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nasi goreng kari

Nasi Goreng Kari – Indonesian Curry Fried Rice

A fragrant and savory Indonesian fried rice dish infused with curry spices. This hearty meal combines tender chicken, eggs, and vegetables with rich, warming flavors. Perfect for lunch or dinner!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 people
Course: Main Course
Cuisine: Indonesian
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 tbsp cooking oil for stir-frying
  • 3 cloves garlic finely minced
  • 1 tbsp Kari Bubuk Indonesian curry powder
If not available, you can make your own Kari Bubuk using the following spice mix:
  • 1 tbsp ketumbar (coriander powder)
  • ½ tsp kunyit (ground turmeric)
  • ¼ tsp merica (ground black pepper)
  • ¼ tsp cabai bubuk (chili powder or cayenne pepper)
  • ⅛ tsp jintan (ground cumin)
  • ⅛ tsp kayu manis (ground cinnamon)
  • ⅛ tsp kapulaga (ground cardamom)
  • ⅛ tsp pala (ground nutmeg)
  • ⅛ tsp kelabat (ground fenugreek; optional)
  • ⅛ tsp adas manis (ground fennel seeds)
  • ⅛ tsp cengkeh (ground cloves)
Main Ingredients
  • 200 grams chicken breast diced (about 7 oz)
  • 400 grams cooked white rice about 2 cups; cold, day-old rice works best
  • 100 grams red bell pepper diced (about ¾ cup)
  • 2 stalks daun bawang scallions or green onions, sliced diagonally
  • 2 tbsp kecap asin soy sauce – use light soy sauce
  • ½ tsp garam salt
  • ½ tsp merica bubuk ground black pepper
  • 2 large eggs scrambled
  • 2 sprigs daun ketumbar cilantro, roughly chopped (optional for garnish)
Optional Topping
  • 100 grams kacang goreng fried peanuts – about ¾ cup

Instruction
 

  1. Heat oil in a large skillet or wok over medium heat. Add minced garlic and sauté until fragrant. Stir in Kari Bubuk or homemade curry spice mix until the spices release their aroma.
  2. Add diced chicken and cook until no longer pink and lightly browned.
  3. Add the cooked rice. Break up clumps and stir well to coat the rice evenly with spices.
  4. Add red bell pepper, daun bawang (scallions), kecap asin (soy sauce), garam (salt), and merica (black pepper). Stir-fry until all ingredients are well combined and heated through.
  5. Mix in the scrambled eggs and daun ketumbar (cilantro). Stir gently to incorporate.
  6. Serve hot with optional kacang goreng (fried peanuts) on top for extra crunch.

Notes

  • Indonesian cooking often uses spices in whole or ground form, offering deeper, more aromatic flavors. Keeping original names helps preserve the dish's authenticity.
  • Most of these spices can be found in international aisles, Asian markets, or online.
  • Kari Bubuk is more fragrant and less spicy than Indian curry powder, but you can adjust the heat by increasing or reducing cabai bubuk (chili powder).