Indonesian Chicken Fried Rice – A Sweet, Spicy, and Satisfying One-Pan Meal

Craving bold flavors in a single pan? indonesian chicken fried rice is a sweet, savory, and slightly spicy dish made with tender chicken, cold rice, and rich kecap manis. Quick, satisfying, and perfect for busy weeknights, this Southeast Asian favorite brings authentic taste to your table.

Indonesian chicken fried rice is more than just a tasty meal—it’s a culinary passport to Southeast Asia. Known locally as Nasi Goreng Ayam, this beloved dish is a national favorite in Indonesia, enjoyed everywhere from bustling street stalls to family dinner tables.

It starts with simple ingredients—cold rice, sliced chicken, and the ever-essential kecap manis, a sweet and syrupy soy sauce unique to Indonesian cooking. But when these elements come together in a sizzling hot pan, they transform into something truly magical: savory, slightly sweet, just a bit spicy, and endlessly satisfying.

Whether you’re craving something cozy, cooking for your crew, or just trying out something new, Indonesian chicken fried rice is an easy win. It’s quick, uses pantry staples, and fills the kitchen with irresistible aromas.

For more globally-inspired comfort meals, check out our halal chicken over rice or flavorful syrian chicken and rice

Main Ingredients You’ll Need for Indonesian Chicken Fried Rice

Let’s start with the essentials. These are the core ingredients that make Indonesian chicken fried rice shine:

• Chicken breast (5 oz / 150g): Thinly sliced for quick cooking. You can also use thighs for more flavor.
• Cooked white rice (3 cups): Cold and preferably day-old—this helps avoid clumpy, sticky rice.
• Kecap manis (3 tbsp total): The sweet soy sauce that’s the heart of this dish. It adds deep caramel-like richness.
• Garlic cloves (2): Finely chopped to infuse the oil with flavor.
• Red chili (1 tsp): Chopped finely for a gentle kick. Adjust to your spice level.
• Small onion (1): Diced for a sweet, aromatic base.
• Shrimp paste (2 tsp, optional): Adds depth and umami. Omit if you prefer a cleaner flavor.
• Oil (2.5 tbsp total): For frying the chicken and the rice.

Additional Ingredients and Smart Substitutes

Want to mix things up or make do with what you’ve got? Here are a few optional extras and handy swaps:

• Eggs: Fry them sunny-side up and serve on top—classic nasi goreng style.
• Green onions: Sliced and sprinkled for freshness.
• Tomatoes and cucumbers: Serve them on the side for a cooling contrast.
• Fried shallots: Adds crunch and a hint of sweetness. Store-bought is perfect.
• Lime wedges: A squeeze of lime brings out all the flavors.

Looking for a creamy twist on rice? Try this comforting cream of mushroom chicken with rice that’s perfect for cooler nights.

No kecap manis? Mix 2 parts soy sauce with 1 part brown sugar or molasses. It’s not exact, but it gets you close.

Angela’s Expert Tips for the Perfect Indonesian Chicken Fried Rice

After making Indonesian chicken fried rice dozens of times (especially for hungry teens after soccer practice), I’ve picked up a few tricks that’ll take your dish from good to unforgettable.

• Use day-old rice: It’s drier and firmer, which helps it fry up beautifully without turning mushy. If you’re in a pinch, spread freshly cooked rice on a baking sheet and chill it in the fridge for 30 minutes.
• Cut everything before you start: Stir-frying is fast. Have your chicken sliced, garlic chopped, and sauces ready so nothing burns while you’re scrambling.
• Cook in stages: Sear the chicken first and set it aside. Then cook your aromatics and rice. This keeps the chicken juicy and the rice flavorful.
• Don’t skip the kecap manis: This sweet soy sauce is what gives Indonesian chicken fried rice its signature flavor. It’s worth the effort to find a bottle (you can usually get it at Asian markets or online).
• Adjust spice to taste: Like it hotter? Add more chili or a spoon of sambal oelek. Prefer it mild? Skip the fresh chili and let the sweet soy sauce shine.
• Top with a runny egg: There’s something deeply satisfying about breaking that golden yolk and letting it run into the hot rice. Trust me—it’s worth it.

