served nasi goreng cina

How to Make Nasi Goreng Cina (Chinese Fried Rice)

Welcome to this amazing recipe! Nasi goreng cina, a very popular dish in the Netherlands and easy to make in large amounts. I can definitely recommend it if you need to feed a lot of people (or don’t feel like cooking for the next couple of days).

To make nasi goreng cina, simply fry some vegetables and 2 types of protein (fish or meat) add cooked rice and stir-fry the ingredients together in a large frying pan or wok. Take good care in preparing the rice as this will make or break your dish!

What is nasi goreng cina?

Nasi goreng Cina, directly translated as Chinese fried rice from Indonesian and Malay language. The Chinese version of the Indonesian nasi goreng. The basic difference is the use of protein in the recipe, the Chinese version uses 2 sources of it (usually only one in the Indonesian dish).

I used ham and shrimps with some vegetables which I commonly use and the recipe turned out great! Let’s get stared with the ingredients:

Step 1: Collect the ingredients

served nasi goreng cina

Nasi goreng cina

Chinese fried rice! A great variation of fried rice, implementing 2 sources of protein! Enjoy.
5 from 2 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Chinese
Servings 6 people


  • 500 gram basmati rice
  • 500 gram shrimp
  • 250 gram pork (cubes, pieces, whatever)
  • 1 zucchini
  • 200 gram peas
  • 2 chili peppers (~10cm)
  • 6 eggs


  • 1 tsp salt
  • 2 tsp white pepper
  • 2 tsp smoked paprika powder
  • 1 tsp garlic powder
  • 1 or 2 tbsp soy sauce
  • 5 cloves to boil the rice with

Optional garnish

  • Sambal
  • Fried onions


  • Collect the ingredients
  • Boil the rice
  • Fry the eggs, vegetables and meats
  • Combine and fry the rice
Keyword Nasi goreng cina

What to consider when choosing ingredients

To start, I want to point out that the 6 people ingredient list may sound like a lot, but it’s just so easy to scale up this recipe and work with commonly sold portions of ingredients (not dealing with unprepared leftovers).

I recommend making a lot and just freeze or refrigerate whatever you have left (or have a nasi goreng party), this way you won’t have to cook every day as well.

This is a super general recipe, do whatever! To keep with the Chinese spirit, use 2 sources of protein. The pork and shrimp is definitely most common but you can choose whatever! Add some of your favorite vegetables, I used zucchini because this is what my vegetable garden gave me.

Peas are very commonly used and a really nice addition so I would recommend using them. Eggs are also very common and great for the flavor. It will be hard to go wrong with the vegetables so pick whatever you like!


The dried spices I used to boost the taste and implement coloring. It’s very rare I don’t use fresh garlic or onions, I couldn’t resist adding some powdered garlic. The same goes here, don’t be afraid to play around with the spices you want to use, pick your favorite and see what it does to the recipe. I can recommend chili powder, turmeric, chili flakes, black pepper, cumin, but really, do whatever!

Optional garnish

For the garnish I use store bought fried onions (really nice!), this is a must to add to any rice dish. It goes without saying the nasi goreng cina must be accompanied by a sambal. I used my sambal tomat, really added a great flavor to the dish! Go with whatever sambal you like for this recipe, let’s continue with the steps:

Step 2: Boil the rice

Let me tell you how to properly cook rice without using a rice cooker. Of course, you can use a rice cooker as well if you wish. You might want to check out my post on the best pots to use for cooking rice and how to do use them for more info.

If you feel like going for an easier option, use a rice cooker. Find the best ones to use here and here for Australian readers

To start, wash the rice very thoroughly. The water must run clear after washing! After that, use a boiling pot and add the rice and enough water to cover the rice by about the height of your fingertip (the last bone of your finger).

Add some cloves to the water and put the boiling pot on medium-high heat, without the lid. Bring to a boil and cover with a lid. Put the heat on low and let it simmer for about 8 minutes.

The timing really depends on the amount of water, shape of the pot, temperature. You want to perfect this for your setup so pay close attention to the timing.

As soon as the pot runs dry you want to remove the heat, stir the rice with a fork, remove the cloves and close the lid again. You want the lid to be open for as short as possible!

When stirring you must not see any moist left in the pot and the rice shouldn’t stick to the pot.

Keep the lid closed for at least 15 minutes before continuing. Although, I highly recommend for this recipe to do it at least an hour or two before frying, best is of course to do it a day before (refrigerate if this is the case). Don’t open the lid!

If this works as described, the rice will be perfectly cooked, this will highly influence the outcome of your dish.

