Basic recipe for a classic nasi goreng

Basic recipe for a classic nasi goreng

Estimated reading time: 4 minutes

I'm going to take you on a journey through beautiful Indonesia. We are going to cook delicious classics. So I kick off this mini-series with a basic recipe for a classic nasi goreng. You also provide some background information about rice. Rice is the staple food of the Indonesian population and the main ingredient of nasi goreng. No nasi goreng without rice! In Indonesia, rice is at the top of the list of essential foods. We are going to make real nasi goreng with chicken recipe

Basic recipe for a classic nasi goreng
The sawas are greener than green when the rice grows.

There are hardly any islands where rice is not grown. Just like wheat and rye in the Netherlands, rice is a grain crop. A tropical swamp plant that grows best in a moist and warm environment. In order to obtain the largest possible harvest, terraced fields have been built against mountain slopes in Indonesia. The famous Sawas. Everyone is sure to know these huge green rice fields, which offer beautiful views of the area! 

goddess of rice

Rice is the symbol of life for the Indonesians and is therefore sacred. When cultivating rice, think of gods, sacrifices and religious ceremonies. Dewi Sri is the goddess of rice. She determines whether the harvest will be successful and whether the yield will be large or small. You can imagine that the population wants to favor it; on the green sawa's we see small temples everywhere where the local population regularly holds ceremonies in honor of this goddess.

Basic recipe for a classic nasi goreng
Green as far as the eye can see.

The rice paddies have made Indonesia famous. Due to the terraced construction against the mountains, they provide the most beautiful panoramas. You readers, if you have ever holidayed in Indonesia, will agree with me!

During our holidays we often hire local drivers. They know the most beautiful places and the most beautiful views. Apart from reflecting on so many beautiful things, we are also amazed that rice cultivation still consists mainly of manual labor….From the beginning of the rice cycle to harvesting.

Basic recipe for a classic nasi goreng

Nasi goreng literally means 'fried rice' and that is exactly what it is: rice that is fried. Yet there is always a discussion about the question: "how should it be?" Which ingredients are added, whether or not with vegetables, in short… it seems that every family uses its own recipe.

And that's how it is! Nasi goreng is the ideal way to use up leftovers, which is actually the origin of the dish. So experiment with ingredients you have at home, a leftover meat or vegetables from the previous day…..

Basic recipe for a classic nasi goreng

I kept the recipe below as basic as possible with rice and leftovers in the lead. Good luck! nasi goreng recipe

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

Basic recipe for a classic nasi goreng

Basic recipe for a classic nasi goreng

A recipe that lends itself well to using leftovers from the fridge, a real classic!

How many stars do you give this recipe?

4.9 of 79 comments
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Hallway: Main dish
Kitchen: Indonesian
Keyword: basmati rice, chicken, nasi goreng
Preparation time: 10 minutes
Preparation time: 15 minutes
Total time: 25 minutes
Servings: 4 people
calories: 341kcal
Author: Cynthia of Stenus
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You need:


  • 250 gram rice - (uncooked)
  • 1 ui - XNUMX onion - shredded
  • 2 cloves of garlic - XNUMX onion - shredded
  • 150 gram boiled chicken - in cubes
  • 3 spring onions - cut in rings

From the pantry:

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

  • Cook the rice in advance as usual. Let it cool without a lid so that you can get started with 'cold' rice.
  • Boil the chicken and then cut it into small cubes.
  • Chop the onion and garlic cloves . Cut the spring onion into rings.
    Set these ingredients on a plate. Also cut the chicken into small pieces and add this.
  • Heat some oil in the wok and fry the pieces of meat until it gets a nice brown color.
  • Add the chopped onion, garlic and sambal and the trassi. Stir everything well.
  • When the onion looks translucent, add the spring onion.
  • Then add the cooked rice in parts and mix it with the ingredients. Add the salty Chinese ketjap and the sweet ketjap manis. Season with some salt. Stir well and heat all the rice in this way. 
  • Add some soy sauce if desired.
  • Delicious bites!
Some tips from Cynthia:
- Bake a fried egg per person and place it on each portion of nasi goreng.
You can also cut an omelette into strips and serve it on the side.
-Delicious with some atjar, cucumber or sour onions. Tomato slices also great!
-Fried onions and/or prawn crackers also taste great with this.
-You can also add some leeks or other leftover vegetables. For example, Chinese cabbage, pointed cabbage, white cabbage…
-If you opt for a vegetarian version, omit the trassi and the chicken. 
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Have you ever tried this recipe?Mention @delicioushappen or tag #delicious snacks!

this blog “basic recipe for a classic nasi goreng” is the first contribution from guest foodie Cynthia, look here for more Indian recipes on her site.

Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on FacebookPinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!

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13 thoughts on “Basic recipe for a classic nasi goreng”

  1. 5 stars
    What fun you write! And very nice to read the background information about rice. I almost imagined myself in Indonesia. Nasi goreng is my favorite breakfast! Looking forward to your next blogs!

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  6. 4 stars
    Also a tasty variant.
    Just think the extra salt is too much.
    Many already cook the travels in salt.
    The ketchap is salty, the sambal and the trassi too. So enough salt.
    That way you also taste what you eat.
    Thank you

    1. Thanks for your response, it's Cynthia's recipe and of course you can adjust and flavor it as you like. Personally, I never cook my rice with salt, that too is a choice to reduce the salt a bit. You can also opt for low-salt versions of the various products. Gr Francine

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