This iconic Indonesian fried rice bursts with vibrant flavors from aromatic spices, fresh garlic, and a touch of sweetness from kecap manis. Loaded with protein and vegetables, it's a complete meal that's crispy, fragrant, and utterly addictive—perfect for using up leftover rice while creating restaurant-quality results at home.
⏱️40 min
📊Easy
👥4 servings
🍽️Main
quickbudget-friendlyfamilymeat
Ingredients
500 gday-old cooked rice
300 gchicken breast
6 piecesgarlic cloves
3 piecesred chilies
4 piecesshallots
4 tbspkecap manis (sweet soy sauce)
3 pieceseggs
5 tbspvegetable oil
1 tspsalt and pepper
1 piecelime
Instructions
1PREPARE THE AROMATICS: Finely mince the 6 garlic cloves and 4 shallots together, aiming for a uniform paste-like consistency that will distribute evenly throughout the rice. Slice the 3 red chilies into thin rings, removing the seeds if you prefer less heat. Dice the 300g chicken breast into small, bite-sized cubes about 1cm across, which ensures even cooking in 3-4 minutes. Using day-old or cold rice is crucial—fresh warm rice will become mushy, so refrigerate your rice overnight if possible.
2COOK THE CHICKEN: Heat 3 tbsp of vegetable oil in a large wok or skillet over medium-high heat until it shimmers, about 1-2 minutes. Add the diced chicken and stir-fry for 4-5 minutes, breaking it into smaller pieces with your spatula, until the meat is completely cooked through with no pink remaining and the edges are slightly golden. Season with a pinch of salt and pepper, then transfer to a clean plate.
3COOK THE AROMATICS: In the same wok with the residual oil and chicken drippings, add the minced garlic and shallot mixture over medium heat. Stir constantly for 1-2 minutes until extremely fragrant and beginning to turn golden at the edges—this releases their essential oils and creates the flavor foundation. Watch carefully to prevent burning, as burnt garlic becomes bitter and will ruin the dish.
4ADD THE EGGS: Push the aromatics to the sides of the wok and crack the 3 eggs into the center. Let them sit for 15-20 seconds until the bottoms set slightly, then scramble thoroughly with a spatula, breaking them into small pieces about the size of peas. Once the eggs are just cooked through but still slightly moist, about 1-2 minutes total, mix them completely with the aromatics.
5COMBINE WITH RICE: Add the 500g cold rice to the wok, breaking up any clumps with the back of your spatula as you stir. Work the rice constantly for 3-4 minutes, lifting and tossing it to coat every grain with the aromatic oil and egg mixture. The rice should look separate and glistening, with no visible lumps remaining. Return the cooked chicken to the wok and mix everything together thoroughly.
6SEASON AND FINISH: Drizzle the 4 tbsp of kecap manis (sweet soy sauce) around the wok and stir intensively for 1-2 minutes, ensuring every grain of rice is coated with the glossy, dark sauce. Scatter the sliced red chilies on top and squeeze fresh lime juice over the entire dish. Taste and adjust seasoning with additional salt, pepper, or kecap manis if needed. Serve immediately on individual plates, garnishing with fried shallots or a fried egg on top if desired.