Nasi Goreng (Indonesian Fried Rice)

Nasi Goreng

First published November 17th 2014

Nasi Goreng (Fried Rice), Krupuk (Deep fried prawn crackers), and ‘Fried’ Chicken Wings, its Indonesian for this weekend’s dinner …

Updated June 7th 2020

Hanna said she has never tried Nasi Goreng. The first time I posted the receipe for Nasi Goreng was Nov 2014. Now that I jog my memory, all the girls were in college then. It was with an empty nest that I started to experiment more with cooking and blogging the recipes online. No wonder she said she hasn’t tried many of the dishes on my blog. How time flies! I am cooking it again specifically for her to make sure she remembers what Nasi Goreng tastes like. Indonesian food is one of my favorite cuisine, the food is so flavorful and always bring back fond memories of my travel to idyllic Bali. Now that Hanna is staying with us during Covid-19, I am glad to have the time and opportunity to re-introduce her to all the food I love.

While the original post featured chicken wings with Nasi Goreng, I decided to have satay instead this time. As always, I am so thankful that Prima Taste Satay marinade is easily accessible in the bay area. It surely cuts down a lot of preparation time. I have added additional marinade to enhance the flavor however. See satay post for details.

  • Prep Time: 1 hour
  • Cook Time: 30 mins
  • Serves: 4


(A) Indonesian Chicken Wings

  • 12 Chicken Wings, separated at joints, tip discarded. Rinsed and pat dry
  • Chicken marinade
    • 1 Tbsp grated ginger root
    • 1 Tbsp minced garlic
    • 1 Tbsp lime juice
    • 1 Tbsp fish sauce
    • 1/8 cup honey
    • 1/8 cup coconut sugar (gula jawa)
    • 1/8 cup sweet soy sauce (kecap manis)
    • 1/4 tsp salt
    • 1/2 tsp white pepper

(B) Fried Rice

  • 16 oz cooked jasmine rice, chilled in refrigerator overnight
  • 4 Tbsp shallots (sliced thinly)
  • 2 tsp minced garlic
  • 4 bird’s eye red chilli, seeded an chopped
  • 1 tsp toasted belacan (blocked shrimp paste, pounded), optional
  • 1 tsp chicken bouillon powder
  • 2 Tbsp sweet soy sauce (kecap manis)
  • 2 stalks green onion, chopped
  • 3 Tbsp coconut oil
  • 2 eggs, scrambleed
  • 4 eggs, sunny-side up
  • Krupuk (Shrimp Crackers), sliced tomato and cucumber for garnish


To prepare chicken wings:

  1. Mix ingredients of chicken marinade together in a bowl. Stir well, adjust taste as needed.
  2. Place chicken wings in a freezer bag and pour chicken marinade over it.
  3. Seal the bag and marinate chicken overnight in the refrigerator. The the bag over the next morning and leave chicken in refrigerator until ready to use.
  4. Preheat oven to 350 degrees F.
  5. Arrange chicken wings in a shallow baking pan lined with aluminium foil, skin-side down. Bake for 15 mins.
  6. Turn over and increase temperature to 375 degrees F, bake until juice runs clear and skin is lightly charred.
  7. Alternatively, arrange the wings in a single layer and cook in an Air Fryer at 350 degree F for 20 mins.
  8. Keep warm in oven.

To prepare fried rice:

  1. Scramble 2 eggs with salt and pepper and set aside.
  2. Heat coconut oil in wok over medium high heat and fry sliced shallots and minced garlic until fragrant and turned light brown. Add chopped chilli, belacan (shrimp paste) and stir.
  3. Turn up heat, add rice, and fry until grains are loosened.
  4. Stir in scrambled egg, salt, pepper, chicken bouillon powder, and sweet soy sauce until well mixed and heated through.
  5. Add chopped green onions.
  6. Transfer to serving dish. Top with an egg fried sunny-side up and a dash of white pepper. Garnish with slices of tomatoes and cucumber.
  7. Serve hot with krupuk and chicken wings.
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