Indonesia's beloved fried rice dish featuring sweet soy sauce, aromatic spices, and traditional toppings. This iconic street food combines day-old rice stir-fried at high heat with kecap manis (sweet soy sauce), shrimp paste, and aromatics, then topped with a fried egg, crispy shallots, and fresh vegetables. Each spoonful delivers the perfect balance of sweet, savory, and umami flavors that has made nasi goreng Indonesia's national dish. Traditionally served with krupuk (prawn crackers) and acar (pickled vegetables).
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Break up any clumps in the cooked and cooled jasmine rice with your hands, separating the grains so they fry evenly without sticking together.
Heat 2 tablespoons vegetable oil in a large wok or wide skillet over high heat until smoking hot, about 2 minutes.
Add the chicken breast to the smoking hot wok and , tossing constantly, until cooked through and lightly browned, about 4-5 minutes.
Add the peeled and deveined large shrimp to the wok and until pink and cooked through, about 2-3 minutes, then transfer the chicken and shrimp to a plate.
Add 2 tablespoons vegetable oil to the wok, then add half of the thinly sliced shallots, the garlic cloves, and finely chopped red chili, for 1-2 minutes until fragrant.
Add the terasi shrimp paste to the aromatics and for 30 seconds until it becomes fragrant and slightly darker.
Add the separated jasmine rice to the wok, breaking up any remaining clumps, and vigorously for 3-4 minutes, tossing constantly to coat each grain with oil and aromatics.
Pour the kecap manis, soy sauce, and fish sauce over the rice and toss thoroughly for 2-3 minutes until every grain is evenly coated and the rice develops a color.
Return the cooked chicken breast and large shrimp to the wok along with the white pepper and salt, tossing everything together for 2 minutes to heat through.
Add the sliced green onions to the rice and toss for 1 minute, then transfer the nasi goreng to a serving platter or individual plates.
Heat the remaining 2 tablespoons vegetable oil in the same wok over medium-high heat and fry the eggs sunny-side up or over easy until the whites are set but yolks remain runny, about 3-4 minutes.
Place one fried egg on top of each portion of indonesian nasi goreng, then garnish with fried shallots.
Arrange the tomato wedges and cucumber slices around the rice and serve immediately with lime wedges on the side.
