Cold rice enters a hot pan and comes out caramel-brown. Kecap manis, the thick sweet soy sauce used in many Indonesian versions of nasi goreng, does much of that work. It coats the grains as they fry.
One name, many kitchens
Nasi goreng means fried rice. This chicken-and-egg adaptation follows Nagi Maehashi’s approachable method. Shrimp paste is optional in that reference; leaving it out here changes the flavor rather than claiming to define a single authentic version.
A sense of balance
Cucumber and tomato alongside the rice offer a cool, fresh contrast. Keep them plain. The egg makes the plate more substantial without adding another panful of sauce.
Before you begin
The short cooking time assumes safely chilled, already-cooked rice. If you start with dry rice, include its cooking and cooling time in your plan. Separate clumps before heating the wok so the ingredients can move quickly once cooking starts.
This is a newly researched recipe, separate from the historical cooking archive.
Bring it to your table
Nasi goreng
Researched adaptation · Not yet kitchen-tested by bluedotoffood
Serves
4
Prep
10 min
Cook
10 min
Total
20 min
Requires rice cooked and safely chilled in advance; that time is additional.
Equipment: Large frying pan or wok, second pan, food thermometer.
Ingredients
Check off as you go.
Method
Heat 1 tbsp oil in a wide frying pan. Cook garlic, chili and onion briefly until fragrant and softened.
Add chicken and 1 tbsp kecap manis. Stir-fry until fully cooked; the thickest pieces must reach 74°C.
Add cold rice, remaining kecap manis and ½ tbsp oil. Toss over high heat until the rice is steaming throughout and evenly coated.
In a separate pan, use the remaining oil to fry eggs until whites and yolks are set.
Divide the rice between plates; add eggs, cucumber and tomato. Serve immediately.
A few useful notes
Allergens & dietary notes. Contains egg, soy and usually wheat in kecap manis. No shrimp paste is used in this version.
Storage. Cool rice promptly, ideally within one hour, refrigerate and eat within 24 hours. Reheat only once, until steaming throughout.
About this version. Adapted from RecipeTin Eats; shrimp paste omitted. Twenty minutes excludes advance rice cooking and chilling.
Sources & further reading
References for the method, context and practical details in this dish.
