A dependable home-kitchen version of Indonesian Nasi Goreng, with clear timing and practical ingredients.
Prep: 15 minutes Cook: 15 minutes Total: 30 minutes Serves: 4
Ingredients
- 4 cups cold cooked rice
- 8 oz chicken thigh, diced
- 2 eggs
- 2 shallots, sliced
- 3 garlic cloves
- 2 red chiles
- 2 tbsp kecap manis
- 1 tbsp soy sauce
- 1 tsp shrimp paste, optional
- 2 tbsp oil
- Cucumber and fried shallots
Instructions
- Pound garlic, chiles, and shrimp paste into a paste.
- Heat oil in a wok, scramble eggs, and set aside.
- Fry paste and shallots, add chicken, and cook through.
- Add rice, kecap manis, and soy sauce. Toss over high heat until smoky; fold in egg and garnish.
Cook’s Notes
Taste before adding extra salt, prepare all ingredients before heating the pan, and serve this dish fresh for the best texture and aroma.