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Coles

  • Dairy free
  • Lactose free
  • Sesame free
  • Shellfish free
  • No added sugar
  • High in protein

Treat the family to an Indonesian favourite: nasi goreng. It’s packed full of fresh flavours and served with a runny egg for a truly satisfying meal.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Jan-24-PVX-Nasi-Goreng2-976x549.jpg

Ingredients

  • 400g chicken thighs, thinly sliced
  • 1 tbs peanut oil
  • 2 shallots, finely chopped
  • 2 tsp finely grated ginger
  • 4 garlic cloves, crushed
  • 1 long red or green chilli, finely chopped
  • 4 cups (600g) cooled cooked long grain white rice
  • 1/3 cup (80ml) kecap manis
  • 1 tbs fish sauce
  • 4 fried eggs, to serve
  • Sliced spring onion, to serve
  • Fried shallots, to serve
  • Sliced cucumber and tomato, to serve

Nutritional information

Per serve: Energy: 1957kJ/468 Cals (22%), Protein: 28g (56%), Fat: 10g (14%), Sat Fat: 2g (8%), Sodium: 1109mg (55%), Carb: 68g (22%), Sugar: 12g (13%), Dietary Fibre: 2g (7%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place the chicken in a bowl and season.

  2. Step 2

    Heat 2 tsp of the oil in a large wok or frying pan over high heat until smoking. Add chicken in a single layer and cook, without stirring, for 5 mins or until golden underneath. Turn and cook for a further 1 min or until cooked through. Remove and set aside.

  3. Step 3

    Add remaining 2 tsp of oil to the same wok and reduce heat to medium-high. Add the shallot, garlic, ginger and chilli. Stir-fry for 2 mins or until shallot is soft. Add the rice and drizzle with the kecap manis and fish sauce. Cook, stirring, for 3 mins or until heated through and lightly caramelised. Return chicken to pan and stir-fry for 1 min or until cooked through.

  4. Step 4

    Divide rice mixture among serving plates. Top with fried eggs and sprinkle with spring onion and fried shallots. Serve with cucumber and tomato.

Recipe tip

COOK. STORE. SAVE.
Use it up:
This recipe calls for long-grain white rice but you can also use basmati, jasmine and even brown rice (just note, brown rice will take longer to cook).

What is nasi goreng

Often referred to as the national dish of Indonesia, nasi goreng is a type of fried rice made with rice, veggies and a thick sticky sauce. You’ll find many different versions of the nasi goreng recipe across Indonesia, but it’s traditionally served with a fried egg on top and can sometimes have meat, chicken or prawns in it, too. It’s full of garlicky, onion-y and soy flavours making up the nasi goreng spices, and the best news is it's super easy to make and doesn’t call for any special ingredients – you’ll have most of them in the pantry already or be able to pick them up on your next visit to Coles. Read on to find out how to make nasi goreng.

What is the difference between mie goreng, nasi goreng and fried rice?

Indonesian cuisine has so many vibrant flavours and dishes to offer. You'll find something tasty in our collection of easy Indonesian recipes. Although nasi goreng and mie goreng have similar ingredients – right down to the egg and sticky sauce – the difference is actually in the name. ‘Nasi goreng’ means fried rice in Indonesian, while ‘mie goreng’ translates as fried noodles. Nasi goreng has some similarities with traditional fried rice, too – namely the use of cooked and cooled rice – but varies when it comes to the sauce. While fried rice is generally made with regular soy sauce, nasi goreng is made with kecap manis, which is a sweet soy sauce. It caramelises as the dish cooks, turning the rice a rich brown colour. Rice is a wholesome, tasty and versatile base for so many dishes. Our collection of easy rice recipes are guaranteed to satisfy.

A word about kecap manis

Kecap manis, pronounced ‘kuh-chop manis’ (like ketchup without the T), is dark in colour and thick in texture and is responsible for the signature flavour of nasi goreng. If you don’t have kecap manis, you can mix dark soy sauce with brown sugar, but it’s so easy to find in the Asian section of Coles, it’s best to grab a bottle so you can make this Indonesian rice whenever the craving hits. 

The secret to making the perfect Indonesian fried rice

Three words: day-old rice. Like in almost all fried rice recipes, you need to cook the rice a day ahead and let it cool, spread out on a tray, in the fridge. This makes it easier to stir-fry and helps the sauce caramelise on the rice. If you were to use just-cooked hot rice, it would absorb the liquids. Some recipes, like this chicken nasi goreng, use kecap manis for the sauce, while others, like our recipe here, use a dash of fish sauce to lift the salty flavours even more. You can also add a dash of sambal oelek – an Indonesian chilli sauce – if you like your food extra spicy.

Tips for how to serve Indonesian nasi goreng

This comforting dish can be served on its own as a main meal. Simply fry one egg per person, and make sure you cook them sunny side up so that the yolk can be broken into the rice mixture as everyone eats. You can also serve nasi goreng as part of a banquet with Indonesian grilled chicken and braised pork.

FAQs

Nasi goreng

Nasi goreng
  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Ingredients
  • 400g chicken thighs, thinly sliced
  • 1 tbs peanut oil
  • 2 shallots, finely chopped
  • 2 tsp finely grated ginger
  • 4 garlic cloves, crushed
  • 1 long red or green chilli, finely chopped
  • 4 cups (600g) cooled cooked long grain white rice
  • 1/3 cup (80ml) kecap manis
  • 1 tbs fish sauce
  • 4 fried eggs, to serve
  • Sliced spring onion, to serve
  • Fried shallots, to serve
  • Sliced cucumber and tomato, to serve
    Description

    Treat the family to an Indonesian favourite: nasi goreng. It’s packed full of fresh flavours and served with a runny egg for a truly satisfying meal.

    Method
    1. Step 1

      Place the chicken in a bowl and season.

    2. Step 2

      Heat 2 tsp of the oil in a large wok or frying pan over high heat until smoking. Add chicken in a single layer and cook, without stirring, for 5 mins or until golden underneath. Turn and cook for a further 1 min or until cooked through. Remove and set aside.

    3. Step 3

      Add remaining 2 tsp of oil to the same wok and reduce heat to medium-high. Add the shallot, garlic, ginger and chilli. Stir-fry for 2 mins or until shallot is soft. Add the rice and drizzle with the kecap manis and fish sauce. Cook, stirring, for 3 mins or until heated through and lightly caramelised. Return chicken to pan and stir-fry for 1 min or until cooked through.

    4. Step 4

      Divide rice mixture among serving plates. Top with fried eggs and sprinkle with spring onion and fried shallots. Serve with cucumber and tomato.