasi Goreng ahead?

Prepare the measured ingredients for Nasi Goreng one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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