Nasi Goreng is a popular street food in Indonesia. What makes this fried rice unique is the bursts of sweet & spicy flavors with each bite – tender chicken, sweet soy caramelized rice stir fried with our spicy Nasi Goring blend. Topped with a fried local egg – we love how the yolk runs into the rice!), green onions, crispy shallots and some freshness with sliced cucumbers - this will become your favorite new comfort food.

Nasi Goreng


10 oz chicken breast

4 oz egg (2)

6 oz jasmine rice

4 oz kecap manis (sweet soy)

2 oz nasi goring blend*

2 oz green onion

4 oz carrot

4 oz garlic/onion/ginger mix

2 oz crispy shallots

2 oz cilantro

3 oz cucumber

2 oz lime (1/2)


*Nasi Goreng blend: sambal, chilis, soy, shallots, garlic, shrimp paste, lime, vinegar




Olive oil

Salt and pepper



Sheet pan

Medium saucepan with lid

Cutting board and knife

Large skillet/pot for rice base

Medium non-stick skillet to fry eggs

Box grater

12 oz Water

Nasi Goreng

Regular price
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*Approximate Values Based On My Fitness Pal


    Wash and dry all produce

    Pat chicken dry and cut into bit size pieces, season with salt & pepper

    Coat medium skillet with cooking spray/olive oil and begin to heat on medium


      Step 1: Prepare rice

      Pour rice into a medium saucepan. Add measured water with a pinch of salt. Cover and bring to boil, reduce to low heat and simmer for 15-18 mins or until all water is absorbed. Remove the lid, fluff with a fork and spread out on sheet pan and allow to cool.

      Step 2: Prepare other ingredients

      Slice limes into wedges. Finely chop cilantro. Grate carrots. Discard root ends of green onion; thinly slice, separating the white bottoms and green tops. Slice cucumbers thinly and season with salt and pepper.

      Step 3: Prepare base

      Heat oil in a large skillet/pot over high heat. Add onion & garlic mixture stir for 10 seconds. Add nasi goring blend and cook for 30 seconds. Add chicken, cook for 5-7 minutes. Add ½ container of kecap manis and cook for a further 2-3 minutes or until chicken is mostly cooked through and a bit caramelized.

      Step 4: Fry eggs

      Increase heat on warming skillet to medium high. Crack eggs and fry on one side, “sunny side up” – until white are completely cooked, the yolk is set and the bottom of the eggs are getting crispy – about 3-4 minutes. If you prefer, flip the eggs over and cook for a further 30 seconds for a runny egg or 1 minute for a firmer egg. Take skillet and set aside, off the heat.

      Step 5: Add rice to caramelize

      Add remaining kecap manis. Cook, stirring constantly, for 2-4 minutes until sauce reduces and rice grains start to caramelize (key for flavor!). If rice is getting too dry, add splashes of water. Add carrot and cook for a further minute, mixing the carrot through the rice.

      Step 6: To serve

      Divide fried rice into bowls or plates. Top with egg, green onion and crispy shallots with the sliced cucumbers on the side.