This Nasi Goreng recipe is the national dish of Indonesia cooked by street vendors in food carts across the country. It's delicious!
Cooking Info
Prep Time: 10 mins
Cook Time: 20 mins
Servings: 4
Nutrition Information
Calories: 494
Protein: 38g
Carbs: 63g
Fat: 10g
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Ingredients
1 tbsp coconut oil
500 g (1 lb) chicken breast, finely chopped
3 eggs
7 g (2 tsp) ginger, crushed
7 g (2 tsp) garlic, crushed
1 small onion, finely chopped
1 red chilli, sliced
3 tbsp kepcap manis* or 2 tbsp dark soy sauce and 1 tbsp honey
1 tbsp fish sauce
250 g (9 oz) basmati rice, raw weight, cooked then chilled (READ the bit about why you MUST use cold rice)***
Spring onions, for garnish
Cucumber, for garnish
***Cold Rice. Using cold rice is essential when doing any fried rice dish. Freshly cooked rice is soft and watery. Rice you've cooked the day before and chilled in the fridge is dryer and harder and MUCH better for fried rice dishes. If you forget to do this the day before, at least chill your rice with cold water as soon as you've cooked it so you're not putting hot rice into the pan.
Method
- Heat the coconut oil in a wok on a very high heat until it begins to smoke.
-
Add the chicken and fry until golden brown. -
Move to the edge of the wok and add the garlic, ginger, onion and chilli. Lightly fry for a minute. -
Add the eggs and let them sit for 30 seconds or so, without moving them. Partially mix, then let them set again, repeat this a few times until they're cooked though. If you just mix them straight into the mixture they won't cook properly and will go all weird. -
Add the chilled, cooked rice, fish sauce and the kepcap manis. Fry, mixing continuously for 2-3 minutes. -
​Serve. Garnish with a fried egg on top, cucumber and spring onions