Nasi Goreng with Chicken

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Nasi Goreng with Chicken

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Nasi Goreng is an Indonesian sticky and sweet fried rice that’s normally served as a side dish, popularly with a crispy-edged fried egg on top, but add some chicken, a side of crunchy cucumber and juicy tomato, and you have a delicious fried rice meal. Nasi Goreng gets its sticky sweetness from a specific ingredient called kecap manis which is a sweet soy sauce. This is the key ingredient to this dish and it’s easily found at Asian grocery stores, but we have also included a recipe at the end to make a useable substitution of your own. For an even more authentic version, you could also add shrimp paste, though we think it’s delicious without it, too. It uses day-old cooked medium-grained rice like jasmine but you can also use store-bought ready-cooked rice which requires either microwaving or frying.

Ingredients

  • Oil, for cooking
  • 2 large shallots, finely diced
  • ½ – 1 red chilli, seeds removed & finely chopped
  • 2 large cloves garlic, finely chopped
  • 2 chicken breasts, thinly sliced
  • Salt flakes
  • 4 portions cooked medium grain white rice (cold), grains separated with a fork
  • 3 tbsp kecap manis
  • 2 tsp soy sauce
  • 2 tsp shrimp paste, optional
  • To serve:
  • 4 eggs
  • 1 green onion, sliced
  • Crispy fried shallot (bought)
  • Fresh coriander, roughly chopped, optional
  • Sliced cucumber
  • Tomato wedges

Instructions

  1. Heat a large pan or wok with a splash of oil over medium-high heat. Once hot, add shallot and chilli and cook, moving around in the pan, for about 1 minute.
  2. Push to the side and add the garlic and chicken, season with a light sprinkling of salt flakes. Cook until chicken is white and mostly cooked through, moving around in the pan, for 1-2 minutes.
  3. Mix everything in the pan well then add the cold rice (if using store-bought there is no need to microwave first, just tip it in from the bag), along with the kecap manis and soy sauce (and shrimp paste if using). Toss well to mix through.
  4. Cook, while stirring, for about 2-3 minutes, allowing the rice to start to caramelise. While rice is cooking, heat a large pan over medium-high heat with a big glug of oil. Once hot, crack in the eggs and leave to fry until the edges are krispy but the yolks are still soft.
  5. To serve, spoon nasi goreng into serving plates or bowls and top each with a fried egg. Garnish with green onion, crispy fried shallot and coriander, if using, and a side of cucumber and tomatoes for each dish. Serve hot.
  6. To make your own kecap manis, combine 60ml regular soy sauce with 50g brown sugar in a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium and leave to simmer until it’s the same consistency as maple syrup.
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