Indonesian nasi goreng recipe

Nasi goreng ayam

  • Serves 2 as a main or 4 as a side
  • Easy

This chicken fried rice is a classic Indonesian dish, with heat coming from galangal and white pepper, and a touch of sweetness from the kecap manis


This nasi goreng recipe comes from Coconut & Sambal: Recipes from My Indonesian Kitchen by Lara Lee (£26, Bloomsbury), photography by Louise Hagger.

Lara says, “I’ve been eating chicken fried rice for as long as I can recall and it’s a dish of which I never tire. This version of nasi goreng is my absolute favourite. The galangal and white pepper give it a good amount of heat, which is balanced by the sweetness of the kecap manis and the saltiness of the soy and fish sauce. The fried duck egg with a runny yolk on top is sheer luxury. With the added crunch of green beans, fried shallots and kerupuk or prawn crackers, this dish hits all the right spots and is my favourite choice for a Friday night in.”



  • skinless chicken thigh fillets 2, cut into small, bite-sized cubes
  • sea salt and white pepper to taste
  • coconut or sunflower oil for frying
  • garlic 2 cloves, thinly sliced
  • galangal or ginger 8cm piece (about 40g), finely chopped
  • thai shallots (or 1 long shallot) 2, thinly sliced
  • green beans a handful, chopped into small chunks
  • spring onions 2, chopped into large chunks
  • ground turmeric ¼ tsp
  • jasmine or basmati rice 95g, cooked and cooled (240g cooked weight)
  • kecap manis 2 tbsp
  • fish sauce 1½ tsp
  • light soy sauce 2 tsp


  • duck or hen’s eggs 2
  • ready-made crispy onions or fried shallots 1 tbsp
  • long red chilli ½, thinly sliced
  • prawn crackers


  • Step 1

    Season the chicken with salt and white pepper. Heat 1 tbsp of oil in a large frying pan or wok over a high heat and fry the chicken for 5 minutes until caramelised and cooked through. Remove and set aside.

  • Step 2

    Add another tbsp of oil to the pan, add the garlic, galangal and shallots, and cook over a medium-high heat until fragrant. Add the green beans, spring onions and turmeric, and cook for 1 minute.

  • Step 3

    Add the rice to the pan, breaking up any clumps with a wooden spoon. Ensure all the ingredients are well combined and the rice is warmed through. Return the chicken to the pan. Season with the kecap manis, fish sauce, soy sauce and a large pinch of white pepper, and extra salt if needed.

  • Step 4

    Meanwhile, fry the eggs. Place a large non-stick frying pan over a medium-high heat and add 1 tbsp of oil. Once shimmering, crack the eggs directly into the oil. Cook for 2-3 minutes until the whites are partially cooked. Tilt the pan and spoon the hot oil over the egg whites until they are fully cooked (I like my yolk runny, but cook yours to your liking). Season with salt.

  • Step 5

    Divide the fried rice between two plates and garnish with the fried shallots, sliced chilli and fried eggs on top. Serve with crackers.

Nutritional Information

  • Kcals 463
  • Fat 19.8g
  • Saturates 3g
  • Carbs 44.5g
  • Sugars 3g
  • Fibre 2.6g
  • Protein 25.3g
  • Salt 3.9g