Nasi Goreng (Indonesian Fried Rice)
Ingredients
Chicken
oil
1 tbsp
chicken breast (thinly sliced)
150 g
kecap manis
1 tbsp
Rice
oil
1.5 tbsp
garlic cloves (finely chopped)
2 pcs
red chilli (finely chopped)
1 tsp
onion (small, diced)
1 pcs
cooked white rice (day old, cold)
3 cup
kecap manis
2 tbsp
shrimp paste
2 tsp
Garnishes / side servings
eggs (fried sunny side up)
4 pcs
green onion (sliced)
1 pcs
tomato (cut into wedges)
2 pcs
cucumber (cut into chunks)
1 pcs
fried shallots
2 tbsp
lime wedges
1 pcs
Instructions
Heat oil
Heat oil in a large skillet or wok over high heat.
Cook aromatics
Add chilli and garlic, stir for 10 seconds.
Cook onion
Add onion, cook for 1 minute.
Cook chicken
Add chicken, cook until it mostly turns white, then add 1 tbsp kecap manis and cook for a further 1 minute or until chicken is mostly cooked through and a bit caramelised.
Fry rice
Add rice, 2 tbsp kecap manis and shrimp paste, if using. Cook, stirring constantly, for 2 minutes until sauce reduces down and rice grains start to caramelise.
Serve
Serve, garnished with garnishes of choice (green onions, red chilli, fried shallots).
Storage
Best eaten fresh. Reheating may dry out the rice slightly.
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