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Nasi Goreng Bec’s Way

duck egg blue bowl with nasi goring with an egg on top.

For me (and now you), Nasi Goreng is super quick and easy. I keep most of the ingredients in my pantry all the time. It’s only really the chicken I need to add to my shopping list. This list of Asian sauces gets used a lot in my recipes, especially this Nais Goreng recipe. They’re brilliant.

After the last post I wrote on cooking rice in a Thermo cooker, I thought I’d better share a rice dish that I regularly make. Choosing from Thai fried rice and Nasi Goreng was a tricky one…

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

This is such a simple recipe; there’s not much to say about it, except if you don’t know much about rice, take a look at my last post on cooking rice in a Thermo cooker. You may not own one of these kitchen tools, but there’s some useful information on different types of rice and what they’re used for. Then, of course, if you want to read more on how to cook rice on the stovetop, have a look at the post on how to cook rice perfectly (on a stovetop).

I mentioned some particular ingredients in my recipe by brand; if you can grab these at your local Asian supermarket or local supermarket, you’ll create the same flavours I get. I use them in loads of recipes. Once you understand the flavours you’ll be drizzling in your recipes too. ?

Why do these ingredients work so well?

  • First The ABC Kecap Manis – This is a sweet sauce. In every restaurant I’ve worked at, we’ve just called it ABC sauce, so this brand is what I use. I like to use it instead of adding sugar to an Asian recipe. It adds so much flavour.
  • Light Soy – This is my alternative to salt in Asian dishes. I LOVE IT. It’s light enough to give extra flavour without overpowering the dish. Use it sparingly though, remember it is quite salty.
  • Oyster sauce – Maekrua Oyster Sauce is my favourite brand. It has wonderful flavours without being too sweet or too salty. I’m often found pouring this into an Asian dish.
  • Toasted Sesame Oil – did you know you can get toasted and untoasted? I love the toasted stuff. If you look at true Asian recipes you’ll see that this isn’t added by the 1/2 tsp but as a minimum 1 tsp. If I see a recipe that calls for 1/4 of a tsp, I tend to double it. ???
  • Garlic – Same with garlic. Asians love garlic. I’ve done a few cooking classes in Australia and overseas and I have to tell you, Asians use a lot. They don’t worry about peeling every little bit of the papery skin off either. They just stick it in a mortar and pestle and smash it up, although they have an Asian name for a mortar and pestle and it’s used a lot.


Why is my rice gluggy?

Have you chosen the right variety for the dish? Have you overcooked it? Most of the time, people add too much water and overcook their rice. Try undercooking and finishing it off in the wok. That’s how it’s done in Asia or restaurants.

Why is my Nasi Goreng Salty?

Did you use light soy? If you use regular soy, it might be a little overpowering. Next time cut it back to half and see what you think.

Why is my Nasi Goreng Dry?

If you find your rice is a bit dry, don’t fear. All you need to do is sprinkle a little water over it in the wok, and it will soon soften. This goes for reheating, too, even if you do it in the microwave.

How long will this rice dish keep in the fridge?

It will be fine for a couple of days. Basically, it depends on what ingredients you’ve added. Remember, there is chicken in there. Be safe with chicken.

Chicken for Nasi Goreng being cooked, before the addition of rice and other ingredients.
This is what part two should look like before adding the rice

Alternative Recipes you may like

Duck egg blue bowl with Nasi Goreng and a fired egg on top

Nasi Goreng Bec’s Way

4.75 from 4 votes

5 stars tells us you love the recipe

Nasi Goreng is another one of those "go to" meals thats easy to make and will feed the whole troop.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Difficulty Easy
Course Dinner
Cuisine Asian
Servings 4 People
Method Wok or large frypan


  • 1 Wok or Large frypan


Step one:

  • 350 g white long grain rice – I prefer good quality long grain here
  • 250 g chicken thigh fillets thinly sliced
  • 1 tablespoon ABC sauce Kecap Manis
  • 1 tablespoon light soy I like the Healthy Boy brand
  • 1 teaspoon of toasted sesame oil
  • 1 cup of oil (peanut or sunflower) optional to fry the eggs
  • 4 eggs optional to serve

Step two:

  • 2 tablespoons of oil I use peanut but sunflower is good
  • 1 brown onion thinly sliced 120 – 130 g
  • 2 cloves of garlic sliced fine or chopped fine
  • 1 long red chilli thinly sliced (optional)
  • 1 Cooked rice from step one
  • ½ cup shredded or grated carrot
  • 1 – 2 tablespoon oyster sauce
  • 1 ½ tablespoon of ABC sauce Kecap Manis
  • 1 spring onion chopped, keeping the white part separate from the green
  • 1 More light soy to taste used as a seasoning



  • First, you need to have cooked the rice; I have two methods to choose from Cooking Rice in a Thermo Cooker or How to cook rice pertectly the Stovetop method.
  • While the rice is cooking, prepare the egg (if using) and marinate the chicken.
  • For the egg: If you’re making the fried egg as a garnish, pop 1 cup of oil in a wok or fry pan and heat. Once hot, not smoking, crack one egg into the oil and cook. You need to add one egg at a time to keep the oil hot. It only takes 1 -2 minutes to cook each one. While the egg is cooking, use a spoon to baste the oil over the top. Basting with oil will help cook the top without having to flip. Choose if you want soft or hard, traditionally the white should be a little crispy but do what you prefer. Use a slotted spoon to remove it from the oil and set it aside to drain. You can use a paper towel or a cooling rack to drain the oil. Repeat the process with the remaining eggs.
  • Slice the chicken thigh fillets (relatively thin) and pop them into a bowl.
  • Add the Kecap Manis, light soy and sesame oil to the chicken and mix to coat. set aside
  • When the cooking time for the rice is up, remove the rice from the TM basket and tip it out into a shallow bowl or tray. This will help stop the cooking and keep the grains from sticking together. You don't want overcooked rice for stirfry!!
  • Once you have everything chopped and prepared, the next step only takes minutes.
  • Set your wok (or large frypan) on the stove and heat. Add oil (or if you fried the egg, just use around 2 tbsp leftover from that process), add the onion, then garlic and chilli. Stir for a minute or so, then add the chicken. Stir and cook through. *See tips
  • Once the chicken is cooked, add the rice, oyster sauce and ABC sauce.. *See tips.
  • Sprinkle over the white end of the spring onion and carrot stir through and allow to warm. Taste and season with light soy (as salt) if needed.
  • Plate up into bowls and sprinkle over the green end of the chopped spring onion to garnish and serve with the egg on top if using.


Bec’s Tips:
  • Never overcook the rice.
  • Always remove the rice from the pot or Thermo cooker and spread it out. This will stop the cooking process and prevent it from being sticky.
  • You can freeze your leftover plain cooked rice. Great for 10-minute meals.
  • This recipe traditionally uses shrimp paste, after doing many classes where this is an ingredient I’ve chosen to leave it out.  I figure if it’s on the ingredient list it may put you off making it because you don’t have it. But If you’d like to use it 1/2 a tsp is good.  Add it to the oil at the start, cook it a few seconds before continuing on and adding the rest of the ingredients.  
  • Always use the best quality ingredients you can find.
  • Don’t be afraid of using oil when making stir-fried rice; it stops the rice from sticking and gives it a lovely flavour as it cooks.
  • Never put garlic into a super hot wok with oil and allow it to brown. It will become bitter. I always add the onion first to knock back some of that intense heat or make sure your wok is still coming to temp when you add the garlic.


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