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A plate of fried rice with fried egg, slices of cucumbers, tomatoes and lime on the side.
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5 from 1 vote

One Pan Nasi Goreng (Indonesian Fried Rice)

An Indonesian rice dish made with chicken, Chinese sausage, and fragrant aromatics like garlic, onion and green onions. The rice is savory, a little sweet, acidic from the fresh lime and is a favorite among Southeast Asian cuisine.
Prep Time10 minutes
Cook Time7 minutes
Total Time17 minutes
Course: Appetizer, Main Course
Cuisine: Asian, Asian Fusion, Indonesian, Southeast Asian
Servings: 2 people
Calories: 555kcal
Author: Dana Rao

Ingredients

  • 2 cups cooked white rice (day old rice works best!)
  • 1 Chinese sausage
  • 1 chicken breast
  • 1 tablespoon oil
  • ½ tablespoon sweet soy sauce (kecap manis)
  • ½ tablespoon fish sauce (add more if you like it savory!)
  • ½ teaspoon salt (for the chicken)
  • 1 small onion chopped
  • 2 garlic minced
  • 1 green onion sliced
  • 1 red eye thai chili sliced (optional)

Optional Garnishes

  • lime
  • cucumber
  • tomato
  • fried sunny side eggs

Instructions

  • Slice Chinese sausage thinly. Then, slice your chicken breast in 3 inch thin pieces.
  • Chop your onion and garlic.
  • In a pan, heat on medium high. When the pan is hot, add 1 tablespoon oil and your chicken breast. Add some salt.
  • Cook your chicken for 1 minute and set aside. It doesn’t have to be perfectly cooked because we will cook it again later.
  • In the same pan, add your onions and garlic and fry for one minute.
  • Then add your rice and chicken sausage in the pan. Break up any pieces and cook for 3 minutes until there are no clumps.
  • Add your cooked chicken, fish sauce, and sweet soy sauce. Mix together quickly so the soy sauce doesn’t burn the rice.
  • Turn off the heat and garnish with sliced green onions and thai chilis. Enjoy with freshly squeezed lime, sliced cucumber and tomatoes. If you have extra time, fry a sunny side egg.

Notes

Expert Tips
  • Use day-old rice. Cold, leftover rice works best because it’s firmer and won’t turn mushy when stir-fried. Freshly cooked rice tends to clump together and make your rice more mushy.
  • Prep everything first. This one pan fried rice Nasi Goreng cooks fast, so have all your ingredients chopped, sauces measured, and ready to go before you start.
  • High heat is key. Cooking over medium-high to high heat gives you that signature smoky “wok hei” flavor that makes fried rice so irresistible.
  • Add that sunny side egg for that extra 'oomph' to your Nasi Goreng. The extra creamy yolk coats the texture of the rice so nicely.

Nutrition

Calories: 555kcal | Carbohydrates: 51g | Protein: 36g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 103mg | Sodium: 1341mg | Potassium: 701mg | Fiber: 2g | Sugar: 3g | Vitamin A: 128IU | Vitamin C: 8mg | Calcium: 50mg | Iron: 1mg