Chicken and Shrimp Nasi Goreng (Indonesian Fried Rice)

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Chicken and shrimp nasi goreng is a spicy Indonesian fried rice recipe made with cold rice, vegetables, omelet strips and kecap manis. Cooking everything in a hot wok gives the rice its deep brown color and lightly fried texture.

I used both chicken and shrimp in this Indonesian nasi goreng recipe, so it was quite a substantial dinner on its own. Ground cumin and coriander add warmth and one (if you’re me) or two (if you want it spicy!) fresh green chiles control the heat.

Why You’ll Love It

• Sweet and savory seasoning: Kecap manis coats the rice with caramelized soy flavor. I really like this sweet/savory flavor combo.
• Plenty of protein: Chicken, shrimp and egg turn the fried rice into a complete meal.
• Useful for leftover rice: Refrigerated rice fries especially well because the grains have had time to firm up. This is one of my go-tos with leftover rice.
• Adjustable heat: You can use fewer green chiles for a milder dinner or add sambal when serving.

What is Nasi Goreng?

Nasi goreng means fried rice in Indonesian and Malay. There are numerous versions throughout Indonesia, Malaysia and neighboring countries, with the seasonings and additions changing by region and household.

This Indonesian-style version combines chicken, shrimp, vegetables and sliced omelet with kecap manis. This is also a nasi goreng Dutch recipe, or at least what you’d expect in Holland since they enjoy a lot of Indonesian recipes.

If you want a recipe centered on Malaysian seasonings and belacan, you might like to try my Malaysian nasi goreng.

Both the Indonesian and the Malaysian versions have their own merits. I certainly couldn’t pick which one I prefer! You can try both and see which you like best.

Ingredients You’ll Need

• Cold cooked rice: Refrigerated rice is firmer and easier to separate in the wok. Three cups of cooked rice is approximately the amount obtained from one cup of uncooked rice.
• Chicken breast: Slice it thinly so it cooks quickly and evenly.
• Shrimp: I used raw shrimp that had been peeled and deveined.
• Eggs: These are cooked as a thin omelet, sliced and returned to the wok near the end.
• Kecap manis: This Indonesian sweet soy sauce provides the characteristic dark color and sweet soy flavor.
• Green chiles: Two chiles give the rice noticeable heat. The amount can be reduced.
• Cumin and coriander: These ground spices add an earthy warmth to this particular nasi goreng recipe.
• Vegetables: Onion, carrot and mushrooms bulk out the rice. Green peas are optional.

How to Make Shrimp and Chicken Nasi Goreng

Begin by cooking the beaten eggs in a lightly oiled wok. Flip the omelet once it has set, then transfer it to a cutting board and slice it into strips.

Add the remaining oil to the wok and briefly cook the chicken. Add the onion, carrot and mushrooms, followed by the shrimp, garlic, chiles and ground spices.

Break up the cold rice before adding it to the wok. Pour in the kecap manis, add the omelet strips and continue stir-frying until the rice is hot. Check that the chicken has reached 165°F and the shrimp are opaque before serving.

Tips for the Best Fried Rice

• Start with cold rice: Warm rice contains more surface moisture and is more likely to form soft clumps.
• Break up the rice first: Separate any compacted sections before you begin cooking.
• Prepare everything early: Stir-frying moves quickly, so slice the meat and vegetables before heating the wok.
• Keep the wok hot: High heat fries the rice rapidly and limits steaming.
• Give the ingredients room: Use a large wok or skillet so you can toss the rice properly.
• Watch the shrimp: Add them after the chicken and vegetables because they cook much faster.

What to Serve with Nasi Goreng

Serve the nasi goreng with cucumber slices, tomato wedges, prawn crackers or crispy fried shallots. Sambal manis or sambal oelek can be offered at the table for anyone who wants more heat.

You can also replace the omelet strips with a fried egg on each serving. A soft yolk mixes nicely with the spicy rice. I prefer the omelet strips and usually use those.

Variations and Substitutions

• Chicken nasi goreng: Omit the shrimp and increase the amount of chicken.
• Shrimp nasi goreng: Leave out the chicken and add a few more shrimp.
• Milder nasi goreng: Remove the chile seeds or reduce the quantity of fresh chile.
• Different vegetables: Thinly sliced cabbage, green beans or bell pepper can replace the mushrooms and peas.
• Fried egg topping: Leave the eggs out of the wok and fry one egg for each serving.
• Vegetarian nasi goreng recipe: Swap the chicken and shrimp for tofu or your preferred vegetarian protein.
• Nasi goreng vegan recipe: To make this nasi goreng recipe vegan, you can use scrambled tofu or Just Egg and swap the chicken and shrimp for tofu or similar.

Make Ahead and Storage

• Prepare the rice: Cook the rice in advance, cool it promptly and refrigerate it in a covered container. Break up the cold rice before adding it to the wok.
• Store leftovers: Refrigerate the nasi goreng in a shallow airtight container within two hours of cooking. Use it within three days.
• Reheat: Reheat the rice in a hot skillet or microwave until it reaches 165°F throughout. Add a small splash of water before microwaving if it seems dry.

Chicken and Shrimp Nasi Goreng FAQs

More Southeast Asian Recipes

Try my cauliflower nasi goreng for a lower-carb variation which I think is almost as delicious! You might also enjoy curry laksa, ikan bakar or the complete collection of Malaysian recipes.