Boiling rice
Boiled rice

Step 3: Fry the eggs, vegetables and meats

While the rice is boiled and covered, you can start frying every component of the nasi goreng cina. Personally, I like to fry one by one, order doesn’t matter. Alternatively, you can do these steps in parallel to save time, you will have a lot more frying pans to clean and steps to do simultaneously so be prepared for that!


Starting with the eggs, add some butter to a frying pan on medium-high heat and stir-fry the eggs (make scrambled eggs). Set aside and continue with the vegetables (or meats).

Find time during or after frying the eggs to cut the vegetables. Finely chop the zucchini and chillies, I didn’t want to have a lot of focus on the zucchini in the bites.

ingredients to be chopped


Use some oil for the vegetables, add to a frying pan (you can keep reusing the same one), put on high heat and add the bigger cuts of vegetables, zucchini in my case and a pinch of salt. Fry quite powerfully, the zucchini needs to lose it’s bite. After you see the zucchini decrease in size (10 min), add the rest of the smaller vegetables. Add some pepper at this point.

fried vegetables

I had some leftover cabbage I added as well, it was too little to be relevant but it shows how much you can play around in the recipe.


Continue with the meats, simply repeat by putting some oil in a frying pan on medium-high heat and add the ham, add the garlic powder and fry for a bit. I highly recommend using garlic powder when cooking pork meats, it gives a really nice flavor boost.

After a couple of minutes add the shrimps, add some salt and paprika powder for more flavor and coloring. Fry until the shrimps are pink/red and curled up.

frying proteins

All there is left to do is to combine and fry everything, almost there.

Step 4: Combine and fry the rice

Now just keep whatever is in the pan and add the rice to fry. Still on a medium-high heat, you want the rice to sing. Add the soy sauce, step by step to reach a taste and color of your liking. About 2 tablespoons did it for me. Fry for some 5 minutes in the sauce and stir regularly. Add the rest of the ingredients and stir fry some more (5 more minutes).

Have a taste, add some more spices if you want (chili powder, salt, pepper, soy sauce). I added some more salt and white pepper at this stage. After that the nasi goreng cina turned out wonderfully! Really great taste and a very large amount!

To serve, simply add some nasi goreng cina to your favorite bowl or plate. Add some sambal and fried onions and that’s it! You could add some fresh coriander leaves for visuals or different sauces if you wish.

Some alternative sambals you might want to try with this recipe:

You could even boost this recipe by adding some more side dishes:

I hope you enjoy this nasi goreng cina, let me know if you have comments or questions. Enjoy!


What is Chinese Nasi Goreng?

Also known as nasi goreng cina, chinese nasi goreng is a type of fried rice dish from Indonesia, similar to the popular Malaysian and Singaporean dish known as nasi lemak. It is made with garlic, onions, chilies, eggs, shrimp paste, soy sauce, and kecap manis (sweet soy sauce).

Where does Nasi Goreng come from?

Nasi goreng originates in Indonesia and is a common street food there. It has become very popular throughout Southeast Asia as well as other parts of the world due to its unique flavor profile and ability to be customized with different ingredients.

What’s Nasi Goreng made of?

The classic version of nasi goreng consists of cooked white or brown rice stir-fried with fresh vegetables such as carrots, peas, bell peppers and spring onion; eggs; shrimp paste; sweet soy sauce (kecap manis); garlic; onions; chilies; and soy sauce. The combination of these ingredients gives it an umami-rich flavor that’s unique to this dish.

Is Nasi Goreng Thai?

No, while some Thai dishes are similar to those found in Indonesian cuisine, nasi goreng is an Indonesian dish that has become widely popular in Thailand as well as other parts of Southeast Asia due to its savory flavor profile and versatility when it comes to customization with different ingredients.

Is Nasi Goreng healthy?

As with most dishes it depends on the ingredients used but generally speaking it can definitely be considered ‘healthy’. This is because of the incorporation of fresh vegetables such as carrots and peas which provide essential vitamins and minerals in addition to the protein sourced from the eggs in the dish! In terms of fat content – fry up your ingredients in minimal oil to keep things leaner if desired!

Is Nasi Goreng unhealthy?

If prepared with too much oil then yes it can be considered unhealthy. However, given its use of vegetables such foods like egg whites plus low sodium sauces such as kecap manis or light soy sauce there are many ways you can reduce fat content making this meal quite healthy overall depending on how you prepare it!

Is Nasi Goreng good for you?

Yes – provided you choose healthier cooking methods like limiting oils used during preparation plus opting for low sodium sauces like kecap manis or light soy sauce there are plenty of health benefits associated with consuming this dish regularly especially among active individuals looking for quick meal options!

What is the difference between Nasi Lemak and Nasi Goreng?

Nasi lemak is a coconut-infused Malay version of fried rice popular throughout Malaysia while Nasi goreng originates from Indonesia.


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