Sweet, Savoury, and Comforting: A Classic Nasi Goreng Recipe
Originating from Southeast Asia, Nasi Goreng, or “fried rice,” is a beloved national dish and a culinary icon of the country’s rich and diverse flavours. Over time, it has travelled across borders and found a warm home in the Maldives, where it is a popular favourite in cafés, homes, and family gatherings alike.
This hearty fried rice combines fluffy white rice with tender chicken, fragrant garlic and onions, fiery red chillies, and the signature Indonesian sweet soy sauce, kecap manis, all elevated with a touch of savoury shrimp paste. Each bite delivers a perfect harmony of sweet, salty, and umami notes, capturing the essence of Indonesian street food and home cooking. Comforting yet flavorful, Nasi Goreng is enjoyed across Indonesia and around the world, whether as a satisfying breakfast, a vibrant lunch, or the centrepiece of a festive meal.
For Ramadan 2026, we have partnered with Barceló Nasandhura Malé hotel to share this aromatic and comforting Nasi Goreng recipe for your iftar table.
What You Need
For the fried rice (serves 4):
- 150 g chicken breast, thinly sliced
- 1 tbsp kecap manis (sweet soy sauce)
- 1 tbsp oil (for cooking chicken)
- 3 cups cooked white rice
- 1 small onion, diced
- 2 garlic cloves, finely chopped
- 1 tsp red chilli, finely chopped
- 2 tbsp kecap manis
- 2 tsp shrimp paste
- 1.5 tbsp oil (for frying rice)
- 1 egg
- Lettuce leaves, tomato, and cucumber slices for serving
- Fried shallots for garnish
- Spring onions for garnish
- Salt and freshly ground black pepper
Preparation
Cook the chicken
- Heat 1 tbsp oil in a wok or large pan over medium-high heat.
- Add the thinly sliced chicken and cook until fully done and lightly browned. Set aside.
Prepare the aromatics and rice
- In the same or a fresh pan, drizzle 1.5 tbsp oil and crack in an egg. Allow it to cook slightly, stirring occasionally to scramble.
- Add the diced onion, garlic, and chopped red chilli to the pan. Sauté until fragrant.
- Toss in the cooked white rice, breaking up any clumps, and stir well to combine with the aromatics.
- Add 2 tsp shrimp paste for a savoury, umami depth.
- Drizzle 2 tbsp kecap manis over the rice for a caramelised, glossy finish.
Combine and season
- Add the cooked chicken back to the wok. Fold all ingredients together until evenly mixed.
- Toss in additional diced onion and spring onions for freshness.
- Season with salt and freshly ground black pepper to taste. Mix thoroughly to blend all flavours.
Final touches
- Transfer the Nasi Goreng onto a serving plate.
- Arrange lettuce leaves, tomato, and cucumber slices around the rice for a fresh touch.
- Top with a fried egg and scatter fried shallots and extra spring onions over the top.
The beauty of Nasi Goreng lies in its complex, layered flavours—sweet, savoury, and slightly spicy—all harmonised with the smoky aroma of fried rice. Each mouthful delivers comfort and indulgence, making it a perfect centrepiece for any iftar or family meal.
