Nasi Goreng: Fried Rice Inspired by the Navy and Dutch Takeout Restaurant.

When I was growing up in the Netherlands, Sometimes on the weekend, dinner would come in little plastic containers from the Chinees-Indisch afhaalrestaurant just around the corner. Nasi goreng was always part of our order—fragrant, just a little sweet, and packed with tender meat and vegetables. It wasn’t the traditional Indonesian kind, but rather the Dutch-Chinese-Indonesian fusion we all knew and loved. Years later, when I joined the Navy, Indonesian food became a regular part of our Wednesday meals, and sure enough, nasi goreng made its way onto the plate nearly every week.

Both the version from the local takeout spot and the one we ate in the Navy used pork—usually ham and pork shoulder. Since I don’t eat pork, I’ve adapted this recipe using smoked turkey breast from the deli counter and tender chicken breast poached with sweet soy and aromatics. It hits all the right notes: nostalgic, savory, slightly sweet, and deeply satisfying. It’s my go-to for a comforting dinner at home, paired with a fried egg, and some chicken satay. I’ll often make a big batch to enjoy for lunch throughout the week—just warm it up with a splash of ketjap manis and some sambal oelek.

Nasi Goreng:Fried Rice Inspired by Royal Naval Academy meals & Dutch Chinees-Indisch Takeout

5 from 1 vote

This version of nasi goreng is a hybrid of the afhaal and Navy styles I grew up with, tailored to fit our kitchen and our table. Stir-fried rice with golden onion, fresh leek, smoked turkey, and tender chicken, all brought together with the unmistakable flavor of garlic, sweet soy, and a touch of sambal. Topped with a fried egg, it’s everything I want in a one-pan meal—simple, flavorful, and full of memory.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Resting time 12 hours hrs

Total Time 13 hours hrs 15 minutes mins

Servings: 6 Servings

Course: Dinner, Lunch, Side Dish

Cuisine: Chinese-Indonesian

Calories: 420

Ingredients Equipment Method Nutrition Video Notes

Ingredients

 

MetricUS Customary

 

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Rice

• 390 g rice long-grain (I used basmati)
• 473 ml chicken stock

Chicken

• 300 g chicken breast boneless, skinless
• 1 star anise
• 50 g onion
• 15 g sugar
• 1 tsp salt
• 1 tsp ketjap manis
• 2 tsp soy sauce
• 250 ml water

Omelette

• 2 eggs
• Pinch of salt
• Pinch of white pepper
• 1 tbsp oil

Nasi

• 170 g smoked turkey breast
• 1 egg for topping
• 100 g onion
• 100 g leeks
• 10 g garlic
• 2 tsp fish sauce
• 1 tbsp ketjap manis
• 1 tsp sambal oelek
• 1 tsp salt
• ½ tsp white pepper
• ½ tsp sesame oil
• 100 ml neutral oil like canola or peanut

Get Recipe Ingredients

Equipment

• Pressure Cooker
• Nonstick Skillet
• Cast-Iron Wok
• Spider
• Digital Scale

Method

 

Cook the Rice (Do this the night before)

1. Rinse the rice under cold water until the water runs clear. This removes excess starch and helps keep the grains separate when stir-fried.
2. Add the rinsed rice and chicken stock to your Instant Pot. Cook on high pressure for 4 minutes.
3. Let the pressure release naturally for 10 minutes, then do a quick release.
4. Spread the cooked rice out in a thin layer on a baking sheet. Let it cool completely at room temperature (uncovered), then cover and place it in the fridge overnight. This step is crucial—cold, slightly dried-out rice fries beautifully without turning mushy.

Poach the Chicken

1. In the Instant Pot, combine 250ml water, chicken, star anise, onion, sugar, salt, ketjap manis, and soy sauce.
2. Cook on high pressure for 5 minutes, then let it sit for 5 minutes before releasing the remaining pressure.
3. Remove the chicken and let it cool slightly. Cut it into bite-sized cubes and set aside. This method infuses the chicken with subtle warmth from the star anise and sweetness from the soy.

Make the Omelette

1. Preheat a non-stick pan over medium-high heat.
2. Beat the 2 eggs with a pinch of salt and white pepper.
3. Add 1 tbsp of oil to the hot pan. Pour in the eggs and swirl to coat the pan.
4. Let it cook until the bottom is set, then flip to cook the other side. You’re looking for a tender, soft omelette—not browned.
5. Remove from the pan, and slice into 3 long strips, then cut across into thin ribbons (about 5mm wide). Set aside.

Prep the Other Ingredients

1. Leek: Peel off the outer layer, cut lengthwise, and then into half-moons. Rinse thoroughly to remove any dirt.
2. Onion: Slice into 2-3cm long strips
3. Turkey breast: Cut into 1cm (½ inch) strips.
4. Garlic: Mince finely.
5. Fluff the rice with a fork or your fingers to break up clumps and make it easier to stir-fry.

Stir-Fry the Nasi Goreng

1. Heat a wok or large skillet over medium-high heat. Add 100ml of neutral oil.
2. Add the onion and garlic, and stir-fry until fragrant and golden (about 2 minutes).
3. Add the smoked turkey and chicken, stir-frying for a few minutes to warm them through and develop a bit of color.
4. Add the cold rice. Stir constantly for about 5 minutes, breaking up any clumps and letting the rice fry slightly.
5. Add the leeks, and cook for just a minute—you want them to retain some crunch and freshness.
6. Season with fish sauce, ketjap manis, sambal oelek, salt, white pepper, and sesame oil. Stir well to coat every grain of rice.

Fry the Egg

1. In a non-stick skillet, heat a little oil over medium heat.
2. Crack in the egg and cook it slowly. Avoid crisping the edges—this should be a soft, tender egg.
3. Once it looks like the bottom is cooked, add 1 tbsp of water, cover the pan, and steam for 30 seconds to 1 minute until the white is fully cooked but the yolk remains runny.
4. Place the fried egg on top of your plated nasi goreng.

Nutrition

Calories: 420kcalCarbohydrates: 67gProtein: 20gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 89mgSodium: 1353mgPotassium: 451mgFiber: 2gSugar: 9gVitamin A: 377IUVitamin C: 6mgCalcium: 55mgIron: 2mg

Video

Notes

Rice tip: Always use cold rice from the day before for the best fried rice texture. Adding a splash of lemon juice in the water will help reduce the starch and stickiness.

Do you want a more traditional version with pork? No problem. This recipe uses smoked turkey and chicken, but you can use ham instead of the turkey, and poach pork shoulder with the same spices; however, you will have to cook it at high pressure for 60 minutes, with a 15 minute natural release. I would pat it dry, then brown the outsides in a skillet, before cubing it, and stir frying it with the nasi.

Trassi vs Fish Sauce: I use fish sauce in this recipe, since I’m allergic to shellfish. If you want to use the “original” umami ingredient, use trassi, and fry it up with the chicken, rather than adding it at the end.

Perfect with sides: Serve it alongside Indonesian rendang, chicken satay, or meatballs for a full rijsttafel experience.

Customize your spice level: Adjust the amount of sambal to taste. Start with 1 tsp, but feel free to add more if you like heat.

Meal prep friendly: Leftovers keep well in the fridge for 3–4 days. Reheat in a hot skillet with a splash of oil, or in the microwave.

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