Nasi Goreng is an Indonesian dish that simply translates as fried rice. There are some core ingredients that make up the dish but after that, the components can vary greatly.
The rice is flavoured with garlic, onion, chilli, shrimp paste (optional), Kecap Manis and soy sauce. This results in a delicious sweet and spicy dish.
Vegetables such as green beans are sometimes mixed into the flavoured rice, as are proteins such as chicken or prawns. It's also common to serve fried eggs on top, although some versions also include sliced omelette in with the rice.
Traditional sides include tomatoes and cucumbers, whose freshness complements the flavour rich rice. And if you want some more spice, simply serve it with some extra Sambal Oelek.
Serves 3-4
2 tablespoons of vegetable oil
2 large chicken breasts
250-300g cooked and cooled jasmine rice
1-2 large shallots
1 clove of garlic
2 teaspoons of Sambal Oelek (or fresh chilli to taste)
1-2 tablespoons of Kecap Manis (thick, sweet soy sauce)
1 tablespoon of soy sauce
0.5 teaspoon of shrimp paste (optional)
To serve
1 fried egg per person
Crispy shallots or onions
Spring onions
Cucumber
Tomatoes
Sambal Oelek
- Peel the shallot and garlic.
- Finely slice the shallot.
- Cut the chicken breasts into thin slices.
- Heat a tablespoons of oil in a wide frying pan over a medium heat. Once the oil is hot, add the chicken breasts and cook until lightly brown and almost cooked through. Remove from the pan and set aside.
- Add a further tablespoon of oil to the pan (if needed) and once the oil is up to temperature, sauté the shallots.
- Add the Sambal Oelek (or diced chilli) and grated or crushed garlic and stir to combine. Fry for a couple of minutes, being careful not to let the garlic burn.
- Reduce the heat slightly, then return the chicken to the pan along with the rice, Kecap Manis and soy sauce.
- Stir to combine and continue to cook until the rice and chicken are heated through.
- Serve with your chosen toppings and sides.
