nasi goreng thumbnail

Nasi Goreng

This is a traditional Balinese recipe for Nasi Goreng. We learned it from a cooking class in a warung in Lovina, Bali. This recipe serves 4 people.

Course Main Course
Cuisine Balinese
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people


  • 320 grams rice
  • 800 grams Chicken breast
  • 0,5 Red Onion
  • 4 cloves garlic
  • 6 Chili
  • 3 cm Galangal
  • 3 cm Turmeric
  • 0.5 tsp Shrimp paste
  • 3 tbsp Coconut oil
  • 1 litre Fresh drinking water
  • 5 tbsp Oyster sauce
  • 100 grams Coriander


  1. Put the rice into a big bowl of water. Set aside.
  2. Cut the chicken breast into short small slices. Set aside.
  3. Preheat the stove. Wash and rinse the rice. Put it into a coated pot and add up approximately 700 ml of water. Put the pot on the stove and wait until the water starts boiling. Lower the heat to medium. Cover the rice. Check the rice every couple of minutes. Add water if needed. Take of the stove as soon as the rice is soft.
  4. Cut the onion, garlic, chili, galangal, turmeric and into small pieces.
  5. Put it into a mortar and grind. Add the shrimp paste. Keep grinding until you have a paste.
  6. Heat up the sauce pan or preferably a wok with the Coconut oil. Add the the meat and stir until the it's half done.
  7. Add the paste. Keep stirring. Add some Oyster sauce. Continue stirring.
  8. Add the rice, mix it with the meat and the paste. Keep stirring until the rice is fried.
  9. Optional: Prepare the cilantro. Wash and cut the cilantro into small pieces.
  10. Serve the Nasi Goreng. Optionally garnish with the prepared cilantro.

Recipe Notes

As much as I find it nice and romantic to use a mortar, grinding with a mortar is physical work and takes longer. Feel free to use a blender, but add some dashes of water and oil. Cilantro is optional and not part of the Authentic recipe, but does not make the recipe less tasty in any way, unless you don't like cilantro. I recommend using a (coated) Wok. I use my own induction wok for larger quantities (6 persons or more). If your Wok is not coated, take extra care with the heat and always keep stirring.