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Nasi Goreng

Indonesia's beloved fried rice, rich with sweet soy sauce, shrimp paste, and sambal. Topped with a crispy fried egg, prawn crackers, and sliced cucumber.

DinnerIndonesianEasy

10 min

Prep

15 min

Cook

25 min

Total

Servings

Easy

Difficulty

Instructions

Heat 1 tbsp oil in a wok over high heat. Cook the diced chicken until golden, about 4 minutes. Remove and set aside.

Add remaining oil. Fry the shallot and garlic for 30 seconds. Add shrimp paste (if using) and sambal oelek, cook 15 seconds.

Add the cold rice and stir-fry over high heat for 3-4 minutes, breaking up any clumps. Add kecap manis and toss until the rice is evenly coated and slightly caramelized.

Tip: Day-old rice is essential. Fresh rice is too moist and will turn into a sticky mess. Spread leftover rice on a sheet pan in the fridge to dry it out.

Return the chicken to the wok. Toss to combine. Meanwhile, fry the eggs sunny-side up in a separate pan.

Mound the rice on plates. Top each with a fried egg, cucumber slices, green onions, and prawn crackers on the side.

Nutrition per Serving

480kcal

Calories

28g

Protein

56g

Carbs

16g

Fat

Fiber

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Nasi Goreng

Ingredients

Garnishes

Instructions

Nutrition per Serving

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