Nasi goreng (Indonesian fried rice)

Indonesian fried rice: rice stir-fried with vegetables, chicken and egg, flavoured with a sweet soy sauce. Complete, fragrant and waste-free, it is a quick dish that is ideal for using up leftover rice.

Preparation: 15 min  |  Cooking: 12 min  |  Servings: 2  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 357 kcal · 28 g protein · 39 g carbohydrate · 9 g fat

Ingredients

• 200 g of cooked rice
• 1 chicken breast
• 2 eggs
• 1 carrot
• 100 g of cabbage
• 3 tbsp of soy sauce
• 2 spring onions

Method

1. Sear the diced chicken and set aside. Scramble the eggs and set aside.
2. Stir-fry the carrot and cabbage.
3. Add the cooked rice and soy sauce and stir-fry over a high heat.
4. Return the chicken and eggs to the pan and scatter over the spring onions.

Nutritional benefits

The chicken and egg provide complete protein, the rice supplies carbohydrate, and the vegetables add fibre and vitamins. The no-waste dish par excellence (ideal with leftover rice), nasi goreng is complete and balanced, and healthier than a takeaway. Naturally lactose-free.

Variations and substitutions

• Make it with prawns or tofu.
• Use brown rice for more fibre.
• Spice it up with sambal oelek or chilli.
• Top with a fried egg (the traditional way).

Storage and preparing ahead

Keeps for 2 days and reheats in a frying pan. Use properly chilled rice.

💡 Good to know

Cold rice from the day before stir-fries without sticking: the grains stay separate and brown instead of clumping.

Read also

Discover more high-protein recipes · healthy & balanced recipes · dairy-free recipes.

The foods in this recipe: rice · chicken breast · eggs · carrot · cabbage.

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