And if you enjoy one-dish meals with a punch of spice, you’ll love our spicy chicken and rice recipe too!

Recommended Techniques for Best Results

Here’s a quick list of techniques to make your Indonesian chicken fried rice just right:

• High heat cooking: Use a wok or a large non-stick pan on high heat to get that slight smokiness.
• Use a wooden spatula or rice paddle: It’s easier to break up clumps without crushing the grains.
• Toss, don’t stir: Use a gentle flipping motion to coat the rice evenly with sauce.
• Cook in small batches: If you’re doubling the recipe, cook it in two batches to avoid crowding the pan.

Step-by-Step Instructions​

1. Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the sliced chicken and stir-fry until just cooked through, about 3–4 minutes. Drizzle in 1 tbsp of kecap manis, stir to coat, then transfer to a bowl.
2. In the same pan, add the remaining 1.5 tbsp oil. Toss in the chopped garlic, red chili, and onion. Sauté until fragrant and the onions are soft, about 2–3 minutes.
3. Add the cold rice. Use a spatula to break up any clumps. Stir-fry for 2–3 minutes until the rice is hot and starting to crisp in spots.
4. Stir in the remaining 2 tbsp kecap manis and optional shrimp paste. Mix thoroughly to coat the rice.
5. Return the cooked chicken to the pan. Stir everything together and heat for another 1–2 minutes.
6. Serve hot with fried eggs on top and garnishes like green onions, cucumbers, and fried shallots. Add a lime wedge on the side for squeezing.

Extra Guide: Variations & Special Techniques

Let’s say you’re in a mood to experiment—here are a few ways to switch things up:

• Make it vegetarian: Skip the chicken and shrimp paste. Add tofu cubes or extra vegetables like carrots, bell peppers, or peas.
• Try different proteins: Shrimp, beef strips, or even leftover rotisserie chicken work beautifully.
• Add a smoky flavor: Stir-fry over a gas flame or with a cast-iron wok to introduce a light smokiness, known as wok hei.

Looking for a fast version? Our air fryer chicken and rice is a convenient, mess-free alternative.

Want a street food-style version? Add a spoonful of crispy fried shallots right at the end. That crunch is irresistible!

FAQs About Indonesian Chicken Fried Rice

Conclusion: Bring a Taste of Indonesia to Your Kitchen

There you have it—Indonesian chicken fried rice, a dish that’s as comforting as it is exciting. It’s got that sweet-savory edge from kecap manis, tender bites of chicken, and the kind of flavor that makes you go back for seconds (or thirds—no judgment here!).

Whether you’re feeding a busy family or just cooking for one, this dish delivers every time. So next time you’ve got some leftover rice, give this recipe a try. Your taste buds—and your family—will thank you.

From my kitchen in sunny Florida to yours, happy cooking!

Warmly,

Indonesian Chicken Fried Rice

Indonesian chicken fried rice is a bold, satisfying one-pan dish made with tender chicken, day-old rice, and sweet soy sauce. Quick, comforting, and packed with Southeast Asian flavor.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Indonesian

Servings 2 servings

Calories 560 kcal

Ingredients

  

• 5 oz chicken breast thinly sliced
• 3 cups cooked white rice preferably day-old
• 3 tbsp kecap manis
• 2 garlic cloves finely chopped
• 1 tsp red chili chopped
• 1 small onion diced
• 2 tsp shrimp paste optional
• 2.5 tbsp oil for frying

Instructions

 

• Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add sliced chicken and cook until lightly browned. Remove and set aside.
• Add another 1 tbsp oil. Sauté garlic, onion, and chili until fragrant (about 1–2 minutes). If using shrimp paste, add it now and stir well.
• Add the cold rice, breaking up any clumps with a spatula. Stir-fry for 3–4 minutes until heated through.
• Return the cooked chicken to the pan. Drizzle with kecap manis and stir everything together until evenly coated and slightly caramelized.
• Serve hot, optionally topped with a fried egg, sliced green onions, and lime wedges.

Notes

Use cold, day-old rice for the best texture. For a vegetarian version, skip the chicken and shrimp paste and add tofu or extra veggies instead.

Keyword Chicken, Fried Rice, One-Pan, Southeast Asian

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