Recipes

Javanese Fried Rice Recipe

Name: Javanese Fried Rice Recipe
Prep time: 25 Minutes
Yield: 2 Servings
Ingredients: 2 plates of white rice (cold or leftover from the previous night); 3 tbsp Nabati Cermelang cooking oil; 100 gr chicken breast, boiled and shredded; 2 eggs (1 for scrambling, 1 for sunny-side up); 50 gr cabbage, thinly sliced; 1 stalk spring onion, sliced diagonally; 3 tbsp sweet soy sauce (kecap manis) (or to taste); 1 tsp salt; 1/2 tsp white pepper powder; 5 shallots; 3 cloves garlic; 3 curly red chilies (to taste); 2 candlenuts, toasted; 1/2 tsp toasted shrimp paste (terasi bakar); Garnish: Fried shallots, sliced cucumber, tomato, prawn crackers, and a sunny-side-up egg.

Javanese Fried Rice, often nicknamed "Nasi Goreng Tek-Tek" after the sound vendors make by hitting their wok, is a fried rice variant offering a robust (medok) or spice-rich flavor profile.

Published November 14, 2025

Quick 25 Minutes

Serves 2 Servings

Difficulty Medium

Scroll for full method, ingredients, and chef’s notes.

Ingredients

What you need

Gather everything first for a smoother cooking flow.

2 plates of white rice (cold or leftover from the previous night)
3 tbsp Nabati Cermelang cooking oil
100 gr chicken breast, boiled and shredded
2 eggs (1 for scrambling, 1 for sunny-side up)
50 gr cabbage, thinly sliced
1 stalk spring onion, sliced diagonally
3 tbsp sweet soy sauce (kecap manis) (or to taste)
1 tsp salt
1/2 tsp white pepper powder
5 shallots
3 cloves garlic
3 curly red chilies (to taste)
2 candlenuts, toasted
1/2 tsp toasted shrimp paste (terasi bakar)
Garnish: Fried shallots, sliced cucumber, tomato, prawn crackers, and a sunny-side-up egg.

Method

Step-by-step

1
Prepare the "Spice Paste". Grind or blend the shallots, garlic, chilies, toasted candlenuts, and toasted shrimp paste until completely smooth.
2
Heat 2 tbsp of Nabati Cermelang cooking oil in a wok over medium heat. Add 1 egg and scramble it. Remove and set aside.
3
In the same wok, add the remaining 1 tbsp of oil. Sauté the "Spice Paste" until fragrant and fully cooked ('tanak'), indicated by the paste drying slightly and its color darkening.
4
Add the shredded chicken, stirring well until the spices are absorbed.
5
Add the white rice and the scrambled egg. Increase the heat to high.
6
Add sweet soy sauce, salt, and pepper powder. Stir quickly, pressing the rice with the spatula to distribute the paste evenly and achieve a smoky aroma.
7
Just before removing from the heat, add the sliced cabbage and spring onions. Stir again quickly until the cabbage is slightly wilted but still crisp.
8
Taste and correct the seasoning. Remove from heat.
9
In a separate pan, use a little Nabati Cermelang oil to fry 1 sunny-side-up egg.
10
Serve the Javanese Fried Rice on a plate, sprinkle with fried shallots, add garnishes, and top with the sunny-side-up egg.

Chef’s Notes

Tips & extra guidance

Javanese Fried Rice, often nicknamed "Nasi Goreng Tek-Tek" after the sound vendors make by hitting their wok, is a fried rice variant offering a robust (medok) or spice-rich flavor profile. Unlike other versions, its primary strength lies in the use of a complete ground spice paste. The combination of savory candlenuts, aromatic toasted shrimp paste, shallots, and garlic creates a deep and authentic flavor foundation. This dish is a reflection of Javanese cuisine, which favors a balance of sweet, savory, and spicy notes in a single bite.

The key to successful Javanese Fried Rice is the process of sautéing the spice paste. This is where Nabati Cermelang cooking oil plays an essential role. The paste must be sautéed in sufficient hot oil until 'tanak' or perfectly cooked. Quality oil will help extract all the aromas from the spices, separating the oil from the water (the 'pecah minyak' process), ensuring the paste does not have a raw or 'langu' smell. Without this proper sautéing process, the distinctive taste of Javanese Fried Rice will not emerge.

The use of high heat when the rice is added is also crucial. Nabati Cermelang oil, with its high smoke point, is ideal for this technique. The high temperature imparts a slight, delicious smoky aroma to the rice while keeping the grains separate and not clumpy. The addition of vegetables like cabbage at the end of the cooking process provides a contrasting crunchy texture, perfecting this simple yet flavorful dish.

This Javanese Fried Rice recipe is proof of how quality cooking oil can transform an everyday dish. The oil functions not just as a frying medium, but as a perfect heat conductor and a crucial flavor carrier. Served warm with a runny sunny-side-up egg and crispy prawn crackers, this dish always succeeds in bringing comfort and satisfaction to the family dining table.