Nasi Goreng Ayam (Indonesian Chicken Fried Rice)
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
- 2boneless, skinless chicken thighs (about 7 ounces total), cut into bite-size cubes
- ¼teaspoon sea salt and a scant ⅛ teaspoon white pepper, plus more as needed
- 3tablespoons coconut oil or sunflower oil
- 2shallots, preferably Thai, or 1 small banana shallot, peeled and thinly sliced
- 1(3-inch) piece fresh galangal (or ginger), peeled and woody stem removed, finely chopped
- 2garlic cloves, peeled and thinly sliced
- 1cup green beans, chopped
- 2scallions, chopped into large chunks
- ¼teaspoon ground turmeric
- 3½ounces uncooked jasmine or basmati rice, cooked and cooled (about 3 cups)
- 2tablespoons store-bought or homemade kecap manis (see Note for recipe)
- 2teaspoons light soy sauce
- 1½teaspoons fish sauce
- 2large eggs, or duck eggs
- 1tablespoon store-bought or homemade crisp fried shallots
- ½long red chile, such as cayenne, thinly sliced
- Prawn crackers, for serving
Preparation
- Step 1
In a medium bowl, season the chicken pieces with the salt and white pepper.
- Step 2
In a large wok or skillet, heat 1 tablespoon oil over high heat until it melts or shimmers. Fry the chicken, stirring frequently, until cooked through, about 5 minutes. Remove and set aside.
- Step 3
Add another 1 tablespoon oil to the pan, then add the shallot, galangal and garlic, and cook over medium-high until fragrant. Add the green beans, scallions and turmeric and cook for 1 minute.
- Step 4
Add the cooked rice to the pan, breaking up any clumps with a wooden spoon and stirring until combined and warmed.
- Step 5
Return the chicken to the pan. Stir in the kecap manis, light soy sauce, fish sauce, a large pinch of white pepper, and extra salt if needed.
- Step 6
Meanwhile, fry the eggs: Place a large nonstick skillet over medium-high heat and add the remaining 1 tablespoon oil. Once shimmering, crack the eggs directly into the oil. Cook for 2 to 3 minutes until the whites are partially cooked. Tilt the pan and spoon the hot oil over the egg whites until they are fully cooked. Season with salt.
- Step 7
Divide the fried rice between two serving plates and top with the fried shallots, sliced chile and fried eggs; serve with crackers.
- To make your own kecap manis, in a medium saucepan, bring ¾ cup light soy sauce or gluten-free tamari with 1¼ packed cups palm sugar or light or dark brown sugar to a simmer over medium. Reduce heat to low and cook until mixture thickens to the texture of maple syrup, about 5 minutes. Let cool. Cover and refrigerate for up to a few weeks. Makes about ¾ cup.
Private Notes
Cooking Notes
Is the 3 oz of rice a mistake? That's about 1/4 cup dry rice, maybe 1/2 c cooked, to make 2-4 servings. Could they mean 3 cups cooked?
Team Tofu.
fyi, for those in the SF Bay Area, kecap manis can be found at an Asian supermarket. I found some at the Pacific Super on Alemany in SF.
I bought my ABC brand kecap manis on AMAZON. It came in 2 bottles and it is a lot but it is not wasted as the taste is so good I put on other non Indonesian dishes.
It’s best if the rice is (a day) old, otherwise the rice gets clumpy and the dish gets too wet!
This came out absolutely delicious and i highly recommend it. That is why I offer a few comments to make it even better: Make sure to blanch the green beans if you don't like them to be undercooked. I added a teaspoon of ground coreander which I am used to having in the nasi goreng that i grew up with in the Netherlands. You can go easy on the fish sauce. A hint of shrimp flavor is an important element of Indonesian food but fish sauce can be very powerful.
The ultimate day-after, left-over rice dish! Our Indonesian cook made it differently each time, depending on what veggies were around. Always an egg and try to keep the yolk soft so you can swirl it into the rice, with the edges crispy. We used to add a Tablespoon or so of tomato ketchup which adds a little sourness. Add the liquids half at a time so it doesn't get too sloppy; use half the kecap manis. Squeeze lime over just before serving and placing the egg on top - it adds a nice bright tone
For those in any area, this can be found in an Asian supermarket.
I have the cookbook and it says 95 gms of rice uncooked. 240gms cooked which is about one cup and a little more of cooked rice. Hope this helps. 95 gms is about 3.3 ozs and 240 gms is 8.466 ozs.
It turned out mildly flavored for me. I'd double every flavoring agent if I were to make it again.
I usually cook the rice a day before so it’s really dried out. That’s how the Indonesians in my country do it as well.
Agreed, tofu in this would be an abomination. Team Tofu should take their soy cubes and go home, ne'er to interfere in the goodness of real food.
3 ounces jasmine or basmati rice, cooked and cooled Weigh out 3 ozs (90 gms) of rice, cook it and cool it.
Excellent. Added some bean sprouts and julienned carrots. Delicious.
My Dutch/Indonesian college roommate taught me to make this using fresh shredded coconut (saute until light brown) and peanuts on top. Fantastic!
Bacon, chicken breast - set aside Sauté shallot, ginger, garlic, carrot Add sambal, nasi kruidenmix Add prei, homemade ketjap manis Add meat Add egg Cook rice and let it sit overnight to dry out Next day: add rice Make peanut sauce
I usually cook the rice a day before so it’s really dried out. That’s how the Indonesians in my country do it as well.
It’s not a real Nasi Goreng without Trassi
The ultimate day-after, left-over rice dish! Our Indonesian cook made it differently each time, depending on what veggies were around. Always an egg and try to keep the yolk soft so you can swirl it into the rice, with the edges crispy. We used to add a Tablespoon or so of tomato ketchup which adds a little sourness. Add the liquids half at a time so it doesn't get too sloppy; use half the kecap manis. Squeeze lime over just before serving and placing the egg on top - it adds a nice bright tone
Love this recipe. Was delish!
3 oz (uncooked) was a mistake for me. I ended up doubling that amount.
471 cal (3 servings)
It turned out mildly flavored for me. I'd double every flavoring agent if I were to make it again.
I lived in Indonesia - there are NO GREEN BEANS in Nasi Goreng
Good flavor Chase didn’t love the chicken. I missed the spicy we didn’t add
Super delicious and authentic nasi goreng recipe-the green beans are great in it!
It’s best if the rice is (a day) old, otherwise the rice gets clumpy and the dish gets too wet!
This came out absolutely delicious and i highly recommend it. That is why I offer a few comments to make it even better: Make sure to blanch the green beans if you don't like them to be undercooked. I added a teaspoon of ground coreander which I am used to having in the nasi goreng that i grew up with in the Netherlands. You can go easy on the fish sauce. A hint of shrimp flavor is an important element of Indonesian food but fish sauce can be very powerful.
Advertisement