Foodanddrink

Flavor-packed nasi goreng USA-style recipe

FP Media · Jul 21, 2026 19:00 · 3 min read

nasi-goreng-usa-style — Nasi Goreng, USA-style. Rice with chicken, shrimp, topped with a fried egg.

If you’re looking for something to do with cold rice, or simply want a colorful Southeast Asian dish, this Nasi […]

Difficulty Level: moderate

25 min Prep

20 min Cook

45 min Total

4 Servings

If you’re looking for something to do with cold rice, or simply want a colorful Southeast Asian dish, this Nasi Goreng USA-style recipe should fit the bill. It combines garlic, onion, chili paste, soy sauce, oyster sauce, and ketchup to deliver fantastic flavor that goes brilliantly with chicken, shrimp, and squid.

The dish offers a little heat and sweetness, plus it’s topped with a fried egg, which adds extra richness. The fresh cucumber and tomato help balance the bold flavors.

We’ve labeled this recipe as moderate difficulty, but that’s only because cooking shrimp and squid correctly can be a little tricky. Both are very easy to overcook. However, once you master that step, the dish is relatively simple. The hardest part may be finding all the ingredients. Check out the ingredients and cooking steps below.

Nasi Goreng USA-Style Recipe Ingredients

3 cups of cold cooked jasmine rice
6 ounces of boneless, skinless chicken breast, cut into small pieces
6 ounces of raw shrimp, peeled and deveined
6 ounces of cleaned squid, sliced into rings
4 large eggs
3 tablespoons of vegetable or canola oil, divided
1 small yellow onion, finely chopped
3 garlic cloves, minced
1 tablespoon of grated fresh ginger
1 medium carrot, cut into small cubes
1/2 cup of green beans, cut into small pieces
2 tablespoons of sambal oelek or another red chili paste
2 tablespoons of ketchup
2 tablespoons of oyster sauce
2 tablespoons of low-sodium soy sauce
1/2 teaspoon of ground white pepper
1 medium cucumber, sliced
2 plum tomatoes, sliced
2 green onions, thinly sliced

Nasi Goreng USA-Style Recipe Instructions

Place the chili paste, ketchup, oyster sauce, soy sauce, and white pepper in a small bowl. Stir until combined and set aside.
Break apart any clumps in the pre-cooked cold rice using your hands or a fork. Cold rice works best because it stays firm during frying rather than becoming soft or sticky.
Heat 2 tablespoons of oil in a large wok or deep skillet over a medium-high heat.
Add the onion and cook for about 2 minutes, stirring regularly. Add the garlic and ginger, then cook for another 30 seconds.
Add the chicken and stir-fry for 4 minutes, or until the pieces are nearly cooked through.
Add the carrot and green beans. Cook for a further 2 minutes so the vegetables begin to soften while keeping a little crunch.
Add the shrimp and squid. Stir-fry for 3 minutes, until the shrimp turn pink and the squid becomes opaque. Avoid overcooking the squid, as it can become tough.
Pour the prepared sauce into the wok. Stir everything together for about 30 seconds.
Add the cold rice and increase the heat to high and stir-fry for 4 minutes, tossing and separating the rice until it is evenly coated and heated through.
Taste and add a small amount of extra soy sauce if needed.
Heat the remaining tablespoon of oil in a separate skillet. Fry the eggs until the whites are set but the yolks remain slightly runny, or cook them to your preferred doneness.
Divide the fried rice between four plates. Top each serving with a fried egg and garnish with cucumber, tomato, and sliced green onions.