Nasi Goreng
Indonesia's iconic fried rice made with day-old rice, a sweet soy-based sauce, and a fried egg on top. Smoky, savory, and satisfying, it comes together in minutes and is endlessly customizable.
Ingredients
- 4 cups cooked jasmine rice, day-old, cold
- 8 oz boneless, skinless chicken thighs, diced small
- 4 large eggs
- 4 shallots, thinly sliced
- 4 cloves garlic cloves, minced
- 2 fresh red chili or serrano pepper, thinly sliced
- 2 tbsp kecap manis (sweet soy sauce)
- 2 tbsp regular soy sauce
- 1/2 tsp shrimp paste (terasi) or 1 tsp fish sauce
- 4 tbsp neutral cooking oil
- 4 scallions, thinly sliced
- 1 cucumber, sliced
Instructions
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1
Heat 2 tbsp of 4 tbsp neutral cooking oil in a large wok or skillet over high heat until shimmering.
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2
Add 4 thinly sliced shallots, 4 cloves minced garlic cloves, and 2 thinly sliced fresh red chili or serrano pepper. Stir-fry for 2 minutes until softened and fragrant.
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3
Add 1/2 tsp shrimp paste (terasi) or 1 tsp fish sauce and 8 oz diced small boneless, skinless chicken thighs. Stir-fry for 4-5 minutes until cooked through to 165°F (74°C).
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4
Push the chicken mixture to one side of the wok. Add the remaining oil to the cleared side and scramble half the 4 large eggs until just set, then mix into the chicken.
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5
Add 4 cups day-old, cold cooked jasmine rice and toss everything together vigorously over high heat, pressing the rice against the wok to get some color and slight char.
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6
Drizzle 2 tbsp kecap manis (sweet soy sauce) and 2 tbsp regular soy sauce over the rice. Toss again for 2 minutes until the rice is evenly coated and glossy.
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7
Divide among plates and garnish with 4 thinly sliced scallions. In a separate pan, fry the remaining 4 large eggs sunny-side up in a little oil. Top each plate with a fried egg and a few slices of 1 sliced cucumber.