Chicken nasi goreng
Nasi goreng is Indonesian fried rice with chicken and kecap manis, a sweet soy sauce. Stir-fry chilled rice with an aromatic paste until dark caramel-brown, then top with a fully cooked fried egg.
How to make it
Prepared 0 of 6 steps
Check the rice and cut the chicken
Use cooked rice that has been quickly chilled after cooking and stored in the refrigerator. Separate any clumps. Cut the chicken into small pieces, the cucumber and tomatoes into slices for serving, and the green onions into thin rings.
Chop the aromatic paste
Finely chop the shallots, garlic and chilli, then pound with the terasi in a mortar or pulse briefly in a blender. Keep the paste thick and do not add extra water.
Prepare the base and chicken
In a wide pan, heat 30 ml of oil. Stir-fry the paste for 2-3 minutes until fragrant. Add the chicken and cook for 5-7 minutes, stirring occasionally, until the pieces are fully cooked and reach an internal temperature of 74 °C.
Stir-fry the rice
Add the chilled rice, kecap manis and light soy sauce. Stir-fry for 4–6 minutes, breaking up clumps and turning from the base. Heat the whole portion to at least 74 °C and coat the grains evenly.
Cook the eggs
In a separate pan, fry the remaining 20 ml of oil until it is hot. Fry 4 eggs until the whites are fully set and the yolks are cooked through. While the eggs are cooking, mix in the green onions into the hot rice and turn off the heat.
Serve
Divide the rice between 4 plates and top each with an egg. Add only the listed cucumber and tomato slices. Serve immediately; shrimp crackers, fried shallots and extra sauces are not part of this recipe.
Little hint
Kecap manis is a thick, sweet Indonesian soy sauce, not an equal-volume substitute for ordinary soy sauce. It caramelises quickly, so keep the rice moving over the hot pan base.
Frequently asked questions
What should I watch out for when cooking?
Kecap manis is a thick, sweet Indonesian soy sauce, not an equal-volume substitute for ordinary soy sauce. It caramelises quickly, so keep the rice moving over the hot pan base.
How should I prepare the ingredients?
Use cooked rice that has been quickly chilled after cooking and stored in the refrigerator. Separate any clumps. Cut the chicken into small pieces, the cucumber and tomatoes into slices for serving, and the green onions into thin rings.
