Nasi Goreng (Indonesian Fried Rice)
Servings: 4
Now you can make your favourite Indonesian classic at home! This Nasi Goreng (Indian Fried Rice) recipe is the ultimate quick and easy Asian dish to whip up for your family on busy weeknights. Featuring chicken and veggies stir-fried in a flavour-packed sweet soy sauce, then served with rice and fried eggs, it only takes 20 minutes of your precious time.
Ingredients
Chicken
- 500 g 1 lb 2 oz boneless, skinless chicken breast, finely sliced
- 1 tbsp dark soy sauce
Stir-fry
- 2 tbsp olive oil
- 1 onion finely chopped or finely sliced
- 3 garlic cloves finely chopped
- 1 tbsp brown sugar
- 1 tbsp all-purpose soy sauce
- 4 cups 800 g cooked rice
- 1 tbsp dark soy sauce
- 4 fried eggs to serve
- Crispy fried shallots to serve (optional)
- Sambal oelek to serve (optional)
- Sliced cucumber and tomato to serve (or any vegetables of your choice)
Instructions
- In a medium bowl, combine the chicken with the dark soy sauce.
- Heat a large, heavy-based frying pan over medium–high heat. Add the olive oil, onion and garlic and cook for 1–2 minutes until fragrant.
- Add the chicken and cook, stirring, for 3–4 minutes.
- Add the brown sugar and all-purpose soy sauce. Cook, stirring, for 30 seconds, until the sugar is dissolved.
- Add the cooked rice and stir until well combined. Stir through the dark soy sauce.
- Serve topped with a fried egg, crispy fried shallots and sambal oelek (if using). Serve slices of cucumber and tomato on the side or any vegetables you choose.
Notes
MAKE AHEAD
Cook the fried rice (without the fried eggs on top) and let it cool completely. Store in an airtight container in the fridge for up to 2 days, or freeze for up to 2 months. Thaw overnight in the fridge and reheat in a pan or microwave until steaming hot. Fry the eggs on the day of serving.LEFTOVERS
Refrigerate leftover fried rice for up to 2 days. Reheat in the microwave or a frying pan with a splash of water or oil until piping hot. Not suitable for freezing once reheated.Scan for full recipe:
