Nasi Goreng
Hawker • Singapore
About Nasi Goreng
Malay-style fried rice with sambal, egg, and chicken
How to Make Nasi Goreng (Traditional & Healthy Version)
Nasi Goreng, meaning 'fried rice' in Malay, is a beloved staple in Singapore's vibrant food scene. Found in almost every kopitiam and hawker centre, this dish is a testament to Singapore's unique blend of Malay, Chinese, and Indian culinary influences. The Singaporean version of Nasi Goreng is renowned for its bold, savoury flavours, fragrant wok hei (breath of the wok), and the subtle heat from local spices. A plate of Nasi Goreng is more than just a meal—it's a cultural experience that brings together the diverse communities of Singapore. Traditionally enjoyed as a hearty lunch, Singaporean Nasi Goreng is often prepared with leftover rice, making it both economical and sustainable. The fusion of ingredients such as sambal chilli, eggs, chicken, and crunchy vegetables reflects the innovative spirit of Singapore's hawker culture. Each kopitiam offers its own distinctive version, with some adding seafood or a sunny-side-up egg on top. This healthy adaptation preserves the authentic taste while reducing unnecessary fats and sodium, making it ideal for health-conscious food lovers.
Ingredients(for 1 standard hawker plate (about 300g))
- 2 cups Cooked brown rice (preferably day-old for best texture)
- 100g Skinless chicken breast (diced)
- 1 large Egg (lightly beaten)
- 1 small Red onion (sliced thinly)
- 2 cloves Garlic (minced)
- 1/2 small Carrot (julienned)
- 50g Long beans (cut into 1cm pieces)
- 1 tablespoon Sambal chilli (local sambal for authentic flavour)
- 1 tablespoon Low-sodium light soy sauce
- 1 teaspoon Canola oil (or sunflower oil)
- 2 stalks Spring onions (sliced for garnish) - optional
- 6-8 slices Cucumber slices (for serving) - optional
Instructions
- 1
Prepare all ingredients: dice the chicken, slice onions and vegetables, and beat the egg. Use day-old brown rice for best texture.
5 minutes
Cold, dry rice prevents clumping and ensures even frying.
- 2
Heat canola oil in a large non-stick wok over medium-high heat. Sauté onions and garlic until fragrant and slightly caramelized.
3 minutes
Do not burn the garlic; keep stirring for even cooking.
- 3
Add diced chicken and stir-fry until just cooked through. Push the mixture to one side of the wok.
4 minutes
Cut chicken into small cubes for faster, even cooking.
- 4
Pour the beaten egg into the empty side of the wok. Allow it to set slightly, then scramble and mix together with the chicken.
2 minutes
Let the egg cook undisturbed for a few seconds to retain fluffiness.
Why This Dish is Healthy
By using brown rice and lean chicken breast, this Nasi Goreng recipe offers more fibre and less saturated fat compared to traditional versions. The addition of fresh vegetables boosts vitamin and mineral content, making it suitable for a healthy lunch. Minimal oil and lower sodium options keep calories in check, making it perfect for calorie-conscious eaters and those tracking their nutrition.
This healthy Singaporean Nasi Goreng is a balanced meal rich in protein from lean chicken and egg, complex carbohydrates from brown rice, and dietary fibre from long beans and carrots. The use of sambal adds antioxidants from chillies, while minimizing oil and using low-sodium soy sauce helps reduce fat and salt intake. The dish provides B vitamins, iron, and essential amino acids, supporting energy levels and muscle health. Brown rice also supplies magnesium and selenium, important for heart health.
Pro Tips
- 💡Tip 1: Always use day-old rice for the best fried rice texture.
- 💡Tip 2: Prep all ingredients before you start cooking for a smooth workflow.
- 💡Tip 3: Adjust sambal levels to your heat preference—start small and add more if needed.
Storage & Serving
Store leftover Nasi Goreng in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly in a wok or microwave before serving. Do not refreeze once thawed.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 520.0 kcal |
| Protein | 15.0 g |
| Carbohydrates | 62.0 g |
| Total Fat | 24.0 g |
| Fiber | 2.0 g |
