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Per serving
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- 1
Start with cold rice
This is the one rule you can't skip: use rice that's been cooked and chilled overnight. Cold, day-old rice is drier and firmer, so the grains fry up separate and catch that gorgeous caramelized color instead of turning to mush. In a pinch, spread fresh rice on a tray and freeze it for an hour. You'll need about 3 cups. Thinly slice the chicken breast, finely chop the garlic and red chili, and dice the onion small.
- 2
Sear the chicken
Heat 1 tablespoon of the oil in a large skillet or wok over high heat. Add the sliced chicken and cook until it mostly turns white, then pour in 1 tablespoon of the kecap manis. Cook another minute until the chicken is nearly done and a little caramelized at the edges. Set aside if your pan is crowded.
- 3
Build the base
Add the remaining 1.5 tablespoons oil to the pan. Toss in the chopped chili and garlic and stir for about 10 seconds until fragrant, then add the diced onion and cook for a minute until it softens. This little aromatic base is where the dish gets its backbone.
- 4
Caramelize the rice
Add the cold rice, the remaining 2 tablespoons kecap manis, and the shrimp paste if you're using it. Return the chicken to the pan. Stir constantly for about 2 minutes until the sauce reduces and the rice grains start to caramelize and darken — this is the signature of good nasi goreng, and you'll smell when it's ready.
- 5
Fry the eggs and serve
In a separate pan, fry the eggs sunny side up so the yolks stay runny. Plate the rice, slide an egg on top of each portion, and add wedges of fresh tomato and cucumber on the side. Scatter sliced green onion over the top and finish with a squeeze of lime.
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Nasi Goreng (Indonesian Fried Rice)
Created by: SpiceRouteCooks
Ingredients
- 2 1/2 tbsp vegetable oil
- 5 oz chicken breast
- 3 tbsp kecap manis
- 2 garlic
- 1 tsp red chili
- 1 onion
- 3 cup cooked white rice
- 2 tsp shrimp paste
- 4 eggs
- 1 green onion
- 1 cucumber
- 1 tomato
- 1 lime
Instructions
- Start with cold riceThis is the one rule you can't skip: use rice that's been cooked and chilled overnight. Cold, day-old rice is drier and firmer, so the grains fry up separate and catch that gorgeous caramelized color instead of turning to mush. In a pinch, spread fresh rice on a tray and freeze it for an hour. You'll need about 3 cups. Thinly slice the chicken breast, finely chop the garlic and red chili, and dice the onion small.
- Sear the chickenHeat 1 tablespoon of the oil in a large skillet or wok over high heat. Add the sliced chicken and cook until it mostly turns white, then pour in 1 tablespoon of the kecap manis. Cook another minute until the chicken is nearly done and a little caramelized at the edges. Set aside if your pan is crowded.
- Build the baseAdd the remaining 1.5 tablespoons oil to the pan. Toss in the chopped chili and garlic and stir for about 10 seconds until fragrant, then add the diced onion and cook for a minute until it softens. This little aromatic base is where the dish gets its backbone.
- Caramelize the riceAdd the cold rice, the remaining 2 tablespoons kecap manis, and the shrimp paste if you're using it. Return the chicken to the pan. Stir constantly for about 2 minutes until the sauce reduces and the rice grains start to caramelize and darken — this is the signature of good nasi goreng, and you'll smell when it's ready.
- Fry the eggs and serveIn a separate pan, fry the eggs sunny side up so the yolks stay runny. Plate the rice, slide an egg on top of each portion, and add wedges of fresh tomato and cucumber on the side. Scatter sliced green onion over the top and finish with a squeeze of lime.