Recipes

Magelangan (Mawut) Fried Rice Recipe

Name: Magelangan (Mawut) Fried Rice Recipe
Prep time: 25 Minutes
Yield: 2 Servings
Ingredients: 1 plate of white rice (cold); 100 gr wet yellow noodles (scald with hot water, drain); 3 tbsp Nabati Cermelang cooking oil; 1 egg, lightly beaten; 100 gr chicken breast, boiled, shredded; 50 gr cabbage, coarsely sliced; 1 stalk mustard greens (caisim), cut into pieces; 3 tbsp sweet soy sauce (kecap manis); 1 tsp salt; 1/2 tsp pepper powder; shallots; 2 cloves garlic; 2 candlenuts, toasted; 3 bird's eye chilies (to taste); Garnish: Fried shallots, pickled cucumber, and crackers.

Published November 14, 2025

Quick 25 Minutes

Serves 2 Servings

Difficulty Easy

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

Ingredients

What you need

Gather everything first for a smoother cooking flow.

1 plate of white rice (cold)
100 gr wet yellow noodles (scald with hot water, drain)
3 tbsp Nabati Cermelang cooking oil
1 egg, lightly beaten
100 gr chicken breast, boiled, shredded
50 gr cabbage, coarsely sliced
1 stalk mustard greens (caisim), cut into pieces
3 tbsp sweet soy sauce (kecap manis)
1 tsp salt
1/2 tsp pepper powder
shallots
2 cloves garlic
2 candlenuts, toasted
3 bird's eye chilies (to taste)
Garnish: Fried shallots, pickled cucumber, and crackers.

Method

Step-by-step

1
Prepare the "Spice Paste". Grind or blend shallots, garlic, toasted candlenuts, and bird's eye chilies until smooth.
2
Heat 2 tbsp of Nabati Cermelang cooking oil in a wok over medium-high heat.
3
Add the beaten egg, scramble it. Push the egg to the side of the wok.
4
Add the "Spice Paste" to the empty side of the wok, sauté until fragrant and cooked. Mix with the scrambled egg.
5
Add the shredded chicken, stirring well until the spices are absorbed.
6
Add the white rice and yellow noodles simultaneously. Add the remaining 1 tbsp of Nabati Cermelang oil around the edge of the wok to prevent the rice and noodles from sticking.
7
Turn the heat to high. Add sweet soy sauce, salt, and pepper powder.
8
Stir-fry quickly, pressing down with the spatula. Ensure the rice and noodles are perfectly mixed and achieve a slight smoky aroma. This is a crucial step.
9
Just before removing from the heat, add the sliced cabbage and mustard greens. Cook on high heat briefly until the vegetables are wilted but still crisp.
10
Taste and correct the seasoning. Remove from heat and serve with a sprinkle of fried shallots and other garnishes

Chef’s Notes

Tips & extra guidance

Nasi Goreng Mawut, more popularly known as Nasi Goreng Magelangan, is a unique culinary creation originating from the city of Magelang, Central Java. "Mawut" in Javanese means "messy," which refers to the blend of two main carbohydrate sources, rice and noodles, fried together in one wok. This dish is the true definition of comfort food, offering a filling portion with savory, sweet, and spicy flavors that meld together perfectly.

The uniqueness of this recipe lies in the challenge of cooking two different textures—grains of rice and strands of noodles—evenly without making them sticky or clumpy. This is where the role of Nabati Cermelang cooking oil becomes vital. The hot oil acts as a medium that separates the rice and noodles, allowing the heat from the wok to touch every surface evenly. Without high-quality oil and stable heat, this dish risks becoming mushy and failing to achieve the desired "mawut" texture.

The process of cooking Nasi Goreng Magelangan requires a high-heat stir-fry technique. Nabati Cermelang oil, with its high smoke point, is ideal for this. This oil ensures the spice paste cooks perfectly without burning, releasing the distinctive aroma of candlenut and garlic. When the rice and noodles are added, the oil aids in the caramelization of the sweet soy sauce on their surfaces, creating the delicious smoky (sangit) aroma that is a hallmark of this dish.

The final result is a dish rich in flavor and texture. There is chewiness from the noodles, savory rice coated in spices, and a crunch from the cabbage and mustard greens added at the end. This Nasi Goreng Mawut recipe proves that cooking oil is not just a lubricant, but an active component that determines the textural and aromatic success of even a complex dish. It is the perfect meal for a cool evening, served piping hot from the wok